Homemade Baby Back Rib Sandwich (The McRib)

Homemade Baby Back Rib Sandwich (The McRib)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So the other night I see a commercial from McDonalds for their McRib Sandwich.  The message was to let everyone know that it’s coming back to your local McDonalds next month. They show a picture of this processed and pressed pork on a bun with onions and pickles and I found nothing appetizing about it.  But I know someone that goes nuts over the McRib so I decided to make my own version to see his reaction.  OMG….He was so surprised and so impressed and decided to eat them at home from now on. Tender juicy, melt in your mouth ribs on a Hoagie roll.  Life is good.

 

Homemade Baby Back Rib Sandwich  (The McRib)

 

1 rack baby back ribs, 2 to 2-1/2 pounds, membrane removed 

Your favorite barbecue Sauce (I love Sweet Baby Rays Honey)

1 cup brown sugar (light or dark) 

1 teaspoon each of salt and pepper for rub

1 stick butter, cut into 8 pieces 

1/4 cup honey 

1/2 cup apple juice 

1 French or Italian loaf, sliced in half lengthwise 

1 large sweet onion, sliced into rings, for serving 

Dill pickle slices, for serving 

 

Preheat oven to 350 degrees.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

IMPORTANT:  Remove the membrane from the backs of the ribs. With the ribs meat side down, use a spoon or a butter knife to remove.  Then make small slits on either side of the rib bones (close to the bones). This step makes it easier to remove the bones once the ribs are cooked.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spray a 9 x 13 baking sheet with cooking spray. Make sure the pan has sides that are at least 3 inches deep.  Lay 3 large sheets of heavy aluminum foil (approximately 18 by 24 inches) shiny side down on a baking sheet. Sprinkle 1/3 of the brown sugar in a rectangle that approximates the size of a rack of baby backs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay one rack, meat side down, on top of the brown sugar. Sprinkle another third of the sugar on the bone side of the rack. Top with half the butter and drizzle with half the honey. Lay the second rack of ribs on top of the first, meat side down. Sprinkle the bone side (which will be facing up) with the remaining brown sugar.  Top with the remaining butter and drizzle with the remaining honey. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring up the sides of the foil and pour the apple juice evenly over the ribs. Pull up the foil and wrap and fold to completely enclose the ribs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake ribs in 350 degree oven for one hour. Then turn down heat to 300 degrees and continue to cook until the ribs are fall-off-the-bone tender, another 2 to 2 1/2 hours. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Be very careful when unwrapping the ribs as a lot of steam will escape. Next, using your fingers, gently pull and wiggle the bones out of the ribs. They should come out cleanly and easily.

 

Set your broiler on high.  Generously brush the ribs with the barbecue sauce. Place under the broiler for no more than 3-4 minutes, watching closely so they don’t burn. The glaze will bubble and just start to brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice your hoagie lengthwise and spread a layer of barbecue sauce on both sides.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay your boneless rack of ribs on top of the bread.  I cut the ribs to fit the hoagie.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top with onions or pickles or whatever you like.

 

 

 

 

 

 

 

 

 

 

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