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–+ servings
Copycat Texas Roadhouse Ribs

Copycat Texas Roadhouse Ribs That Melt in Your Mouth

Enjoy these Copycat Texas Roadhouse Ribs that melt in your mouth, featuring customizable options for rib lovers and restaurant-quality flavor.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 5 minutes
Total Time 3 hours 35 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 pounds Pork Ribs (baby back or St. Louis) Can substitute with skinless chicken thighs
  • 2 tablespoons Olive Oil Helps the dry rub adhere
For the Dry Rub
  • 1 cup Brown Sugar Replace with coconut sugar for gluten-free
  • 2 tablespoons Smoked Paprika Regular paprika with a touch of cumin as alternative
  • 1 tablespoon Garlic Powder Fresh garlic for bolder taste
  • 1 tablespoon Onion Powder
  • 1 tablespoon Chili Powder Adjust for heat preference
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1/2 teaspoon Cayenne Pepper Optional for heat
For the Barbecue Finish
  • 1 cup Barbecue Sauce Smoky sweet sauce preferred

Equipment

  • Oven
  • Baking Sheet
  • Foil
  • medium bowl
  • Knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 275°F (135°C) and line a baking sheet with foil.
  2. Remove the tough membrane from the back of the ribs and pat them dry.
  3. In a medium bowl, combine all dry rub ingredients and mix well.
  4. Drizzle olive oil over the ribs, then apply the dry rub, allowing them to sit for 15-20 minutes.
  5. Wrap the ribs in aluminum foil, meat side up.
  6. Bake the wrapped ribs on the baking sheet for 2.5 to 3 hours.
  7. After baking, carefully open the foil and brush barbecue sauce on both sides.
  8. Preheat the grill or oven broiler to high and grill or broil the ribs for 5-7 minutes per side.
  9. Allow the ribs to rest for a few minutes before slicing and serving.

Nutrition

Serving: 1rackCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 25gCalcium: 30mgIron: 2mg

Notes

Always remove the membrane from the ribs for best texture. Letting the dry rub sit helps enhance flavor.

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