This isn’t some highfalutin’ food blog. I can barely afford to keep the lights on half of the time. I gotta cut corners wherever I can to keep this site up and running. So that’s why you’re not going to judge me when I say I really, really enjoyed this quick fix copycat of the McRib sandwich. I mean, you know what? It’s actually yummy! It kinda looks like the real thing and it’s fun to eat!
I should probably email the fine folks at On-Cor to apologize for doubting their products. Their BBQ rib patties look like the real McRib deal, sauce and all!
You can make 6 McRib sandwiches from a package of On-Cor BBQ Rib Patties. I actually prefer 2 patties per sandwich. I wrote the recipe to use only one per sandwich, but ….. well, use your own judgement. Make sure to get some of the sauce on there, too. The ribs actually come with more sauce then you’d think, plenty enough to heap on deep and that’s a good thing. That helps make these quick fix copycat McRib sandwiches double good!
And whatever you do, do not forget the pickles! That vinegary pickle goodness cuts thru the sweetness of the barbecue sauce.
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 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.
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.