If you’ve ever been to Texas Roadhouse, you know their ribs are legendary — tender, smoky, and perfectly seasoned with a finger-licking glaze. This is the perfect Texas Roadhouse Killer Ribs Copycat Recipe!
Now, you can bring that same mouthwatering flavor right into your kitchen with this easy Copycat Texas Roadhouse Killer Ribs recipe.
Whether you’re hosting a backyard BBQ, craving comfort food, or just want to impress your family, these ribs hit all the right notes without the wait.
Why You Will Love This Recipe!
- Tender, fall-off-the-bone ribs with smoky, bold flavor.
- Easy to make at home without a smoker.
- Perfect balance of sweet and spicy in the glaze.
- Great for family dinners, parties, or BBQs.
- Uses simple ingredients you likely have on hand.
Texas Roadhouse Killer Ribs Ingredients
- Pork baby back ribs: Tender, juicy meat forms the recipe’s hearty base.
- Paprika: Adds smoky, sweet depth and vibrant red color.
- Brown sugar: Provides rich sweetness and caramelizes during cooking.
- Garlic powder: Enhances flavor with savory, aromatic garlic notes.
- Onion powder: Brings subtle sweetness and umami to seasoning.
- Chili powder: Adds warmth and a mild spicy kick overall.
- Salt: Intensifies all flavors and balances seasoning perfectly.
- Black pepper: Adds sharpness and mild heat for complexity.
- Cayenne pepper (optional): Gives extra heat for those who want spice.
- Barbecue sauce: Coats ribs with tangy, sweet, and smoky flavor.
- Honey or molasses: Adds sticky sweetness and deep, rich glaze.
How To Make Texas Roadhouse Killer Ribs
Step 1: Pat the ribs dry and remove the silver skin (membrane) from the back of the ribs for tender results. In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne (if using).
Step 2: Rub the spice blend evenly all over the ribs, pressing it into the meat for full flavor.
Step 3: Wrap the ribs tightly in foil and refrigerate for at least 4 hours, preferably overnight, to let the flavors soak in. Preheat your oven to 300°F (150°C). Place the foil-wrapped ribs on a baking sheet and bake for 2.5 to 3 hours until fork-tender.
Step 4: Once the ribs are baked and tender, preheat your grill (or broiler) to medium-high heat. Remove the ribs from the foil and brush generously with barbecue sauce.
Step 5: Grill or broil the ribs for 5-7 minutes, turning once and brushing with more sauce until caramelized and slightly charred.
Step 6: Let the ribs rest for a few minutes, slice between the bones, and serve hot with extra sauce on the side.
Copycat Texas Roadhouse Ribs Recipe Tips
- Remove the membrane for tenderness. Peel off the silver skin on the back of the ribs—this helps the seasoning absorb and keeps the ribs tender.
- Don’t skip the dry rub. The spice mix is key to mimicking that authentic Texas Roadhouse flavor. Press it into the meat for better absorption.
- Marinate overnight if possible. Wrap the ribs in foil after seasoning and refrigerate them overnight for maximum flavor.
- Low and slow makes them fall-off-the-bone. Bake at a low temperature (around 300°F) for 2.5–3 hours so the meat becomes perfectly tender.
- Use your favorite BBQ sauce. Texas Roadhouse uses a sweet, smoky sauce—choose something similar or make your own.
- Grill or broil for a caramelized finish. Finishing on the grill or under the broiler gives the ribs that restaurant-style char and sticky glaze.
- Rest before slicing. Letting the ribs sit for a few minutes after cooking keeps the juices in and makes slicing cleaner.
Storing & Reheating Instructions
- Refrigerator: Let the ribs cool completely. Store leftovers in an airtight container or wrap tightly in foil. Keep in the fridge for up to 4 days.
- Freezer: Wrap cooked ribs tightly in foil or freezer-safe wrap, then place in a zip-top bag or airtight container. Freeze for up to 3 months. Label with the date.
- Reheating Instructions: Preheat to 300°F (150°C). Place ribs in a baking dish, add a splash of water or BBQ sauce to keep them moist, and cover with foil. Heat for 20–25 minutes, or until warmed through.
What To Serve With Copycat Texas Roadhouse Killer Ribs
These Copycat Texas Roadhouse Killer Ribs pair perfectly with classic comfort sides to complete the meal. Serve them with creamy mashed potatoes, seasoned steak fries, or a loaded baked potato for a hearty plate.
Add a fresh side salad or steamed green beans for balance, or go full Texas-style with baked beans and buttery corn on the cob. For that true steakhouse experience, warm dinner rolls or honey-cinnamon butter biscuits are a must-have on the table.
Copycat Texas Roadhouse Killer Ribs Faqs
What kind of ribs does Texas Roadhouse use? Texas Roadhouse uses pork baby back ribs, known for being tender, lean, and perfect for a sweet and smoky glaze.
Can I use spare ribs instead of baby back ribs? Yes, but spare ribs are larger and fattier, so they may require a longer cooking time to become tender.
Do I have to marinate the ribs overnight? It’s not required, but marinating overnight helps deepen the flavor. If short on time, aim for at least 2–3 hours.
Can I cook these in the air fryer? You can finish them in the air fryer to caramelize the BBQ glaze, but the “low and slow” baking method ensures tenderness.
What’s the best BBQ sauce to use? Use your favorite smoky, sweet BBQ sauce—something similar to Texas Roadhouse’s. Homemade or bottled both work great.
How do I know when the ribs are done? The ribs should be fork-tender, and the meat should pull back from the bone slightly. Internal temperature should be around 190–203°F for optimal tenderness.
Can I make these ahead of time? Absolutely! Bake them ahead, then store in the fridge. Reheat and glaze just before serving for fresh-from-the-grill flavor.
More Copycat Recipes
- Outback Steakhouse Blue Cheese Dressing Recipe
- Outback Steakhouse Toowoomba Steak
- Copycat Outback Steakhouse Walkabout Soup
- Outback Steakhouse Caesar Salad Dressing Recipe
- Air Fryer Outback Steakhouse Sweet Potato
- Air Fryer Copycat Outback Steakhouse Bloomin Onion
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Texas Roadhouse Killer Ribs Copycat Recipe
Description
Ingredients
- 2 racks pork baby back ribs, 3–4 pounds total
- 2 tablespoons paprika
- 2 tablespoons brown sugar ,
- 1 tablespoon garlic powder ,
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional – for extra heat
- 1½ cups barbecue sauce
- 2 tablespoons honey, or molasses
Instructions
- Remove the silver membrane from the back of the ribs for better tenderness and flavor absorption.
- In a small bowl, mix paprika, brown sugar, garlic powder, onion powder, chili powder, salt, pepper, and cayenne (if using).
- Rub the dry seasoning all over both sides of the ribs, pressing firmly into the meat.
- Wrap ribs tightly in aluminum foil and refrigerate for at least 4 hours or overnight.
- Preheat oven to 300°F (150°C). Place foil-wrapped ribs on a baking sheet and bake for 2½ to 3 hours, until tender.
- In a small bowl, mix barbecue sauce with honey or molasses for a sticky glaze.
- Preheat your grill or broiler to medium-high. Carefully remove ribs from foil and brush with BBQ glaze.
- Grill or broil ribs for 5–7 minutes, turning once and brushing with more sauce until caramelized.
- Let ribs rest for a few minutes. Slice between the bones and serve hot with extra sauce!
Equipment
- Mixing Bowl
- Whisk
Nutrition
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