Slow Cooker Pork Rib Sandwich

Ingredients:

• 2 tablespoons ground chipotle pepper
• 1 tbsp + 1 tsp coarse salt
• 1 tbsp. Hungarian paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp freshly ground black pepper
• 0.5 cup + 2 tablespoons of tightly packed dark brown sugar
• 2 layers of 700 g each of meaty pork ribs, removed from the loin
• 1 cup natural non-alcoholic apple cider
• 1 tbsp. barbecue sauce
• 3/4 cup ketchup
• 1 tbsp Dijon or yellow mustard
• 1 tbsp Worcestershire sauce
• 110 g unsalted butter, melted
• 1 large clove of garlic, finely grated
• 2 loaves of soft French bread (at least 15 cm wide, rib width), 350-400 g each, cut in half horizontally
• Pickle slices, onion rings, or potato chips, for serving
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. In a small bowl, combine the chipotle powder, salt, paprika, onion powder, garlic powder, pepper, and 2 tablespoons sugar, distributing the ingredients evenly. Rub the spice mixture evenly over the ribs, pressing it into the flesh on all sides. Let sit at room temperature for at least 1 hour, or wrap tightly in plastic wrap and refrigerate for up to 48 hours.
2. When you're ready to cook the ribs, pour the apple cider into a 6-quart slow cooker. Place a rack inside and lay the ribs on the rack on their sides, around the perimeter, with the bones facing up and down.
3. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 35 minutes. Once the cycle is complete, follow the manufacturer's instructions to allow the pressure to release naturally. After 15 minutes, being careful not to burn yourself with residual steam, open and remove the lid.
4. Let the ribs cool slightly, uncovered, for about 10 minutes (if you try to move them while they're hot, they'll fall apart). Transfer them to a wire rack set on a rimmed baking sheet and let them cool enough to handle for another 10 minutes.
5. Once the ribs are cool, remove the bones; they will pull out easily. Using small tongs, pliers, or your fingers, grasp each bone at the large open end and push forward to separate it from the meat, then pull back and remove. You may need to hold the meat while removing the bones. Discard the bones. Cover the meat with foil and set aside until the sauce is ready.
6. Meanwhile, remove the rack from the slow cooker and set the heat to high. Add the barbecue sauce, ketchup, mustard, Worcestershire sauce, and the remaining 1/2 cup sugar and cook, stirring frequently, until the sauce has reduced and thickened, 20-25 minutes.
7. Position the rack on the highest shelf of the oven and preheat the oven to grill mode.
8. Generously brush the ribs with the sauce and broil until the sauce begins to bubble and char in spots, 1-4 minutes, depending on your oven. Set aside the remaining sauce for assembling the sandwiches. Combine the butter and garlic in a small bowl and generously brush the cut sides and crusts of both loaves of bread. Toast the bread on a baking sheet in the broiler mode for 1-2 minutes per side.
9. Place one rack of ribs on the bottom half of each loaf, meaty side up. Drizzle with the remaining sauce and top with pickles and onion rings. Cover with the top halves of the bread. Slice into 8-cm sandwiches and serve with chips.
   
   Note
   
   Multicooker settings and modes may vary depending on the model. Always follow the manufacturer's instructions.