My culinary adventures have had me working in high end restaurants, factory cafeterias and local pubs. I’ve been a carny food booth cook, a tavern owner and a church hall pasta dinner worker. I’ve attended chef school, done menu consulting and advised more than one budding restaurateur. On the consumption side I’ve enjoyed wonderful dinners on corporate expense account in cities such as New York, New Orleans, Los Angeles, Quebec, London and others.
I’ve savored Tanqueray martinis in the bar off the lobby of the Marriott Marquis Chicago, sipped Manhattans IN Manhattan and pounded PBR’s with friends at home.
I’ve loved just about every one of these experiences and I can honestly say that I am not now and never have been a food snob. A Ruth’s Chris Strip Steak is wonderful, but so is my local diner’s Chopped Sirloin Steak and I would never want to give up one for the other.
Truthfully, Ive always reveled in low-end. In my late teens, I actually catalogued every Texas Wiener place within a five mile radius of my home. (Dunellen (2!), Plainfield, Green Brook (My favorite) and Middlesex)
I even enjoy fast food. There I wrote it. McDonalds, Burger King, Wendy’s. All fine with me. Not every day of course but you have to admit that those wacky corporate food chemists really know how to tee up a Jonesing.
And Speaking Of Jonesing
I was pretty happy to learn that the Chef Hacker Kitchen website has now been viewed from 7 different countries. I wanted to come up with a way to thank all of those readers. While I was thinking about what I could do, I saw an announcement that McDonald’s was making the McRib Sandwich available again, and again it would only be available for a limited time.
Right then I decided to share a McRib Sandwich hack that I’d done several years prior. This way, anyone could have a HackRib sandwich anytime they wanted. Limited-schmimited. So that is what you see below and also on the Chef Hacker Kitchen Youtube channel.
If you make one of these please share a picture in the “Leave A Reply” section below.
Oh, and in case you are interested, the countries our readers live in are the U.S., China, India, Germany, Ireland, Sweden and Canada.
HackRib Sandwich
Ingredients
- 3 Each Country Style Pork Ribs About 1 Lb if boneless or 1½ Lbs if bone-in
- 6 Each Italian Hoagie Rolls The sort that come prepackaged in plastic bags
- 12 Oz Barbecue Sauce
- 12 Oz Hamburger Dill Pickles
- 12 Oz Slivered Onions
- Salt and Pepper To Taste
Instructions
Preparation and Cooking
- Season the ribs on all sides with salt and pepper.
- Slice onion in half then, starting at the edge and working on an angle, cut it into slivers.
- Transfer the slivered onion to a strainer or bowl, rinse under cold water and drain to eliminate some of the harshness. Set onion aside for later assembly.
- Place ribs on a hot grill until fully cooked and nicely browned on all sides. This should take about 30 minutes. Adjust the temperature while cooking to ensure that the edges of the ribs are deeply caramelized and appear almost burned. If a grill is not available the ribs can be roasted in a 400 degree oven.
- Remove the ribs from the grill and allow to rest for about 5 minutes.
- Remove pork meat from the bones (if you bought bone-in) and slice it about ¼ inch thick against the grain and set aside for later assembly.
- Slice the hoagie rolls, toast the inside and set it aside for later assembly.
Assembly
- Open roll & spread a generous layer of barbecue sauce on both inside surfaces.
- Lay overlapping layers of sliced pork on bottom surface of the roll followed by pickles and slivered onions.
- Close the sandwich, cut it in half and serve!
Notes