The ironic thing about this one is that I had no idea that the McRib was going to come back at the time that I decided to make it. My husband mentioned it this morning and it was news to me. Maybe I got the inspiration from an ad I didn’t pay attention to while watching football or something. I had some leftover pork chops in the freezer, and as you know, I’ve been kind of obsessed with finding new ways to use chaffles. I’ve always loved the McRib, despite it being basically made from whatever falls on the floor at the processing plant. So making the McRib seemed like a logical step. I think McDonalds was copying me by releasing it now.
I made mine by grinding pork chops in the food processor because that’s what I had, but you can save some time, effort, and dishwasher space by buying pre-ground pork and adding the seasonings. Either way, per half-pound of pork, you’ll need a teaspoon of salt, a teaspoon of hickory Liquid Smoke, and black pepper. Either add this directly to ground pork and massage to mix, or put cubed pork chops into a food processor with the Liquid Smoke and salt and pepper and whiz it until it’s a big meat ball.
To make the patties, divide the meat up evenly, and roll each one into a log, then flatten it out into an oval on a cutting board. Use your index finger to press even bumps on one side of each oval to mimic rib shapes. Once you’ve got them all shaped, you can either use a grill pan or a gas or charcoal grill to cook them about five minutes per side. When you flip them, coat each one with about a half-tablespoon of sugar-free barbecue sauce. Do this for the second side as well, then cook for a minute per side again to caramelize the sauce a little bit.
We’ll be serving these on chaffles, as is custom. For this one, my slight modification on the Wonder Bread recipe works perfectly. For each sandwich, beat one egg with a tablespoon of mayonnaise, a tablespoon of almond flour, about 1/4 teaspoon of Sukrin Gold Fiber Syrup or a similar honey or corn syrup substitute, and 1/8 teaspoon of baking powder. Whisk all of this together in a bowl, then pour half of the mixture onto your preheated Dash mini-waffle iron. You may need to use a rubber scraper or spatula to spread the mixture to the edges, as it’s pretty thick. Let that cook for 3-5 minutes per waffle, then remove it with a fork and repeat with the second half of the batter.
To serve this, put another half tablespoon of barbecue sauce on the top chaffle, then add pickles and slivered onions on top of the rib patty.
Keto Chaffle McRib
Equipment
- Dash mini-waffle iron
Ingredients
For the Rib Patties
- 1/2 pound ground pork
- 1 tsp Liquid Smoke hickory flavor
- 1 tsp salt
- black pepper to taste
- 2 tbsp sugar-free BBQ sauce
For the Chaffles
- 2 large eggs
- 2 tbsp mayonnaise
- 2 tbsp almond flour
- 1/2 tsp liquid honey/corn syrup substitute
- 1/4 tsp baking powder
For the Sandwich
- 1 tbsp sugar free barbecue sauce
- 8-10 pickle chips
- 1/4 small onion slivered
Instructions
For the Rib Patties
- Mix the pork, liquid smoke, salt and pepper thoroughly in a bowl. Divide the pork into two even balls, then roll them into logs. Press the logs into approximately 1/2-inch thick ovals on the cutting board. Use your index finger to indent them evenly crosswise, to mimic rib bones.
- Heat a grill pan over medium high heat, or preheat your gas or charcoal grill. Grill the patties for 5 minutes per side, brushing each one with 1/2 tablespoon of barbecue sauce after you flip them. Once both sides are done, allow them to cook for 1 more minute per side to caramelize the sauce, then remove and prepare your sandwich assembly.
For the Chaffles
- Whisk all ingredients together in a small bowl. Preheat your Dash, then pour 1/4 of the mixture onto the surface, spreading it to the edges before closing the lid. Cook for 3-5 minutes, until golden brown, then remove with a fork and repeat with the remaining mixture until you have four chaffles.
For the Sandwich Assembly
- Brush another 1/2 tablespoon of barbecue sauce on the inside of the top chaffle bun for each sandwich. Stack the patties on the bottom buns, then top with slivered onions and pickle chips before placing the remaining chaffle buns on top, barbecue sauce down.
- Macros per serving: 399 calories, 5 grams net carbs, 35 grams protein, 27 grams fat. I calculated macros based on the ground pork loin chops I used, so you may need to recalculate if you're using regular ground pork.
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