Better Than McRib
Better Than McRib
Deboned baby back ribs glazed in a Kimura Black Garlic Chili Oil marinade, broiled until caramelized, and stacked on a soft sesame bun with Japanese mayo, pickles, and fresh white onion.
Ingredients
- Baby back ribs (4-rib portions, silver skin removed)
- 2 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp Kimura Black Garlic Chili Oil
- Soft sesame buns
- Japanese mayo (Kewpie)
- Pickles
- Fresh white onion, thinly sliced
Instructions
- Butcher baby back ribs into 4-rib portions and remove the silver skin.
- Make the marinade: blend ginger, garlic, brown sugar, ketchup, soy sauce, hoisin sauce, and Kimura Black Garlic Chili Oil until smooth. Reserve a portion for glazing later.
- Coat ribs thoroughly in marinade. Refrigerate for 3–12 hours.
- Steam ribs for 2 hours until fall-off-the-bone tender.
- Debone the ribs — the meat should slide off easily. Trim any cartilage or unwanted joints.
- Lay the deboned rib meat flat on a sheet tray. Place a second same-size sheet tray on top and weigh it down. Refrigerate to press flat and hold its shape.
- When ready to cook, brush with reserved marinade and broil on high for 5–10 minutes until the glaze bubbles and caramelizes.
- Build your sandwich: soft sesame bun, Japanese mayo, MacRib patty, pickles, and fresh white onion. Serve immediately.
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