They say it can't be done. A homemade McRib, which is essentially just a rib sandwich isn't just doable... we can make everything from scratch and make it much much better.
ITEMS USED:
INGREDIENTS:
Hoagie Bread:
1.5 cups (350ml) warm water
2.5 tsp (7g) instant yeast
1 Tbsp (14g) sugar
3.5 cups (525g) all purpose flour
2 tsp (7g) fine sea salt
3 Tbsp (42g) unsalted butter, softened
1 egg white
splash of milk
1/4 cup (38g) Sesame seeds
Ribs:
1 rack baby back or spare ribs
1 Tbsp kosher salt
2 Tbsp brown sugar
2 tsp garlic powder
2 tsp mustard powder
2 tsp smoked paprika
2 tsp white pepper
BBQ sauce:
1 cup 220g dark brown sugar
1 cup 276gp ketchup
3 Tbsp (58g) molasses
1/4 cup sherry vinegar
1 Tbsp 12g garlic powder
1 Tbsp 7g smoked paprika
1.5 tsp cayenne
1 Tbsp Worcestershire sauce
1 Tbsp kosher salt
1 tsp fresh ground black pepper
Assembly:
Unsalted butter, for toasting
Bbq sauce
Dill pickles, sliced
Sweet onion, thinly sliced
INSTRUCTIONS:
Hoagie Bread Method:
Start by combining and whisking lukewarm water (95 F) with the instant yeast then let sit at room temperature for 10 minutes.
In the bowl of a stand mixer, whisk together all-purpose flour, sea salt and granulated sugar.
Connect bowl to stand mixer and using the dough hook attachment start mixing on medium-low speed. Slowly add in the yeast & water mixture and let mix for 3-4 minutes.
While still mixing add in softened unsalted butter around 1 tablespoon at a time until all is added. Mix until butter is fully incorporated.
Form into a taut ball, place into a greased bowl, cover with greased plastic wrap and let rise at room temperature 1-1.5 hours or until doubled in size.
Punch the air out of the dough, place onto a lightly floured work surface and divide into 6 even pieces.
Shape each piece into a ball by bringing each side to the center and flipping over the seam side down. Roll in a circular motion to a taut ball.
Roll each ball into a 6” log pressing harder when reaching the ends.
Pour sesame seeds evenly onto a place while in a separate bowl add and combine 1 egg white and splash of milk until completely combined.
Brush the top of the bread with the egg white wash. Carefully flip the roll over and roll in the sesame seeds egg wash side down until evenly coated.
Place on a parchment lined baking sheet. Cover the baking sheet with an inverted rimmed baking sheet and proof for 30 minutes. Once proofed, using a sharp knife or razor score each piece of dough lengthwise at a slight angle.
Spray the dough lightly with water, and place in a 425 F preheated oven. Spray the walls of the oven with water and bake for 15-18 minutes or until golden brown.
Ribs Method:
In a medium size bowl, add and combine kosher salt, dark brown sugar, garlic powder, mustard powder, smoked paprika, and ground white pepper. Whisk to combine.
Before seasoning the ribs, make sure to remove any membrane. Season the ribs all over with every ounce of the spice mixture.
Lay the ribs on two large pieces of tin foil. Optionally add a splash of sherry vinegar. Tightly wrap it up making sure there are no leaks.
Place on a rimmed baking sheet and place in a 300F oven for 3-3.5 hours.
Once finished, remove each bone from the ribs and generously brush with bbq sauce.
Using the foil, carefully flip the ribs onto a separate baking sheet and brush the other side with bbq sauce.
Place under the broiler for 2 minutes. Add another brushing of bbq sauce and broil one last time.
BBQ Sauce Method:
In a medium size sauce pot, add brown sugar, ketchup, molasses, sherry vinegar, garlic powder, smoked paprika, cayenne, worcestershire sauce, kosher salt, and fresh ground black pepper. Whisk until thoroughly combined.
Place over medium-low heat and simmer for 5 minutes until everything is dissolved and slightly reduced.
Assembly
Slice a hoagie in half lengthwise. Place softened butter on both sides and toast over medium heat.
Thinly slice sweet onions. Optionally place in a bowl and rinse with water and drain.
Slice dill pickles into lengthwise slices.
Spread bbq sauce along a slice of the hoagie.
Cut the ribs to the same length of the hoagie.
Lay portioned ribs on bread. Top with sliced pickles and sliced onions. Add top bun and serve.
