If you’re a fan of smoky, saucy rib sandwiches, this homemade Copycat McRib Sandwich delivers everything you love using real baby back ribs and simple ingredients.
Slow-roasted until tender, chilled for easy shaping, then finished over a hot grill with layers of rich barbecue sauce, these sandwiches capture the nostalgic flavor of the fast-food favorite while taking it to a whole new level.
The combination of juicy pork, toasted sesame rolls, tangy barbecue sauce, and crisp coleslaw creates the perfect balance of sweet, savory, smoky, and crunchy textures.
Whether you’re firing up the grill for a weekend cookout or looking to impress family and friends with a homemade classic, this sandwich is guaranteed to become a repeat favorite.
Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Additional Time: 8 hours
Total Time: 11 hours
Servings: 4 large sandwiches
Ingredients
For the Dry Rub
- 1/3 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
For the Sandwiches
- 2 racks baby back pork ribs
- 1 cup barbecue sauce, divided
- 4 sesame hamburger rolls, split and toasted
- 1 cup prepared coleslaw
Directions
- Preheat the oven to 325°F (165°C). Line a large baking sheet with aluminum foil.
- In a small bowl, combine kosher salt, brown sugar, chili powder, black pepper, cumin, and cayenne pepper to create the dry rub.
- Place the baby back ribs on the prepared baking sheet. Generously season both sides with the dry rub mixture. Reserve any leftover rub for future use.
- Cover the ribs with a sheet of parchment paper, then tightly seal the entire baking sheet with aluminum foil to lock in moisture.
- Bake for approximately 2 hours and 45 minutes, or until the ribs are very tender.
- Remove the ribs from the oven and allow them to cool until they can be safely handled. Carefully remove all bones, pressing any loose meat back into place and checking thoroughly for bone fragments.
- Wrap the boneless rib slabs tightly and refrigerate for at least 8 hours, or overnight, until fully chilled and firm.
- Once chilled, cut each rack in half to create four sandwich-sized portions. Brush both sides generously with barbecue sauce.
- Preheat a charcoal or gas grill to high heat and lightly oil the cooking grate.
- Grill the rib portions for 3 to 4 minutes per side, or until heated through and lightly caramelized. Brush with additional barbecue sauce while grilling.
- Spread a little barbecue sauce onto the toasted sesame rolls. Place a grilled rib portion onto the bottom half of each roll.
- Top with coleslaw and the remaining bun half. Serve immediately while hot.
Chef’s Notes
- Chilling the ribs overnight is essential because it allows the meat to firm up, making it easier to remove the bones and create the signature sandwich shape.
- For extra smoky flavor, add a handful of wood chips to your grill while finishing the ribs.
- Use your favorite barbecue sauce style, whether sweet, spicy, smoky, or tangy, to customize the flavor profile.
- Thinly sliced pickles and onions can be added for a more authentic fast-food-inspired experience.
- Any leftover dry rub can be stored in an airtight container and used on pork chops, chicken, or ribs.