It’s back: McRib makes its return to McDonald’s
Grab some extra napkins — that saucy McDonald’s McRib sandwich is back.
In nearly all of its Southern Nevada stores, the sandwich has officially made its return, according to Mass Media Corporate Communications spokeswoman Amanda Arentsen.
Arentsen said local restaurants have actually been selling the McRib for a few weeks now. If there were any complications with the sale, it would be that they’ve run out of the sandwiches, she said.
The McRib is made from a frozen boneless pork patty and is packed with slivered onions, pickles and a sweet and tangy barbecue sauce, all served on a hoagie-style bun. It was first introduced in the 1980s in Kansas and has always been a seasonal meal. Its popularity has since crossed borders and is sold in seven different countries, Arentsen added.
Local stores are selling these 500 calorie sandwiches for $2.99. Some restaurants are offering customers the option to get a second McRib for $1 when they get the McRib extra value meal, Arentsen said.
McDonald’s, the world’s largest restaurant chain, has been struggling to boost its sales in the United States. In efforts to attract customers with new and discounted items, McDonald’s recently unveiled its new $2 jalapeno burger. The company announced its second national McCafe free breakfast coffee event on Sept. 16, according to its website.
Last month, the chain said sales at U.S. stores open for at least 13 months fell 3.3 percent in the third quarter, the fourth straight quarterly decline.
The chain has been trying to simplify its menu to help speed service after too many items bogged down kitchens. It removed Caesar salads and McSkillet burritos to make way for new regional fare. McDonald’s stores in Chicago have recently sold chorizo-style burritos and grits.
There are more than 14,200 U.S. locations, and about 90 percent of those are franchised. There are currently 111 McDonald’s restaurants in Southern Nevada.
Bloomberg News contributed to this report. Contact reporter Cassandra Taloma at ctaloma@reviewjournal.com or 702-383-0381.
