A TikTok chef has revealed how to make a spin on the infamous McRib burger at home.
McDonald’s has just announced that the popular fast food item will return to its UK and Ireland menus on 16 October.
It is priced at £4.49 for a single burger and £6.19 as part of a medium extra-value meal.
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But don’t get too excited – the McRib is only back for a limited time, as reported by What’s The Jam.
Not to worry though, as you could still continue cooking the dupe at home.
Bartek – the creator of the ‘Ribinator’ – describes his version of the burger as “McRib if it was on steroids”.
In a video, he starts by removing the fat from a pork shoulder, before cutting it open and covering the meat in Gochujang paste.
He then adds a BBQ rub – made up of brown sugar, paprika, garlic powder, onion powder, salt, pepper, cayenne and cinnamon.
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Bartek then cooks the meat in the oven for an hour and a half before adding apple cider vinegar on top and covering it with tin foil.
The chef removes the meat when it is able to pull apart easily and stores it in the fridge.
After a couple of hours, he take it out, cuts it into rectangles and covers it in flour, egg wash and breadcrumbs.
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Next, it’s time to deep fry the patty until golden brown.
Meanwhile, Bartek assembles a BBQ sauce using ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, paprika, garlic powder, Gochujang paste and sesame oil.
He then spreads the homemade sauce onto the fried meat.
Finally, it’s time to assemble the burger.
Bartek adds kewpie mayo to the bun, followed by the rib, and sliced onions and gherkins.
The finished result is a huge, homemade McRib-style burger.
Bartek says after taking a bite: “I had to set my jaw back into place after eating this.”
Social media users love the meal.
One fan commented: “What can’t this man do?”
“The McRib has left the chat,” another user joked.
Someone else said: “Yes I need that.”
“That’s a Godzilla rib my guy,” one viewer quipped.
Another user described the concoction as “absolutely great”.
“I’ve never actually tried the McRib from McDonald’s but this is one of the best things I’ve made,” Bartek told Jam Press.
“The pulled pork is so soft, but then crunchy from the breadcrumbs. The bbq sauce is top tier and it all just works well together.”
INGREDIENTS (makes six):
Pork shoulder (1-1.4kg)
2 tbsp Gochujang paste
BBQ rub – 6 tbsp dark brown sugar, 2 tbsp smoked paprika, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp black pepper, 1 tbsp sea salt, ½ tbsp cayenne, ½ tbsp cinnamonp
100ml apple cider vinegar
100g flour
2 eggs
150gs breadcrumbs
BBQ sauce – 200ml ketchup, 2 tbsp brown sugar, 4 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1.5 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp Gochujang paste, 1 tbsp sesame oil
6 brioche hot dog buns
Kewpie mayo
Sliced white onions and gherkins
The McRib was originally discontinued in 1985 after poor sales, but made a brief return to the UK between December 2014 and February 2015.
Bartek released a recipe book with HP Custom Content called Let’s Munch: The Chronicles in 2022.
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