How to Make a McRib (Not for a Limited Time Only) How to Make a McRib (Not for a Limited Time Only)
Lifestyle

How to Make a McRib (Not for a Limited Time Only)

by Peter Smith

November 13, 2010

Last week, McDonald's rolled out the McRib, the elusive and experimental sandwich that's been on and off the chain's menu since 1981. One of the oddest things about the sandwich is its pork patty, which has mechanically pressed "ribs" that hardly look like they've come from a piglet (maybe a small cat or a ferret instead?).

So thankfully, Ryan Adams, who blogs at Nose to Tail at Home, has transformed the sandwich by substituting pork belly for those perplexing preformed pork patties. He also shows how to recreate the other basic ingredients—rolls, pickles, BBQ sauce, and pork belly—without visiting the drive-through or picking up frozen meat patties at Walmart. 

As he explains on Saveur's website:

I decided to reinterpret the McRib using pork belly, which, over the course of a three-hour braise, turns from a three-pound cut into something like the preformed pork patty's blindingly spectacular cousin. While it cooked, I made a quick pickle and a simple barbecue sauce from scratch, and sliced some red onions—sweeter than the white—to add even more crunch. I stuck with store-bought rolls, but you could easily up the homemade factor and make your own basic white sandwich roll or go really indulgent with a brioche. Sure, it might take a little more time than simply popping down to your local McDonald's for a McRib, but you'll never have to worry about whether it's been taken off the menu.

Photograph by Ryan Adams via Saveur

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How to Make a McRib (Not for a Limited Time Only)