The Pickleback Rack | Prairie Fresh

Ingredients

• 1 slab Prairie Fresh® backribs
• ½ cup competition rib rub (sweet heat blend)
• 3 tablespoons honey
• 3 tablespoons brown sugar
• 3 tablespoons salted butter
• ½ cup BBQ glaze or finishing sauce
• Apple juice or water for spritzing
• 1 (14 to 16 oz.) garlic-herb Italian loaf
• Butter for toasting
• 8 to 12 dill pickle slices
• Fresh dill sprigs for garnish
• 1 (16 oz.) coleslaw mix (green + purple cabbage + carrots)
• 1 cup mayonnaise
• ½ cup dill pickle relish
• ½ cup finely chopped dill pickles
• ¼ cup pickle juice (adjust for texture)
• 2 teaspoons sugar
• 1 teaspoon cracked black pepper
• ½ teaspoon kosher salt
• 2 tablespoons fresh dill, chopped (optional)
• This yields enough to fully top one family-style loaf with a generous extra bowl for serving on the side.
• 2 cups sliced dill pickles, patted dry
• ¾ cup all-purpose flour
• 1½ cups fish fry or breading seasoning
• 2 eggs, beaten
• ¾ cup buttermilk
• Oil for frying