Homemade McRib
The McRib is back! Not really...or maybe? I can't remember the last time I had fast food 🤣 but this is a much better option than whatever that delicious processed meat patty smothered in sauce is...I hate myself for how much I actually liked the McRib 😂
This is a little time consuming, but quite easy and done on the stove top. Once it starts simmering it's pretty much a wait and baste with more waiting than basting.
Rub the bottom of a pan with some bacon lube and give it a sprinkle of salt & pepper. Place some halved baby potatoes cut side down then add onions and garlic. You could skip this, but anytime I slow cook meat I like to put it on top of potatoes, they always come out great 😄 and are a nice alternate to fries.
*chili's voice* Half a rack of baby back baby back baby back...ribs..and now that song is stuck in you're head 😆...on top, don't forget to remove the membrane, cover with SPPOG plus chili powder and cumin, then add enough broth to just about cover the potatoes. Usually I have homemade chicken or beef stock but apparently I was out so I used my backup stuff which was Better Than Bullion beef base. Cover and bring to a simmer.
Simmer down, have a beer or 8, and baste it every now and then when you feel bored. Repeat until the bones loosen up and are ready to pull out.
Remove the bones and sauce it up, for proper fauxthenticity you could go to McDonald's while this is cooking and get their bbq sauce, but I like Sweet Baby Ray's. Throw it on a roll with and handful of onions and enjoy! Yes, I skipped the pickles but that's because I hate pickles 🤣
Hey fellow food lovers! So, you're ready to dive even deeper into perfecting that homemade McRib? I totally get it – once you realize how much better a scratch-made version can be, there's no going back. While my initial recipe gets you most of the way there with minimal fuss, let's explore a few more tricks and, most importantly, how to whip up a fantastic homemade McRib sauce that truly replicates that iconic flavor. First off, let's talk about the ribs themselves. For that fall-off-the-bone tenderness, patience is key. When you're simmering those baby back ribs, ensure your liquid (broth or stock) is just enough to create a steamy environment without submerging the ribs completely. This allows them to braise beautifully. And don't rush the simmering! The longer and slower they cook, the more tender they'll become. That 'basting' step isn't just for fun; it helps keep the ribs moist and infuses them with more flavor from your cooking liquid. I usually check for doneness by gently wiggling a bone – if it feels loose or starts to pull away easily, you're in business! Now, for what many consider the heart of the McRib: the sauce! While Sweet Baby Ray's is a great shortcut, making your own copycat McRib sauce from scratch is incredibly rewarding and lets you control the exact balance of sweet, tangy, and smoky. Here’s a simple recipe I use: Homemade Copycat McRib Sauce 1 cup (240ml) ketchup 1/2 cup (120ml) apple cider vinegar 1/4 cup (60ml) brown sugar (packed) 2 tablespoons Worcestershire sauce 1 teaspoon liquid smoke (optional, but highly recommended for that authentic flavor) 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon smoked paprika Pinch of cayenne pepper (for a little kick, if you like) Combine all ingredients in a small saucepan over medium heat. Bring it to a gentle simmer, then reduce heat to low and let it cook for about 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld. This sauce is fantastic brushed onto your ribs after they're deboned and ready for assembly, giving them that signature sticky, savory coating. When it comes to assembly, don't underestimate the power of the right bun! A soft, plain white roll or a sub/hoagie bun works best to mimic the McDonald's experience. Toasting it lightly can add a nice texture contrast. And yes, about those onions – finely diced white onions are crucial for that classic crunch and bite. For those who do enjoy pickles (unlike me, haha!), thin dill pickle slices layered on top really complete the picture. You can even add a touch of coleslaw for a different texture and flavor profile. Experiment and make it your own! Making a homemade McRib is so much more satisfying than driving to the drive-thru. You get fresh ingredients, incredible flavor, and the pride of creating a fast-food favorite in your own kitchen. Enjoy every messy, delicious bite!
