Well, according to that, it’s just Hunt’s Original Barbecue Sauce, so not much recipe cloning needs to go on to recreate the sauce. 
Here’s my little tribute to the McRib from 6 years ago, when I decided to get the smoker out and have a little silly fun and make a pressed spare rib of pork à la McDonalds with glace d’Open Pit, dilled gherkins, Spanish onion.
Meh, I’ve always found the McGristle underwhelming, I’d rather eat a foam Yoga mat…
Bring back the McDLT…
Yeah, but they sucker you in. You wind up paying something like $8 for the value meal and then you’re given the option of buying a second McRib sandwich for just a buck. That makes it seem like a better deal than it actually is.
I forget where I read/heard it, but I’ll steal it for this thread:
If I ever end up on death row my last meal request will be a McRib and a Shamrock Shake.
Because they’re, you know, not always available, and probably never at the same time and so I would probably…ah, never mind.
‘Make the hot stuff hot, and keep the cold stuff cold!’
A good idea, but what was the cheese doing on the ‘cold’ side? Never could figure that out.
Well, two McRibs down. We’ll see if they stay there.
They’re OK, not at bad as I remember from last year.
:raises hand:
I had two of them about 10 years ago when they came back and honestly, I thought they were pretty terrible. I doubt I’ll ever have another one.
What bugs me the most about MickeyDs is the ubiquitous older person who mops up the dining area. Why is that person always mopping when I’m in there? Do they not smell that nasty junk they mop with and that filthy mop? Ok. Done ranting.
Son-of-a-wrek got 2 McRibs today. He reports they were very good. I may have to get one, now.
I’ll drive thru.
Slather a foam beach flip-flop with barbecue sauce and put it inside a small sub roll, you’ll get the rough approximation of the McRib 
I guess China’s not buy our pork right now, so McD’s is getting it cheap?
IIRC the McRib patty is made from ground pork trimmings (bits and scraps of meat left over and not useful for anything else) and McD’s only buys them in bulk once a year from their supplier. Whether that’s due to availability or artificially creating demand, I don’t know.
I did pretty much the same thing several years ago. I bought one mostly due to the hype, and my reaction to it was pretty much “meh”. It wasn’t terrible, but it wasn’t something I would go out of my way for again.
My school’s cafeteria used to occasionally serve a McRib style sandwich that was was one of the few items they served I truly liked (as opposed to finding merely palatable). So I thought I’d feel the same way about the McRib. But obviously my tastes have changed since high school.
Goes to https://mcdfinder.com/#/
Enters my zip code.
Gets: We couldn’t find a McRib® near you. :(:(:(:(:(:(:(
I’d suggest asking at your nearest McDonald’s.
The web page may not be accurate.
They just don’t love us.
See if I ever buy another shamrock shake!
Just a WAG but I’d bet some of my favorite personal anatomic tidbits that pork availability and seasonal pricing play little to no role in this. I’ve seen studies that portend to claim otherwise. Maybe, but I’m not buying it.
UL says that once a McD’s customer was riding in an elevator with a McD exec. The customer supposedly asked the exec about year round McRib availability. According to UL, the exec shot back with “We can’t do that! The nation would run out of pigs.”
Yeeaah.
So I succumbed yesterday based on this thread. Obviously the thousands like me will contribute to some blip in popularity, but the McRib is not what I remember. The last time I had a McRib was 2011 in Leon, Guanajuato, but by then I’d had a pretty sophisticated palette and can’t imagine my tastes have changed significantly. Was definitely not impressed.
I think McRib is ground pork hearts with BBQ sauce.
Why should that bother anyone? Heart is muscle meat. The traditional Michigan Coney Island sauce is made with beef heart.