COPYCAT MCDONALD'S MCRIB RECIPE
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
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
CHEF JOHN'S COPYCAT MCRIB® SANDWICH
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
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)
Provided by á-5741
Number Of Ingredients 5
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 MCRIB SANDWICH
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
CHEF JOHN'S COPYCAT MCRIB® SANDWICH
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 Pork Baby Back Ribs
Time 11h
Yield 4
Number Of Ingredients 10
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
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COPYCAT MCRIB SANDWICH RECIPE | MYRECIPES
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- Preheat oven to 425°F. Place pork chops in bowl of food processor, and pulse until roughly chopped. Add ground pork, salt, garlic powder, onion powder, and sugar; process until finely chopped and well combined.
- Divide pork mixture into 4 equal portions. Shape each portion into oval patties, and place on a rimmed baking sheet coated with cooking spray. Using the handle of a wooden spoon lightly coated in cooking spray, press handle across each patty to make 3 to 4 indentions. Use your hands to shape the patties into “ribs”.
- Brush patties with 2 tablespoons of the barbecue sauce, and bake in preheated oven 10 minutes. Brush patties again with 2 tablespoons of the barbecue sauce, and return to oven; adjust oven to broil, and broil until cooked through, about 2 minutes.
- Spread remaining barbecue sauce evenly on 1 side of each roll, and add meat patty. Top with onion slices and pickles.
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