The Pimped-Out McRib Recipe

Dec 17, 2012 @ 4:19 PM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 1,743
Daily Value: 87%
Servings: 4

Balanced, High-Fiber

Fat	80g	123%
Saturated	25g	125%
Trans	1g	0%
Carbs	198g	66%
Fiber	6g	25%
Sugars	132g	0%
Protein	55g	110%
Cholesterol	259mg	86%
Sodium	8390mg	350%
Calcium	206mg	21%
Magnesium	129mg	32%
Potassium	1862mg	53%
Iron	7mg	36%
Zinc	9mg	62%
Vitamin A	1761IU	35%
Vitamin C	6mg	11%
Thiamin (B1)	1mg	86%
Riboflavin (B2)	1mg	64%
Niacin (B3)	19mg	95%
Vitamin B6	2mg	108%
Folic Acid (B9)	60µg	15%
Vitamin B12	1µg	21%
Vitamin D	7µg	2%
Vitamin E	5mg	24%
Vitamin K	19µg	23%
Fatty acids, total monounsaturated	29g	0%
Fatty acids, total polyunsaturated	14g	0%

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This recipe puts an end to all of the dishonesty surrounding the glorified fast-food item, giving you a real, authentic, and tricked-out McRib sandwich for you to enjoy at home.

Click here to see how to make the Pimped-Out McRib perfectly.

INGREDIENTS

4 tablespoons salt
1/2 cup brown sugar
2 teaspoons cumin
2 teaspoons chile powder
2 teaspoons cayenne
2 teaspoons coriander
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons fennel seeds
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 rack St. Louis spareribs
2 bottles Hunt's Original BBQ Sauce
4 center-split deli rolls
12 dill pickle slices
1 onion, chopped

DIRECTIONS

Preheat the oven to 325 degrees.

In a large bowl, combine all of the spices together until mixed thoroughly. Rub all over the rack of ribs and place in a baking pan. Pour 1 bottle of the barbecue sauce all over the ribs and bake in the oven until the ribs are fully cooked and the bones can slide right out, about 1 hour and 45 minutes to 2 hours 30 minutes.*

Meanwhile, heat the second bottle of hot sauce in a small saucepan over low heat. Toast each roll lightly in the toaster oven.

To remove the meat from the bones, flip the ribs over so that the underside is facing upward (the bone side). Take a paring knife and cut down the center of each bone — this removes the tendons from the bones and allows you to slide all of the meat off the rack of bones without cutting it apart. Once the bones are removed, cut 4 portions out of the rack (3 ribs per portion).

Place each portion on a roll and top with a handful of chopped onions and 3 dill pickles. Serve.

Recipe Details

Servings: 4

Notes and Substitutions:

*To test if the ribs are ready, use tongs to lift the entire rack out of the pan and gently pull at the bones in the opposite direction of the meat. The bones should slide right out without giving any pull.

Special thanks to Emily Jacobs of Sage Recipes, who helped us test this recipe.