Make Your Own McRib: Bigger, Better, and Always Available

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View Gallery Photo: Ryan Adams

Last week, McDonald's reintroduced the McRib — its cultish take on a barbecue pork sandwich— to its menu for, as they say, a limited time only. First introduced to the fast-food canon in the early '80s, the McRib fared poorly and was pulled after a few years, only to be brought back every so often to much hype and popular obsession. Even when it's not available, it gets a fair bit of airplay from fans and enemies alike. This little sandwich with just five components — sandwich roll, onions, pickle slices, barbecue sauce, and a single hunk of pork — lands so much attention. And yet it could be so much better! I was inspired to make a superior version right at home.

After a quick trip to McD's, I broke the sandwich down. A very standard-issue six-inch white-flour roll with a dusting of cornmeal on top, lightly toasted. A scattering of raw white onion slivers, which add flavor and crunch. Exactly two dill pickle slices — not three, not five, just two. A slathering of sweet, tangy, tomato-based barbecue sauce with hints of smoke, almost St. Louis style. And the heart of the sandwich, a boneless, flavorless pork patty preformed to look sort of rib-ish, with ridges implying a rack of baby backs. (I have to admit that, to its credit, the meat was terrifically moist, which is probably due to the amount of fat in there.) 

Starting with that fatty cut of pork, I decided to reinterpret the McRib using pork belly, which, over the course of a three-hour braise, turns from a three-pound cut into something like the preformed pork patty's blindingly spectacular cousin. While it cooked, I made a quick pickle and a simple barbecue sauce from scratch, and sliced some red onions — sweeter than the white — to add even more crunch. I stuck with store-bought rolls, but you could easily up the homemade factor and make your own basic white sandwich roll or go really indulgent with a brioche. Sure, it might take a little more time than simply popping down to your local McDonald's for a McRib, but you'll never have to worry about whether it's been taken off the menu.

Here's how to make it:

Step-by-step Photos: How to Make Your Own McRib

Barbecue Pork Belly Sandwich with Quick Dill Pickles and Red Onions

Serves 2

Ingredients:
2 six-inch white sandwich rolls, split in half 
1/2 small red onion, cut into batons

For the pork belly:
3 lbs. pork belly, trimmed into a 5" x 2.5" rectangle
salt and freshly ground black pepper
1 1/2 tbsp. vegetable oil
2 medium carrots, roughly chopped
2 medium yellow onions, roughly chopped
2 stalks celery, roughly chopped1 bay leaf
3–4 sprigs of fresh thyme
6 cups chicken stock or fresh water

For the pickles:
4 medium cucumbers, sliced
1 cup kosher salt
2 big pinches pickling spices (coriander seeds, bay leaf, peppercorns, dry mustard seeds, fennel and cumin seeds, cloves) 
3 cloves garlic, peeled and smashed 
5– 6 sprigs of fresh dill
2 cups water
2 cups white wine vinegar
1/4 cup sugar

For the BBQ sauce:
1 cup ketchup
1/4 cup water
1/4 cup apple cider vinegar
1/8 cup brown sugar
1 1/2 tbsp. yellow mustard
1 1/2 tbsp. onion powder
1 1/2 tbsp. garlic powder
1 tbsp. mesquite liquid smoke
1 1/2 tsp. cayenne pepper

1. Preheat oven to 350˚F.

2. Heat a heavy-bottomed, medium-size pot over medium-high heat. Season the pork belly with salt and pepper. Add oil to the pot and sear the pork on each side to a deep golden brown. Transfer pork to a plate and set aside. 

3. Remove all but about 1 tablespoon of the fat from the pot. Add the chopped carrots, onions, and celery to the pot and cook, stirring occasionally, until the vegetables begin to soften. Add the bay leaf, thyme, and 2 cups of chicken stock or water. Bring to a boil, then lower heat to a simmer and reduce liquid by about half.

4. Place the pork back in the pot. Add the rest of the chicken stock or water. Bring to a simmer. Cover with a lid, place in the oven on the center rack, and let cook undisturbed for about 3 hours.

5. While the pork belly cooks, make the quick pickles: Cover cucumber slices with the kosher salt, making sure the slices are covered on both sides. Let sit for 30 minutes, then wash the salt off and place cucumber slices in a glass or stainless-steel bowl along with the pickling spices, smashed garlic, and fresh dill sprigs. Combine the water, vinegar, and sugar in a saucepan and bring to a boil. Pour the vinegar mixture over the cucumbers and allow to steep for 30 minutes. Remove the pickles from the bowl and lightly rinse them in water to remove the brine. Put the pickles in the refrigerator.

6. Now it's time for the BBQ sauce: Combine all ingredients in a saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon.

7. In a nonstick pan, melt a little butter, then add the sandwich rolls. Toast both rolls to a golden brown crust. Set aside.

8. When the pork belly is fork tender, remove it from the oven. With a slotted spatula, carefully remove the pork belly from the pot. In a bowl, combine the pork belly with the BBQ sauce, making sure to cover every inch of the meat. Slather a small amount of sauce on both the tops and bottoms of the sandwich rolls, then place the sauced pork belly on the bottom halves. Add pickles and red onions to each sandwich and cover with the top half of the bun.

Ryan Adams is the blogger behind Nose to Tail at Home, where he's working his way through Fergus Henderson's first book The Whole Beast: Nose to Tail Eating. He lives near Austin, Texas.

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