Homemade McRib Sandwich
The McRib, a fast-food legend featuring rib-shaped pork patties, was once a beloved but elusive sandwich that disappeared from menus. Thanks to our friends at Taste Toronto, however, you can now bring it back to life in your own kitchen, using real pork ribs instead of ground meat.
Elevate the flavour with your pick of homemade or store-bought pickles and indulge in the sweet and savoury delight of this iconic sandwich. Reconnect with nostalgia and savour the satisfaction of making your own McRib – it’s a homemade treat that hits all the right notes!
Find all the ingredients you need for this recipe at your local Wholesale Club. Shop in-store or online!
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
- 1 rack of pork baby back ribs (about 2-3 pounds)
- 2 tablespoons mustard
- 1 tablespoon paprika
- 1/2 tablespoon dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup Sunspun barbecue sauce
- 1/2 medium cucumber, sliced
- 1/4 cup white vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1 bay leaf
- 2 soft sandwich buns
- 1/4 cup sliced onions
- Additional barbecue sauce for drizzling
- Preheat your oven to 300°F.
- Use a knife to slide under the membrane of the ribs and peel it away from the meat.
- Brush the ribs over with mustard.
- In a bowl, mix together the paprika, brown sugar, salt, black pepper, coriander, garlic powder, and onion powder. Season the ribs generously with the spice mix.
- Place the seasoned rib on a large sheet of aluminum foil. Wrap the rib tightly in the foil, creating a sealed packet. Ensure there are no leaks.
- Place the rib on a baking sheet and transfer to the preheated oven. Bake for 2 hours or until the meat is tender and easily pulls away from the bone.
- Remove the rib from the oven. Remove all the bones and brush the rib all over with barbecue sauce.
- Turn the oven temperature to 400°F (204°C). Bake the rib in the oven again, uncovered for another 15 to 20 minutes.
- In a small saucepan, combine the white vinegar, water, sugar, salt, peppercorns and bay leaf. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
- Place the sliced cucumbers in a clean jar or container. Pour the hot vinegar mixture over the sliced cucumbers in the jar.
- Allow the pickles to cool to room temperature before using.
- To serve, toast the sandwich buns and spread more barbecue sauce onto the buns.
- Slice the rib into two portions. Place each portion on the bottom half of a bun.
- Top with pickles, onions, and barbecue sauce. Close the top bun on the sandwich, press gently, serve, and enjoy!