The Return of a Cult Favorite

What makes fast-food junkies go gaga over the McRib sandwich at McDonald’s?

We honestly don’t know, especially after seeing numerous reports by mainstream media and nutritionists about the 70 ingredients it harbored before vanishing from the menu in 2012.

Aside from its chemical-laden bun, which was home to things like azodicarbonimide and ammonium sulfate, the boneless meat inside comprised a skittish amalgamation of pig parts that didn’t exactly fall into the categories of rib meat or tenderloin. McDonald’s called it a “boneless pork patty.”

The protein matter received a slathering of glutinous barbecue sauce, plus pickle slices and raw onions for good measure. McDonald’s originally introduced the sandwich in 1981.

In its full nationwide return on Dec. 2, we suspect nothing will have changed, given the company’s penchant for Six Sigma-style product consistency.

So act fast if you really, really want it because we’re told the McRib will stick around only for a limited time.