Rating: 4.6 stars
30 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

I tip my cap to a certain fast food franchise for coming up with the idea for a boneless baby back rib sandwich, the only downside being that they use about 60 mystery ingredients-- ribs not necessarily being one of them. That's why you should try this easy homemade version with real ribs; simply bake, chill, cut, sauce, finish on the grill, and voila! One of the best sandwiches I've ever had.

Recipe Summary test

prep:
10 mins
cook:
2 hrs 50 mins
additional:
8 hrs
total:
10 hrs 60 mins
Servings:
4
Yield:
4 large sandwiches
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Dry Rub:
For the Sandwiches:

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.

  • Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.

  • Bake in the preheated oven until tender, about 2 hours and 45 minutes.

  • Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.

  • Cut each rack in half. Brush both sides generously with barbecue sauce.

  • Preheat a charcoal grill for high heat and lightly oil the grate.

  • Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.

  • Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

Chef's Notes:

Make sure you don't get the larger St. Louis-style ribs. Feel free to season them with any dry rub of your choice.

For the slaw, I used my sweet-hot mustard coleslaw.

Editor's Note:

Nutrition data for this recipe includes the full amount of dry rub. The actual amount consumed will vary.

For the rolls, I used my sesame seed hamburger bun recipe, making 6 rectangles instead of 8 round buns.

Nutrition Facts

963 calories; protein 44.9g; carbohydrates 80.5g; fat 51.7g; cholesterol 179.5mg; sodium 8820mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
06/28/2019
This dish was so amazing! After my family tried it, they started beging me to keep making more. This dish is truly a delight to make. Read More
(8)

Most helpful critical review

Rating: 2 stars
02/04/2020
Not sure if the amount of salt for the run was a typo but the meat turned out to be VERY salty. Disappointing. Read More
30 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/28/2019
This dish was so amazing! After my family tried it, they started beging me to keep making more. This dish is truly a delight to make. Read More
(8)
Rating: 5 stars
01/30/2020
For those complaining about the slaw, um, leave it off. I topped ours with the traditional pickles and onions and they were FABULOUS!! Chef John does it again. I'm actually not a huge fan of the McRib, but this is on a whole other level than the ground up mystery meat McDonald's serves. If you like ribs, these are a can't miss! Read More
(3)
Rating: 5 stars
01/28/2020
awesome !!!!!! i loved it the only thing i didnt put it on an outdoor grill i just put it under my broiler really delicious and tender i ate it with a knife and fork not on a sandwich though and not with coleslaw but im sure that would be awesome too my mouth is watering thinking about it ! Read More
(3)
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Rating: 5 stars
01/28/2020
great! real food! If you knew what went into the ones at Mickey D"s you would never buy another Read More
(2)
Rating: 4 stars
01/28/2020
No pickles? Must have pickles to be a copycat. Also, the original doesn’t have slaw; just onions, pickles, and sauce. I used this recipe as a base, omitted slaw, and added caramelized onions and pickle chips. Served on Bolillos (Mexican rolls) It was delish! Next time, I’ll cook the meat in the IP. Read More
(2)
Rating: 4 stars
01/28/2020
Good. But there was never coleslaw on the McRib?? Read More
(1)
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Rating: 5 stars
11/18/2019
First off I m a McRib die hard fan so this recipe was absolutely love at first sight. I have made this twice now with lovely Constanza rolls and each and every time I m in heaven. As an bonus I bought Chef John s SFQ BBQ sauce to try to get it as close to the intended recipe and I think it may be the best BBQ sauce I ve ever had in my life. Anyways this recipe is such a treat and besides the two required cooking sessions it s really not that much effort. Read More
(1)
Rating: 3 stars
01/28/2020
I cheated when I made it. I bought the ready made riblets frozen 2 packages of 6 in a package., I cooked according to directions, drained out the sauce it came with and replaced it with better bbq sauce, I used Hawaiian buns and added the slivers of onion & thin pickles just like how the McRib is made and it only cost about $8.00 total to feed my family of four.. Read More
(1)
Rating: 5 stars
02/07/2020
The sandwich was amazing. You definitely have to have some homemade coleslaw with it. Very easy to make very affordable if you're on a budget. I recommend it. Read More
Rating: 2 stars
02/04/2020
Not sure if the amount of salt for the run was a typo but the meat turned out to be VERY salty. Disappointing. Read More