✔ Updated · pork cooked to USDA-safe 160°F, homemade tangy BBQ sauce, fixed card
This copycat McRib is my fix when the sandwich isn't on the menu: rib-shaped pork patties dunked in tangy barbecue sauce, piled with onion and pickles on a soft roll. It's messy in the best way, so grab extra napkins.
At a glance
The one tip that matters: Freeze the shaped patties for 30 minutes. Firm patties keep their rib ridges and don't fall apart in the pan.
Why You'll Love This McRib Copycat
- No waiting for its return: make it any week of the year.
- Homemade tangy sauce: sweet, smoky and sharp, ready in 10 minutes.
- Freezer friendly: make a double batch of patties and cook them straight from frozen.
How This Copycat McRib Works
The famous sandwich is really about texture and sauce. A food processor turns ground pork into a smooth, springy patty, and a chopstick pressed across the top gives those rib-like ridges. Then the cooked patty takes a full dunk in sweet, tangy barbecue sauce.
My sauce is a quick simmer of ketchup, brown sugar, cider vinegar, molasses and a touch of smoke. If you want a different dip for later, try my McDonald's BBQ sauce copycat.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't skip the food processor. Pulsing the pork until smooth gives that tender, springy texture. Regular ground pork works, but the patty is crumblier.
- Freeze before cooking. Soft patties slump and lose their ridges. Thirty minutes in the freezer fixes it.
- Check the temperature. Ground pork needs to reach 160°F (71°C) in the center, the USDA safe temperature for ground meat. I check the thickest patty with an instant-read thermometer.
- Dunk, don't brush. Fully submerging the hot patty is what gives the classic saucy, drippy finish. My first try I just brushed it on, and it tasted like a pork burger.
- Sliver the onion thin. Paper-thin slivers add crunch without taking over. Soak them in cold water for 10 minutes if raw onion is too sharp for you.
Copycat McDonald’s McRib Sandwich
4
sandwiches20
minutes20
minutes570
kcal1
hour10
minutesA copycat-style McRib: finely ground, seasoned pork pressed into rib-shaped patties, seared until 160°F inside, dunked in a sweet and tangy homemade barbecue sauce and served on a toasted hoagie-style roll with slivered onion and dill pickles.
Ingredients
- For the Pork Patties
1 pound ground pork
3 tablespoons cold water
1 teaspoon granulated sugar
3/4 teaspoon fine salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1 tablespoon vegetable oil, for the pan
- For the Tangy BBQ Sauce
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke (optional)
- To Serve
4 6-inch soft hoagie or sub rolls, split
1/2 cup white onion, thinly slivered
8 dill pickle slices
Directions
- Make the Patties
- Pulse the ground pork, water, sugar, salt, pepper and onion powder in a food processor for 30 to 60 seconds, until smooth and sticky. This gives the springy McRib-style texture.
- Line a baking sheet with parchment. With damp hands, shape the pork into 4 rectangles about 6 1/2 by 3 inches and 1/2 inch thick. Press a chopstick across each one several times to make rib-like ridges.
- Freeze the patties for 30 minutes, until firm, so they hold their shape in the pan.
- Make the Sauce
- Simmer all the sauce ingredients in a small saucepan over medium-low heat for 8 to 10 minutes, stirring often, until glossy and slightly thickened. Pour into a shallow dish.
- Cook and Build
- Heat the oil in a large skillet or griddle over medium heat. Cook the patties for 4 to 5 minutes per side, until browned and an instant-read thermometer reads 160°F (71°C) in the center.
- Dunk each hot patty in the sauce, turning to coat both sides completely.
- Toast the cut sides of the rolls in the same pan for 1 minute.
- Lay a sauced patty in each roll and top with slivered onion and 2 pickle slices. Serve hot.
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What to Serve With It
Go full drive-thru with copycat McDonald's fries, or keep it cookout-style with coleslaw and baked beans from my list of BBQ sides. More copycats live in my McDonald's recipes collection, including the Big Mac and the Holiday Pie.
Storing and Reheating
- Fridge: keep cooked patties and sauce in an airtight container for 3 to 4 days. Store rolls separately.
- Freezer: freeze raw shaped patties for up to 3 months, or cooked patties for up to 2 months.
- Reheat: warm patties in the sauce in a covered skillet until steaming and 165°F, then build on freshly toasted rolls.
Frequently Asked Questions
What is a McRib made of?
The McRib is a boneless seasoned pork patty shaped to look like a rack of ribs, dipped in a tangy barbecue sauce and served on a long roll with slivered onions and dill pickles. This copycat uses ground pork pulsed smooth, a homemade sauce and a hoagie-style roll.
Is the McRib available all year?
No. McDonald's sells the McRib as a limited-time item, and when and where it appears changes from year to year. Check the McDonald's app or your local restaurant, or make this copycat any time.
What temperature should the pork patties be cooked to?
Cook ground pork patties to 160°F (71°C) in the center, measured with an instant-read thermometer. That is the USDA safe minimum for ground pork. Reheat leftovers until steaming hot, 165°F.
Can I use store-bought barbecue sauce?
Yes. Use about 1 cup of a thin, tangy, slightly sweet barbecue sauce rather than a thick, smoky one. Thin it with a splash of cider vinegar and water if needed so the patties can be dunked and coated. Our McDonald's-style BBQ sauce copycat also works.
Can I make McRib patties ahead?
Yes. Shape the patties, freeze them on the sheet until solid, then wrap and store in a freezer bag for up to 3 months. Cook them from frozen over medium-low heat, 6 to 7 minutes per side, until 160°F in the center.
