Copycat Recipes Archives - Page 11 of 13

Copycat Long John Silver’s Fish-and-Chips

As a kid, my hands-down favorite fast food place was Long John Silver’s. And although I loved the fish and fries, I have to admit my favorite things were the little crunchies. You know, the little pieces of fried batter that would end up in your food basket. I loved them. I would even ask for ‘extra crunchies’ when I ordered. Fortunately, I can get all the crunchies I want when I make this copycat Long John Silver’s Fish-and-Chips.

More Crunchies. More Better!

If I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies! And don’t forget the hush puppies! No Long John Silver’s copycat meal is complete without them. This copycat Long John Silver’s Fish-and-Chips dish will bring back memories of the last time you stopped by the restaurant!

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

For something a bit different, dip your fries in my malt vinegar aioli instead of good-ole ketchup.

Also try my copycat of Captain D’s batter dipped fish!

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4 from 2 votes

Copycat Long John Silver’s Fish-and-Chips

Now I can make my own copycat Long John Silver’s fish and chips. And if I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies!

Course Main

Cuisine American

Keyword copycat, fish, fries

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 1092kcal

Author Found on Food.com

Equipment

Ingredients

For the batter

¾ cup all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¾ cup water

For the fish

4-6 cod fillets
vegetable oil for frying

For the fries

6 Russet potatoes sliced into thin strips
Kosher salt

Instructions

For the batter

Combine all ingredients. Whisk until smooth and there are no lumps.

For the fish

Heat a few inches of oil to 375 F in a Dutch oven or deep fryer.
Pat fish dry and coat well in the batter.
Working in batches, slowly lower the fish into the oil and fry on both sides until golden brown.
Remove to a paper towel-lined plate
Serve with tartar sauce and malt vinegar.

For the fries

Reduce oil temperature to 325 F.
Fry potatoes until starting to turn golden brown. Remove to a paper towel-lined plate and pat dry.
Increase oil temperature to 375 F and add the fries back in. Fry until golden brown and crispy. Remove to paper towel-lined plate to drain, sprinkle with salt, then serve immediately.

Notes

Serve with plenty of malt vinegar and tartar sauce!

Nutrition

Nutritional values are approximate.

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Copycat Famous Dave’s Rib Rub

I was hankerin’ for some tender, almost-fall-off-the-bone smoked ribs, and lo and behold, spareribs were on sale at our grocery store. So I grabbed a few racks, trimmed them up St. Louis-style and started contemplating how I was going to cook them. Normally, it means an overnight rub down with some Memphis rib rub, then onto my Weber Smokey Mountain smoker using the 3-2-1 cooking method. This time, I decided to try a copycat of Famous Dave’s rib rub (the one they use in the restaurants for making their totally outstanding ribs) and cook the ribs low-and-slow for 6 hours.

The Perfect Rib Rub

This copycat Famous Dave’s rib rub is outstanding. It has a little heat, a little sweet, and a little saltiness. And celery seeds, which I think are just about required in any rub. And just a hint of cloves, which I don’t think I’ve seen in a rub before. I ended up liking the flavor from them much more than I thought I would. It’s amazingly complex, and oh so good.

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Although I sauced my ribs, I easily could’ve eaten them ‘dry’, without sauce. I cannot wait to use this same rub on a pork butt in the very near future. With just one cook it has become my go-to rub.

Also try some copycat Famous Dave’s Country-Roasted chicken.

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4.10 from 11 votes

Copycat Famous Dave’s Rib Rub

This copycat Famous Dave’s rib rub is outstanding. It has a little heat, a little sweet, and a little saltiness. And celery seeds, which I think are just about required in any rub.

Course Spice Mixture

Cuisine American

Keyword copycat, ribs, seasoning

Prep Time 5

Total Time 5

Servings cups

Calories 482kcal

Ingredients

2 cups light brown sugar
1 cup Kosher salt
¾ cup sugar
½ cup garlic powder
¼ tablespoon chili powder
¼ cup lemon pepper seasoning
¼ cup onion salt or powder
¼ teaspoon celery salt
2 tablespoon ground black pepper
2 tablespoon celery seed
1 teaspoon ground cloves
1 tablespoon cayenne pepper
½ teaspoon Mrs. Dash Original Blend seasoning

Instructions

Note: The version of this rub stated above uses less salt than the version you’ll find on the internet. Add more (or use less) salt as you desire.
Combine all ingredients.
To use, spread liberally on ribs (or pork shoulder or butt), wrap in foil, and let refrigerate 12 hours before smoking or grilling.

Notes

Store in an airtight container until ready to use.

