McRib
The McRib
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| Nutritional value per 1 sandwich, 7.4 ounces (210 grams) | |
|---|---|
| Energy | 500 kcal (2,100 kJ) |
|
44 g (15%)
|
|
| Sugars | 11 g |
| Dietary fiber | 3 g (10%) |
|
26 g (40%)
|
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| Saturated | 10 g (48%) |
| Trans | 0 |
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22 g
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| Vitamins | |
| Vitamin A equiv. |
(3%)
20 μg |
| Vitamin C |
(1%)
1 mg |
| Minerals | |
| Calcium |
(17%)
170 mg |
| Iron |
(27%)
3.5 mg |
| Sodium |
(65%)
980 mg |
| Other constituents | |
| Energy from fat | 240 kcal (1,000 kJ) |
| Cholesterol | 70 mg (23%) |
| Ingredients | Pork patty, bun, sauce, pickle slices, slivered onions |
|
May vary outside US market.
^† No significant measurable trace. |
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| Percentages are roughly approximated using US recommendations for adults. Source: mcdonalds.com |
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The McRib is a barbecue-flavored pork product sandwich periodically sold by the international fast-food restaurant chain McDonald's. It was first introduced to the McDonald's menu in 1981, following test marketing the year before.
After poor sales, it was removed from the menu in 1985. McRib was reintroduced in 1989, staying on the menu until 2005 in many countries. Since 2006, it has generally been made available for a short time each year in most markets where it is sold, typically during the fall season, although is a permanent menu item at McDonald's restaurants in Germany.
McRib consists of a restructured boneless pork patty shaped like a rib, barbecue sauce, onions, and pickles served on a 5 1⁄2 inches (14 cm) roll. Despite its name, it is primarily composed of pork shoulder meat, according to McDonald's.
The McRib Jr. was available briefly in 2000. This version replaced the roll with a standard hamburger bun, and was served with two pickles and a smaller pork patty.
The McRib made its debut in the U.S. in 1981 as a limited-time item. It was developed by McDonald's first Executive Chef Rene Arend, who invented Chicken McNuggets in 1979.
"The McNuggets were so well received that every franchise wanted them," said Arend in a 2009 interview. "There wasn’t a system to supply enough chicken. We had to come up with something to give the other franchises as a new product. So the McRib came about because of the shortage of chickens." It was his inspiration to shape the McRib patty "like a slab of ribs," despite the fact that a round patty would have been cheaper to manufacture and serve on standard hamburger buns.
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Wikipedia