The arteries of Australians are safe from the full-frontal, burger-based assault that is the McRib, simply because McDonalds Australia doesn’t sell that particular “sandwich” here. The McRib is something of a cultural institution in the US, however, and this is how it’s made.

McDonald’s says it’s just boneless pork picnic. No bone, just meat.

McDonald’s says it only adds salt, water, and regular meat preservatives: BHA (or Butylated Hydroxyanisole, an anti-oxydant found in “food, food packaging, animal feed, cosmetics, rubber, and petroleum product), Propyl Gallate (also “added to foods containing oils and fats to prevent oxidation”),and Citric Acid.

They do this so it doesn’t lose water before the flash freezing.

They package the result and send it to their restaurants in boxes.

Curiously enough, they put the McRib patties in the sauce after they are cooked. Which is weird, because that way it won’t get much of the flavour in.

Look at the alien rib thing spilling all over everything. I want one of these hot messes in my mouth right now.

Here’s the official and quite boring video (that’s why I got all the money shots above.)

Curious about how to make other fast food? Check out Sploid’s Casey Chan exclusive report on how KFC makes its fried chicken.

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