Texas Roadhouse Baby Back Ribs (Copycat Recipe)

Ingredients · for 4 (scales to your household)

• 2 racks Baby back ribs not counted
• 2 Tbsp Brown sugar $0.11
• 1 Tbsp Paprika $0.38
• 2 tsp Black pepper $0.28
• 1 tsp Salt $0.05
• 1 tsp Chili powder $0.12
• 1 tsp Garlic powder $0.14
• 1/2 tsp Onion powder $0.07
• 1/2 tsp Cayenne pepper (optional) $0.06
• 1 cup BBQ sauce $2.04
• 1/4 cup Honey $1.24
• 2 Tbsp Brown sugar (for glaze) $0.11
• 1 Tbsp Apple cider vinegar $0.09
• 1 tsp Worcestershire sauce $0.09

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. 🔪 Instructions
2. Preheat oven to 275°F (135°C).
3. Low and slow is key for tender ribs.
4. Prepare the ribs.
5. Remove the silverskin membrane from the back of the ribs (this helps them get more tender and absorb flavor).
6. Pat dry with paper towels.
7. Mix the dry rub.
8. Combine all rub ingredients. Rub generously over both sides of the ribs.
9. Wrap tightly in aluminum foil (or use a large roasting pan with a lid).
10. Bake (slow cook) for 2.5–3 hours.
11. Place the wrapped ribs on a baking sheet.
12. Bake until the meat is tender and nearly falling off the bone.
13. Make the glaze.
14. In a saucepan over low heat, combine BBQ sauce, honey, brown sugar, vinegar, and Worcestershire.
15. Stir until smooth and glossy. Simmer 5 minutes, then set aside.
16. Finish on the grill (or under the broiler).
17. Preheat your grill (or oven broiler) to medium-high.
18. Unwrap the ribs, brush with BBQ glaze, and grill for 5–10 minutes per side, basting a few times.