Thursday, November 11, 2010

A guide to making your own McRib (proceed with caution)

Posted By on Thu, Nov 11, 2010 at 11:15 AM

click to enlarge Could you say no to this face?
  • Could you say no to this face?

The nation is in the middle of a full-on McRib craze. Whether it's great brand marketing, a debate over whether it qualifies as barbecue, or offered as an enticement to get former President George W. Bush to appear on The Daily Show, there's been a lot of buzz since the McDonald's sandwich returned to menus nationwide on November 2.

And although my conscience is telling me to bury a link to a do-it-yourself McRib, my heart says there is no stopping America's love affair with the molded meat product.

Saveur decided to reverse engineer that McRib and produce a tastier home version. The first step was a detailed break down of one of the most iconic fast food sandwiches:

After a quick trip to McD's, I broke the sandwich down. A very standard-issue six-inch white-flour roll with a dusting of cornmeal on top, lightly toasted. A scattering of raw white onion slivers, which add flavor and crunch. Exactly two dill pickle slices -- not three, not five, just two. A slathering of sweet, tangy, tomato-based barbecue sauce with hints of smoke, almost St. Louis style. And the heart of the sandwich, a boneless, flavorless pork patty preformed to look sort of rib-ish, with ridges implying a rack of baby backs.
Slow-cooked pork belly is tasty and there's no reason the high concept version of the low concept hoagie should be anything but delicious. And perhaps more importantly, McRib enthusiasts now have a way to get through the down time when the sandwich is shelved that doesn't involve tin-foil wrapping and freezing it like a treasured piece of wedding cake.

Some dishes, even those that are fake recreations of rib bones, are best enjoyed fresh.

[Image via Flickr: dennis]

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