Diy Mcdonalds Mcrib Sandwich With Pork Perfect Recipes

COPYCAT MCDONALD'S MCRIB RECIPE

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.

CHEF JOHN'S COPYCAT MCRIB® SANDWICH

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.

DIY MCDONALD'S MCRIB SANDWICH WITH PORK PERFECT

Steps:

• Slice the pork chops into 1-inch cubes, then place the cubes in the bowl of the food processor with the bacon. Pulse the processor until the meat is combined and coarsely chopped. Sprinkle the Pork Perfect seasoning over the meat, add the water, and pulse a few more times to distribute the seasonings.
• Transfer the meat to a parchment-lined baking sheet and divide into 4 - 4 ¼ ounce portions. Run your hands under cold water, and then shape each portion into a rib rack. Cover the meat with an additional sheet of parchment and place in the freezer until the patties are completely frozen (30 minutes to 1 hour, depending on your freezer).
• When you're ready to cook, prepare your grill for two-zone cooking and build a medium-high fire. When the coals are glowing red and covered with a fine gray ash, heat a well-seasoned cast iron pan over direct heat for 5-10 minutes. Place each pork patty, flat side down, on the skillet and cook until the bottom is golden brown, about 4-5 minutes. Use a metal spatula to flip the patties and continue to cook another 4 or so minutes, until the internal temp of the pork is 135℉ (carryover heat will bring the meat to temperature as it rests).
• Allow the patties to cool on a baking sheet while you lightly toast the hoagie rolls.
• Use tongs to dip each patty into a bowl of BBQ sauce, coating both sides of the meat. Place the meat on the bottom of the toasted roll, top with pickles, onions and top bun and serve immediately with additional sauce on the side.