These Easy Copycat Texas Roadhouse Ribs are tender, juicy, and full of flavor! With a sweet and smoky glaze, they’re just like what you get at the restaurant, but made right at home.
Honestly, who can resist falling-off-the-bone goodness? I love serving these with some coleslaw and cornbread for a true BBQ feast—perfect for summer nights with friends!
Key Ingredients & Substitutions
Pork Ribs: You can choose between baby back or St. Louis style ribs. Baby back ribs are a bit leaner and tenderer, while St. Louis ribs have more meat and fat, making them super flavorful. If you’re looking for a lighter option, try skinless chicken thighs instead!
Brown Sugar: This adds sweetness to the rub. For a healthier option, you can use coconut sugar or honey instead. Just remember that honey will make the rub a bit stickier.
Spices: The combination of smoked paprika, garlic powder, onion powder, and chili powder gives the ribs their unique flavor. If you’re out of smoked paprika, regular paprika mixed with a bit of cumin can work too. Use fresh garlic for a stronger flavor!
Barbecue Sauce: Opt for your favorite brand. I prefer a sauce that’s smoky and slightly sweet, but you can use a tangier sauce for a different twist. Make your own sauce if you like it spicy or sweet!
How Do I Ensure My Ribs are Tender and Flavorful?
Getting tender and flavorful ribs requires a few simple tricks. First, it’s important to remove the tough membrane on the back. This helps the seasonings penetrate the meat better.
- Use a knife to gently cut along the membrane at one end, then peel it off using a paper towel for a better grip.
- Next, let the seasoning sit for 15-20 minutes after coating the ribs. This allows the flavors to soak in before cooking.
- Baking the sealed ribs at a low temperature for a long duration helps break down the meat fibers, resulting in tender, juicy ribs.
- Lastly, don’t skip the grilling or broiling step! This adds a nice char and enhances the flavor—making them even more delicious.
Easy Copycat Texas Roadhouse Ribs
Ingredients You’ll Need:
For the Ribs:
- 2 racks pork ribs (baby back or St. Louis style)
For the Dry Rub:
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cayenne pepper (optional, for heat)
For Cooking:
- 2 tbsp olive oil
- 1 cup barbecue sauce (preferably smoky and slightly sweet)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and then you’ll need to bake the ribs for approximately 2.5 to 3 hours. After that, you’ll spend about 10-15 minutes grilling them for that perfect char. So, set aside a good chunk of time for cooking, but trust me, the results are absolutely worth it!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 275°F (135°C). This low temperature is key for getting those tender, fall-off-the-bone ribs. Next, remove the thin membrane from the back of the ribs gently, as this helps make them super tender. Just slide a knife under one end and pull it off!
2. Make the Dry Rub:
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper (if using). This combination will give your ribs that mouthwatering flavor.
3. Season the Ribs:
Rub the olive oil all over the ribs to help the spice mixture stick. Then, take your dry rub and sprinkle it generously over both sides of the ribs, rubbing it in well. Let the seasoned ribs sit for 15-20 minutes at room temperature to absorb the flavors.
4. Wrap & Bake:
Lay each rack of ribs on a large piece of aluminum foil, meat side up, and wrap them tightly to create a sealed packet. This keeps all the juices in while they cook. Place the packets on a baking sheet and bake in the preheated oven for about 2.5 to 3 hours.
5. Add the Barbecue Sauce:
Once the ribs are tender, carefully remove them from the oven and open the foil packets (watch out for steam!). Generously brush the barbecue sauce over both sides of each rack.
6. Grill or Broil for a Finishing Touch:
Preheat a grill or your oven’s broiler on high heat. Place the ribs on the grill or under the broiler for about 5-7 minutes per side, basting with more BBQ sauce if desired, until the sauce is caramelized and the ribs have a lovely char.
7. Rest and Serve:
After grilling, let the ribs rest for a few minutes to allow the juices to settle. Garnish with freshly chopped parsley and serve hot with your favorite sides like mashed potatoes, coleslaw, or cornbread.
Enjoy these succulent, sticky, and flavorful ribs just like Texas Roadhouse!
FAQ About Easy Copycat Texas Roadhouse Ribs
Can I Use Different Types of Ribs?
Absolutely! While baby back and St. Louis style ribs are recommended for their tenderness, you can use spare ribs or even beef ribs if you prefer. Just note that cooking times may vary, so adjust accordingly.
How Can I Make This Recipe Spicy?
If you love heat, consider adding more cayenne pepper to the dry rub or incorporate some hot sauce into the barbecue sauce. You could also use a spicy BBQ sauce for an extra kick!
Can I Make These Ribs in a Slow Cooker?
Yes! After seasoning the ribs, place them in a slow cooker with a bit of barbecue sauce. Cook on low for 6-8 hours or on high for 3-4 hours until tender. Finish by broiling or grilling for that delicious caramelized crust!
How Do I Store Leftover Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the oven or microwave. You can brush on a bit more barbecue sauce for added moisture and flavor!
