Posted on 10/26/2022 9:58:11 PM PDT by NeverCheney
That is so wrong lol 😂
One of my all-time favorite GIFs...
"Ok, we have this super popular product. Let's stop selling it."
"Wow, great idea!"
That must have been interesting.
I suspect their gimmick is to enhance the McRib in some way and re-introduce it in six months. Probably a new sauce idea.
On sugar and fat content...it’s at a absolute maximum already.
Heh, not sure to be honest, pepsionice.
All I know, is that the wife and I have always enjoyed them and get a few when they do come on sale.
It is my favorite fastfood menu option of any place, but I get lectures from my health conscious wife each time I buy it. I do believe the sauce could be done with less sugar content.
In Germany, it’s the last pork item generally left at any of the big name fastfood places.
My guess is that it’s more expensive to make than the price they charge, and it’s just to get people trying McDonald’s.
Never had one of those. A couple of years ago, KFC was selling Memphis Gold chicken tenders. Damn they were good! KFC sells Memphis Hot, but it’s way too hot for my acid reflux. The Gold was sweet and tangy...just right. I don’t think they’ll be getting it back. Another thing KFC got rid of was their potato wedges, and green beans. It’s not even worth going there anymore. A Popeye’s opened up about a half-hour from me. I’ve tried their nuggets three times, and love them, but my digestive system doesn’t, even though I take prescription medication for it twice a day. Popeye’s like to come back and haunt me 8-10 hours after I’ve eaten.
I guess I wasted my whole dang life not caring a damn bit about McRibs.
Yes, same. I remember it being tasty, but the last one I had literally tasted like cardboard.
(McCricket)
Eek!!! 😮😲🥺😧😱🤢🤢🤢🤢🤮
I liked their McDLT, been a while...and their McFish is way too pricey for its tiny size.
Unless there are supply chain issues, I can’t see McDonalds discontinuing
the McRib. It’s poplar and tasty.
McRib is a ground up, reconstituted pork patty with black grill marks painted on to it. Add some BBQ sauce and a bun. It does not exist in nature, same as the reconstituted Chicken McNugget
The McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs, grill marks, barbecue sauce, onions, and pickles, served as a sandwich on a 5½ inch (14 cm) roll.
Meat restructuring was developed by the US Army to deliver low-cost meat to troops in the field. The process was refined by a Natick Army Labs meat scientist, Dr. Roger Mandigo, leading to the McRib patty.
It is primarily composed of ground pork shoulder.
Copycat McDonald’s McRib Recipe
Instead of waiting until the next McRib release at McDonald’s,
why not try making it at home? We were pretty amazed at the results.
Ingredients
¾ cup ketchup
2 tablespoons molasses
1 tablespoon Worcestershire
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon ground coriander
1 pound boneless pork chops
3 tablespoons water
1 tablespoon white sugar
1 teaspoon kosher salt
4 6-inch hoagie rolls
4 tablespoons butter, softened
8 sliced pickles
½ cup sliced white onion
Directions
Make the barbecue sauce by combining ketchup, molasses, Worcestershire, brown sugar, apple cider vinegar, onion powder, garlic powder, cumin, chili powder, ground coriander, and 1 teaspoon salt in a small saucepan. Bring the mixture to a boil over high heat before reducing the heat to medium-low. Simmer the sauce for 15 minutes, until the flavors meld together.
Let the mixture cool before storing it in an airtight container in the refrigerator. If you don’t want to make your own barbecue sauce, use one cup of Hunts store-bought sweet-and-tangy barbecue sauce.
Meanwhile, chop the pork chops into 1-inch cubes. Place the pork cubes in the food processor with the water, white sugar, and the rest of the salt. Process the mixture until it’s smooth, like ground pork.
Divide the ground pork into four 4-ounce portions. Form each portion into a rectangle that’s roughly 6-½ by 3-inches. Using your fingers, create indentations to make the patties look like “ribs.”
Place the patties on a piece of parchment paper. Cover the patties with another piece of parchment. Freeze the patties until they’re frozen solid, about 2 hours.
Remove the patties from the freezer. Preheat a griddle or cast-iron skillet over high heat. When the griddle is hot, add the pork and cook for 3 to 4 minutes a side, until browned on each side and cooked through. Let the pork cool for a minute or two.
While the pork is cooling, spread ½ tablespoon of the butter onto the cut side of each bun. Place the buns on the hot griddle, cut-side down, until they’re lightly browned, about 1 minute.
Meanwhile, place one cup of the prepared barbecue sauce in a large bowl. Dip the pork patties into the barbecue sauce, letting any excess drip off.
Place the pork patties onto the prepared buns. Top the pork with a few pickle slices and 2 tablespoons of the sliced onions.
Read More: https://www.mashed.com/177566/the-best-mcdonalds-mcrib-copycat-recipe/?utm_campaign=clip
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