Hungry Alan
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The book

Rib sandwich

A drawing, until a cook sends a photograph I want to keep.

American

Rib sandwich

The meat pulled from yesterday’s ribs, in a bun with the rest of the sauce.

Before you cook

This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.

Serves
2
Time
20 min
Level
Easy
Energy
488kcal
  • Next day

Contains soy and fish.

Equipment

  • Saucepan
  • Fork
  • Knife
Make it fit

Each serving

An estimate from average ingredient values, not a lab test.

Energy
2042 kJ
488 kcal
Protein
28 g
Fat
34 g
Carbohydrate
10 g
Sugars
10 g
Fibre
0 g
Salt
1.8 g
Sodium
720 mg

This batch, 2 servings, is about 4084 kJ (976 kcal), with 20 g sugars and 3.6 g salt.

Ingredients

Tick them off as you go. They reset when you leave.

Shops near you

Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.

Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.

Method

  1. 01

    Pull the meat into pieces. Discard the bones.

  2. 02

    Heat the meat with the sauce and water until it is steaming.

  3. 03

    Pile it into the rolls.

Times are a guide. If it needs another minute, give it another minute.

To serve

Eat it straight away, the way you just reheated it. This is already the whole plate.

Keeping it

The ribs keep 3 days in the fridge. Eat the sandwich when you make it.

Leftovers

  • I have not written a leftover dish for this yet.

What you made

Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans

A note for me

Members can leave a rating and a short note. It is not public until I accept it. See plans