BBQ Baby Back Ribs from Black Angus Steakhouse feature tender, slow-cooked pork ribs generously glazed with smoky, tangy barbecue sauce, served with a side of seasoned fries and garnished with fresh parsley, delivering a mouthwatering combination of juicy meat and bold flavors.
Equipments
- Grill or smoker
- Oven
- Baking sheet or roasting pan
- Aluminum foil
- Basting brush
- Tongs
- Saucepan
- Knife
- Cutting board
- Serving platter
- Fryer or deep fryer
- Fry basket or slotted spoon
- Mixing bowl
- Paper towels
- Measuring cups and spoons
Ingredients
- 2 racks baby back pork ribs
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 2 cups barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 pounds russet potatoes
- Vegetable oil (for frying)
- Salt (for fries)
- Fresh parsley
When preparing your BBQ Baby Back Ribs, selecting fresh, high-quality pork ribs is crucial for achieving tender, flavorful results. Balancing the spice mix, which includes smoked paprika, garlic powder, and cayenne pepper, ensures the perfect smoky and mildly spicy taste. Using a combination of apple cider vinegar, Worcestershire sauce, and honey in the barbecue sauce helps to create a tangy-sweet glaze that caramelizes beautifully on the ribs. Make sure to properly season and fry russet potatoes to pair with the ribs, achieving crispy, golden fries that complement the smoky meat. Your homemade BBQ Baby Back Ribs recipe offers a delicious copycat version of the popular Black Angus Steakhouse dish, replicating its juicy texture and bold flavors.
Instructions
- Instructions:
- Preheat grill or smoker to 250°F (120°C).
- Remove membrane from ribs and pat dry with paper towels.
- Combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne pepper in a mixing bowl.
- Rub spice mixture evenly over both sides of ribs.
- Wrap ribs in aluminum foil and place on a baking sheet or roasting pan.
- Bake ribs in oven at 300°F (150°C) for 2.5–3 hours until tender.
- Meanwhile, mix barbecue sauce, apple cider vinegar, Worcestershire sauce, and honey in a saucepan and simmer over low heat for 5–10 minutes.
- Remove ribs from foil; brush generously with barbecue sauce using a basting brush.
- Preheat grill to medium-high heat.
- Grill ribs 5–10 minutes, turning and basting with more sauce, until caramelized.
- Wash and cut russet potatoes into fries.
- Heat vegetable oil in fryer or deep fryer to 350°F (175°C).
- Pat potatoes dry with paper towels.
- Fry potatoes in batches until golden and crisp, about 4–5 minutes.
- Drain fries on paper towels and season with salt.
- Slice ribs between bones and arrange on a serving platter.
- Add fries to platter.
- Drizzle ribs with additional barbecue sauce if desired.
- Garnish with chopped fresh parsley.
- Serve immediately.
Substitution
BBQ Baby Back Ribs from Black Angus Steakhouse copycat recipes call for slow-cooked pork ribs glazed with a smoky, tangy barbecue sauce that you can easily customize by swapping out smoked paprika with regular paprika for a milder flavor. If you lack a grill or smoker, cooking the ribs in the oven wrapped tightly in aluminum foil helps retain moisture and tenderness. Using store-bought barbecue sauce is a convenient alternative, but mixing it with a bit of apple cider vinegar and honey will bring it closer to the authentic taste. Russet potatoes for fries can be replaced with sweet potatoes for a slightly sweeter side dish. Remember to pat the ribs and fries dry with paper towels before cooking to enhance crispiness and flavor absorption.
Tips
Remove the thin membrane on the back of the ribs before seasoning to ensure tenderness and better flavor absorption. Wrapping the ribs tightly in aluminum foil during baking helps retain moisture, resulting in juicy meat after 2.5 to 3 hours at 300degF (150degC). When frying fries, make sure to dry the cut potatoes thoroughly to avoid oil splatters and achieve crispiness. You should always baste ribs with barbecue sauce while grilling at medium-high heat for 5-10 minutes to create a caramelized, smoky glaze.
Nutritions
BBQ Baby Back Ribs from Black Angus Steakhouse provide a rich source of protein and essential vitamins from slow-cooked pork ribs, while the barbecue sauce adds sugars and antioxidants from ingredients like apple cider vinegar and honey. The seasoned fries contribute carbohydrates and dietary fiber, but also contain added fats due to deep frying in vegetable oil. This meal is calorie-dense and offers iron and zinc beneficial for muscle function, yet it may be high in sodium from the spice rub and salt on fries. When enjoying your ribs, balance the indulgence with fresh vegetables or a light salad to complement the hearty nutrition.
Storage
Store leftover BBQ baby back ribs in an airtight container or tightly wrap them in aluminum foil to maintain moisture and flavor. Refrigerate within two hours of cooking and consume within 3-4 days for optimal taste and safety. To reheat, warm your ribs gently in an oven at 275degF (135degC) covered with foil, preserving tenderness and the smoky, tangy barbecue glaze.
Variation or Alternatives
You can substitute pork baby back ribs with beef short ribs for a richer flavor profile that benefits from the same slow-cooking method to achieve tenderness. Consider using a dry rub with coffee grounds and cocoa powder for a deep, earthy smokiness that complements the barbecue sauce. Instead of frying russet potatoes, bake them tossed in olive oil and seasoned with smoked paprika and garlic powder for a healthier side with crisp edges. To enhance the sauce, adding a splash of bourbon during simmering can introduce a complex sweetness that elevates the glaze.
Allergies
The BBQ Baby Back Ribs contain common allergens such as garlic and onion powders, which may trigger symptoms in individuals sensitive to allium vegetables. Worcestershire sauce often contains anchovies, posing a risk for those with fish allergies. Your meal also includes honey and various spices which can occasionally cause allergic reactions in sensitive individuals.
Why this recipe?
BBQ Baby Back Ribs from Black Angus Steakhouse are loved for their tender, juicy texture and rich, smoky flavor that perfectly balances sweet and tangy barbecue sauce. The ribs are expertly smoked and slow-cooked to achieve fall-off-the-bone tenderness, making every bite a flavorful experience. Your taste buds will enjoy the authentic, mouthwatering taste that rivals restaurant quality. Trying a copycat recipe allows you to recreate this crave-worthy dish at home, saving money while impressing guests with restaurant-level BBQ mastery.