Copycat Outback Baby Back Ribs (Oven)
Description
Fall-off-the-bone tender baby back ribs coated in a smoky brown sugar rub and finished with a sticky, caramelized BBQ glaze — an easy oven-baked copycat of the Outback Steakhouse classic.
Ingredients
Ribs:
- 1 rack baby back ribs, 2 to 3 pounds
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke, optional
Dry Rub:
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
BBQ Glaze:
- ¾ cup BBQ sauce, Kansas City-style
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 300°F. Remove the membrane from the back of the ribs and pat dry.
- Rub the ribs with olive oil and liquid smoke. Combine all dry rub ingredients and coat the ribs on all sides. Rest 30 minutes (or refrigerate overnight).
- Wrap the rack tightly in heavy-duty foil, meat-side up, and place on a baking sheet. Bake 2 to 2½ hours, until the internal temperature reaches 190°F to 200°F and the meat has pulled back from the bones.
- Open the foil and drain the juices. Mix the BBQ sauce, honey, and vinegar and brush generously on both sides. Broil 6 inches from the heat for 3 to 5 minutes until the glaze is bubbling and caramelized.
- Rest 5 minutes, slice between the bones, and serve with extra sauce.
Equipment
- Baking Sheet
- Heavy-duty aluminum foil
- Instant-read thermometer
- Basting brush
Notes
- Watch the broiler closely — the sugar in the glaze goes from caramelized to burnt fast.
- Ribs are safe at 145°F but won't be tender until 190°F to 200°F.
- Add the glaze only before broiling to prevent burning.
Nutrition
Serving: 1ServingCalories: 489kcalCarbohydrates: 31gProtein: 30gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 98mgSodium: 1559mgPotassium: 477mgFiber: 1gSugar: 26gVitamin A: 1096IUVitamin C: 0.4mgCalcium: 65mgIron: 2mg