Instant Pot Mock Rib Sandwich

No need to run out for fast food when you can make this Instant Pot mock rib sandwich that puts the famed McRib to shame! These tender pork sandwiches are loaded with big flavor from the meat itself and the sweet and spicy combination of sugar and barbecue sauce.

Instant pot mock rib sandwich shown on parchment paper

Whenever McDonald’s announces the McRib is coming back, my heart does a little jump for joy.

That sandwich is one of my favorite guilty pleasures.

It’s juicy and perfectly full of big barbecue flavor.

We all love it!

But we don’t love that we can’t always get it, and we don’t know how long it will be on the McDonald’s menu when it does return.

It’s been almost a decade since it was last on our local menu.

Instant pot mock rib sandwich shown on parchment paper and topped with sliced white onions & sliced dill pickles

We also don’t love some of the rather questionable ingredients in the fast food version.

So we have found a way to make the sandwich at home with all the flavors that we know and love.

And we never have to worry about what might be in or that we won’t be able to have it again any time soon.

And thanks to the Instant Pot, the prep is so easy and you get consistently yummy results!

a silicone brush shown spreading barbecue sauce onto a pressure cooked pork patty

Ingredients

To make this copycat McRib you’ll need:

  • Pork– I prefer a mixture of mild and spicy ground pork, but do what suits your tastes.
  • Sugar– We use granulated sugar but you could also use brown sugar.
  • Barbecue Rub– Use your favorite store bought barbecue blend or make your own. 
  • Barbecue Sauce– Again, use your favorite.
  • Sandwich fixings– Sliced white onion and dill pickle slices give it the classic McRib taste.
  • Rolls– I like to use soft, fluffy rolls instead of a denser roll for this.

barbecue basted mock rib pork patties are shown on parchment paper in front of an Instant Pot

You’ll also want to have a few kitchen tools handy including:

  • a pressure cooker– Use a 6 or 8 quart Instant Pot.
  • Trivet– For the pressure cooker. A steamer basket will also work.
  • Foil– Make sure it’s cut into rectangles.

Instant pot mock rib sandwich shown on parchment paper

How to Make

Making these mock rib sandwiches is so easy!

To do it, start by adding the meat, sugar and bbq rub into a large mixing bowl.

Then stir everything together until it is well combined.

Then tear 6-8 sheets of aluminum foil into 8×11″ rectangles.

Lay one sheet of aluminum foil out.

Then grab some of the seasoned meat mixture and press it into a patty on the sheet of foil that’s roughly as long as your buns. 

Use a butter knife to press rib “lines” into the patty.

Then carefully fold up the sheet of foil around the patty.

Seal it to close.

Repeat this process until you’ve shaped all the meat into patties.

Instant pot mock rib sandwich shown on parchment paper and topped with sliced white onions & sliced dill pickles

Now, pour 2 cups of water into the bottom of your pressure cooker’s liner.

Then add the trivet or steamer basket to the pot, layering the foil packets on top of it so the packets are semi-even.

Secure the lid on the pot and set the valve to seal.

Pressure cook on manual high pressure for 20 minutes.

When the pot beeps, let it naturally release for 20 minutes.

After 20 minutes, quick release any remaining steam.

Remove the lid and then use tongs to remove the packets one at a time.

Unwrap the patty and transfer it to layered paper towels to drain any excess grease.

Repeat this until all your patties are unwrapped.

When all the patties are unwrapped, brush each patty with a liberal coating of barbecue sauce.

Then serve each on a roll with white onions and pickles. Enjoy!

Instant pot mock rib sandwich shown on parchment paper and topped with sliced white onions & sliced dill pickles

Storing Leftovers

You can put your leftover patties in the fridge within 1 to 2 hours of serving.

They will last for 4-5 days.

You could also freeze any remaining patties. Just wrap them well in foil and put them in a freezer bag.

They will last up to 3 months.

