The Pimped-Out McRib Recipe
Daily Value: 87%
|Folic Acid (B9)||60µg||15%|
|Fatty acids, total monounsaturated||29g||0%|
|Fatty acids, total polyunsaturated||14g||0%|
Exclusive from The Daily Meal
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.
- 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
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 DetailsServings: 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.