The Pimped-Out McRib

Emily Jacobs


  • 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
  • rack St. Louis spareribs
  • bottles Hunt's Original BBQ Sauce
  • center-split deli rolls
  • 12  dill pickle slices
  • onion, chopped

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. 

Click here to see How to Make 10 Iconic McDonald’s Dishes at Home

Click here to see 10 Iconic McDonald's Menu Items Recipes


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.



*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. 


Calories per serving:

350 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 39g 60%
  • Carbs 236g 79%
  • Saturated 11g 55%
  • Fiber 24g 95%
  • Trans 0g
  • Sugars 122g
  • Monounsaturated 14g
  • Polyunsaturated 8g
  • Protein 40g 80%
  • Cholesterol 86mg 29%
  • Sodium 14,363mg 598%
  • Calcium 904mg 90%
  • Magnesium 199mg 50%
  • Potassium 2,190mg 63%
  • Iron 14mg 80%
  • Zinc 6mg 43%
  • Phosphorus 583mg 83%
  • Vitamin A 206µg 23%
  • Vitamin C 33mg 55%
  • Thiamin (B1) 2mg 113%
  • Riboflavin (B2) 1mg 79%
  • Niacin (B3) 14mg 72%
  • Vitamin B6 2mg 77%
  • Folic Acid (B9) 272µg 68%
  • Vitamin B12 0µg 7%
  • Vitamin D 2µg 1%
  • Vitamin E 5mg 23%
  • Vitamin K 148µg 185%
Have a question about nutritional data? Let us know.
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