Copycat McRib

 

 Try this simple homemade version with actual ribs; simply bake, chill, chop, sauce, and complete on the grill, and you're done!

 

 

recipe

For the Dry Rub:

⅓ cup kosher salt

¼ cup brown sugar

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon ground cumin

1 teaspoon cayenne pepper

For the Sandwiches:

2 racks baby back pork ribs

1 cup barbecue sauce, divided

4 sesame hamburger rolls, split and toasted

1 cup coleslaw

 

Oven preheated to 325 degrees Fahrenheit.

For the rub, combine salt, brown sugar, chili powder, pepper, cumin, and cayenne.

Arrange the ribs on a baking sheet lined with foil. Rub both sides well with the rub. Save the leftover rub for the next project. Cover foil around the edges of the top using parchment paper. Secure the sides of the baking sheet with another thick sheet of foil.

 

Bake until tender, about 2 hours and 45 minutes in a preheated oven.

Break open the ribs and set them aside for a few minutes to cool until they are safe to handle. Pull the bones out, placing any stray bits of flesh back into the holes and carefully inspecting for bone shards. Cover the ribs in plastic wrap and place them in the refrigerator for 8 hours to overnight. Every rack should be cut in half. Smear generously with barbecue sauce on both sides. Preheat a charcoal grill to high heat and brush the grate gently with oil.

Grill the ribs for 3 to 4 minutes per side, or until well cooked. 

Pull from the grill and brush with additional barbecue sauce.

Spread more barbecue sauce on top of each roll. Wrap each rib slice in a roll and garnish with coleslaw.