Go Back
mcrib
Print

McRib Sandwiches w/Homemade Oven-baked Ribs

Skip the limited-time hype and make your own McRib at home, healthier, tastier, and always available!
Chef Trips slow-bakes tender pork ribs in a sweet, smoky BBQ sauce blended with honey, garlic, Worcestershire, and a kick of cayenne. Piled onto a toasted steak roll with crisp pickles and sliced onions, these sandwiches deliver the nostalgic McRib flavor with a homemade twist.
No mystery meat, just bold comfort food, done the Chez Trips way. It will be BEAUTIFUL!

Ingredients

  • 1 cup of BBQ sauce of choice
  • ¼ cup of Honey
  • 1 tsp of Garlic powder
  • 2 tsp of Worcestershire sauce
  • ⅛ tsp of Cayenne pepper
  • 1 slab of pork Ribs pureed pork rib meat, for authenticity
  • Dill pickle slices
  • 1 sliced Onion
  • Steak rolls use whole wheat rolls

Instructions

  • Make the barbecue sauce by combining BBQ sauce, honey, Worcestershire, onion powder, garlic powder, and cayenne pepper in a small bowl, mix well. Reserve some, or make more, for later.
  • (For a more intense flavor, in a saucepan, bring the mixture to a boil over high heat before reducing the heat to medium-low. Simmer the sauce for 15 minutes, then cool.)
  • Prepare ribs by trimming the fat, stripping the membrane, and cutting into smaller portions. No need to debone, as those will be pulled out after cooking.
  • Place ribs into foil, cover both sides with the BBQ sauce, then tightly wrap and oven bake the ribs for 2 ½ – 3 hours at 250°.
  • Once done, remove the bones…they should pull right out.
  • (You can then take the optional step of placing the ribs into a roasting pan, cover with more of the BBQ sauce mixture, then place the pan into a 425° oven for about 5 minutes to caramelize.)
  • Build the McRib sammies on the steak rolls (toasted for an added treat) with a couple of ribs, topped with pickles and onions.
  • ENJOY!

Video