Chef John's Take on the Classic McRib Sandwich
Ingredients List
For the Dry Seasoning Mix:
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⅓ cup kosher salt
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¼ cup brown sugar
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2 tablespoons chili powder
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2 tablespoons freshly ground black pepper
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1 tablespoon ground cumin
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1 teaspoon cayenne pepper
For Assembling the Sandwiches:
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2 racks baby back pork ribs
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1 cup barbecue sauce, divided
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4 sesame hamburger rolls, split and toasted
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1 cup coleslaw
Instructions
Preheat your oven to 325°F (165°C).
In a bowl, combine salt, brown sugar, chili powder, pepper, cumin, and cayenne to create the seasoning rub.
Place the ribs on a baking sheet lined with foil. Generously coat both sides of the ribs with the seasoning mixture. Set aside any leftover rub for future use. Cover the ribs with parchment paper, then wrap them tightly with foil around the edges. Seal the entire baking sheet with another large sheet of foil to lock in the moisture.
Bake the ribs in the preheated oven for approximately 2 hours and 45 minutes, or until tender.
Remove the ribs from the foil and let them cool for a few minutes until safe to handle. Carefully pull out the bones, pushing any loose meat back into the gaps and checking for bone fragments. Re-wrap the ribs and refrigerate for 8 hours or overnight until chilled.
Cut the ribs into halves. Generously coat both sides with your favorite barbecue sauce.
Preheat a charcoal grill to high heat and lightly grease the grate with oil.
Grill the ribs for 3 to 4 minutes per side until warmed through. Remove from the grill and brush with additional barbecue sauce.
Drizzle more barbecue sauce on each roll. Place a rib section between the rolls and top with coleslaw to complete the sandwich.
Chef's Tips
Avoid using larger St. Louis-style ribs. Feel free to use any dry rub you prefer to season the meat.
For the slaw, I opted for my sweet-hot mustard slaw. The rolls were made using my sesame seed hamburger bun recipe, but I shaped them into 6 rectangular buns instead of 8 round ones.
Editor's Tip:
The nutritional information provided for this recipe includes the total amount of dry rub used. The actual quantity consumed may vary based on individual servings.
Nutrition Information (per serving)
| 963 | Calories |
| 52g | Fat |
| 81g | Carbs |
| 45g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 963 | |
| % Daily Value * | |
| Total Fat 52g | 66% |
| Saturated Fat 18g | 91% |
| Cholesterol 180mg | 60% |
| Sodium 8820mg | 383% |
| Total Carbohydrate 81g | 29% |
| Dietary Fiber 6g | 20% |
| Total Sugars 33g | |
| Protein 45g | 90% |
| Vitamin C 21mg | 23% |
| Calcium 228mg | 18% |
| Iron 7mg | 36% |
| Potassium 860mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5