So I guess this got deleted because the first pic wasn't "OC" since it was a googled McRib pic for comparison…anyway…
The McRib is back! Not really…or maybe? I can't remember the last time I had fast food 🤣 but this is a much better option than whatever that delicious processed meat patty smothered in sauce is…I hate myself for how much I actually liked the McRib 😂
This is a little time consuming, but quite easy and done on the stove top. Once it starts simmering it's pretty much a wait and baste with more waiting than basting.
Rub the bottom of a pan with some bacon lube and give it a sprinkle of salt & pepper. Place some halved baby potatoes cut side down then add onions and garlic. You could skip this, but anytime I slow cook meat I like to put it on top of potatoes, they always come out great 😄 and are a nice alternate to fries.
chili's voice Half a rack of baby back baby back baby back…ribs..and now that song is stuck in you're head 😆…on top, don't forget to remove the membrane, cover with SPPOG plus chili powder and cumin, then add enough broth to just about cover the potatoes. Usually I have homemade chicken or beef stock but apparently I was out so I used my backup stuff which was Better Than Bullion beef base. Cover and bring to a simmer.
Simmer down, have a beer or 8, and baste it every now and then when you feel bored. Repeat until the bones loosen up and are ready to pull out.
Remove the bones and sauce it up, for proper fauxthenticity you could go to McDonald's while this is cooking and get their bbq sauce, but I like Sweet Baby Ray's. Throw it on a roll with and handful of onions and enjoy! Yes, I skipped the pickles but that's because I hate pickles 🤣
by XRPcook
23 Comments
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You had me until the onions at the end. Way too much.
Looks great! I used to do something similar at the BBQ restaurant I worked at. Something to make sure it always gets perfectly done is wrapping it in foil when it’s the 3/4 way done, so the fat steams into the meat making it more tender. Then in the last bit, slather it in sauce and broil/bake/smoke it as hot as reasonable so the sauce caramelizes on it.
10/10 job, would eat that in one sitting.
Sous vide those ribs… will be infinitely more tender. Also, you’re missing pickles. Last critique, you didn’t toast the bread.
Bonus tip, smash the potatoes with a fork, put them on a frying pan layered with your favorite cooking oil, season with your favorite seasoning blend, pop them in the oven at 400° for 15-ish minutes, flip and cook for another 7 min. You’re welcome 😎
The American obsession with drowning a perfectly good piece of real food under a thick coat of syrupy sugar sauce baffles me.
At first glance, this appears to be 2-3 McRibs in a trenchcoat. Not that I’d complain about a big McRib!
I thought it was salsa macha 😂
First photo made me think they started their McRib by panning for gold.
Ok
Where’s the pickle slices?
i’m here to request the potatoes from the first several slides for myself. the McRib looks good but those potatoes must have been 🔥🔥🔥
That’s terrible.
Steamed ribs?
r/onionlovers brother
[removed]
Have you considered a dry brine on the ribs? Might get some more of that fast food saltiness all through the meat
Edit: wild thought, curing?
Yo
I’m a McRib fiend and this is heavenly
This isn’t a McRib. At no point did you finely grind 20 pig anuses into a slurry and reconstitute them into a rib shaped patty.
I bet it looked totally different than these pics once you unwrap it at the table.
The picture on the menus never looks like what you get.
You should have a bit more respect than putting Mc in front of your food.
Personally I’ve found that the kraft brand barbeque sauce mixed with a little dijon mustard is a pretty good dupe of the McDonald’s BBQ sauce
I will pay you to send me one