Nutrition

Nutritional values are approximate.

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Copycat Famous Dave’s Country-Roasted Chicken

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I’m a big fan of Famous Dave’s. I didn’t think I would be. I love my local BBQ joints, so I was skeptical of a big national chain, no matter how much I think Dave is a nice guy. Well, I’m not skeptical any more. Everything I’ve ever ordered there has been fantastic and the service has always been friendly. I highly recommend you stop in and get you some ribs (or pulled pork, or brisket, or country-roasted chicken) and don’t pass up on the wonderful sides. They have some of the best sides I’ve ever had at a BBQ joint. And, since I’m also a big fan of my Char-Broil Big Easy, I could not pass up making a copycat version of Famous Dave’s country-roasted chicken.

Copycat Famous Dave's Country-Roasted Chicken

It Couldn’t Get Any Easier

I took bone-in split chicken breasts, marinated them overnight and then tossed them into a lit Big Easy until done. The result was tender, juicy, and oh so very flavorful. And nothing could be easier to make than this copycat Famous Dave’s Country-Roasted chicken. I left the skin on the chicken. You can remove it before marinating and applying the rub if you wish.

Char-Broil The Big Easy Bunk Bed Basket

You can’t go wrong with poultry on the Big Easy. Also try my copycat of Kentucky Fried Chicken’s roasted chicken. And for an even easier, Famous Dave’s copycat, just grab some of the chain’s seasonings and make chicken in no time with no fuss!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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4.50 from 2 votes

Copycat Famous Dave’s Country-Roasted Chicken on the Char-Broil Big Easy

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken, roasted

Prep Time 12

Cook Time 1 30

Total Time 13 30

Servings servings

Calories 399kcal

Author Mike

Equipment

Ingredients

For the overnight marinade

8 ounces Italian salad dressing

For the pre-cook marinade

2 tablespoons lemon juice

For the spice rub

2 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons lemon pepper seasoning
2 teaspoons Mrs. Dash Original Blend seasoning

For the chicken

4 chicken breasts large bone-in

Instructions

For the overnight marinade

Place the chicken in a large resealable bag or container.
Add the Italian dressing and toss to coat.
Refrigerate overnight, turning occasionally.

For the pre-cook marinade

Three hours before you are ready to cook, add the lemon juice to the marinating chicken and toss to coat.

For the spice rub

Combine the ingredients.

For the chicken

Fire up your Big Easy. You’ll need a Bunk Bed basket (see below) to keep from overcrowding the chicken.
Shake any excess marinade from the chicken.
Dust with the rub. Use a little or a lot.
Place chicken in the Big Easy basket and lower into the cooker.
Cook until done and golden brown, about 10 minutes per pound.
Remove and let rest 10 minutes before serving.

Notes

You can skip the overnight marinade and just combine the Italian dressing and lemon and marinate for 3 hours just before cooking.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

“Cheater” Copycat KFC Twisters

I try to cook just about everything from scratch. But sometimes, that just doesn’t happen. But, even then I try to do something different. I could’ve just heated up some precooked frozen chicken strips, and had them with Ranch dressing and called it ‘good enough’. Or I could make these crazy good (no, really!) “cheater” copycat KFC Twisters. Heck, I’ve never had the real thing, but if they’re nearly as good as these homemade ones, I’d order some.

Choose your chicken

I made two different versions of these “cheater” copycat KFC Twisters: one with crispy chicken strips, and one with Buffalo chicken strips (my favorite). You can make other variations by dunking the strips into your favorite sauces. BBQ, Nashville hot chicken, garlic Parmesan…. You name it. Any sauce you like for dunking chicken nuggets or slathered on BBQ will work here

Yummy sauce

There’s nothing fancy going on here, but these were tasty. The Twister sauce is pretty darned good, and would make a great sauce for sandwiches or burgers. And the sauce is also mighty easy to make.

Why is it cheating?

So why do I refer to these as ‘cheater’? Because I used precooked chicken. If I’d made the chicken from scratch, they’d be the real deal. Nothing wrong with the un-real deal, though, sometimes.

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If you prefer to skip the wrap and just make the chicken strips, you’ll want to serve them up with my copycat Chick-fil-A dipping sauce.

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4 from 1 vote

Cheater Copycat KFC Twisters

Heck, I’ve never had the real thing, but if they’re nearly as good as these homemade ones, I’d order some.

