I can't eat McRibs because of a sensitivity/allergy to an ingredient but have always wanted to recreate one from scratch. There were many recipes online, from making a food processor patty to combining different types of pork and of course buying a boneless pork patty. But I wanted to make it like it's depicted, a slab of rib meat on a bun.
I started with a full rack of baby back ribs from Mariano's. Looking back, a half slab would have been fine a few sandwiches.
I covered the ribs in McCormick's barbecue seasoning top and bottom and let them sit in the fridge for 8 hours. After removing the membrane, of course.
Then individually wrapped the half slabs in tin foil and used a roaster tray to set them off the tray. Set the oven to 250 degrees and baked them for two hours at first.
After two hours:
After two hours I took them out of the foil and placed them back on the rack for another hour at 250 degrees.
After that hour, the ribs are pretty much done so I took them out and slathered them in Sweet Baby Rays Original. I have other favorite que but this seemed most like the original. Then put them back in for 15 min at 500 degrees.
At this point, I had some really good ribs. I didn't think they could taste this good just from the oven.
Then I de-boned the ribs by pulling them out. They took some force, and were a little sticky coming out of the meat.
Then you're left with two patties:
Load it up with onion, pickles and BBQ sauce and you're good to go.
I started with a full rack of baby back ribs from Mariano's. Looking back, a half slab would have been fine a few sandwiches.
I covered the ribs in McCormick's barbecue seasoning top and bottom and let them sit in the fridge for 8 hours. After removing the membrane, of course.
Then individually wrapped the half slabs in tin foil and used a roaster tray to set them off the tray. Set the oven to 250 degrees and baked them for two hours at first.
After two hours:
After two hours I took them out of the foil and placed them back on the rack for another hour at 250 degrees.
After that hour, the ribs are pretty much done so I took them out and slathered them in Sweet Baby Rays Original. I have other favorite que but this seemed most like the original. Then put them back in for 15 min at 500 degrees.
At this point, I had some really good ribs. I didn't think they could taste this good just from the oven.
Then I de-boned the ribs by pulling them out. They took some force, and were a little sticky coming out of the meat.
Then you're left with two patties:
Load it up with onion, pickles and BBQ sauce and you're good to go.