Mcrib Sandwich Clone Super Easy Tasty And Affordable Recipe 355

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CHEF JOHN'S COPYCAT MCRIB® SANDWICH



Chef John's Copycat McRib® Sandwich image

I tip my cap to a certain fast food franchise for coming up with the idea for a boneless baby back rib sandwich, the only downside being that they use about 60 mystery ingredients-- ribs not necessarily being one of them. That's why you should try this easy homemade version with real ribs; simply bake, chill, cut, sauce, finish on the grill, and voila! One of the best sandwiches I've ever had.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 11h

Yield 4

Number Of Ingredients 10

⅓ cup kosher salt
¼ cup brown sugar
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 racks baby back pork ribs
1 cup barbecue sauce, divided
4 sesame hamburger rolls, split and toasted
1 cup coleslaw

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
  • Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
  • Bake in the preheated oven until tender, about 2 hours and 45 minutes.
  • Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
  • Cut each rack in half. Brush both sides generously with barbecue sauce.
  • Preheat a charcoal grill for high heat and lightly oil the grate.
  • Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
  • Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

Nutrition Facts : Calories 963.1 calories, Carbohydrate 80.5 g, Cholesterol 179.5 mg, Fat 51.7 g, Fiber 5.6 g, Protein 44.9 g, SaturatedFat 18.2 g, Sodium 8820 mg, Sugar 33 g

MCRIB SANDWICH CLONE (SUPER EASY, TASTY AND AFFORDABLE!!!!!) RECIPE - (3.5/5)



McRib Sandwich Clone (Super easy, tasty and affordable!!!!!) Recipe - (3.5/5) image

Provided by á-5741

Number Of Ingredients 5

1 Banquet BBQ Pork Rib dinner
1 hoagie bun
diced onion (if desired)
dill pickle slices (if desired)
That's it!!!! :-)

Steps:

  • Follow instructions on the TV dinner container and cook in microwave. When it is finished cooking remove the rib meat from the TV dinner and place it on the hoagie bun and add onions and sliced dill pickles (if desired). Unlike the "real" McDonald's McRib sandwich that sometimes is a little dry if they don't put enough BBQ sauce on it the TV dinner has plenty of BBQ sauce so that you can drown your rib meat in sauce if you want. The TV dinner in my area is depending on the store anywhere from $0.88 each to $1.00 each so this really is not only delicious, but also very affordable and a big money saver compared to running out to McDonald's for a McRib sandwich (if it happens to be one of those rare times they're offering it on the menu). To make this a heart healthy sandwich leave out the rib meat, lol. Enjoy!!!!

COPYCAT MCDONALD'S MCRIB RECIPE



Copycat McDonald's McRib Recipe image

Instead of waiting until the next McRib release at McDonald's, why not try making it at home? We were pretty amazed at the results.

Provided by Lindsay D. Mattison

Categories     main course

Time 50m

Number Of Ingredients 19

3/4 cup ketchup
2 tablespoons molasses
1 tablespoon Worcestershire
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground coriander
1 pound boneless pork chops
3 tablespoons water
1 tablespoon white sugar
1 teaspoon kosher salt
4 6-inch hoagie rolls
4 tablespoons butter, softened
8 sliced pickles
1/2 cup sliced white onion

Steps:

  • Make the barbecue sauce by combining ketchup, molasses, Worcestershire, brown sugar, apple cider vinegar, onion powder, garlic powder, cumin, chili powder, ground coriander, and 1 teaspoon salt in a small saucepan. Bring the mixture to a boil over high heat before reducing the heat to medium-low. Simmer the sauce for 15 minutes, until the flavors meld together. Let the mixture cool before storing it in an airtight container in the refrigerator. If you don't want to make your own barbecue sauce, use one cup of store-bought sweet-and-tangy barbecue sauce.
  • Meanwhile, chop the pork chops into 1-inch cubes. Place the pork cubes in the food processor with the water, white sugar, and the rest of the salt. Process the mixture until it's smooth, like ground pork.
  • Divide the ground pork into four 4-ounce portions. Form each portion into a rectangle that's roughly 6-1/2 by 3-inches. Using your fingers, create indentations to make the patties look like "ribs."
  • Place the patties on a piece of parchment paper. Cover the patties with another piece of parchment. Freeze the patties until they're frozen solid, about 2 hours.
  • Remove the patties from the freezer. Preheat a griddle or cast-iron skillet over high heat. When the griddle is hot, add the pork and cook for 3 to 4 minutes a side, until browned on each side and cooked through. Let the pork cool for a minute or two.
  • While the pork is cooling, spread 1/2 tablespoon of the butter onto the cut side of each bun. Place the buns on the hot griddle, cut-side down, until they're lightly browned, about 1 minute.
  • Meanwhile, place one cup of the prepared barbecue sauce in a large bowl. Dip the pork patties into the barbecue sauce, letting any excess drip off.
  • Place the pork patties onto the prepared buns. Top the pork with a few pickle slices and 2 tablespoons of the sliced onions.

