Homemade McRIB Sandwich | The Perfect Rib Burger Recipe
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- Опубликовано: 12 сен 2024
- What do you do if you can't have the McRib? Follow this rib burger recipe for a really good copycat Mcbrib recipe.
McDonald’s has FINALLY brought back the McRib. Unfortunately, the sweet, tangy, BBQ sauced, pork patty, topped with pickles and onions isn’t available to all of us. That’s not going to stop us though! For those who can’t have it, we are going to make our own rib burger recipe. We’ll share with you some of our “secret” techniques to help replicate the iconic McRib at home.
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INGREDIENTS
1 pound Pork Shoulder, 1” cubes
4 tablespoons Water
4 tablespoons Cornstarch
1 tablespoon Sugar
1 tsp Rib Rub (Optional)
Salt
2 tablespoons BBQ sauce
1 tablespoons Ketchup
1 tablespoon water
4 Buns, lightly toasted
Toppings
Pickles, sliced
White Onion, sliced
RECIPE
Place the meat along with 4 tablespoons of water into the food processor. Pulse until a nice mince is formed.
Place the minced meat into a bowl, add in cornstarch, sugar, rub (if using), and salt to taste.
Stir in a single direction to combine all the ingredients. If the meat is still dry and crumbly add in additional water 1 teaspoon at a time until it comes together, and well combined.
Pick up the meat, and throw it back into the bowl with some force. Repeat this approximately 5-10 times.
Divide into 4 equal pieces.
On a piece of parchment shape into the meat patty shape or a size slightly larger than your bun.
Take part of the meat from patty, roll and press on top to form ridges.
It’s best to freeze the patties before making it, however, you can throw it on the grill at this point.
You can make this on the grill or using a cast iron griddle.
While heating up the griddle on high, in a bowl, mix together bbq sauce, ketchup, and water. Or use your favorite bbq sauce here - I prefer something tangier.
Place the patty down on the griddle, ridge side up. Pour a tiny bit of water onto the griddle around the patties, and cover with a lid. This will help it to steam at the same time and cook faster.
Once browned on one side, flip over, apply sauce. Flip again, brush on sauce, and allow to cook through. You can brush on sauce multiple times.
Lightly toast your buns. Place the McRib patty down on the bun, add onions, and pickles.
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This is the best McRib video I’ve seen so far. Thanks!
Clever way on crafting the rib patterns on the patty. 👍
I make these every year (sometimes twice). Here's my technique: I use a food processor, and lately I've been doubling the recipe to 4 lbs - half chicken thighs and half pork shoulder (or country ribs), water, sugar, salt, any spices you think might be good (garlic, onion powders, paprika, pepper, even thyme if you're a madman). The sugar and water and salt are really the only necessities, however. You don't need to mold it like the OG, you can just make oblong patties - slightly larger and thinner than you'd think, as they both shrink lengthwise and expand vertically when cooked. Put the patties on parchment on a large cookie sheet and freeze them solid. Once frozen, you can toss them all in a freezer bag and pull them out individually when you need a quick and easy meal. The only other things you'll need is a skillet, some neutral oil, BBQ sauce, sliced onions, and quality dill pickles (the refrigerated kind like Clausen or Grillo's are the best). Toss the roll in the pan and crisp it up before you fry the meat, and you may want to pat down the patties once they're cooked so the BBQ sticks. It's easy, great after a night of drinking, awesome when you're lit, and way better than the OG McRib. I doubt they're very healthy, but that's not why you're here, is it?
That really did seem to come out well. I am going to try it soon!
Let us know how it turns out.
This is the wildest recipe video ive ever watched.
I can’t believe it’s taken me this long to come across your channel. I love the content. I’ll be making sous vide and smoked pork belly.
Gotta' use those air quotations when referring to the Rib Patty ;) I LOVE McRIB!
Hehe “McRib”
Rosemary is in the McRib
If I weren't already a friend of your area on RUclips, this video would have done it for me. hahaha
What a great video. You guys are hilarious!! 😂😂
using the mince will def give a texture closer to the real thing 😁 it looks so good!
I thought your said, "mice." hahahaha
instablaster
I love this video! Thank you for sharing!
Thank you for watching and letting us know!
McDonald's uses Bullseye BBQ sauce on the McRib. And like mentioned below, rosemary is an ingredient as well.
I freaking love this video.
You're Canadian! Yay!
Represent!
Never seen the MacRib here in Oz. But comparing your finished product to the video snippet of the original, I want to eat yours. It looks much juicier, and made all natural (except the sauce). You should try one with sauce made from scratch ;)
It’s ok. You guys have the McOz lol we don’t have that here. I seriously considered making my own sauce, I’ll need to do that next time ... with real ribs as well.
I love this video.
Im LOVIN IT!!! 😂😂😂
💜💜💜💜👍👍👍👍 I buy a frozen one..wow one bite straight in the trash...I have seen lots off videos mix raw meat in one direction.....👍👍👍 surprised you not vac pak and sous vide..look great...I first seen this rib back in the early 80's. When I worked as fast food chef at a uni....back in the day💜💜💜💜👍👍👍
We only use the sous vide if it will make it better 😉. McDonald's is smart with their marketing to bring it back every now and then for nostalgia. Thanks for watching!
Why thy cornstarch? What's the science behind it?
Its acts like a binder and coats the meat with a protective layer like a shell
Like how you mince the meat .... most just use slabs of boneless pork ribs
Yeah! I was trying to avoid that. Lol 😂 thanks for noticing.
Ok I just made this!
Better than mc rib
Yasssss! Don’t even need it anymore 😆
I really like this channel.
I made the Sou vide pork belly last week. It came out really great. Really crispy skin.
I made the Mc Rib today.
I bought all the stuff to make to make the brown sugar pops next. I made the scallops Sou vide too. Keep it going I love your channel.
Wish list:
Sou vide a whole baby pig
With crispy skin.
Make sour dough bread
Just stop. This sandwich might be good, great even....but *NOTHING* will ever be as good as a McRib.
🙌
i had no idea there was actual science behind mixing meat in the same direction
Yeah. I guess everything has a reason. Haha I like the throw down more.
@@KindofCooking yea unidirectional mixing and throwing was how i learned to make chinese meatballs
Banquet Boneless Pork Ribs . Family pack 👍 then you’ll the real Roy store McRiber .
Or u can use ribs and take the bones out. Cook on smoker. Mmmmmm
Lol. That’s what I didn’t want to do haha. I think I cut that line out of the video, but I wanted to have it more like the party that McDonald’s has.