Now, it has been a long time since I’ve had a McDonald’s McRib sandwich. Years. Decades, actually. But, boy did I eat a lot of them in my younger years. So I was happy to run across this copycat version that really brings back (food) memories.
These copycat McRib sandwiches come out very tender, and very tasty. The great taste is thanks to a fantastic sauce. The sauce is so good that I doubled the ingredients to make a bigger batch, enough to serve over boneless wings (awesome!) later. Even if you don’t make these sandwiches, make the sauce. It’s the boss.
The addition of chipotle peppers to the sauce is what gives it that fantastic smokey flavor, with just a little kick. Real McRib sandwiches are also topped with chopped onion, which I omitted because I felt that there was enough onion in the sauce.
And yes, you need to make some McDonald’s fries to go with your McRib!
Copycat McRib Sandwich
For the sauce (which is great on anything!)
- 1 tablespoon vegetable oil
- 1 clove garlic minced
- 1/2 medium sweet onion minced
- 2 cups ketchup
- 1/2 cup crushed pineapple with juice
- 3 tablespoons molasses
- 3 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 chipotle peppers minced, in adobo sauce
For the sandwich
- 2 pounds ground pork
- Kosher salt
- 6 sandwich rolls
- 2 tablespoons butter melted
- 1 teaspoon garlic salt
- Dill pickle slices
- Chopped white onion
- Heat oil in a medium saucepot over medium heat.
- Add the onions and saute until soft, about 4 minutes.
- Add the garlic and cook another minute.
- Add remaining ingredients and stir.
- Bring to a simmer and continue simmering until the sauce is thick, 15-20 minutes.
- I prefer the sauce to be chunky, so I used the sauce as it was at this point. If you want a less chunky version, blend the sauce using an immersion blender or transfer (after cooling) to a blender to puree.
For the sandwiches
- Preheat a large skillet or Griddler to medium-high heat.
- Form the pork into thin rectangular patties that are the size of the buns. Season with salt.
- Cook 3-5 minutes on one side then flip and cook until pork reaches 165 F.
- Brush pork with sauce and flip. Brush other side with sauce. Cook another 2-3 minutes or until the sauce sets up.
- Meanwhile, combine butter and garlic salt and brush onto insides of the rolls. Place rolls butter side up under broil for a minute or two to get a little brown.
- Serve pork patties on rolls topped with dill pickle slices and onion, if using.