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 recipe for a McDonald’s McRib sandwich that really brings back (food) memories. Yeah, I know. People actually poo-poo the sandwiches. I bet that most, like me, love them. Even if they keep it secret!
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 recipe for a McDonald’s McRib sandwich was deeelish!
Oh, The Sauce
The sauce that is used on these sandwiches is a treat on its own. I’d recommend you make extra because it’s great stuff. Use it on grilled hamburgers. Or real ribs. Or grilled chicken. It’s also great for dunkin’ things, like chicken fingers or chicken nuggets. It’s a respectable BBQ sauce on its own!
Flavor Ain’t Easy
No, these aren’t the easiest sandwiches to make in the world. Art takes time, right? They aren’t cheap imitations, that’s for sure. But I get it. You’re busy. Maybe you don’t have the time or all the ingredients. Well, I’ve got you covered! Try my quick fix version instead!
- Bold Flavor in Every Bite — La Costeña chipotle…
- Your Shortcut to Delicious Meals — Authentic…
And yes, you need to make some McDonald’s fries to go with your McRib!
McDonald’s McRib Sandwich (Copycat Recipe)
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
For the sauce
- 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
Nutrition
Nutritional values are approximate.
