Copycat Outback Baby Back Ribs (Easy Oven Recipe)

These Copycat Outback Baby Back Ribs are fall-off-the-bone tender, coated in a smoky brown sugar rub, and finished with a sticky, caramelized BBQ glaze — just like the ribs served at Outback Steakhouse. Baked low and slow in the oven, then broiled to caramelize the sauce, they’re the easiest way to get steakhouse ribs on the table without firing up the grill.

Outback’s Baby Back Ribs are one of the most-ordered dishes on the menu for good reason: the meat pulls cleanly off the bone, the rub has just enough sweetness to balance the smoke, and that final layer of tangy barbecue sauce gets slightly charred at the edges. After a lot of testing, this copycat nails all three, and it costs a fraction of the restaurant price.

If you love easy Copycat Outback Steakhouse Recipes, try my Outback Steakhouse Toowoomba Steak, Air Fryer Copycat Outback Bloomin’ Onion, or Outback Alice Springs Chicken.

Why You Will Love This Recipe!

• Tastes just like Outback — the same sweet-smoky rub and sticky BBQ finish you get at the restaurant.
• Fall-off-the-bone tender — a quick low-temp cook followed by a high-heat glaze gives you ribs that slide right off the bone.
• Oven easy — no grill, no smoker, no babysitting. Wrap, bake, glaze, broil — that’s it.
• Budget-friendly — a full rack of baby back ribs costs less than one restaurant plate.
• Great for a crowd — double the rub and cook in batches for game day, Labor Day, or Sunday dinner.

What Are Outback Baby Back Ribs?

Outback Steakhouse serves their baby back ribs slow-cooked until tender, brushed with a tangy BBQ sauce, and grilled to caramelize the sauce. The menu offers them as a half or full rack, usually alongside Aussie Fries and a side. This copycat recreates that same two-step method — tender first, then glazed and charred — using nothing but your oven and broiler.

Outback Baby Back Ribs Ingredients

Full measurements are in the printable recipe card below.

For the ribs:

• Baby back ribs — one 2 to 3 pound rack. Baby backs are leaner and more tender than spare ribs, which is what Outback uses.
• Olive oil — helps the rub stick and keeps the meat moist.
• Liquid smoke — optional, but a small amount gives you that grilled-over-flame flavor without a grill.

For the dry rub:

• Brown sugar — the base of the rub; it caramelizes on the ribs for that signature sweet crust.
• Smoked paprika — adds color and deep, smoky flavor.
• Garlic powder and onion powder — the savory backbone of any steakhouse rub.
• Chili powder — mild warmth without real heat.
• Kosher salt and black pepper — season the meat all the way through.
• Cayenne pepper — just a pinch for a little kick. Skip it if you’re serving kids.

For the glaze:

• BBQ sauce — use a sweet, tangy Kansas City-style sauce like Sweet Baby Ray’s for the closest match to Outback.
• Honey — a spoonful stirred into the sauce makes the glaze extra sticky and helps it char.
• Apple cider vinegar — cuts the sweetness and mimics the tang in Outback’s sauce.

How to Make Copycat Outback Baby Back Ribs

Step One: Prep the ribs. Preheat the oven to 300°F. Flip the rack bone-side up and slide a butter knife under the thin silver membrane along the bones. Grip it with a paper towel and pull it off in one piece — this is the single biggest secret to tender ribs. Pat the ribs dry.

Step Two: Season. Rub the ribs with olive oil (and liquid smoke, if using). Mix the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, pepper, and cayenne in a small bowl. Coat the ribs generously on all sides, pressing the rub into the meat. For best results, let them sit for 30 minutes at room temperature or up to overnight in the fridge.

Step Three: Bake. Place the rack meat-side up on a large sheet of heavy-duty foil, wrap tightly, and set on a baking sheet. Bake for 2 to 2½ hours, until the meat has pulled back from the bones and the internal temperature reaches 190°F to 200°F.

