Don’t sit around waiting and wondering when the Mac will release that rib sandwich we all want. Take destiny into your own hands and create your very own at home with a little help from the emulsification extraordinaire: sodium tripolyphosphate.
- Food Processor
- Pastry Bag
- Parchment Paper
- Rolling Pin
- Sauté Pan
Active Time: 20 Minutes
Total Time: 2 Hours
4 – 6 “Rib” Sandwiches
Combine IngredientsIn a food processor add ½ of the pork meat. If you want to use 100% rib meat you can for this recipe but we find you get the same result from using pork shoulder. Either one works.Sprinkle on the sodium tripolyphosphate and the BBQ rub.Begin processing, add the rest of the meat one chunk at a time. You do not need to wait until one chunk is fully mixed before adding another. Just get them in the processor, this should take less than a minute.
Once the last piece has been mixed in the meat is finished. Remove it from the processor and place half of it in a pastry bag with a ¾ inch tip.
Create “Rib” SandwichPlace ½ of the meat on a sheet of parchment paper, spread it out into a rectangle before placing another sheet of parchment on top. Use a rolling pin to make sure the meat if perfectly even.The sheet of meat should be ¼ – ½ inch thick. If you prefer a heartier sandwich you can go as thick as an inch.Remove the top sheet of parchment paper from the meat. Use a piping bag to pipe the “ribs” onto the sheet. Make one long strip every 2 inches across the whole sheet.
Place this in the freezer for 1 hour or until it is 50% frozen. Trim the edges of the meat to make a uniform rectangle. Portion out the meat between 4-6 portions.
Cut all the way through the paper, it can be removed once thawed.
Store these in the freezer in a sealed container until needed or they can be cooked immediately.
Cook and ServeTo cook, place a sauté pan over medium high heat and coat the bottom with neutral flavored oil.Remove the parchment paper from the portion and place it in the pan.Sear on both sides and continue cooking until it reaches an internal temperature of 155°F about 3-4 minutes per side depending on thickness.
Remove the MpRib from the pan and coat it in BBQ sauce of your choosing. Place the MpRib on a toasted potato roll and garnish with dill pickle chips and sliced white onion.