← Back to Menu
McDonald's McRib (Copycat)
Community Rating7.6 · 3 votes
Slide to rate
About
This is a home version of the McRib from McDonald's, rebuilt from scratch rather than reheated out of a box. The bacon needs rendering properly before anything else happens, so start it cold and slow. What it comes down to: ground pork shoulder, salt, sugar and ground coriander. The part to slow down for: assembly: place the sauce-drenched patty on the bottom half of a lightly toasted hoagie roll. It scored 8.1 out of 10 here, and readers have voted on it 3 times since. The full method runs to 6 steps below, with the ingredient list above it. Nothing here needs equipment beyond a pan, a spatula and somewhere to rest the patty.
Ingredients
- Ground pork1 pound (450g) ground pork shoulder
- Salt1 teaspoon (5g) salt
- Sugar1/2 teaspoon (2g) sugar
- Cilantro1/4 teaspoon ground coriander
- BBQ sauce1/2 cup (120ml) barbecue sauce (classic smoky/sweet style)
- Hoagie roll4 hoagie-style oblong rolls
- White onion1/2 white onion, sliced into slivers
- Dill pickle12 dill pickle slices
Videos
These videos are not ours. They stay on YouTube on their creators' channels — the links below open there.
Recipe
- 1Start by prepping the 'rib' patty. Mix the ground pork, salt, sugar, and coriander in a bowl. Don't overwork the meat, or it'll get rubbery. Form the pork into 4 rectangular patties, roughly the shape of your hoagie rolls. Pro tip: Use a butter knife to press 3 or 4 shallow ridges across the top of each patty to mimic the look of a rib rack.
- 2Place the patties on a tray lined with parchment paper and pop them into the freezer for about 20-30 minutes. This 'flash freeze' is the secret to keeping that rectangular shape intact when they hit the hot pan.
- 3While the meat chills, slice your white onion into thin slivers and get your pickles ready. Pour your BBQ sauce into a small saucepan and warm it over low heat. You want it warm so it doesn't chill the meat when you dip it later.
- 4Heat a large skillet or griddle over medium-high heat with a tiny splash of oil. Fry the pork patties for 4-5 minutes per side until they have a nice golden crust and are cooked through. Pork needs to be fully cooked, but keep an eye on them so they stay juicy.
- 5The Dip: This is the messy part! Once a patty is done, pick it up with tongs and submerge the entire thing into the warm BBQ sauce. Make sure it's completely coated and dripping with sauce before moving it to the bun.
- 6Assembly: Place the sauce-drenched patty on the bottom half of a lightly toasted hoagie roll. Top generously with the raw onion slivers and exactly three pickles (if you want to be official). Close it up with the top bun and let it sit for one minute so the sauce soaks into the bread just a little.