BBQ Ribs in Tuscan Schiacciata

Method

1. Remove the pleura (membrane) from the back of the ribs.
2. Mix 30g salt and 30g muscovado sugar. Rub the mixture evenly over the ribs.
3. Optionally sprinkle with paprika.
4. Prepare a charcoal grill, piling the coals on one side to create indirect heat.
5. Julienne the Tropea red onions. In a pan over medium heat, sauté the onions in extra-virgin olive oil for 2-3 minutes.
6. Add salt, muscovado sugar, and a few thyme leaves to the onions. Optionally add a splash of teriyaki sauce and chopped fresh chili. Cook for 10-15 minutes until fully caramelized.
7. Place the ribs on the grill, away from the coals. Cook covered for 25-30 minutes.
8. Brush the ribs with barbecue sauce, then cook covered for another 25-30 minutes away from direct heat.
9. Once the ribs are tender (bone pulls away easily), remove from the grill and shred or leave as whole pieces.
10. Cut the schiacciata in half horizontally. Spread a generous layer of caramelized onions on the bottom half.
11. Pile the BBQ ribs on top of the onions. Add another layer of caramelized onions.
12. Close the sandwich with the top half of the schiacciata. Cut in half and serve immediately.