McRib is Back! Plus 3 Amazing Homemade Recipes to Satisfy Your BBQ Pork Cravings
The McRib is back, folks! That’s right, McDonald’s has once again unleashed its elusive, iconic, and undeniably delicious (to some, at least) BBQ pork sandwich upon the world. For many, the McRib’s sporadic appearances are a cause for celebration, a nostalgic trip back to simpler times, or simply an excuse to indulge in a guilty pleasure. Whether you’re a die-hard McRib fan or just curious about the hype, its return undoubtedly sparks a conversation. But what if you crave that sweet and tangy BBQ pork flavor more often than McDonald’s decides to offer it? Or perhaps you want a slightly healthier, more customizable, and arguably even tastier version? Well, you’re in luck! Today, we’re not just celebrating the McRib’s return; we’re giving you three fantastic homemade McRib-inspired recipes that will satisfy your BBQ pork cravings any time of year.
## The McRib’s Allure: A Brief History and Why We Love (or Love to Hate) It
The McRib first graced McDonald’s menus in 1981, conceived as a way to utilize pork trimmings and offer a unique, geographically independent sandwich. Its boneless pork patty, shaped to resemble ribs, smothered in tangy BBQ sauce, and served on a soft roll with pickles and onions, quickly gained a cult following. However, the McRib is infamous for its limited-time availability. It disappears and reappears seemingly at random, creating a sense of urgency and driving demand. This scarcity tactic, combined with its distinctive flavor profile, has cemented the McRib’s place in fast-food lore.
Whether you love it or find it a bit…artificial, the McRib is undeniably memorable. Its sweet and savory combination is comforting and familiar, triggering childhood memories for many. And let’s be honest, sometimes we all crave a little bit of fast-food indulgence.
## Beyond the Golden Arches: 3 Homemade McRib-Inspired Recipes
Now, let’s get to the good stuff – the recipes! These variations on the McRib theme offer a range of options, from a nearly identical copycat recipe to healthier and more gourmet takes on the classic. Get ready to unleash your inner chef and create your own BBQ pork masterpiece.
### Recipe 1: The McRib Copycat – A Nostalgic Recreation
This recipe aims to replicate the original McRib as closely as possible. While it might not be *exactly* the same (McDonald’s recipes are closely guarded secrets!), it captures the essence of the McRib experience.
**Ingredients:**
* **For the Pork Patty:**
* 1.5 lbs Ground Pork (80/20 blend is recommended for flavor and juiciness)
* 1/4 cup Breadcrumbs (plain or seasoned)
* 1 tbsp Onion Powder
* 1 tbsp Garlic Powder
* 1 tsp Smoked Paprika
* 1/2 tsp Ground Cumin
* 1/2 tsp Black Pepper
* 1/4 tsp Salt
* 1 tbsp Worcestershire Sauce
* 1 tbsp Brown Sugar
* **For the BBQ Sauce:**
* 1 cup Ketchup
* 1/4 cup Apple Cider Vinegar
* 2 tbsp Brown Sugar
* 1 tbsp Yellow Mustard
* 1 tbsp Worcestershire Sauce
* 1 tsp Smoked Paprika
* 1/2 tsp Garlic Powder
* 1/4 tsp Onion Powder
* Pinch of Cayenne Pepper (optional, for a little kick)
* **For Assembly:**
* 6 Hoagie Rolls or Sub Buns
* Dill Pickle Slices
* Thinly Sliced White Onion
**Instructions:**
1. **Prepare the Pork Patty Mixture:** In a large bowl, combine ground pork, breadcrumbs, onion powder, garlic powder, smoked paprika, cumin, black pepper, salt, Worcestershire sauce, and brown sugar. Mix thoroughly with your hands until all ingredients are well incorporated. Be careful not to overmix, as this can result in a tough patty.
