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The Ribwich (definitely not a McRib...)


the ribwich sandwich cut in half so you can see the midsection of smoked pork rib, grilled onions, lettuce, tomato and spicy mayo

If you know me, you know I love my guilty-pleasure McDonald’s run as much as anyone. My go-to is usually a sausage McMuffin with Mac Sauce (don’t knock it til you try it), but this recipe is a play at an item that’s also not on the regular menu, or at least it’s never been on the menu in Canada: the McRib. The McRib was a limited-edition item and is kind of part of McDonald's folklore, but what if you could make it at home, and an even better version than the original? I bring you, the smoked Ribwich. Smoked pork rib or shoulder chops, covered in bbq sauce and oh so tender, topped with pickles, grilled onions, lettuce, tomato and spicy mayo. Now you can make this famous sub whenever you want. Keep reading to find out how to make my Smoked Ribwich, or jump to the full recipe.


boneless pork ribs being seasoned with a rub of salt, pepper and brown sugar

Set smoker to 275F. In a small bowl, mix salt, pepper, brown sugar to make a rub. Season the pork with the rub, on all sides. Place in smoker for one hour.


bbq sauce being poured onto the smoked ribs after they have come out of the smoker

Remove the pork from smoker after one hour and place on parchment paper, cover with 2 tbsp of your preferred bbq sauce, we used Alchemy Rib + Chicken sauce.


sauced up ribs being wrapped in parchment paper to go back into the smoker

Wrap the meat in parchment paper and place back in the smoker for another hour.


sliced onions going onto the plancha to grill

Cut 3-4 thick slices of onion and cook on the plancha with some canola oil.


spicy mayo being spread onto a bun

Combine hot sauce and mayo in a bowl and spread on the inside of the bun.


the bun being put on the grill to toast alongside the onions that are grilling

Toast the bun, mayo side down, on the grill.


pouring bbq sauce onto the smoked ribs that are searing on the bbq

Remove pork from smoker and place on diamond patterned grill and baste with more bbq sauce and allow the fire to caramelize the rib chop.


sliced tomato and pickles going onto the bun with the spicy mayo

Slice your tomato and pull off about 4-5 leaves of lettuce. To build your sandwich, place more spicy mayo on the top bun, place tomato and pickle slices on the bottom bun.


the ribs and grilled onions being added to the bun

Add the bbq rib meat, grilled onions, then the lettuce.


the full ribwich sandwich

Close the sandwich and wrap in parchment paper and cut in half. Time to dig in!


And now for the full recipe...


The Ribwich (cough, cough, McRib)

Makes 1 sandwich

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes


Ingredients:

2 pork rib and/or shoulder chops, ½ lb each

1 tsp salt

1 tsp black pepper

2 tsp brown sugar

Long sub roll

1 large tomato

Boston bibb lettuce

½ white onion

4 slices sandwich-style pickles

2 tbsp mayo

1 tsp hot sauce


How to Make the Ribwich

Set smoker to 275F.

Season your meat with salt, pepper, brown sugar rub. Place in smoker for one hour, then remove from smoker, cover meat with 2 tbsp of your preferred bbq sauce, we used Alchemy Rib + Chicken sauce. Wrap meat in parchment paper, place back in the smoker for one hour.

Cut 3-4 thick slices of onion and cook on the plancha with some canola oil. Combine hot sauce and mayo in a bowl and spread on the inside of the bun then toast, mayo side down on the grill. Slice tomato. Pull leaves of lettuce. Remove pork from smoker and place on diamond patterned grill and baste with more bbq sauce and allow the fire to caramelize the rib chop.

To build your sandwich, place more spicy mayo on the top bun, place tomato and pickle slices on the bottom bun, top with bbq rib meat, grilled onions, then the lettuce and close.


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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