McDonald’s McRib Secret Recipe (2024)

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Make our McDonald’s McRib Secret Recipe at home tonight for your family. With our Secret Restaurant Recipe your McRib Sandwich will taste just like the elusive McDonalds’s McRib.

McDonald’s McRib Secret Recipe (1)

Photo by Simplerich.

McDonald’s McRib (or Barbecue Pork Belly Sandwich with Quick Dill Pickles and Red Onions)

Okay — I must say I was taken by surprise by this recipe.

Not really the recipe — but where I found it.

I found this on the Saveur Website.

For those of you unfamiliar with Saveur — it is a high-end, glossy magazine totally dedicated to everything authentic in cooking and food. So to see the McRib on it’s website is a bit unusual to say the least.

However — in true Saveur fashion the recipe pretty complicated.

No scratch that – It’s VERY complicated!

It even includes a recipe for the McPickles.

The great thing is — We no longer have to wait for “power-that-be” to reintroduce the McDonald’s McRib for “a limited time.” We can just make it at home anytime.

And here is the recipe. So that when Saveur wakes up and realizes they have a McDonald’s Recipe on their fancy pants site and pulls it down, you can still find it here. 😉

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McDonald's McRib (or Barbecue Pork Belly Sandwich with Quick Dill Pickles and Red Onions) Recipe

Make our McDonald’s McRib Secret Recipe at home tonight for your family. With our Secret Restaurant Recipe your McRib Sandwich will taste just like the elusive McDonalds's McRib.

Prep Time2 hours hrs

Active Time4 hours hrs

Total Time6 hours hrs

Course: Kid Favorite, Main Course, Party Recipe

Keyword: McDonald's


  • 2 six-inch white Sandwich Rolls split in half
  • 1/2 small Red Onion cut into batons

For the Pork Belly

  • 3 pounds Pork Belly trimmed into a 5 x 2.5-inch rectangle
  • Salt and freshly ground Black Pepper to taste
  • 1 1/2 tablespoons Vegetable Oil
  • 2 medium Carrots roughly chopped
  • 2 medium Yellow Onions roughly chopped
  • 2 stalks Celery roughly chopped
  • 1 Bay Leaf
  • 3 –4 sprigs of fresh Thyme
  • 6 cups Chicken Stock or fresh Water

For the Pickles

  • 4 medium Cucumbers sliced
  • 1 cup Kosher Salt
  • 2 big pinches Pickling Spices coriander seeds, bay leaf, peppercorns, dry mustard seeds, fennel and cumin seeds, cloves
  • 3 cloves Garlic peeled and smashed
  • 5 – 6 sprigs of fresh Dill
  • 2 cups Water
  • 2 cups White Wine Vinegar
  • 1/4 cup Sugar

For the BBQ Sauce

  • 1 cup Ketchup
  • 1/4 cup Water
  • 1/4 cup Apple Cider Vinegar
  • 1/8 cup Brown Sugar
  • 1 1/2 tablespoons Yellow Mustard
  • 1 1/2 tablespoons Onion Powder
  • 1 1/2 tablespoons Garlic Powder
  • 1 tablespoon Mesquite Liquid Smoke
  • 1 1/2 teaspoons Cayenne Pepper


  • Preheat oven to 350°F.

  • Heat a heavy-bottomed, medium-size pot over medium-high heat. Season the pork belly with salt and pepper. Add oil to the pot and sear the pork on each side to a deep golden brown. Transfer pork to a plate and set aside.

  • Remove all but about 1 tablespoon of the fat from the pot. Add the chopped carrots, onions, and celery to the pot and cook, stirring occasionally, until the vegetables begin to soften. Add the bay leaf, thyme, and 2 cups of chicken stock or water. Bring to a boil, then lower heat to a simmer and reduce liquid by about half.

  • Place the pork back in the pot. Add the rest of the chicken stock or water. Bring to a simmer. Cover with a lid, place in the oven on the center rack, and let cook undisturbed for about 3 hours.

  • While the pork belly cooks, make the quick pickles: Cover cucumber slices with the kosher salt, making sure the slices are covered on both sides. Let sit for 30 minutes, then wash the salt off and place cucumber slices in a glass or stainless-steel bowl along with the pickling spices, smashed garlic, and fresh dill sprigs. Combine the water, vinegar, and sugar in a saucepan and bring to a boil. Pour the vinegar mixture over the cucumbers and allow to steep for 30 minutes. Remove the pickles from the bowl and lightly rinse them in water to remove the brine. Put the pickles in the refrigerator.

  • Now it’s time for the BBQ sauce: Combine all ingredients in a saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon.

  • In a nonstick pan, melt a little butter, then add the sandwich rolls. Toast both rolls to a golden brown crust. Set aside.

  • When the pork belly is fork tender, remove it from the oven. With a slotted spatula, carefully remove the pork belly from the pot. In a bowl, combine the pork belly with the BBQ sauce, making sure to cover every inch of the meat. Slather a small amount of sauce on both the tops and bottoms of the sandwich rolls, then place the sauced pork belly on the bottom halves. Add pickles and red onions to each sandwich and cover with the top half of the bun.