2. **Shape the Patties:** Divide the pork mixture into 6 equal portions. On a large cutting board lined with parchment paper, shape each portion into an oblong patty that resembles a rack of ribs. You can use a knife to score the patties with shallow lines to mimic the rib shape. Aim for a thickness of about 1/4 to 1/2 inch.
3. **Chill the Patties:** Cover the patties with another sheet of parchment paper and refrigerate for at least 30 minutes. This will help them hold their shape during cooking.
4. **Make the BBQ Sauce:** While the patties are chilling, prepare the BBQ sauce. In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly. Taste and adjust seasonings as needed. If you prefer a sweeter sauce, add more brown sugar. For a tangier sauce, add more apple cider vinegar.
5. **Cook the Patties:** Heat a large skillet or griddle over medium-high heat. Add a small amount of oil or cooking spray to prevent sticking. Carefully place the chilled pork patties in the hot skillet. Cook for 4-5 minutes per side, or until the patties are cooked through and browned. The internal temperature should reach 160°F (71°C).
6. **Assemble the McRibs:** While the patties are still hot, generously brush them with the prepared BBQ sauce. Place each patty on a hoagie roll or sub bun. Top with dill pickle slices and thinly sliced white onion. Serve immediately and enjoy!
**Tips and Variations:**
* For a more authentic McRib experience, lightly toast the hoagie rolls before adding the patty.
* If you don’t have smoked paprika, you can use regular paprika instead, but the smoked flavor adds a lot to the dish.
* Feel free to adjust the sweetness and tanginess of the BBQ sauce to your liking.
* Add a touch of liquid smoke to the pork mixture for an even smokier flavor.
* For a spicier McRib, add a pinch of cayenne pepper or a dash of hot sauce to the BBQ sauce.
### Recipe 2: Healthier McRib – A Leaner and Cleaner Option
This recipe swaps out the ground pork for a leaner protein source and incorporates more whole foods, making it a healthier alternative to the original McRib.
**Ingredients:**
* **For the Pork Tenderloin:**
* 1.5 lbs Pork Tenderloin, trimmed of excess fat
* 1 tbsp Olive Oil
* 1 tbsp Smoked Paprika
* 1 tbsp Garlic Powder
* 1 tsp Onion Powder
* 1/2 tsp Dried Thyme
* 1/2 tsp Black Pepper
* 1/4 tsp Salt
* **For the BBQ Sauce:**
* 1 cup Tomato Paste
* 1/2 cup Water
* 1/4 cup Apple Cider Vinegar
* 2 tbsp Honey or Maple Syrup
* 1 tbsp Dijon Mustard
* 1 tbsp Worcestershire Sauce
* 1 tsp Smoked Paprika
* 1/2 tsp Garlic Powder
* 1/4 tsp Onion Powder
* Pinch of Cayenne Pepper (optional)
* **For Assembly:**
* 6 Whole Wheat Buns
* Dill Pickle Slices
* Thinly Sliced Red Onion
* Optional: Shredded Lettuce
**Instructions:**
1. **Prepare the Pork Tenderloin:** Preheat your oven to 400°F (200°C). In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, dried thyme, black pepper, and salt. Rub the mixture all over the pork tenderloin.
2. **Roast the Pork Tenderloin:** Place the seasoned pork tenderloin on a baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let the pork tenderloin rest for 10 minutes before slicing.
3. **Make the BBQ Sauce:** While the pork is roasting, prepare the BBQ sauce. In a medium saucepan, combine tomato paste, water, apple cider vinegar, honey or maple syrup, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly. Taste and adjust seasonings as needed. If you prefer a sweeter sauce, add more honey or maple syrup. For a tangier sauce, add more apple cider vinegar.
4. **Slice the Pork:** After the pork tenderloin has rested, thinly slice it against the grain into strips that resemble ribs.
5. **Assemble the Healthier McRibs:** Lightly toast the whole wheat buns. Generously brush the sliced pork with the prepared BBQ sauce. Place the BBQ pork on the buns. Top with dill pickle slices, thinly sliced red onion, and shredded lettuce (optional). Serve immediately and enjoy!
