McDonald's die hard McRib fans can all release a sigh of relief as the company announced the popular barbecue sandwich will return to stores on Dec. 17, the chain announced Tuesday.
The mid-December release of the pork sandwich, which over the past years was released in late October, was specially delayed to only be released now in December in a bid to boost fourth-quarter sales. McDonald's could certainly use the boost after the company announced last month that sales fell for the first time since 2003.
McDonald's is hoping to match the 9.8% same-store sales surge the chain encountered during last December's unseasonably warm weather, according to a company memo leaked to AdAge.
McDonald's first system-wide introduction of the McRib was 20 years ago, in February 1982. In 2010, the McRib became available nationally for the first time in 16 years.
By July 1983, however, the chain had begun withdrawing the pork sandwich from some of its restaurants. The McRib did eventually come off the menu only to return in 1989. Six years later, in November 2005, McDonald's announced a "farewell tour" of the sandwich. Since then, McDonald's has brought back the sandwich for a limited run each year in late October or early November in select markets.
One superfan has even created the McRib Locator website, which allows fans to report McRib sightings so other fans can find their favorite menu item.
If you can't wait to get the McDonald's McRib on Dec. 17, here's how you can make your own McRib delicious sandwich at home:
Todd Wilbur's Top Secret Recipes Version of McDonald's McRib Sandwich
Serves 4
1 pound uncooked pork sparerib meat, cut off the bones of 1 whole rack (you can use pork shoulder, as McDonald's does, instead)
3 tablespoons water
1 teaspoon white sugar
3/4 teaspoon salt
4 6-inch center-split white sandwich rolls
1 cup Hunt's Original Barbecue Sauce
8 dill pickle slices
1/2 cup thinly sliced onion
Combine pork, water, sugar, and salt in a food processor and process on high speed for 30 to 60 seconds or until it's a smooth pink paste.
Line a baking sheet with parchment paper or nonstick foil. Divide the pork puree into 4 equal portions. Using your fingers (wet them with water first), shape the portions of pork on the baking sheet into thin 6-1/2 inch by 3-inch rectangles, or about the size of your rolls. Cover them with another sheet of parchment paper or foil and freeze until pork is frozen solid, about 2 hours.
Split the rolls open and toast them. pour the barbecue sauce into a large shallow bowl.
Heat a large skillet or griddle over medium heat, and then cool the frozen pork patties for 3 to 4 minutes on each side, or until browned in spots. Cool the cooked patties for a few minutes, then dip each portion into the barbecue sauce to coat completely. Place each patty on one half of the roll, top with two pickle slices and about 2 tablespoons of sliced onions, and the other half of each roll.
Just before serving, heat each fully assembled sandwich in the microwave for about 15 seconds on high, to warm through.