Step Four: Glaze and broil. Carefully open the foil and drain off the juices. Stir together the BBQ sauce, honey, and apple cider vinegar and brush a thick layer over both sides of the ribs. Switch the oven to broil and place the ribs (unwrapped, meat-side up) 6 inches from the heat. Broil 3 to 5 minutes, watching closely, until the sauce is bubbling and caramelized at the edges.

Step Five: Rest and serve. Let the ribs rest for 5 minutes, then slice between the bones and serve with extra BBQ sauce on the side.

Recipe Tips

• Remove the membrane. Don’t skip this — it’s what makes restaurant ribs tender and lets the rub penetrate the meat.
• Wrap tightly. A snug foil packet traps steam so the ribs braise in their own juices — that’s what makes them fall-off-the-bone.
• Use a thermometer. Ribs are safe at 145°F but not tender until 190°F to 200°F, when the connective tissue breaks down.
• Sauce at the end only. Sugar in the BBQ sauce burns if it goes on too early. Glaze just before broiling for a sticky finish without bitterness — and don’t walk away from the broiler.
• Season your own steak too. My Copycat Outback Steak Seasoning doubles as a great rib rub if you want to skip mixing your own.
• Make it a combo. Outback offers ribs with grilled shrimp or chicken. Add a batch of Air Fryer Shrimp on the Barbie for a true steakhouse platter.

What to Serve With Outback Ribs

Recreate the full Outback plate at home:

• Copycat Outback Aussie Cheese Fries — the classic pairing.
• Copycat Outback Baked Potatoes — with that crispy, salted skin.
• Outback Steakhouse Sweet Potato with Honey Butter — sweet and savory together.
• Outback Steakhouse Mac and Cheese — a kid-approved side.
• Outback Sautéed Mushrooms — buttery and quick.
• A crisp salad with Outback Blue Cheese Dressing or Outback Caesar Dressing.
• Finish with Copycat Thunder from Down Under for dessert.

Storing

• Storing: Keep leftover ribs in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap cooled ribs tightly in foil, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge.
• Reheating: Wrap in foil with a splash of water or extra BBQ sauce and warm in a 325°F oven for 15 to 20 minutes. Uncover for the last few minutes to re-crisp the glaze.

Copycat Outback Baby Back Ribs FAQs

What kind of ribs does Outback Steakhouse use? Outback uses pork baby back ribs, which come from the top of the rib cage near the loin. They’re smaller, leaner, and more tender than spare ribs, which is why they cook faster.

Can I make these ribs in the air fryer? Yes. Cut the seasoned rack into sections, air fry at 350°F for 30 to 32 minutes, flipping halfway, then glaze and cook at 400°F for 4 to 5 minutes.

Can I make these ribs on the grill? Yes. Cook the seasoned ribs over indirect heat at 300°F for about 1½ hours, then move them over direct heat, brush with glaze, and grill 3 to 4 minutes per side.

What BBQ sauce is closest to Outback’s? Outback’s sauce is sweet and tangy with a mild smoky note. A Kansas City-style sauce like Sweet Baby Ray’s Original, doctored with a little honey and apple cider vinegar, gets you very close.

How do I know when the ribs are done? Look for meat that has shrunk back from the ends of the bones by about ½ inch and an internal temperature of 190°F to 200°F. The ribs should bend easily when you pick up a section with tongs.

Can I use spare ribs or St. Louis-style ribs? You can, but they’re larger and fattier, so add 30 to 45 minutes to the baking time and check that they reach 195°F.

Can I make them ahead for a party? Absolutely. Bake the ribs through Step Three up to a day ahead, refrigerate in the foil, then bring to room temperature, glaze, and broil right before serving.

More Copycat Outback Steakhouse Recipes

• Easy Copycat Outback Steakhouse Recipes — the full roundup
• Copycat Outback Steakhouse Walkabout Soup
• Air Fryer Outback Kookaburra Wings
• Outback Bloomin’ Onion Sauce
• Outback Steakhouse Remoulade Sauce
• Outback Coconut Shrimp

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