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How to Clone a McRib Sandwich - with Todd Wilbur Recipe Video
|Pork spare ribs||12 Ounce (cut off the bones from 1 rack)|
|Sandwich bread roll||8 Ounce (6 inch centre split, Sara Lee)|
|Barbecue sauce||1 Cup (16 tbs) (Hunt's Original)|
|Dill pickle slices||8 Gram|
|Yellow onion||1⁄2 Medium, chopped|
Calories 391 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 4 g20.1%
Trans Fat 0 g
Cholesterol 51 mg
Sodium 871.4 mg36.3%
Total Carbohydrates 45 g14.9%
Dietary Fiber 1.6 g6.3%
Sugars 13.2 g
Protein 22 g43.8%
Vitamin A 8.6% Vitamin C 7.5%
Calcium 4.8% Iron 10.8%
*Based on a 2000 Calorie diet
1. In a food processor, combine pork, water, sugar and salt. Puree this on high speed for 30 - 60 seconds or until completely smooth.
2. Divide the pureed pork into 4 equal portions weighing 4 ounces each.
3. Line a baking pan with parchment paper. With moist fingers form a patty from each portion of pork on the lined baking sheet in a rectangle shape measuring 6 1/2 inches by 3 inches.
4. Place another sheet of parchment paper over the formed pork patties and freeze it for 2 hours or until the meat has frozen.
5. Preheat a large skillet over medium heat.
6. Remove the baking sheet from the freezer and keep aside. Slice the sandwich roll in half and keep aside.
7. In the hot skillet, place the bread slices and heat until both sides turn light brown and remove.
8. Place the pork pieces on the hot pan and cook each side for 3-4 minutes or until browned in spots. Remove on a plate and let it cool.
9. In a bowl, pour the barbecue sauce, dip each of the pork patties into this sauce completely with the help of tongs. Then place one over a slice of the sandwich roll, arrange 2 dill pickles, chopped onion on the pork and top it with the other sandwich slice.
10. Serve right away with ketchup and mayonnaise.