Receta Using Real Pork to Copycat the McRib
One of the frustrating
things, about the pandemic, is being unable to fulfill cravings. It could be for a rootbeer float or ice cream
cone; perhaps the most awesome fries you have ever tasted; or a favorite dinner
with a special someone, family or friends.
Covid-19 has restaurants on a rollercoaster ride of open, not open, closed
permanently, take out or drive thru only.
Even fast food places are going through this; and that drive up window
might seem so far away on a very long line.
Worst yet, maybe your favorite restaurant or fast food place is miles
away, and travel restrictions are in constant flux as well.
Solution? Learn to make it yourself, or a close enough
version to satisfy those cravings for a bit. Now for the warning. This article
is how I created my copycat version of the McDonald’s McRib Sandwich. I researched how they made that
mini-boneless rib for the sandwich, and what it is made from. If you love them, no matter what is in them,
you can skip this part. Personally, we
have not enjoyed this sandwich, since they changed its consistency, and now we
know why.
Here goes, the McRib
consists of a restructured boneless pork patty shaped like a miniature rack of
ribs, barbecue sauce, onions, and pickles; served as a sandwich on a sub/hero/hoagie
roll.
Question, restructured? Meat restructuring was developed by the US
Army to deliver low-cost meat to troops in the field. For the McRib, ground “pork” is pressed into
the iconic rib shape, including the illusion of bones, then seared to give the
eye catching “cooked on the grill” look.
The McRib made its debut,
in the United States, in 1981. McNuggets
was a best seller, but McDonald’s kept running into shortages on chicken. McDonald's first Executive Chef René Arend,
who invented McNuggets, came up with the idea of McRib. Originally, the ground meat was made from pork
shoulder (aka real pork), but not from the rib meat, as the name implies; plus salt
and water. The McRib did not sell well, so was taken off the menu. However, many customers actually liked the
sandwich and complained to the head offices.
So, every few years, McDonald’s puts the item back on the menu, for a
limited time, and these customers get their treat, and feel special.
Of course, there has been,
for years, a call for healthier menu items at fast food establishments, and
McDonald’s complied. Instead of pure
pork, tripe, heart, and scalded stomachs were ground, then pressed into the
patties. Being high in protein,
completely edible, wholesome, and nutritious was the selling point to the
health crowd. Tripe is the edible muscle
lining from the stomach of farm animals, such as cows, pigs, and sheep; there
is your pork product then.
Have I ruined your love of
the McRib? Let me make it up to you by
giving you my copycat recipe which is made from pure pork. Boneless pork ribs are still not the rib meat
though, but from pork shoulder. Oh, just
what the original McRib was made from!
Copycat McRib Sandwich
Ingredients:
3 lbs. boneless pork ribs
(also called country style)
1 tsp. each fine sea salt,
ground black pepper, garlic powder
1 extra large onion,
julienned (can never have too much onion with this)
1 (18 oz.) bottle brown
sugar barbeque sauce
6 sub rolls (I used
Ciabatta bread which fit the pork portions better)
Pickles (Dill or Bread
& Butter chips)
Preparation:
Each slab of pork will be
sliced, not all the way through, into 9-10 “ribs”, attached with fat on the
underside. Cut the slabs, so that each
portion has 3 or 4 “ribs”; there should be 6 portions altogether. If the underside fat is very thick, trim it;
do not have it more then 1/8th of an inch thick. Mix the seasonings together; rub into tops
and sides of the “ribs”.
Spray a 2-quart crock pot
with nonstick cooking spray. Fat side
down, place one portion on the bottom of the crock pot. Line the 5 remaining portions along the
sides, fat against the crock pot wall.
Pour barbeque sauce over pork portions and into center. Place julienned onion into the center, on top
of the sauce. While cooking, the sauce
will rise up over the onions and pork.
Set on low and cook 5-6
hours (pork easily comes apart with a fork).
Pull out the pork, place on an aluminum lined jelly roll pan. Set broiler on high, place pan under and let pork
broil for 10-15 minutes (check every 5 minutes to get to desired grill
effect). At the same time, if the sauce
has thinned out, due to juices from the pork, whisk in two tablespoons of flour
to thicken. The onions will have
softened, yet still have a bit of bite to them.
Now to create the
sandwich. Slice roll in half, lengthwise
and spoon two tablespoons of sauce on bottom half. Place pork portion on top, spoon additional
sauce and onions on top. Top with pickle
chips and top half of bun. Eat with
enjoyment, and have plenty of napkins at hand.
Makes six sandwiches.
Remember, you do not have
to deprive yourself of a craving due to restrictions. Create!
The only limit you have is the limitation you give yourself. Imagine the fun you will have trying to
copycat a menu item; thinking about its taste, texture, structure. Who knows what you will learn about this
item, and more so, yourself.Mary Cokenour