Course Main

Cuisine American

Keyword chicken fingers, crispy, wraps

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 197kcal

Author Mike

Equipment

Baking Sheet

Ingredients

For the KFC Twisters

frozen chicken strips
4 tortillas 10 inch
Twister sauce see below
green leaf lettuce
1 medium tomato chopped

For the Twister Sauce

¼ cup mayonnaise
1 teaspoon sugar
½ teaspoon ground black pepper

Instructions

For the KFC Twisters

Preheat oven to 400 F.
Place chicken on a baking sheet and cook 20 minutes.
Meanwhile, warm the tortillas in a large skillet over medium heat, about 2 minutes per side.
Spread a 3″ wide strip of sauce across the middle of each tortilla, starting 1″ from the left edge and ending at the right edge.
Add the lettuce, tomato, and chicken over the center of the tortilla, over the sauce, still leaving the leftmost 1" edge empty.
Fold the left edge over and then roll up the tortilla. The right edge will remain open. Serve seam-side down so it doesn’t unrolled.

For the Twister Sauce

Combine all ingredients. Refrigerate until ready to use.

Notes

Nutritional values do not include the chicken.

Nutrition

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

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Copycat Joe’s Crab Shack Popcorn Shrimp

I love shrimp. Cooked any way, any time. Like the guy in Forrest Gump who listed off the many ways to enjoy shrimp. They’re all good. This copycat version of Joe’s Crab Shack popcorn shrimp is crazy good. There’s a nice crunchy breading. Tender tasty shrimp inside.

Get To Dippin’!

I made up a batch of these copycat Joe’s Crab Shack popcorn shrimp and served them easy style, with two bottled sauces, both from Louisiana Fish Fry Products. The remoulade sauce has a hit of horseradish. It’s almost salad dressing-like, but with a kick. The seafood sauce definitely has a kick to it. Like grown-up cocktail sauce. Of course you can just serve them with good ole store-bought cocktail sauce, spicy or regular. I like to get mine good and cold so I put it into the fridge the night before I make the shrimp.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my copycat of Applebee’s Sriracha shrimp. Either shrimp recipe would also be delicious in my fiesta shrimp tacos.

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5 from 1 vote

Copycat Joe’s Crab Shack Popcorn Shrimp

Course Appetizer

Cuisine American

Keyword copycat, crispy, popcorn shrimp

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings

Calories 281kcal

Author Mike

Equipment

Ingredients

1 pound shrimp deveined and shelled (I used 26-30 count shrimp)
1 teaspoon garlic powder
1 teaspoon brown sugar
1 ½ teaspoon hot sauce
4 tablespoons corn starch
2 eggs
¼ cup water
1 cup Panko breadcrumbs
⅓ cup plain bread crumbs
1 teaspoon Creole seasoning
⅓ cup all-purpose flour
½ teaspoon paprika
vegetable oil for frying

Instructions

Put the shrimp into a resealable baggie or container.
Add the garlic powder, brown sugar and hot sauce. Seal and shake gently to coat. Marinate in fridge for 30 minutes.
Set up three large bowls (I used pie pans).
In the first bowl place the corn starch.
In the second bowl, beat the eggs with the water.
In the third bowl mix together the cracker meal, breadcrumbs, Creole seasoning, flour and paprika.
Heat oil to 350 F in a deep fryer or Dutch oven. You’ll need at least 2″ of oil.
Working in batches, coat shrimp in corn starch.
Shake off excess then coat in egg wash.
Shake off excess then coat in breadcrumb mixture.
Fry until golden brown (the shrimp will float to the top of the oil when done).
Remove to a paper towel-lined plate to drain and cool slightly.

Notes

Serve with your favorite dipping sauce.

Nutrition

Nutritional values are approximate.

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Copycat Bang Bang Shrimp

These little yummy bites are a copycat version of the Bang Bang Shrimp appetizer available at the Bonefish Grill. These shrimp have a fantastic crunch to them. The batter is not too thick or overpowering – you can still taste the shrimp. A little kicked-up dipping sauce and you have a great dish.

No Dinky Shrimp Please

I used 18-22 count US wild-caught shrimp, which were the perfect size for an appetizer version of this copycat Bang Bang shrimp. For me, at least. I love shrimp. No reason to use the dinky sized ones in something as good as this. I like to have a good handle to grab them by. That way I don’t get myself all messy when I dunk them into the sauce.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, coconut fried shrimp, and southern fried shrimp. Did I mention how much I love fried shrimp?