**Tips and Variations:**
* To make the sauce even healthier, use sugar-free ketchup or tomato paste with no added sugar.
* Instead of roasting the pork tenderloin, you can grill it for a smoky flavor.
* Add a variety of vegetables to the sandwich, such as sliced tomatoes, cucumbers, or bell peppers.
* Use a lettuce wrap instead of a bun for a low-carb option.
* Experiment with different herbs and spices in the BBQ sauce, such as chili powder, cumin, or oregano.
### Recipe 3: Gourmet McRib – Elevating the Classic
This recipe takes the McRib to the next level with high-quality ingredients and sophisticated flavors, creating a truly gourmet experience.
**Ingredients:**
* **For the Pork Shoulder:**
* 2 lbs Boneless Pork Shoulder, cut into 2-inch chunks
* 1 tbsp Olive Oil
* 1 large Onion, chopped
* 2 cloves Garlic, minced
* 1 cup Chicken Broth
* 1/2 cup Dry Red Wine
* 2 tbsp Tomato Paste
* 1 tbsp Smoked Paprika
* 1 tsp Chili Powder
* 1/2 tsp Ground Cumin
* 1/4 tsp Cayenne Pepper (optional)
* Salt and Black Pepper to taste
* **For the BBQ Sauce:**
* 1 cup High-Quality BBQ Sauce (your favorite brand or homemade)
* 2 tbsp Balsamic Vinegar
* 1 tbsp Honey
* 1 tsp Dijon Mustard
* 1/2 tsp Smoked Paprika
* **For Assembly:**
* 6 Brioche Buns
* Gherkin Pickles, thinly sliced
* Pickled Red Onions
* Optional: Arugula
**Instructions:**
1. **Sear the Pork Shoulder:** Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the pork shoulder chunks with salt and pepper. Sear the pork on all sides until browned. Remove the pork from the pot and set aside.
2. **Sauté Aromatics:** Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Deglaze the Pot:** Pour in the chicken broth and dry red wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. **Braise the Pork:** Return the seared pork to the pot. Add the tomato paste, smoked paprika, chili powder, cumin, and cayenne pepper (if using). Stir to combine. Bring the mixture to a simmer, then reduce heat to low, cover the pot, and braise for 2-3 hours, or until the pork is fork-tender.
5. **Shred the Pork:** Remove the pork from the pot and shred it with two forks. Discard any excess fat.
6. **Make the BBQ Sauce:** In a small bowl, combine high-quality BBQ sauce, balsamic vinegar, honey, Dijon mustard, and smoked paprika. Stir to combine.
7. **Assemble the Gourmet McRibs:** Lightly toast the brioche buns. Toss the shredded pork with the prepared BBQ sauce. Pile the BBQ pork onto the buns. Top with gherkin pickles, pickled red onions, and arugula (optional). Serve immediately and enjoy!
**Tips and Variations:**
* For an even richer flavor, use bone-in pork shoulder.
* If you don’t have dry red wine, you can use more chicken broth.
* Experiment with different types of pickles and onions.
* Add a drizzle of balsamic glaze for extra sweetness and tanginess.
* Serve with a side of coleslaw or potato salad for a complete meal.
## The Verdict: Embrace the McRib Craze (and Your Own Kitchen)
The McRib’s return is always a noteworthy event, sparking both excitement and debate. But regardless of your opinion on the original, these homemade McRib-inspired recipes offer a delicious and customizable way to enjoy that classic BBQ pork flavor any time you want. Whether you’re aiming for a nostalgic recreation, a healthier alternative, or a gourmet upgrade, there’s a recipe here for you. So, embrace the McRib craze, fire up your stove, and get ready to create your own BBQ pork masterpiece! You might just find that your homemade version is even better than the original.
Enjoy these recipes and happy cooking! Don’t forget to share your creations on social media using #HomemadeMcRib and #BBQPorkRecipes. We can’t wait to see what you come up with!