If you loved McRib sandwiches when you were young, you’ll love this gluten free version. We use our Better Batter Gluten Free Flour boneless pork ribs to create the perfect texture for this sandwich and easily available condiments to replicate the taste. You can make these pork free by using chicken, if you wish. If you are short on time and don’t want to make your own buns, you can use commercially available gluten free hotdog rolls with great success. The ribs can be frozen in sauce and thawed/reheated whenever you wish, making this a great freezer recipe if you would like to scale it up. Serve with salted shoestring fries for a perfect trip down fast food memory lane. This recipe makes 8 4-inch sandwiches
1 pound boneless pork ribs (rib meat), or chicken thighs (alternative)
1/4 c water
2 tbsp Better Batter Gluten Free Flour
1 tsp granulated sugar
1/2 tsp salt
1/4 c original recipe barbeque sauce (we used a regular store brand)
8 buns (you may use our World’s Easiest Hamburger Bun recipe, made into hotdog roll shapes or a commercially available bun, like Udi’s)
1 c original recipe barbeque sauce (we used a regular store brand, you may use your favorite)
16 hamburger dill slices
1 small yellow onion, sliced into rings
First you will need to create your McRibs. In a food processor, combine the meat, water, Better Batter Flour, sugar, and salt. Grind until the mixture becomes a paste, it should be very smooth. Remove from the processor bowl into a mixing bowl and blend in the barbeque sauce.
Line a cookie sheet with parchment paper. You will separate the McRib meat into 8 2 ounce portions. With wet hands, shape each portion into a rectangle about 3 inches by 4 inches. Taking wet fingers, create ‘ribs’ in the meat by drawing or pressing lines at regular intervals on the rectangle and pushing the lines ‘in’ to create a protruding ‘rib’ of about 1/4 inch on the sides of the meat. What you should get is a relatively processed looking slab of ‘pressed rib’.
Bake at 350 degrees for about 8 to 10 minutes, or until slightly puffed and browned. Place ribs into a smaller container while hot, and douse with the 1 c barbeque sauce – you may need to use more to cover depending on the size of your container. Set aside – these are best made ahead of time and allowed to cool completely.
Begin to make your sandwiches:
Toast the cut side of each bun on a heavy skillet or cast iron pan until the edges begin to brown. Microwave the ribs until they are thoroughly hot all the way through. Place a rib on the bottom half of each bun, making sure each rib is well coated with sauce, and top with two slices of dill pickle and a few slices of onion rings. Serve.
You may allow to sit for 5 minutes and then microwave the sandwich for 10 to 15 seconds for authentic taste, if you wish.