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5 from 1 vote

Copycat Bang Bang Shrimp

Course Appetizer

Cuisine American

Keyword copycat, deep-fried, shrimp

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 948kcal

Author Mike

Equipment

Ingredients

For the dipping sauce

For the shrimp breading

1 ¼ cups all-purpose flour divided
2 eggs beaten
¼ cup milk
½ cup Panko breadcrumbs
1 teaspoon Kosher salt
½ teaspoon ground black pepper
½ teaspoon rubbed sage
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried basil

For the shrimp

Vegetable oil for frying
16 medium shrimp peeled, deveined
1 green onion green part only, chopped

Instructions

For the dipping sauce

Whisk together all ingredients.

For breading

In a shallow bowl, place 1/2 cup of flour.
In another shallow bowl, whisk together the eggs and milk.
In another shallow bowl, stir together the remaining 3/4 cup flour, panko, salt, pepper, sage, onion and garlic powders, and basil.

For the shrimp

Working in batches, roll shrimp in the flour.
Next, place shrimp in the egg and milk mixture and roll to coat. Shake off any excess.
Finally, coat shrimp in the breading.
Transfer to a large plate and refrigerate for 20 minutes.
Heat 2″ of oil in a deep fryer or Dutch oven to 350.
Working in batches, fry shrimp 3-4 minutes or until golden brown. Transfer to a paper towel-lined plate.
Serve shrimp garnished with green onion, with dipping sauce on the side. Note: The Bonefish grill lightly coats the shrimp in the dipping sauce. I found it easier (and less messy) to serve the shrimp with the sauce on the side.

Notes

Make extra dipping sauce. If by chance you have any leftover, it’s also great for dunking chicken nuggets!

Nutrition

Nutritional values are approximate.

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Copycat Cin Chili

I’m a huge fan of Cin Chili Texas-style chili mix. It has a tremendous southwestern flavor with just enough kick, but not so much as to scare anyone off. Whenever I’m in Cincinnati I swing by Jungle Jim’s and grab a few packs of mix. But, sadly, sometimes I can’t make it to Jungle Jim’s. So I searched around and came across this copycat Cin Chili recipe. This mix makes downright good chili. It’s mighty close to the original. Close enough. There’s nothing but good flavor in this chili.

Beans. Yes I Added Them. Don’t Hate Me.

I add beans to my chili. I know, I know. Texas chili supposedly doesn’t contain beans (or ‘filler’ as some refer to it). If I was serving this chili over hot dogs I’d probably leave the beans out.

This copycat Cin chili is super easy to make. I whisk each spice mix in small bowls so I just add them in when needed. In no time at all I’m enjoying great chili.

Amazon Fresh – Beef Broth, Carton, 32 oz

Also try my copycat of the chili from Wendy’s.

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5 from 1 vote

Copycat Cin Chili

This mix makes downright good chili. It’s mighty close to the original. Close enough. There’s nothing but good flavor in this chili.

Course Main

Cuisine American

Keyword beef, chili, copycat

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings

Calories 356kcal

Author Mike

Equipment

Stock Pot

Ingredients

2 tablespoons vegetable oil
2 pounds ground beef or use chuck roast, cut into 3/4″ cubes
1 14 ounce beef broth
1 8 ounce tomato sauce
1 15 ounce kidney beans rinsed and drained (optional)
Your favorite chili garnishes

Spice mix #1

1 tablespoon onion powder
2 tablespoons garlic powder
½ teaspoon ground jalapeno
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper ground
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules

Spice mix #2

5 tablespoons chili powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
2 teaspoons ground cumin
¼ teaspoon brown sugar

Spice mix #3

⅛ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons chili powder
1 ½ teaspoons ground cumin

Instructions

Heat oil over medium-high heat in a large pot.
Add meat and brown. Drain excess fat.
Stir in the beef broth and tomato sauce.
Stir in spice mix #1. Cover and simmer for 35 minutes, stirring occasionally.
Stir in spice mix #2. Add beans if using. Cover and simmer for 20 minutes, stirring occasionally. If chili gets too thick add a little water.
Stir in spice mix #3. Cover and simmer for 10 minutes, stirring occasionally.
Serve garnished with your favorite toppings.

Notes

Make it at least once the way it’s written. Then you can play with the ingredients after that. This is a delicious chili. If you can get the original, then get it. If you can’t, make this copycat!

Nutrition

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

Copycat Five Guys Fries

Who doesn’t love a batch of hot, crunchy, salty tasty fries? No, not the kind that are deep-fried just once. Not the ones that have been sitting under a heat lamp for the better part of a day. No! We want fries hot out of the fryer, the ones that have been twice-fried. The crunchy ones! Perfectly delicious. Like these copycat Five Guys Fries!

