Best Copycat Mcrib Sandwich Recipes
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
COPYCAT MCRIB SANDWICH RECIPE - (4.5/5)
Provided by Golfwidow7
Number Of Ingredients 12
Steps:
- Preparation To make the patties: Place ingredients for the patty mixture into a food processor and process until mostly smooth, about 1 minute. Line a sheetpan with parchment paper and spray lightly with oil spray. Divide patty mixture into 4 equal portions and place onto parchment, spaced apart. Shape each portion into a flat rectangle about 6 ½ x 3 ½ inches. Use a chopstick or the handle of a table knife to make 5 crosswise impressions in each patty, forming 'ribs'. Press down firmly, without going all the way through the patty. Place sheetpan in freezer for 2-3 hours until patties are frozen solid. (Do ahead: Patties can remain frozen for up to 1 month, tightly wrapped.) To cook the patties: Preheat the oven to 400 degrees F. Place a skillet over medium-high heat until hot. Add 1 or 2 frozen patties rib-side-down and cook 4 minutes, until lightly browned. Turn over and cook another 3 minutes to brown the other side. Repeat until all patties are browned. Transfer to sheetpan and generously coat with bbq sauce on both sides. Cook in oven about 6 minutes, until sauce is bubbly and thickened. To assemble: While patties are in oven, toast the inside of the buns in the same skillet the patties cooked in. Remove patties from oven and place one patty in each bun. Top patties with sliced pickles and onions, close the top of the bun and enjoy.
COPYCAT MCDONALD'S MCRIB SANDWICH
Mmmmmmm! Now you can have them all year round!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- Chop pork butt into tiny pieces, place in food processor; pulse until it resembles ground pork (see notes). Add in spices. NOTES: 1. It'll be easier if you ask your butcher to place the pork butt in their grinder, so you'll save this step. Or... 2. You could definitely use ground pork to make these. I might recommend adding in some processed bacon to up the fat content a bit if you do use ground pork though.
- Make oblong patties (about 5 1/2 oz). It's okay if they are pretty thin, they will shrink up as they cook. (I went ahead and made all of my patties and just sat them on wax paper until I could cook them).
- Preheat oven to 350 degrees F.
- Just sear each patty in a hot pan over medium-high heat for about 3 - 4 minutes per side. This should almost completely cook the patties because they are so thin.
- Add all patties to oven safe dish & pour BBQ sauce evenly over patties. NOTE: If you have a really thick BBQ sauce, I recommend adding about 1/2 cup of water to it to thin it out a bit. It'll thicken up again as it bakes.
- Bake them 25 - 30 minutes. This will completely infuse the patties with that delicious BBQ flavor.
- As far as the bun goes, you can toast it or leave it soft. It's good either way. Pile a patty on the bun with some extra BBQ sauce and then top with onions & pickles.
- I kept the exact same toppings as the original: onions and pickles. I sliced my onions pretty thin though and use way more than two pickles.
- NOTE: These patties actually freeze really well. This means that you could double the recipe & have great sandwiches for a long time. Make sure they are completely cool & then putting each patty individually in a small plastic bag with a few spoonfuls of extra sauce. Then I put all of those small bags in a large freezer safe bag. When you want a sandwich, just cut the plastic off the patty & microwave it for about 2 minutes. Slap it on a bun with some extra BBQ sauce, onions & pickles & you're all set. The re-heated version was just as good as on day one.
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