Ingredients
For the Pork Patties
- 1½ lbs (680 g) ground pork
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 tsp liquid smoke (optional)
For the BBQ Sauce
- 1 cup ketchup
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp molasses
- 1 tsp yellow mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
For Assembly
- 4 soft hoagie or sandwich rolls
- ½ cup thinly sliced white onion
- 12 dill pickle slices
- Extra BBQ sauce for serving
Instructions
1. Make the Pork Patties
- In a large bowl, combine the ground pork, salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cornstarch, water, and liquid smoke.
- Mix until well combined.
- Divide into 4 equal portions and shape into oval patties about the size of your rolls.
- Use the handle of a wooden spoon to press shallow grooves across each patty to mimic the classic “rib” appearance.
2. Chill the Patties
- Place patties on a parchment-lined baking sheet.
- Refrigerate for 30 minutes or freeze for 15 minutes to help them hold their shape during cooking.
3. Prepare the BBQ Sauce
- Combine ketchup, brown sugar, vinegar, Worcestershire sauce, molasses, mustard, smoked paprika, garlic powder, and onion powder in a saucepan.
- Simmer over low heat for 10 minutes, stirring occasionally.
- Remove from heat and set aside.
4. Cook the Patties
- Heat a skillet or grill pan over medium heat.
- Cook the patties for 4–5 minutes per side until fully cooked.
- Brush generously with BBQ sauce during the final minute of cooking.
5. Toast the Rolls
- Lightly toast the hoagie rolls until warm and soft.
6. Assemble the Sandwiches
- Place a BBQ-coated pork patty on each roll.
- Top with sliced onions and dill pickles.
- Add extra BBQ sauce if desired.
- Serve immediately.
Tips
- Use pork with some fat content (80–85% lean) for the juiciest patties.
- Liquid smoke adds authentic smoky flavor similar to the restaurant version.
- Slice the onions very thin so they blend into the sandwich rather than overpower it.
- Steam the buns briefly before serving for a softer, fast-food-style texture.
- Make extra patties and freeze them for up to 3 months.
Serving Suggestions
- French fries
- Onion rings
- Coleslaw
- Potato wedges
- Iced tea or lemonade
Storage
- Store cooked patties in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet and coat with fresh BBQ sauce before serving.
- Freeze cooked or uncooked patties for up to 3 months.
This Copycat McRib Sandwich delivers the sweet, smoky barbecue flavor, tangy pickles, and soft bun that make the original such a fan favorite—without waiting for it to return to the menu. 🍖🥪✨
