How to Make a McRib At Home

No need to wait for a limited time.

The McRib has a cult following, and for good reason. The idea is great – Smoked boneless pork ribs in a fluffy white bun with BBQ sauce, pickles and onion. However, if you’ve ever tried one, you’ll probably agree that the execution is lacking. Wikipedia describes the patty as “restructured pork”. Restructuring meat was a process developed by the US army as a low-cost way to feed meat to troops out in the field *chef kissy fingers* McDonalds developed this into the McRib patty you know today—shaped to resemble a rack of pork ribs. Add some super sweet BBQ sauce and stick it in a stale bun and you’ve got yourself a McRib.

Here’s my version—I’m not looking to replicate but elevate. Pork ribs (like actual pork ribs) are smoked before having the bones removed, being glazed with sauce and served in a soft bun. My homage to a great idea crucified by Ronald himself.


For the pork ribs:

  • 1 large, meaty rack St. Louis cut pork ribs around 800g – 1kg Membrane removed (ask your butcher to do this)
  • 1 tsp olive oil
  • Salt to season
  • 2-3 Tbsp pork rub (recipe follows)
  • 2 Tbsp your favourite BBQ sauce – Something sharp works well to cut through the fatty richness of the pork

For the Pork rub:

  • 4 Tbsp Cracked pepper
  • 2 Tbsp Coriander powder
  • 1 Tbsp Mustard powder
  • 1 Tbsp brown sugar
  • 1.5 Tbsp paprika
  • 1.5 Tbsp garlic powder
  • 1.5 Tbsp onion powder

Note: This makes more spice rub than you need. You can store the excess in an airtight container for up to 3 months.

To Assemble:

  • 2 bread rolls – Martin’s potato rolls if you can get them, otherwise something fluffy, white and soft.
  • 10 pickle slices
  • 2 slices white onion
  • 6 More tablespoons BBQ sauce


  1. Prepare a kettle BBQ or smoker for indirect heat at 120C.
  2. While the BBQ is heating up, make the spice rub by simply mixing the ingredients together in a bowl.
  3. Next, coat the pork ribs evenly with the olive oil, rubbing it in with your hand—this will help the rub stick.
  4. Season the pork ribs on both sides with salt, then coat the pork ribs all over with the spice rub in an even layer using your hands to gently rub it in.
  5. When you’re ready to cook, throw a handful of wood chunks onto the hot coals—for pork I recommend applewood or hickory. Place the pork ribs on the indirect side of the grill grate, opposite the hot coals. Replace the lid, and smoke for 30 minutes.
  6. Throw another handful of wood onto the hot coals. Replace the lid, and smoke for a further 2.5 hours, topping up the coals as necessary to maintain the heat at 120C. At this point remove the pork ribs from the smoker. Replace the lid and make sure you maintain the temperature.
  7. Meanwhile, place the pork ribs on a large sheet of butcher’s paper or aluminium foil. Using a pastry brush, brush the pork ribs with 1 Tablespoon BBQ sauce. Wrap the ribs in butcher’s paper or foil to create a tight parcel. Place back on the smoker and continue to cook for a further 1.5 hours.
  8. Remove the parcel from the smoker. Unwrap the pork ribs. By this time, the meat should be tender, but not falling apart—if you can push a metal skewer through the meat between the bones with no resistance, you’re good to go. Discard the paper or foil and brush the ribs with a further tablespoon of BBQ sauce.
  9. Place the ribs back on the smoker and continue to cook for a final 45 minutes to set the sauce on the ribs.
  10. Remove the ribs from the smoker. Set aside to rest for 5-10 minutes.
  11. Now, we’re going to remove the bones. Carefully flip the rack of ribs over, so the side with the bones is facing up, onto a flat tray lined with a piece of baking paper (to prevent them from sticking to the tray).
  12. Grab the end of each bone one by one. Gently twist the bone while pulling it – if the ribs are cooked correctly, they should slide right out without the meat falling apart. Continue until all the bones are removed. Discard the bones
  13. Now, place another piece of baking paper on top of the pork. Transfer the tray to the fridge. Place another tray or a plate on top of the ribs, adding a little weight on top (a couple of cans or bottles will do the trick) the aim here is to gently press the ribs – Nothing crazy, not too much weight, this will squeeze the juices out.
  14. Allow to chill for 3-4 hours.
  15. Remove from the fridge and transfer the ribs to a cutting board. Use a sharp knife to square up the ends of the rack, then split it in half into 2 equal portions.
  16. Pre-heat the oven to 180degrees. Transfer the rib portions to a baking tray lined with some foil or baking paper. Use a pastry brush to brush them with 2 tablespoons each of BBQ sauce. Transfer to the oven—heat for around 10 minutes until warmed through.
  17. In the meantime, toast your buns.
  18. When ready to assemble, transfer the buns to a plate. Top each with a portion of ribs, pickles, onion, and more BBQ sauce. Eat immediately.

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Craving Something Sweet? Whip Up These Nutella Thumbrint Cookies In No Time

From baking queen, Katherine Sabbath.

nutella cookies recipe

We’ve all been there. Staring at an open pantry, on the hunt for something sweet, only to find an empty packet of chocolate biscuits someone polished off without your knowledge. It’s less than ideal, so we’ve decided to share a recipe you can whip up in 20 minutes for the next time that sweet tooth pops up.

Primary school teacher turned baking queen, Katherine Sabbath has authored three bestselling cookbooks and appeared as a guest judge on MasterChef Australia. She is known for her cutting-edge cake designs and creative flair in the kitchen, and we were lucky enough to sneak a super simple, tasty recipe for her Nutella Thumbprint Cookies.

“I’m excited to be partnering with Nutella and Kenwood to create a range of simple and tasty winter warmer recipes showcasing the delicious versatility of Australia’s favourite chocolate hazelnut spread. These recipes have been prepared using my go-to appliance, the Kenwood Chef Baker Mixer, which makes baking a breeze thanks to its quality, durability, and performance,” said Sabbath.

In celebration of this this partnership, Nutella is offering shoppers a chance to win 1 of 500 limited-edition Kenwood Titanium Chef Baker XL White Mixer with a Nutella branded PopTop valued at $999. All you have to do is purchase a specially marked jar of Nutella from May 8 to July 3, and follow the prompts on the jar for a chance to win.

Now that you’ve secured your mixer, it’s time to start baking.

Nutella Thumbprint Cookies

– 200g unsalted butter (at room temperature)
– 1/2 cup superfine caster sugar
– 1 teaspoon vanilla bean paste
– 1 egg, chilled
– 350g plain all purpose flour
– 1/2 teaspoon salt
– 200g Nutella
– 80g roasted hazelnuts, crushed

1. Preheat the oven to 160oC fan-forced. Line two baking trays with baking paper.
2. Using a hand-held mixer or a stand mixer, beat the butter and sugar for five minutes or until light and fluffy.
3. Add the vanilla and egg, beat until well combined. Add the flour and salt, beat until just combined.
4. Roll the dough into tablespoon-sized mounds and place onto the trays about 2cm apart. Use your thump or end of the spoon to make a dent in the centre of each cookie.
5. Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.

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