Texas Roadhouse Killer Ribs
To make this Texas Roadhouse Killer Ribs recipe, the meat is scored while frozen, seasoned, and baked at a low heat for several hours. To finish the process, the ribs are grilled and BBQ sauce is applied.
• 1 slab pork loin ribs, frozen
• 1/4 cup Texas Roadhouse rib seasoning
• 2 1/2 cups water
• 1/2 cup liquid smoke
• 2 tablespoons vegetable oil
• 1/4 cup minced fresh onion
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 3/4 teaspoon salt
• 1 teaspoon liquid smoke
• 1 teaspoon whiskey
• 1/4 teaspoon coarsely ground fresh black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
1. Score the frozen ribs several times on the back of the rack.
2. Allow to thaw overnight.
3. Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs. Allow to marinate in the seasoning for 24-48 hours.
4. Preheat oven to 275 F. Place a wire rack in a large shallow pan large enough to hold the rack of ribs.
5. Combine the water and liquid smoke in the large pan. Mix well.
6. Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water-liquid smoke mixture. Cover the pan tightly with aluminum foil.
7. Bake for about five hours. Cook until the ribs nearly fall off the bone.
8. While the ribs are cooking, saute the onion in vegetable oil in a saucepan. When the onion is soft, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat, until thickened.
9. Preheat a charcoal or gas grill.
10. Grill covered for about four minutes on each side. Brush with BBQ sauce, then flip to allow the sauce to caramelize. Repeat with the other side. Serve.
To make this Texas Roadhouse Killer Ribs recipe, the meat is scored while frozen, seasoned, and baked at a low heat for several hours. To finish the process, the ribs are grilled and BBQ sauce is applied.
• 1 slab pork loin ribs, frozen
• 1/4 cup Texas Roadhouse rib seasoning
• 2 1/2 cups water
• 1/2 cup liquid smoke
• 2 tablespoons vegetable oil
• 1/4 cup minced fresh onion
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 3/4 teaspoon salt
• 1 teaspoon liquid smoke
• 1 teaspoon whiskey
• 1/4 teaspoon coarsely ground fresh black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
1. Score the frozen ribs several times on the back of the rack.
2. Allow to thaw overnight.
3. Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs. Allow to marinate in the seasoning for 24-48 hours.
4. Preheat oven to 275 F. Place a wire rack in a large shallow pan large enough to hold the rack of ribs.
5. Combine the water and liquid smoke in the large pan. Mix well.
6. Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water-liquid smoke mixture. Cover the pan tightly with aluminum foil.
7. Bake for about five hours. Cook until the ribs nearly fall off the bone.
8. While the ribs are cooking, saute the onion in vegetable oil in a saucepan. When the onion is soft, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat, until thickened.
9. Preheat a charcoal or gas grill.
10. Grill covered for about four minutes on each side. Brush with BBQ sauce, then flip to allow the sauce to caramelize. Repeat with the other side. Serve.
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