Burger King's new, limited-time Rib Sandwich is rather minimalistic and features a boneless rib patty, sweet and tangy BBQ Sauce, and butter pickles, on a toasted artisan-style bun.
It's offered at
$3.99 in my neighborhood.
While it's easily set up as a rival to
McDonald's McRib, they don't even play in the same seasons; the McRib has typically been offered during the fall, whereas the Rib Sandwich has made its debut in the summer. If it's successful enough to bring back, it's possible that the two "rival" sandwiches will never go head to head. But on to the sandwich...
The boneless pork patty was finely ground, juicy, and seems to be seasoned simply with salt. There seems to be minimal shaping here and the key feature that lent it a bit of a rib feel was a healthy (or rather unhealthy) dose of charring that lets you know it's spent some time on the fire. If only Burger King's beef patties came with such a crust.
The butter pickles were thick-cut with good coverage (I got a bit in every bite). They're sweet and paired well with the barbecue sauce.
The barbecue sauce was quite tangy, moderately sweet, and gave just a slight spicy kick. The pork patty isn't smothered in it and that's a good thing as the sauce is fairly strong.
The bun is the same as you find on the
Memphis BBQ Pulled Pork Sandwich as well as BK's chicken filet sandwiches. It's sturdy and dense, but soft and reminds me a little of
brioche.
Overall, Burger King's Rib Sandwich was pretty good. It actually felt a little like I was eating ribs and the few components worked well together. I haven't had a McRib in a while, but I think I like BK's version better due to better pickles and a nicely charred crust. I did wish for onions a little though.
Nutritional Info - Burger King Rib Sandwich (205g)
Calories - 560 (from Fat - 280)
Fat - 31g (Saturated Fat - 9g)
Sodium - 1530mg
Carbs - 47g (Sugar - 19g)
Protein - 24g
