How To Make Slow Cooker McRib Sandwiches
These McRib sandwiches take inspiration from McDonald’s classic barbecue sauce, which is slathered on slow-cooked baby back ribs and served with pickles.
Serves:
Ingredients
For Ribs:
- 1rackof baby back ribs,cut in half to fit the slow cooker
- ½tspsalt
- ¼tspblack pepper
For McDonalds BBQ Sauce:
- 1cupketchup
- ¼cupwater
- ¼cupapple cider vinegar
- 2tbsplight brown sugar
- 1½tbspyellow mustard
- 1½tbsponion powder
- 1½tbspgarlic powder
- 1tbspliquid smoke
- 1½tspcayenne pepper
- 1tspsweet smoked paprika
For Assembly:
- 4hoagie rolls
- 2tbspof unsalted butter
- 12pickles
- ½cupchopped onions,in a large 1-inch dice
Instructions
-
Put the ribs in the slow cooker and top with salt and pepper.
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Cook on Low for 7 to 8 hours.
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While the ribs are cooking, make the bbq sauce.
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Add the McDonalds BBQ Sauce ingredients into a saucepan and cook on Low for 15 to 18 minutes or until sauce is thickened enough to coat a spoon and leave a line when a finger is swiped across the spoon.
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When ribs are done remove them from the slow cooker and put them onto a sheet pan.
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Cover with bbq sauce.
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Broil for 1 to 2 minutes on the top shelf of the oven.
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Spread butter on hoagie rolls and toast.
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Slide the bones out of the ribs (they should come right out with a little twisting).
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Use ¼ of the ribs on each hoagie, then top each one with three pickles and a sprinkling of onion.
Nutrition
- Calories: 873.47kcal
- Fat: 51.64g
- Saturated Fat: 19.58g
- Trans Fat: 0.61g
- Monounsaturated Fat: 20.79g
- Polyunsaturated Fat: 7.89g
- Carbohydrates: 47.81g
- Fiber: 3.12g
- Sugar: 18.63g
- Protein: 56.51g
- Cholesterol: 200.01mg
- Sodium: 1068.73mg
- Calcium: 157.85mg
- Potassium: 1027.96mg
- Iron: 3.97mg
- Vitamin A: 111.46µg
- Vitamin C: 5.13mg
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