Archive

Unicoi Preserves McRib Sandwich copycat
Print Recipe
Unicoi Preserves McRib clone will have you wondering why you ever went to see that clown at the drive thru! Delicious glazed with our Cherry Jalapeno BBQ sauce, find the recipe for that bright and flavorful bbq sauce on our website.
Unicoi Preserves McRib Sandwich copycat
Print Recipe
Unicoi Preserves McRib clone will have you wondering why you ever went to see that clown at the drive thru! Delicious glazed with our Cherry Jalapeno BBQ sauce, find the recipe for that bright and flavorful bbq sauce on our website.
Ingredients
  • 1 rack baby back ribs
  • 1 loaf soft French bread, as long and wide as the rack of ribs
  • bbq rub, use your favorite one
  • soft butter
  • dill pickles, crinkle cut slices
  • sweet onions, thinly sliced
  • Unicoi Preserves Cherry BBQ sauce or your favorite bbq sauce
Servings:
Instructions
  1. Prep ribs for grill by removing the membrane from the ribs, then use a paring knife to cut a slit down the middle of each rib bone on the side where the membrane was, but not cutting through. Liberally apply bbq rub to all sides of ribs.
  2. Set grill or smoker up for indirect cooking with some chunks of cherry and hickory wood for flavor, heat to 250 degrees.
  3. Place ribs on grill, bone side down and cook for two hours or until internal temperature of 170 degrees. Remove ribs from grill, coat all sides of ribs with BBQ Sauce, wrap in foil and return to grill. Cook ribs one hour or until ribs reach internal temperature of 200 degrees. Remove from grill and unwrap foil, carefully remove rib bones, taking care not to break the rib rack apart.
  4. Cut the loaf of bread in half horizontally, butter the cut sides then grill to toast the bread. Using two long grilling spatulas, transfer the boneless rack of ribs to the bottom side of the bread, top with pickles and thinly sliced sweet onion. Place the other half of bread on top of sandwich and stab a long bladed knife through the middle to secure the sandwich.
  5. Serve sandwich on a big wooden board.
Share this Recipe

Quick Pickled Red Onions
Quick Pickled Red Onions
Print Recipe
These quick red pickled onions add a delicious tart and sweet acidity to tacos and sandwiches.
Servings
1 pint
Servings
1 pint
Quick Pickled Red Onions
Quick Pickled Red Onions
Print Recipe
These quick red pickled onions add a delicious tart and sweet acidity to tacos and sandwiches.
Servings
1 pint
Servings
1 pint
Ingredients
  • 1 red onion, sliced as thin as you can
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup water
  • 1/2 teaspoon Kosher Salt
  • 1/4 cup granulated sugar
Servings: pint
Instructions
  1. Pack thinly sliced onion into a pint sized glass canning jar.
  2. To make the pickling brine, add vinegar, water, salt and sugar to a small sauce pan. Bring to a low boil and stir until all ingredients are dissolved.
  3. Pour the pickling brine over the onions. Press the onions down into the brine, they'll collapse from the heat. If you have room for more onions, pack them in the jar.
  4. Refrigerate for at least 30 minutes, longer is better. We made ours for dinner but the onions were even better the next day at lunch.
  5. Store refrigerated.
Share this Recipe

Jammin' Party Sandwiches
Print Recipe
We created this recipe for the Southern Home & Garden Show using our favorite products from the Ingles Deli. A real crowd pleaser, this delicious tray of sandwiches are smoky, savory and sweet and perfect for tailgating and entertaining.
Servings Prep Time
12 15
Cook Time
30
Servings Prep Time
12 15
Cook Time
30
Jammin' Party Sandwiches
Print Recipe
We created this recipe for the Southern Home & Garden Show using our favorite products from the Ingles Deli. A real crowd pleaser, this delicious tray of sandwiches are smoky, savory and sweet and perfect for tailgating and entertaining.
Servings Prep Time
12 15
Cook Time
30
Servings Prep Time
12 15
Cook Time
30
Ingredients
Sandwich ingredients:
  • 1 4 oz. jar Unicoi Preserves Apple Cider Pepper Spread
  • 12 Kings Hawaiian Savory Butter Rolls
  • 1/2 lb. Boars Head Baby Swiss Cheese, sliced thinly
  • 1/2 lb. Boars Head Smokemaster Beechwood Smoked Ham, shaved
  • 1/2 lb. Boars Head Black Forest Turkey Breast, shaved
  • Yellow Mustard
  • Optional: Minced parsley and apple slices
Sauce ingredients:
  • 4 tablespoons butter, unsalted
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Lawry's Seasoned Salt
Servings:
Instructions
Sauce:
  1. Melt butter and whisk in onion powder and seasoned salt. Set aside and make sandwiches.
Sandwich:
  1. Preheat oven to 350 degrees. Slice rolls in half horizontally so you have a top and bottom half, not tearing rolls apart. Place bottom half of rolls on a baking sheet. Spread the bottom layer of rolls with about half a jar of Unicoi Preserves Apple Cider Pepper Spread, then layer the shaved ham, add a layer of sliced cheese, then the shaved turkey and another layer of sliced cheese.
  2. Spread yellow mustard lightly on the cut side of the bun tops, then place it on top of the meat and cheese and bottom bun.
  3. Use a silicone brush and brush the sauce on the assembled sandwiches.
  4. Wrap with foil and bake in a preheated oven for 20-25 minutes or until cheese is melted. Remove foil and bake for another 5 minutes to lightly brown the buns.
  5. Optional: Sprinkle with finely minced parsley and serve with apple slices.
  6. Make ahead directions: Assemble sandwiches but do not sauce them. Place sandwiches back in original Kings Hawaiian tray and bag, store in refrigerator or cooler until needed. When ready to serve, simply make the sauce then brush sandwiches with it and follow above baking directions. Sandwiches may need to bake a little longer with the foil on depending on how cold they are.
Share this Recipe