Juicy and tender Rib Sandwich that is full of meaty textures and natural delicious flavors. Properly prepared Ribs become fork tender when following this method or preparation. Then load your bun with succulent meat and enjoy. McDonald McRibs Sandwiches are a classic that most folks love and this recipe captures the essence of the sandwich as it easily surpasses what they hand out the window at the Golden Arches. Watch the eyes light up as you late up this filling entree. I love toasted bread and well prepared flavor ribs and am happy to share this recipe as I am sure you will love it too.
Watch the video and follow the instructions below to have a hearty sandwich on a plate near you. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This recipe offers for your consumption, mouthwatering juices dripping off of fresh toasted bread that is loaded with succulent shredded rib meat. Thanks for visiting and see you again soon.
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
Rub ingredients
Clean and pat the ribs dry with a paper towel. Place the Rack of Ribs meat side down on the cutting borad. Remove the unattractive chewy skin membrane from the back of the ribs and discard.
Coat both sides of the ribs with the rub and marinate for at least 30 minutes.
In a sauce pan: mix all the ingredients together. Bring to a simmer and turn down the heat to low.
Cook for 10 minutes or until sauce has reduced by half.
Cover the ribs with aluminum foil. Place ribs on a baking sheet. Cook for 3 ½ hours or until fork tender.
Remove the ribs from the oven. Turn the oven up to 450°F (232°C). Remove/fold back the foil. Then debone the meat (discard bones).
Then, generously coat the ribs on both sides with BBQ sauce.
Bake for 15 minutes. Note: St. Louis style ribs: bake for 20 minutes. Cut the ribs to the same length as the hoagie bun.
Assemble:1.) Toast Buns 2.) Smear BBQ sauce on the bottom of the bun 3.) Add ribs meat4.) Garnish with sliced onions & pickles 5.) Slather on a bit more BBQ sauce 6.) Cap with top bun
Recent Posts
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Share on social media
McDonald McRibs Sandwich
Ingredients
- 3 lbs baby back ribs or St. Louis style
- 6 hoagie buns
Rub
- 2 tbsp brown sugar
- 1 tbsp salt
- 2 tsp mustard powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp white pepper
Sauce
- 1 cup brown sugar
- 1 cup ketchup
- ¼ cup apple cider vinegar
- 2 tbsp molasses
- 1 tbsp onion powder
- 1 tbsp smoke paprika
- 1 tbsp garlic powder
- 1 tbsp Worcestershire sauce
- 2 tsp salt
- ½ tsp black pepper
- dash ground cayenne pepper
Instructions
- Preheat the oven to 300°F (148°C).
- In a bowl: combine brown sugar, salt, mustard, garlic, paprika, and pepper.
- Clean and pat the ribs dry with a paper towel. Place the Rack of Ribs meat side down on the cutting borad. Remove the unattractive chewy skin membrane from the back of the ribs and discard.
- Coat both sides of the ribs with the rub and marinate for at least 30 minutes.
- Cover the ribs with aluminum foil. Place ribs on a baking sheet. Cook for 3 ½ hours or until fork tender.
- In a sauce pan: mix all the ingredients together. Bring to a simmer and turn down the heat to low. Cook for 10 minutes or until sauce has reduced by half.
- Remove the ribs from the oven. Turn the oven up to 450°F (232°C). Remove/fold back the foil. Then debone the meat (discard bones).
- Then, generously coat the ribs on both sides with BBQ sauce. Bake for 15 minutes. Note: St. Louis style ribs: bake for 20 minutes. Cut the ribs to the same length as the hoagie bun.
- Assemble:1.) Toast Buns 2.) Smear BBQ sauce on the bottom of the bun 3.) Add ribs meat4.) Garnish with sliced onions & pickles 5.) Slather on a bit more BBQ sauce 6.) Cap with top bun
Serve & enjoy!
Video
Pork Recipes
Main Dish Recipes
Published by