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McDonald's McRib Sandwich Recipe
McDonald's McRib Sandwich
By Todd Wilbur

Recipe Type: Sandwich
Calories: 307
Cook Time: 20 minutes
Recipe Rating: 5.0 (9 reviews)
 
Have you been fondly missing the guilty pleasure that is the famous boneless pork creation offered only for a limited time at your local McDonald's? If youve got a food processor you'll never have to go without the unmistakably unique taste and texture of the sauced-up sparerib sandwich that's dressed with pickles and onions and served on a soft, warm sandwich roll. The food processor is essential for grinding up the meat that's been cut away from the bones of a large rack of uncooked pork spareribs. The pork in McDonald's sandwich is combined with salt, a little dextrose sugar, plus water and a few preservatives, and then it is pressed into the shape of a small rack of ribs. Your version wont have the same fake bones stamped into the patty, but after shaping the meat and freezing it, you will be able to make cloned McRibs any time you want in your own kitchen in less than 10 minutes. If you follow these steps exactly, you will be shocked at how similar your home version tastes to the real McRib McCoy. I'm a huge McRib fan, and I was blown away by this one.

16 ounces uncooked pork spareribs meat (cut off the bones from 1 rack)
3 tablespoons water
1 teaspoon granulated sugar
3/4 teaspoon salt
4 6-inch center split white sandwich rolls (Sara Lee makes the perfect size)
1 cup Hunt's Original Barbecue Sauce
8 dill pickle slices
1/2 cup sliced yellow onion
 

1. Combine pork, water, sugar, and salt in a food processor and puree on high speed for 30 to 60 seconds or until completely smooth.

2. Divide pureed pork into 4 equal portions that weigh 4 ounces each. Line a baking sheet with parchment paper or nonstick foil. Using your fingers that have been moistened with water form each portion of pork on the lined baking sheet into rectangles that measure 6 1/2 inches by 3 inches. Gently press another sheet of parchment paper or nonstick foil onto the top of the pork patties and then pop the whole pan into the freezer for a couple hours, or until the pork is frozen solid.

3. When you are ready to make your sandwiches preheat a large skillet or griddle over medium heat. Slice the sandwich rolls to separate the top and bottom half, then brown the faces of the top and bottom roll halves (crown and heel).

4. When the rolls are browned, use the same pan to cook the pork. Cook the pork on one side for 3 to 4 minutes or until browned in spots, then flip each pork patty over and cook for another 3 minutes. Remove all the pork patties to a platter to cool just a bit. The barbecue sauce will stick better if the pork cools down for a minute or two.

5. As pork cools pour 1 cup of barbecue sauce into a large shallow bowl. When the pork has cooled some, use tongs to dip each patty into the barbecue sauce until the pork is completely covered with sauce. Place the pork onto the heel of a sandwich roll, then arrange two pickle slices on the pork. Drop about 2 tablespoons of chopped onion on the pork, and then top off each sandwich with the crown.

6. Just before serving, zap each sandwich for 15 seconds in your microwave on the highest setting. This will warm the bread as if it had been wrapped in paper like the original.

Serves 4.

Tidbits
If you want a smokier flavor, add 1/4 teaspoon hickory liquid smoke to the food processor when you puree the meat.



        
Better than the McRib
Nat'n  
Submitted on: 02/18/14
The thing that makes this 100% better than the actual McRib is that it's actual unprocessed meat. McDonald's receive boxes of frozen rib shaped, meat-like product.
McEpic
Marcus  
Submitted on: 12/04/13
I loved the mcrib. I recently found out that they will be gone forever, and then soon after found this. I have 6 full bottles of frozen mcrib sauce, and this is going to be great, thanks
Amazing!
B.  
Submitted on: 11/03/13
Been looking for this recipe since. ...FOREVER!
Loved it!
Azreale  
Submitted on: 08/16/13
I actually took the time to cut the meat off the spareribs! The ones I bought were trimmed so that flap of meat that Todd cuts in the video wasn't there. I bought about a 2lb slab which was about 17-18oz of meat when cut off the bone. Eventually made 6 patties. Stocked up the freezer so whenever I'm jonesing for a McRib, just pop one on the pan!
AMAZING
Bluz Chef  
Submitted on: 02/08/13
Absolutely amazing!!! Actually better than McDonalds recipe. A must try. I used pork but instead of ribs, you can't even tell that it is not actual rib meat.
Thank you!
Joerg  
Submitted on: 02/07/13
As a McRib addict, very spoiled from having it all year in my home country Germany, i fell into a deep depression when moving to Panamá, where they never offered it. Your récipe, simply amazing, got me out off the hole. Thanks a lot for that! Take care!
Chribs!!
Charity Neal  
Submitted on: 01/13/12
These are let me say OUTSTANDING, All I needed was a McDonalds wrapper !! I did'nt use spareribs... the store was out, they had pork stew meat, already cut. Can't get easier than that, just took it from package and put it and the other ingredients in the food processer and done! I also could'nt find Hunts BBQ so I used Bulls eye original and also heated in the micro til hot. Tasted Identical to the original!! Thanks so much!!!
Awesome!!! Thank You.
Berdj Agopian  
Submitted on: 01/28/11
Quick tip: During the six minute cooking process heat the BBQ sauce in a pot on the stove on low. This will evaporate the slight vinigary taste and bring the sauce to an exact match to their's
Long Live McRib
Chris Gursky  
Submitted on: 01/22/11
These were awesome. Now the McRib will never fade away. Needed to add a bit more sauce and dice the onions a bit smaller but taste wise these were right on the money. Doubled the recipe to have a few in the freezer for later.