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Bobby Flay’s Burgers, Fries, and Shakes

McDonald’s McRib Secret Recipe (8)After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is… a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.

Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby’s favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.

After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).

CLICK HERE NOW to get Bobby Flay’s Burgers, Fries, and ShakesMcDonald’s McRib Secret Recipe (9)

BONUS – There are TWO Free Recipes from the Book on the Amazon Page for You to try out. Click the Link Above.

Photo of McRib is by Simplerich and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License. Thank you, Simplerich. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.

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McDonald’s McRib Secret Recipe (2024)


What are the ingredients in the McRib? ›

The McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs, barbecue sauce, onions, and pickles, served as a sandwich on a 51⁄2-inch (14 cm) roll. Meat restructuring was developed by the US Army to deliver low-cost meat to troops in the field.

What was found in the McRib? ›

520 Cal. The McRib starts with seasoned boneless pork dipped in a tangy BBQ sauce, topped with slivered onions and tangy pickles, all served on a toasted homestyle bun. When everything combines you have BBQ pork sandwich perfection.

Why is McDonald's discontinuing the McRib? ›

The History of the McRib

There just wasn't enough chicken available to support the immediate demand.

Is the McRib made from pork rectums? ›

The ribs aren't actually real pork ribs but are instead just ground up and emulsified pork meat, largely coming from the pig's shoulders and possibly the rectum. The ribs contain multiple preservatives, dextrose, and liquid smoke to make it taste as if it's been on the grill.

What is the unhealthiest thing at McDonald's? ›

The Worst McDonald's Menu Items Health Experts Say You Should Never Order
  1. Big Mac. The Big Mac is perhaps the most iconic item on the McDonald's menu. ...
  2. Caramel Frappe. ...
  3. Sausage Egg & Cheese McGriddle. ...
  4. Breakfast With Hot Cakes.
Nov 3, 2023

What does a McRib look like before cooking? ›

The clip shows several frozen McRib patties, which are white rectangles with 'rib' bumps across the top. He tosses them on the grill, then stores the cooked, sauce-less patties in a warming oven.

Is the McRib pre cooked? ›

The McRib pork patty is quickly frozen right after being formed to maintain the great taste. It is then fully cooked in our stores and assembled with slivered onions, pickles and barbecue sauce on a homestyle bun.

What's the difference between a Quarter Pounder and a McRib? ›

The only real difference between the two burgers is that the latter comes with two burger patties. Otherwise, they are both the chain's regular Quarter Pounders (a beef patty with lettuce, tomato, and American cheese on a toasted sesame seed bun) with the added twist of several slices of smoked bacon.

What part of the cow is the McRib? ›

the beef MCRIB sandwich Ingredients

Beef Back Ribs – The infamous fast-food chain makes the McRib with seasoned boneless pork shoulder. This copycat Beef McRib Sandwich recipe uses the bones and meat that come from underneath the ribeye.

Is the McRib still available 2024? ›

After a long wait, and the pleading of McRib fans for years, McDonalds Canada has announced that the McRib will be coming back nationwide starting January 30th, 2024!

What was the original McRib sandwich? ›

The McRib is a barbecue-flavored pork sandwich sold by the fast food restaurant chain McDonald's. It was first on the McDonald's menu in 1981, following testing the year before. After low sales it was removed from the menu in 1985. It was reintroduced in 1989 and stayed on the menu until 2005 in many countries.

Why was McRib banned in UK? ›

On their website, McDonald's stated why they no longer sell the item, explaining: "The reason for this is that the McRib patty is made from ground pork and, in the UK, we consider it important to separate pork and beef on the grill.

Is the McRib being permanently discontinued? ›

Turns out that 2022 "farewell" tour was a lie. The McRib is rising from the ashes once again. On Friday, McDonald's confirmed to that the McRib, a sandwich it swore was done forever in 2022, is coming back to select restaurants in November 2023.

What meat is the McRib? ›

According to McDonald's, McRibs are primarily made of ground boneless pork shoulder emulsified with water, spices, dextrose sugar, and preservatives to refine its flavor and texture.

What is the healthiest sandwich at McDonald's? ›

McChicken. The McChicken sandwich has fewer calories and grams of fat than McDonald's Quarterpounder (which has 630 calories and 37 g of fat). Paired with apple slices, this can be a decent option to up your protein intake while at the same time not ingesting as much sodium as when you eat the other burger options.

How long is the McRib back for 2024? ›

After a long wait, and the pleading of McRib fans for years, McDonalds Canada has announced that the McRib will be coming back nationwide starting January 30th, 2024! In a later response, they indicated the McRib will be on the menu through February 26th, or until supplies run out.

Does the McRib use ribs? ›

The problem is that, while the McRib might be inspired by real barbecue, it's ultimately a lie. Despite its corrugated appearance, it has little to do with actual ribs. (McDonald's doesn't even indicate that the product contains actual rib meat.) It's not smoked, as one would expect of barbecue ribs.

Is the McRib any good? ›

The patty was unseasoned, and the overwhelming taste was just of BBQ sauce. Even the onions and pickles couldn't compete with that amount of BBQ sauce. While it certainly wasn't bad, I can't say it was good, either. Personally, it just isn't a sandwich that I would wait 10 years to get my hands on again.

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