The Ultimate Homemade Mcrib Sandwich Recipes

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

Ingredients

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

GOURMET MCDONALD'S STYLE MCRIB SANDWICH

Gourmet McDonald's Style McRib Sandwich image

This recipe is for a real, authentic and tricked-out McRib sandwich. It doesn't get any better than this!!

Provided by Broke Guy

Categories Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 tablespoons salt
1/2 cup brown sugar
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons cayenne
2 teaspoons coriander
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons fennel seeds
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 rack st louis spareribs
2 (21 ounce) bottles barbecue sauce (Hunt's Original BBQ Sauce)
4 center split deli rolls
12 dill pickle slices
1 onion, chopped

Steps:

Preheat the oven to 325 degrees F.
In a large bowl, combine all of the spices together until mixed thoroughly. Rub all over the rack of ribs and place in a baking pan.
Pour 1 bottle of the barbecue sauce all over the ribs and bake in the oven until the ribs are fully cooked and the bones can slide right out (1 hour and 45 minutes to 2 hours 30 minutes).
To test if the ribs are ready, use tongs to lift the entire rack out of the pan and gently pull at the bones in the opposite direction of the meat. The bones should slide right out without giving any pull.
Meanwhile, heat the second bottle of barbecue sauce in a small saucepan over low heat.
Toast each roll lightly in the toaster oven.
To remove the meat from the bones, flip the ribs over so that the underside is facing upward (the bone side). Take a paring knife and cut down the center of each bone - this removes the tendons from the bones and allows you to slide all of the meat off the rack of bones without cutting it apart. Once the bones are removed, cut 4 portions out of the rack (3 ribs per portion).
Dip each portion in the saucepan with the barbecue sauce and coat generously. Place each portion on a roll. Top with a handful of chopped onions and 3 dill pickles. Serve.

Nutrition Facts : Calories 983.6, Fat 18.1, SaturatedFat 5.5, Cholesterol 53.5, Sodium 10326.6, Carbohydrate 184, Fiber 5.9, Sugar 115.1, Protein 20.3

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