The Keys To Success

I made sure that all of my fries were the same size so that I got nice consistent cooking. I like mine thin. And I don’t peel the potatoes either. You can if you want. You also need to be sure that the fries cool completely between the first and second frying. Then you’ll end up with crazy-good copycat Five Guys fries (that go perfectly with my copycat White Castle burgers!).

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

I also make a killer copycat of McDonald’s French fries.

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5 from 1 vote

Copycat Five Guys Fries

We want fries hot out of the fryer, the ones that have been twice-fried. Perfectly delicious. Like these copycat Five Guys Fries!

Course Side

Cuisine American

Keyword copycat, fries

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 90kcal

Author Mike

Equipment

Ingredients

1 pound russet potatoes cleaned, but not peeled, cut into fries
kosher salt to taste
peanut oil for frying

Instructions

Heat oil to 375 F in a Dutch oven or deep fryer.
Place the fries into a large bowl and add ice cold water.
Agitate the fries and drain.
Repeat until the water runs clear of starch.
Dump fries out onto a large towel and pat dry.
Working in batches, deep fry the fries until they turn a light brown color.
Remove to a paper towel-lined plate.
Let fries cool to room temperature, at least 10 minutes.
Working in batches, add the fries back to the still hot oil and fry until they reach the desired color and crunch.
Remove to a paper towel-lined plate and sprinkle with salt.

Notes

Serve with your favorite dipping sauce, like ketchup and yes, even mayonnaise!

Nutrition

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

Copycat Heinz Ketchup

Well, by-golly, this copycat of Heinz ketchup is darned good ketchup! Whether you’re trying to replace the store-bought version or just looking for a nice base recipe to start with for making your own special ketchup, this is it. I highly recommend at least doubling this recipe. It’s good stuff. Mighty good stuff.

Start With A Little Celery Seed

I found the honey to really add a very nice sweetness, almost floral hint to the ketchup. I really liked that. And the celery seed also added a really nice twist. I love celery seed, I use it in a lot of sauces but mostly in meat rubs. A few people have commented that it changes to the taste too much. Start with a little and see how you like the flavor before adding the full 1/4 teaspoon.

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I also made a french fry dipping sauce the other day that is rather nice if I say so myself. Check it out! And nothing, absolutely nothing, is better than a copycat of the classic McDonald’s hamburger topped with homemade Heinz ketchup!

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3.67 from 3 votes

Copycat Heinz Ketchup

Well, by-golly, this copycat of Heinz ketchup is darned good ketchup!

Course Sauce

Cuisine American

Keyword copycat, ketchup

Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Calories 279kcal

Author Mike

Equipment

Saucepan

Ingredients

1 6 ounce tomato paste
½ cup light corn syrup I used honey instead
½ cup white vinegar try red wine vinegar for a really great twist!
¼ teaspoon celery seed more, or less (optional, but adds fantastic flavor)
¼ cup water
1 tablespoon sugar
1 teaspoon kosher salt
¼ teaspoon onion powder
⅛ teaspoon garlic powder

Instructions

Add all ingredients to a saucepan over medium heat.
Bring to a boil then reduce to a simmer. Cover partially and simmer for 20 minutes, stirring occasionally.
Remove from heat and let cool completely before refrigerating.
Ketchup gets even better the next day.

Notes

Stir or shake before serving.

Nutrition

Nutritional values are approximate.

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Copycat McDonald’s McRib Sandwich

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 McDonald’s McRib sandwich 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 Perfect Smokiness

The addition of chipotle peppers to the sauce is what gives it that fantastic smoky 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. This copycat McDonald’s McRib sandwich was deeelish!

La Costena Chipotle Peppers 7oz.

And yes, you need to make some McDonald’s fries to go with your McRib!

Don’t have time to make this recipe? Try my quick fix version instead!

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3 from 2 votes

Copycat McDonald’s McRib Sandwich

This copycat McDonald's McRib sandwich comes out very tender, and very tasty. The great taste is thanks to a fantastic sauce.

Course Main

Cuisine American

Keyword copycat, ribs, sandwich

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 755kcal

Author Based on a recipe from Jeff Mauro

Equipment

Ingredients

For the sauce (which is great on anything!)

1 tablespoon vegetable oil
1 clove garlic minced
½ medium sweet onion minced
2 cups ketchup
½ cup pineapple crushed, with juice
3 tablespoons molasses
3 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 chipotle peppers in Adobo sauce minced

For the sandwich

2 pounds ground pork
Kosher salt
6 sandwich rolls
2 tablespoons butter melted
1 teaspoon garlic salt
dill pickle chips
onion chopped

Instructions

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.

Notes

The sauce is great for dipping nuggets or on wings!

Nutrition

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)