Tips and Tricks

  • I prefer using my hands to blend the sugar and run into the meat since it works more efficiently. You can wear gloves if preferred, just make sure they’re food grade/food safe.
  • I use a mixture of spicy and mild pork.
  • Because the foil packets make leak the excess grease, I like to unwrap them on a plate to catch any spills and leaks.
  • Go for a thick barbecue sauce instead of a thinner one for best results.

Instant pot mock rib sandwich shown on parchment paper

Other Copycat Fast Food Recipes

These Instant Pot Mock Rib sandwiches are a family favorite that you will find yourself making over and over again.

It will totally cure McDonald’s craving!

Looking for other copycat fast food recipes?

Try these:

If you’ve tried these INSTANT POT MOCK RIB SANDWICHES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Instant pot mock rib sandwich shown on parchment paper

Instant Pot Mock Rib Sandwich

No need to run out for fast food when you can make this Instant Pot mock rib sandwich that puts the famed McRib to shame! These tender pork sandwiches are loaded with big flavor from the meat itself and the sweet and spicy combination of sugar and barbecue sauce.
5 from 1 vote
Print Pin Rate
Course: Entree, Main Course, Sandwich
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 20 minutes
Total Time: 50 minutes
Calories: 2509kcal

Equipment

  • 6 or 8 quart pressure cooker
  • trivet or steamer basket

Ingredients

  • 2 lbs ground pork
  • 2 tbsp granulated sugar
  • 2 tsp barbecue rub
  • barbecue sauce
  • sliced white onion
  • dill pickle slices
  • fluffy sandwich rolls

Instructions

  • Add the meat, sugar, and rub to a large mixing bowl. Stir everything together until combined.
  • Tear sheet of aluminum foil off in a roughly 8x11" shape. You'll need 6-8 sheets, depending on the size of your patties.
  • Lay out a single sheet of aluminum foil. Grab some of the seasoned meat mixture, and press it into a patty roughly as long as your buns.
  • Using the back of a butter knife, press rib 'lines' into the patty.
  • Gently fold up the sheet of foil around the sausage patty, sealing to close. Repeat until all the meat's been used and shaped into patties.
  • Pour 2 cups of water into the bottom of your pressure cooker's liner and then add the trivet (or steamer basket) to the pot.
  • Add the packets to the trivet, layering them so they're semi-even.
  • Add the lid to the pot, turning to close. Make sure the vent valve is set to seal, and then press the manual button until it's on high pressure, and set the timer for 20 minutes.
  • Once the timer dings, let the unit naturally release for 20 minutes. Being careful, turn the vent valve to release any remaining steam.
  • Use tongs to remove the packets one at a time. Grease may very well leak out so I like to unwrap them on a plate. Use the tongs to transfer the patty to layered paper towels to drain off excess grease. Carefully discard the greasy foil, and repeat until all the patties are unwrapped and drained.
  • Brush each patty with a liberal coating of thick barbecue sauce. Serve on rolls with sliced white onions and dill pickle slices.

Notes

  • I prefer using my hands to blend the sugar and run into the meat since it works more efficiently. You can wear gloves if preferred, just make sure they're food grade/food safe.
  • I use a mixture of spicy and mild pork.
  • Because the foil packets make leak the excess grease, I like to unwrap them on a plate to catch any spills and leaks.
  • Go for a thick barbecue sauce instead of a thinner one for best results.

Nutrition

Calories: 2509kcal | Carbohydrates: 30g | Protein: 154g | Fat: 193g | Saturated Fat: 72g | Cholesterol: 653mg | Sodium: 511mg | Potassium: 2671mg | Fiber: 1g | Sugar: 24g | Vitamin A: 323IU | Vitamin C: 8mg | Calcium: 225mg | Iron: 11mg

 

2 thoughts on “Instant Pot Mock Rib Sandwich

  1. You mention using a mixture of spicy and mild ground pork. Do you mean sausage? I can find mild and spicy sausage, but ground pork is plain, not mild or spicy.

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