I used to run a McDonald's in a past life. We'd do the McRibs every year back then (late 80s to early 90s) for about 2 months.

Back then, we'd grill up the pork patties and then drain the grease and submerge them in a marinator (a pan submerged in hot water) filled with BBQ sauce that came in gallon jugs.

To make a McRib, you toasted a bun, put onions and 2 pickles on the bun, and then took a pair of tongs and fished out a rib patty from the BBQ sauce. The key was getting just the right amount of sauce on the sandwich.

Those things took forever to make, were messy, and I sureashell ate my share when they were around. Best part was the end of the selling period when we had gallons of that sauce around. I took more than one gallon of that sauce home.