Meat and Poultry Pork Pork Rib Recipes Baby Back Ribs Chef John's Copycat McRib Sandwich 4.6 (34) 32 Reviews 5 Photos I tip my cap to a certain fast food franchise for coming up with the idea for a boneless baby back rib sandwich, the only downside being that they use about 60 mystery ingredients — ribs not necessarily being one of them. That's why you should try this easy homemade version with real ribs; simply bake, chill, cut, sauce, finish on the grill, and voilà! One of the best sandwiches I've ever had. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 13, 2024 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 10 mins Cook Time: 2 hrs 50 mins Additional Time: 8 hrs Total Time: 11 hrs Servings: 4 Yield: 4 large sandwiches Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings For the Dry Rub: ⅓ cup kosher salt ¼ 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 coleslaw Directions Preheat the oven to 325 degrees F (165 degrees C). Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub. Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides. Bake in the preheated oven until tender, about 2 hours and 45 minutes. Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight. Cut each rack in half. Brush both sides generously with barbecue sauce. Preheat a charcoal grill for high heat and lightly oil the grate. Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce. Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw. Chef John Chef's Notes Make sure you don't get the larger St. Louis-style ribs. Feel free to season them with any dry rub of your choice. For the slaw, I used my sweet-hot mustard slaw. For the rolls, I used my sesame seed hamburger bun recipe, making 6 rectangles instead of 8 round buns. Editor's Note: Nutrition data for this recipe includes the full amount of dry rub. The actual amount consumed will vary. I Made It Print 93 home cooks made it! Nutrition Facts (per serving) 963 Calories 52g Fat 81g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 963 % Daily Value * Total Fat 52g 66% Saturated Fat 18g 91% Cholesterol 180mg 60% Sodium 8820mg 383% Total Carbohydrate 81g 29% Dietary Fiber 6g 20% Total Sugars 33g Protein 45g 90% Vitamin C 21mg 23% Calcium 228mg 18% Iron 7mg 36% Potassium 860mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.