CONTAINS MEAT
Copycat McDonald’s McRib Sandwich
Featuring homemade pork “rib patties” slathered in BBQ sauce and topped with pickles and thinly sliced onion, this copycat McRib is even better than the OG.
5 MINUTESPrep Time
4 serving(s)Serves
Overview
Ingredients
Instructions
Notes
Comments & Reviews (0)
Ingredients
Ingredients
- 1 1/2 lb. ground pork
- 2 tsp. light brown sugar
- 2 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 c. BBQ sauce (preferably Sweet Baby Ray's or Heinz)
- 4 hoagie buns, preferably sprinkled with cornmeal or semolina, split
- 3/4 c. dill pickle chips (preferably Heinz or Mt. Olive)
- 1/2 c. sliced white onions
Instructions
- In a medium bowl, stir brown sugar, salt, and garlic powder. Add pork and, using a sturdy spatula or gloved hands, mix until spice mixture is distributed, about 30 seconds.
- Divide pork mixture into 4 even portions (about 6 1/4 oz. each), form each into a 6" x 2" rectangle, and arrange on a parchment-lined baking sheet.
- Using clean fingers (gloved, if desired), pinch and flatten top of each patty to create 4 upraised crosswise strips, mimicking the shape of ribs. Freeze until solid, 2 to 3 hours.
- Arrange a rack in the center of oven; preheat to 400°. Set a wire rack in a rimmed baking sheet. Fill bottom of sheet with 1/2" of water.
- Transfer patties to prepared rack. Cover with foil, crimping around edges of pan.
- Bake patties until cooked through and an instant-read thermometer inserted into the thickest part registers 165°, 20 to 25 minutes.
- Brush patties all over with BBQ sauce, turning to coat. Continue to bake, uncovered and watching closely, until bubbling and sticky, about 5 minutes more. Or, if desired, preheat broiler to high and broil patties until bubbling and caramelized, 2 to 3 minutes.
- Meanwhile, in a dry skillet over medium heat, working in batches, toast buns, cut sides down, until toasty and lightly browned, 2 to 3 minutes. Transfer to a plate.
- Fill each bun with pork. Top with pickles and onions. Serve immediately or, for the authentic McDonald’s experience, wrap tightly in foil and let steam for 5 minutes.
Ingredients
Ingredients
- 1 1/2 lb. ground pork
- 2 tsp. light brown sugar
- 2 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 c. BBQ sauce (preferably Sweet Baby Ray's or Heinz)
- 4 hoagie buns, preferably sprinkled with cornmeal or semolina, split
- 3/4 c. dill pickle chips (preferably Heinz or Mt. Olive)
- 1/2 c. sliced white onions
Instructions
- In a medium bowl, stir brown sugar, salt, and garlic powder. Add pork and, using a sturdy spatula or gloved hands, mix until spice mixture is distributed, about 30 seconds.
- Divide pork mixture into 4 even portions (about 6 1/4 oz. each), form each into a 6" x 2" rectangle, and arrange on a parchment-lined baking sheet.
- Using clean fingers (gloved, if desired), pinch and flatten top of each patty to create 4 upraised crosswise strips, mimicking the shape of ribs. Freeze until solid, 2 to 3 hours.
- Arrange a rack in the center of oven; preheat to 400°. Set a wire rack in a rimmed baking sheet. Fill bottom of sheet with 1/2" of water.
- Transfer patties to prepared rack. Cover with foil, crimping around edges of pan.
- Bake patties until cooked through and an instant-read thermometer inserted into the thickest part registers 165°, 20 to 25 minutes.
- Brush patties all over with BBQ sauce, turning to coat. Continue to bake, uncovered and watching closely, until bubbling and sticky, about 5 minutes more. Or, if desired, preheat broiler to high and broil patties until bubbling and caramelized, 2 to 3 minutes.
- Meanwhile, in a dry skillet over medium heat, working in batches, toast buns, cut sides down, until toasty and lightly browned, 2 to 3 minutes. Transfer to a plate.
- Fill each bun with pork. Top with pickles and onions. Serve immediately or, for the authentic McDonald’s experience, wrap tightly in foil and let steam for 5 minutes.
Chef's Tip
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