The McDonald’s McRib is back for one last “Farewell Tour.” At least that’s what the McDonald’s marketing guys are calling it. So here’s a homemade McRib recipe you can make anytime.
I love a Mc Rib. Oh, you may think that it’s gross, that it’s just meat food in the shape of meat. Save it. I saw Fast Food Nation. But I love it anyway.
I love the way the McRib’s pickles and sauce mix with the little onions (I think they’re the same ones that are on the Quarter Pounder, but I’ll have to check). I love the bun. And, yes, I love the rib-shaped meat. The riblet, if you will. Is that French?
The McRib also has a personal, nostalgic appeal. My husband and I use it as a sort of code word in social and family situations to let the other know it’s time to leave. I will ask, “Honey, does McDonald’s still have the McRib?” And my husband will answer “Yeah, I think so. Let’s go get one now.” Exit stage left. But now that I think about it, we can’t use that anymore. We can just switch to the Mc DLT.
So in honor of the McDonald’s McRib “Farewell Tour” I’ve decided to try and recreate the Mc Rib at home. Now enjoy McRibs anytime you want. No Fast Food Nation guilt or marketing department required.
Homemade McRib Recipe
- Boneless ribs (or frozen riblets)
- Barbecue sauce (I really like Sweet Baby Ray’s Original)
- Buns (or French rolls)
- Sliced onions
- Sliced pickles
- Broil or barbecue your boneless ribs, or if using frozen, cook according to package directions.
- Baste ribs in sauce while they are still hot.
- Place ribs (or riblets) on buns and top with thinly sliced onions and sliced pickles.