Rib Sandwich with Sauerkraut Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon light brown sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• One 3-pound rack baby back ribs, membrane removed
• 4 tablespoons unsalted butter, melted
• 1 large French loaf
• 1/3 cup barbecue sauce, such as Valerie's Homemade BBQ Sauce, recipe follows
• 1 1/2 cups sauerkraut, drained
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 3 tablespoons lightly packed brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon liquid smoke