It had been years—decades, really—since I last had a McDonald’s McRib sandwich, though I ate plenty of them when I was younger. I was delighted to discover this copycat McRib recipe, which brought back tasty memories and delivers a satisfying, nostalgic sandwich.
These copycat McRib sandwiches turn out tender and full of flavor, all thanks to a standout sauce. The sauce is so good I doubled the recipe to make a larger batch for serving over boneless wings later. Even if you skip the sandwiches, make the sauce — it’s the star of the show.
The Perfect Smokiness
Adding chipotle peppers to the sauce gives it a deep, smoky flavor with a gentle kick. Traditional McRib sandwiches include chopped onion on top; I left it off here because the sauce already contains plenty of onion flavor. The result is a true, delicious copycat McRib.
And yes—McDonald’s-style fries are a perfect companion for your McRib.
Short on time? Try the quick-fix version of this recipe for a faster result that still captures the essential McRib flavors.
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Copycat McDonald’s McRib Sandwich
Equipment
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Saucepan
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Skillet
Ingredients
For the sauce (which is great on anything!)
- 1 tablespoon vegetable oil
- 1 clove garlic minced
- ½ medium sweet onion minced
- 2 cups ketchup
- ½ cup pineapple crushed, with juice
- 3 tablespoons molasses
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 chipotle peppers in Adobo sauce minced
For the sandwich
- 2 pounds ground pork
- Kosher salt
- 6 sandwich rolls
- 2 tablespoons butter melted
- 1 teaspoon garlic salt
- dill pickle chips
- onion chopped
Instructions
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Heat oil in a medium saucepot over medium heat.
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Add the onions and sauté until soft, about 4 minutes.
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Add the garlic and cook another minute.
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Add remaining sauce ingredients and stir to combine.
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Bring to a simmer and continue simmering until the sauce thickens, 15–20 minutes.
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If you prefer a smoother sauce, blend with an immersion blender or transfer (when cool) to a blender and puree; otherwise, serve it slightly chunky.
For the sandwiches
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Preheat a large skillet or griddle to medium-high heat.
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Form the ground pork into thin rectangular patties the size of the buns and season with kosher salt.
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Cook 3–5 minutes on one side, flip, and continue cooking until the pork reaches an internal temperature of 165°F (74°C).
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Brush one side with sauce, flip, brush the other side, and cook another 2–3 minutes until the sauce sets.
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Mix melted butter with garlic salt and brush onto the insides of the rolls. Place rolls under the broiler for a minute or two, butter side up, to lightly brown.
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Assemble the sandwiches: pork patties on rolls topped with dill pickle slices and chopped onion, if desired.
Notes
Nutrition
Nutritional values are approximate.