Introduction

Craving the iconic McDonald’s McRib? This copycat recipe recreates that smoky, tangy BBQ pork sandwich at home, complete with pickles and onions on a toasted bun. It’s perfect for a nostalgic treat or a fun dinner twist.

A sandwich on a long, golden, crusty bread roll topped with coarse cornmeal, filled with a thick layer of glossy dark reddish-brown sauce, round light green pickle slices, and several white onion rings, sits on a white plate lined with white paper. The plate also contains a side of golden, crispy French fries. The whole setup is on a white marbled surface, with soft lighting highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb. ground pork
2 tsp. light brown sugar

2 tsp. kosher salt
1 tsp. garlic powder

1/2 cup BBQ sauce (preferably Sweet Baby Ray’s or Heinz)
4 hoagie buns, preferably sprinkled with cornmeal or semolina, split

3/4 cup dill pickle chips (preferably Heinz or Mt. Olive)
1/2 cup sliced white onions

Instructions

Step 1: In a medium bowl, stir together brown sugar, kosher salt, and garlic powder. Add ground pork and mix thoroughly using a sturdy spatula or gloved hands until the spice mixture is evenly distributed, about 30 seconds.

Step 2: Divide the pork mixture into 4 equal portions, each about 6 1/4 ounces. Shape each portion into a 6-inch by 2-inch rectangle and place them on a parchment-lined baking sheet.
Step 3: Using clean fingers, pinch and flatten the top of each patty to form 4 raised crosswise strips that mimic ribs. Freeze the patties until solid, about 2 to 3 hours.
Step 4: Position a rack in the center of your oven and preheat to 400°F (200°C). Place a wire rack inside a rimmed baking sheet and add 1/2 inch of water to the bottom of the sheet.

Step 5: Transfer frozen patties onto the prepared wire rack and cover tightly with foil, crimping the edges around the pan.
Step 6: Bake patties until fully cooked and an instant-read thermometer registers 165°F (74°C) in the thickest part, about 20 to 25 minutes.
Step 7: Brush the patties all over with BBQ sauce, turning to coat evenly. Continue baking uncovered until the sauce bubbles and becomes sticky, approximately 5 more minutes. Alternatively, broil the patties on high for 2 to 3 minutes until caramelized and bubbly.

Step 8: While patties finish cooking, toast buns cut side down in a dry skillet over medium heat until golden brown, 2 to 3 minutes. Transfer to a plate.
Step 9: Assemble sandwiches by placing a pork patty on each bun, topping with pickle chips and sliced onions. Serve immediately, or for a classic McDonald’s experience, wrap each sandwich tightly in foil and let steam for 5 minutes before serving.

Tips & Variations

Use your favorite BBQ sauce to customize the flavor intensity and sweetness of the sandwich.

For added smokiness, finish patties on a grill instead of the oven.
Try adding a slice of melted cheese for a cheesy McRib twist.
Substitute hoagie buns with Kaiser rolls or brioche buns for different textures.

Storage

Store leftover patties and buns separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm patties gently in the oven or microwave, then toast buns briefly before assembling to maintain texture and flavor.

How to Serve

The image shows a sandwich on a white toasted bun with three visible layers inside: a base layer of a brown toasted bun, a thick layer of dark red barbecue sauce-covered meatballs in the middle, and on top white slices of onion and green pickle slices scattered across. A woman's hand is placing one pickle slice on the sandwich. The sandwich sits on white parchment paper on a red plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the McRib patties ahead of time?

Yes, you can prepare and freeze the formed patties for up to 1 month. Thaw them completely in the refrigerator before cooking.

What type of pork is best for this recipe?

Ground pork with a moderate fat content (around 20%) works best to keep the patties juicy and flavorful.