Nutrition Facts : Calories 254 calories, Carbohydrate 24 g carbohydrates, Cholesterol 52 mg cholesterol, Fat 11 g fat, Fiber 1 g fiber, Protein 14 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 370 mg, Sugar 12 g, TransFat 0 g

COPYCAT MCRIB SANDWICH



Copycat McRib Sandwich image

Make a copycat McRib Sandwich with tender pulled pork, dill pickle, and chopped onions.

Provided by MacKenzie Smith

Categories     Lunch     Sandwich

Time 5h1m

Number Of Ingredients 19

For the Ribs:
1/2 tbsp. smoked paprika
1/2 tbsp. salt
1/2 tbsp. cumin
1/2 tbsp. white pepper
2 tbsp. light brown sugar
1 tbsp. chili powder
1/2 tbsp. ground coffee
1/2 cup barbecue sauce
1 rack of ribs, membrane removed
¼ cup yellow mustard
1 cup water
1/2 cup apple cider vinegar
For Each Sandwich:
hoagie roll
1/3 cup pulled rib meat (from above)
1 to 2 tbsp. barbecue sauce
1 dill pickle spear
1 tbsp. chopped white onion

Steps:

  • In a small bowl, combine smoked paprika, salt, cumin, white pepper, light brown sugar, chili powder, and ground coffee and set aside.
  • Remove the membrane from the ribs with a sharp knife, massage mustard onto meat and add the seasoning blend. Wrap tightly and place in refrigerator for at least 6 hours to marinate.
  • Prepare the Big Green Egg by placing a small handful of soaked cherry wood chips and organic charcoal in the bottom of the EGG and light it with an EGG fire starter.
  • Place the convEGGtor with the legs facing up and add a medium-sized aluminum pan halfway full of 1 cup water and ½ cup apple vinegar. Add the metal grate and the meat then close the egg and open the top vent 1/4 of an inch and adjust the bottom vent so that a little over a 1/2 inch is exposed.
  • Watch your EGG for about an hour so that it has time to regulate without getting the ribs too hot.
  • Let the ribs cook for about 4 hours then brush them with 1/2 cup of bbq sauce, distributed evenly between the two sides, and crank up the heat to cook the sauce for a few minutes. Remove from heat, tent with tinfoil, and let the ribs rest for 30 minutes.
  • Remove the rib meat from a few ribs, about ⅔ a cup or more, and toss with 1 to 2 tbsp barbecue sauce.
  • Add the pulled meat to the Cobblestone Bread Co. Spud Dog Bun and top with chopped white onion and a dill pickle spear.

Nutrition Facts : Calories 1668 kcal, Carbohydrate 278 g, Cholesterol 46 mg, Fiber 18 g, Protein 55 g, SaturatedFat 8 g, Sodium 3644 mg, Sugar 17 g, Fat 36 g, ServingSize 1 McRib (serves 1), UnsaturatedFat 0 g

"MCDONALD'S MCRIB SANDWICH"



Note: J-T-M™ is the only brand of these pressed and formed pork patties that I've seen. They are shaped like a rack of ribs, just like at McDonald's. I get them at Wal-Mart®. Look for them in the frozen meat section, near the pre-formed hamburger patties.

Provided by Char Lowry @Cowgirl_Bebop

Categories     Pork

Number Of Ingredients 5

1 - jtm brand or any pre-formed pork patty
1 - 6 inch long sandwich bun
2 tablespoon(s) mcdonald's barbecue sauce
1 tablespoon(s) chopped white onion
3 - sour dill pickles...or fastfood style dill pickles

Steps:

  • Preheat your griddle to 400°. Cook the pork patty just like a quarter pound beef patty. (consult the package directions for cooking times and other cooking options)
  • Toast the faces of both halves of the bun, using the bun toasting method described throughout this site.
  • On the toasted crown (top) half, apply the ready mixed barbecue sauce and follow that with the dill pickle slices, spread out evenly.
  • Put the cooked "rib" patty on next, then add the onions, followed by the heel. (bottom)
  • Wrap this masterpiece in a 12"x16" sheet of waxed paper, let sit 5 minutes, then microwave on high about 15 seconds, still wrapped.
  • Enjoy a wonderful McRib® Sandwich!

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