Homemade McRib Sandwich with Tangy BBQ Sauce

Why You’ll Love This Recipe

• All the spirit of the drive‑thru classic, made with real ingredients at home.
• Juicy ground pork patties shaped with rib-like grooves for that iconic look.
• Tangy-sweet, lightly smoky barbecue sauce that lacquers to a glossy sheen.
• Crunchy onions and briny pickles add perfect contrast to the tender, saucy meat.

Grocery List

• Produce: 1 medium white onion, fresh dill pickle chips
• Dairy: Unsalted butter (for toasting rolls)
• Pantry: Ground pork, soft sandwich rolls, ketchup, apple cider vinegar, dark brown sugar, molasses, yellow mustard, Worcestershire sauce, smoked paprika, sweet paprika (optional), onion powder, garlic powder, cayenne (optional), black pepper, kosher salt, cornstarch, neutral oil, liquid smoke (optional)

Full Ingredients

Pork Patties

• 1.5 lb (680 g) ground pork, 80–85% lean
• 1 1/2 tsp kosher salt
• 1 tsp dark brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dry mustard
• 1 tsp cornstarch
• 1 tbsp ice water
• (Optional but helpful) 1/4 tsp baking soda or 1/2 tsp MSG for extra tenderness and savoriness

Tangy-Sweet BBQ Sauce (for braising steam, glazing, and serving)

• 1 cup (240 g) ketchup
• 1/4 cup (60 ml) apple cider vinegar
• 2 tbsp (25 g) dark brown sugar
• 1 tbsp (20 g) molasses
• 1 tbsp (15 ml) yellow mustard
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1 small pinch cayenne (optional)
• 1/2 tsp liquid smoke (optional, to taste)

For Finishing & Serving

• 2 tsp neutral oil (canola or vegetable)
• 1 tbsp unsalted butter (for toasting rolls)
• 4 soft oblong sandwich rolls (about 6 inches each)
• 1/2 medium white onion, thinly sliced lengthwise into slivers
• 16–20 dill pickle chips

Step-by-Step Instructions

Step 1: Make the tangy-sweet BBQ sauce

In a small saucepan, whisk together the ketchup, apple cider vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, onion powder, garlic powder, black pepper, and cayenne and liquid smoke if using. Bring to a gentle simmer over medium heat and cook for 4–5 minutes until glossy and slightly thickened. Remove from the heat. Set aside 1/2 cup for glazing the patties; the remainder will be used for the steaming environment and for serving.

Step 2: Mix the seasoned pork

In a large bowl, combine the ground pork, kosher salt, brown sugar, onion powder, garlic powder, smoked paprika, black pepper, dry mustard, cornstarch, and ice water (plus baking soda or MSG if using). Mix with a fork or your hand until the meat becomes tacky and homogenous, about 45–60 seconds. This develops myosin for a cohesive, juicy patty.

Step 3: Shape the ribbed patties and chill

Divide the mixture into 4 equal portions (about 6 oz/170 g each). On a parchment-lined tray, shape each portion into an oval about 6 x 3 inches (15 x 7.5 cm) and 1/2 inch (1.3 cm) thick. Using a chopstick or the handle of a butter knife, press shallow parallel grooves across the surface to mimic rib bones. Smooth the edges. Refrigerate 30 minutes (or freeze 15–20 minutes) to firm and set the shape.

Step 4: Oven-braise with gentle steam

Preheat the oven to 300°F (150°C). Set a wire rack inside a rimmed sheet pan. Pour 2/3 cup hot water into the pan and stir in 2 tablespoons of the BBQ sauce to scent the steam. Lightly oil the rack. Arrange the chilled patties on the rack and cover the entire pan tightly with foil to trap steam. Bake for 25 minutes, until the patties register about 150°F (66°C). This gentle oven-steam keeps them tender and cooked through without drying.

Step 5: Sear and lacquer in sauce

Heat a large skillet (cast iron preferred) over medium-high heat. Add 2 teaspoons neutral oil. Sear the patties 1–2 minutes per side until deep brown. Reduce heat to medium, add 1/2 cup reserved BBQ sauce, and let it bubble vigorously for 45–60 seconds, turning the patties to coat until the sauce thickens to a shiny glaze and the pork reaches 160°F (71°C).

Step 6: Toast the rolls

Split the rolls. Melt 1 tablespoon butter in the skillet over medium heat and toast the cut sides 1–2 minutes until golden. Alternatively, broil cut-side up for 1–2 minutes, watching closely.

Step 7: Assemble and serve

Spread a spoonful of sauce on the bottom roll. Add a lacquered pork patty, then top with 4–5 dill pickle chips and a generous handful of raw white onion slivers. Cap with the top roll and serve immediately with extra sauce on the side.

Pro Tips

• Ridge detail: Press grooves gently so they remain visible after searing; re-trace them after chilling if needed.
• Firm before cooking: A brief chill or 15–20 minutes in the freezer keeps patties from spreading and helps that classic shape.
• Steam is your friend: The covered 300°F oven step ensures a juicy interior and reduces searing time, preventing dryness.
• Thermometer win: Aim for 160°F final internal temperature for ground pork safety without overcooking.
• Shine factor: Reduce the sauce in the skillet just until syrupy; too far and it will get sticky-bitter. Add a splash of water to loosen if needed.

Variations

• Spicy McRib-style: Add 1–2 tsp hot sauce to the glaze and increase cayenne to 1/4 tsp.
• Smokier profile: Use all smoked paprika (skip sweet paprika) and include the optional liquid smoke.
• Apple-barbecue twist: Swap 2 tbsp of the ketchup with apple butter and add 1 tsp apple cider reduction for a mellow fruit note.

Storage & Make-Ahead

Shape patties up to 24 hours ahead and keep refrigerated, covered. Freeze raw shaped patties up to 3 months; thaw overnight in the refrigerator before cooking. Cooked, glazed patties keep 3–4 days chilled; rewarm covered over low heat with a spoonful of water and fresh sauce. The BBQ sauce keeps 2 weeks in the refrigerator.

Nutrition (per serving)

Approximate per sandwich (with bun, glaze, onion, pickles): 690–740 calories; 34–38 g protein; 28–34 g fat; 58–64 g carbohydrate; 1,200–1,500 mg sodium; 18–22 g sugars. Values will vary with chosen buns and sauce thickness.