Hickory-Smoked Ribs from Hard Rock Cafe feature tender, slow-cooked pork ribs infused with rich hickory smoke and coated in a tangy, savory barbecue sauce, served with a side of crispy fries and creamy coleslaw for a hearty, flavorful meal.
Equipments
- Smoker (with hickory wood chips)
- Grill or oven
- Tongs
- Basting brush
- Saucepan
- Aluminum foil
- Mixing bowls
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Large tray or platter
- Fryer (for fries)
- Slotted spoon or fry basket
- Food thermometer
- Coleslaw mixing bowl
- Whisk
- Serving plates
Ingredients
- 2 racks pork baby back ribs
- 2 cups barbecue sauce
- 1/4 cup yellow mustard
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 2 cups hickory wood chips
- 2 pounds russet potatoes
- Vegetable oil (for frying)
- 1/2 head green cabbage
- 1/2 head red cabbage
- 2 large carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon celery seed
- Salt
- Black pepper
Using fresh baby back ribs ensures tenderness when slow-cooked with hickory wood chips, which impart the signature smoky flavor essential to this dish. Combining yellow mustard, brown sugar, paprika, and cayenne pepper creates a balanced, tangy, and slightly spicy base for the barbecue sauce. Russet potatoes are ideal for crispy fries due to their high starch content, and soaking them before frying enhances their texture. For creamy coleslaw, a mix of green and red cabbage with carrots provides vibrant color and crunch, while a dressing of mayonnaise, apple cider vinegar, and Dijon mustard delivers the perfect tangy creaminess. Your Hickory-Smoked Ribs from Hard Rock Cafe copycat menu will capture authentic flavors by carefully selecting these ingredients and following proper preparation techniques.
Instructions
- Preheat smoker with soaked hickory wood chips.
- Pat ribs dry and remove membrane.
- Mix brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper in a bowl.
- Rub ribs with yellow mustard, then coat with dry spice rub.
- Place ribs in smoker and smoke at 225°F (107°C) for 3 hours.
- Remove ribs and wrap tightly in aluminum foil.
- Return wrapped ribs to smoker or oven for 2 hours at 225°F (107°C).
- Prepare barbecue sauce by heating sauce in saucepan (optional for warming).
- Unwrap ribs and baste with barbecue sauce using basting brush.
- Grill or broil ribs for 10–15 minutes to caramelize sauce, turning and basting as needed.
- Wash, peel, and cut russet potatoes into fries.
- Heat vegetable oil in fryer to 350°F (175°C).
- Fry potatoes in batches until golden and crispy; drain on tray with slotted spoon or fry basket.
- Shred green cabbage, red cabbage, and carrots using chef’s knife and cutting board.
- In mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper.
- Toss shredded vegetables with dressing to make coleslaw. Chill if desired.
- Check ribs for tenderness and internal temp (at least 190°F/88°C).
- Cut ribs between bones and arrange on platter.
- Serve ribs with fries and coleslaw on serving plates.
Substitution
Hickory-Smoked Ribs from Hard Rock Cafe copycat recipes aim to replicate the authentic smoky flavor and tender texture by slow-cooking pork baby back ribs with hickory wood chips. If you lack a smoker, you can substitute with an oven using a low and slow cooking method, adding liquid smoke to the barbecue sauce for a smoky essence. When preparing the fries, an air fryer can be used instead of deep frying for a lighter alternative without sacrificing crispiness. Your coleslaw remains fresh and crunchy by finely shredding the cabbage and carrots, while mixing the dressing separately allows you to adjust the seasoning to your taste. Use a food thermometer to ensure ribs reach an internal temperature of 190-203degF for optimal tenderness.
Tips
Ensure you remove the thin membrane from the back of the ribs before applying the mustard and spice rub; this helps the smoke and seasoning penetrate better. Keep the smoker temperature steady at 225degF (107degC) to achieve tender ribs without drying them out during the low-and-slow cooking process. Use a food thermometer to confirm an internal temperature of at least 190degF (88degC) for perfectly cooked ribs that are tender but not falling apart. When frying the russet potatoes, maintain the oil temperature at 350degF (175degC) for crispy fries, and don't overcrowd the fryer to avoid soggy results.
Nutritions
Hickory-Smoked Ribs from Hard Rock Cafe provide a rich source of protein from the tender pork baby back ribs, essential for muscle repair and growth. The barbecue sauce and spice rub add flavor but contribute sugars and sodium, so moderation is key for sodium-sensitive individuals. Crispy fries made from russet potatoes supply carbohydrates and dietary fiber, while the creamy coleslaw offers vitamins A and C from cabbage and carrots, along with healthy fats from mayonnaise. Your meal balances macronutrients but should be enjoyed occasionally alongside a varied diet for optimal nutrition.
Storage
Store leftover Hickory-Smoked Ribs tightly wrapped in aluminum foil or an airtight container to preserve moisture and flavor, then refrigerate for up to 3-4 days. Keep fries in a separate airtight container without sauce to maintain crispiness, reheating them in an oven or air fryer for best texture. Store coleslaw in a sealed container in the refrigerator and consume within 2 days to ensure freshness and prevent spoilage.
Variation or Alternatives
You can substitute hickory wood chips with apple or cherry wood chips for a slightly sweeter smoke flavor. For a spicier barbecue sauce, mix in chipotle peppers or hot sauce to your liking. Instead of deep-frying, bake the russet potato fries at 425degF (220degC) for a healthier alternative with crispy texture. Consider adding thinly sliced red onions and chopped fresh cilantro to your coleslaw for extra freshness and color.
Allergies
Hickory-Smoked Ribs from Hard Rock Cafe may pose allergy risks due to common allergens like mustard, garlic, and onion powder present in the barbecue sauce and coleslaw. Mayonnaise in the coleslaw contains eggs, which could trigger allergic reactions in sensitive individuals. If you have allergies to pork, spices, or specific condiments like mustard and eggs, it's essential to inform restaurant staff before ordering to avoid adverse reactions.
Why this recipe?
Hickory-Smoked Ribs from Hard Rock Cafe are beloved for their tender, fall-off-the-bone texture infused with rich, smoky flavors thanks to a traditional slow-smoking process. The signature barbecue sauce perfectly balances sweet, tangy, and smoky notes, enhancing every bite and delivering a memorable taste experience. You can replicate this menu favorite at home by mastering the authentic hickory smoke technique and sauce recipe, ensuring each rack captures the same mouthwatering appeal. This copycat recipe offers a chance to enjoy Hard Rock Cafe's iconic flavors with the satisfaction of homemade quality.