The Pimped-Out McRib

The Pimped-Out McRib
Staff Writer

Emily Jacobs

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

Notes

*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. 

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

 

Nutritional Facts

Total Fat
4g
6%
Sugar
15g
17%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
36g
28%
Protein
3g
7%
Vitamin A, RAE
79µg
11%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
98mg
10%
Choline, total
10mg
2%
Fiber, total dietary
3g
12%
Folate, total
13µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
37mg
12%
Manganese, Mn
2mg
100%
Niacin
1mg
7%
Phosphorus, P
67mg
10%
Selenium, Se
3µg
5%
Sodium, Na
30mg
2%
Water
18g
1%
Zinc, Zn
1mg
13%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.