Texas Roadhouse Killer Ribs Copycat
Get ready to sink your teeth into the tender, smoky, and flavor-packed goodness of these **Texas Roadhouse Killer Ribs Copycat**! This irresistible recipe captures the essence of authentic Texas barbecue, featuring succulent baby back ribs coated in a bold, homemade dry rub with smoked paprika, brown sugar, and a hint of cayenne for a perfect kick. Slow-baked to fall-off-the-bone perfection and finished with a sticky, tangy BBQ glaze made with apple cider vinegar, honey, and your favorite barbecue sauce, these ribs are charred to caramelized glory on the grill or under the broiler. Perfect for a weekend cookout or game day feast, this recipe is guaranteed to impress your family or guests. Serve these killer ribs with extra BBQ sauce on the side for dipping, and pair them with your favorite sides, like coleslaw or cornbread, for an unforgettable meal.
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 0.5 cups Brown sugar
- 2 tablespoons Smoked paprika
- 1.5 tablespoons Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Chili powder
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Black pepper
- 1 teaspoon Kosher salt
- 0.25 cups Apple cider vinegar
- 2 tablespoons Honey
- 1 cups Prepared BBQ sauce (any preferred brand)
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 300°F (150°C).
Remove the silver skin membrane from the underside of the rib racks, as this can make the ribs tough. Use a paper towel to grip and peel it off.
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, black pepper, and kosher salt to make the dry rub.
Generously coat both sides of the ribs with the dry rub, pressing it into the meat to adhere.
Place the ribs on a large baking sheet lined with aluminum foil. Add a second layer of foil on top and seal tightly to create a packet.
Bake the ribs in the preheated oven for 3 hours, or until tender and the meat starts to pull back from the bones.
While the ribs are baking, prepare the glaze by combining apple cider vinegar, honey, and BBQ sauce in a small saucepan over medium heat. Heat and stir until well combined and slightly thickened, then set aside.
After 3 hours, remove the ribs from the oven and carefully open the foil packet, allowing the steam to escape. Discard any accumulated liquid.
Brush a thin layer of the prepared BBQ glaze on the ribs.
Preheat your grill to medium-high heat or set your oven to broil.
If grilling, place the ribs meat-side down onto the preheated grill for 3-5 minutes to char slightly. Flip the ribs, brush with more BBQ glaze, and grill for another 3-5 minutes.
If broiling, place the ribs on a baking sheet and position them under the broiler for about 3-5 minutes per side, brushing with the BBQ glaze and watching closely to avoid burning.
Remove the ribs from the grill or broiler, let them rest for 5 minutes, and then cut into individual portions.
Serve with any remaining BBQ glaze on the side for dipping and enjoy!
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 43.1 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
