Baby Back Ribs from Outback Steakhouse feature tender, slow-cooked pork ribs glazed with a smoky, tangy barbecue sauce, served with a side of golden, crispy fries and fresh steamed vegetables, delivering a savory and satisfying meal.
Equipments
- Oven or smoker
- Baking sheet or roasting pan
- Aluminum foil
- Basting brush
- Grill (optional, for finishing)
- Tongs
- Saucepan (for barbecue sauce)
- Knife
- Cutting board
- Steamer or pot with steaming basket (for vegetables)
- Fryer or deep pan (for fries)
- Mixing bowl (for vegetables or seasoning fries)
- Serving plates
Ingredients
- 2 racks baby back pork ribs
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon liquid smoke (optional)
- 2 tablespoons honey
- 4 large russet potatoes
- Vegetable oil (for frying)
- Salt (for fries)
- 1 head broccoli
- 1 cup baby carrots
- 1 cup snow peas
- Butter (for vegetables)
- Salt (for vegetables)
- Black pepper (for vegetables)
When preparing baby back pork ribs, it's essential to use kosher salt and a blend of spices including black pepper, smoked paprika, garlic powder, and onion powder to achieve a flavorful dry rub. The barbecue sauce should balance sweetness and tanginess, combining brown sugar, Worcestershire sauce, apple cider vinegar, honey, and optionally liquid smoke for an authentic smoky flavor. Russet potatoes are ideal for fries because of their starchy texture, and frying them in vegetable oil ensures a crispy exterior. Fresh vegetables like broccoli, baby carrots, and snow peas should be steamed or lightly buttered for a healthy, vibrant side dish. Your homemade Baby Back Ribs from Outback Steakhouse copycat menu will capture the tender, slow-cooked quality and smoky glaze that define the original dish.
Instructions
- Preheat oven or smoker to 275°F (135°C).
- Remove membrane from back of ribs.
- Mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in bowl.
- Rub spice mix evenly over both sides of ribs.
- Place ribs on baking sheet or roasting pan; cover with aluminum foil.
- Cook ribs in oven/smoker for 2.5–3 hours until tender.
- While ribs cook, combine barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, liquid smoke (if using), and honey in saucepan.
- Simmer sauce for 10 minutes, stirring occasionally.
- Cut russet potatoes into fries; soak in water for 30 minutes.
- Heat vegetable oil in fryer or deep pan to 350°F (175°C).
- Drain and dry potato fries.
- Fry potatoes in batches until golden brown; drain on paper towels, then season with salt.
- Cut and prepare broccoli, baby carrots, and snow peas.
- Steam vegetables until just tender; toss with butter, salt, and black pepper.
- Remove ribs from oven/smoker.
- Preheat grill (optional).
- Brush ribs generously with barbecue sauce.
- Grill ribs for 5–10 minutes, basting occasionally, until caramelized (or broil in oven if no grill).
- Slice ribs between bones on cutting board.
- Arrange ribs, fries, and vegetables on serving plates.
Substitution
Baby Back Ribs from Outback Steakhouse copycat recipes closely replicate the tender, slow-cooked pork ribs with smoky, tangy barbecue sauce typical of the restaurant's signature dish. If you don't have a smoker, using a conventional oven set to a low temperature can achieve similar tenderness by slow roasting the ribs covered with aluminum foil. For the barbecue sauce, you can substitute Worcestershire sauce with soy sauce or tamarind paste to add umami depth, while liquid smoke is optional if you prefer a milder smoky flavor. When making fries, russet potatoes are ideal for their crispiness, but sweet potatoes provide a nutritious alternative with a slightly sweet taste. Steaming vegetables like broccoli, carrots, and snow peas enhances their natural flavor, yet you can saute them quickly in butter if steaming equipment isn't available to save time in the kitchen.
Tips
You should always remove the membrane from the back of the ribs to ensure they become tender and allow seasonings to penetrate better. Soaking the cut fries in water before frying helps remove excess starch, resulting in crispier fries. When simmering the barbecue sauce, stir regularly to prevent burning and achieve a smooth glaze. Steam vegetables just until tender to retain their vibrant color and nutrients for a fresh, crisp side dish.
Nutritions
Baby Back Ribs from Outback Steakhouse provide a rich source of protein from tender pork ribs, which are slow-cooked and coated in a flavorful barbecue sauce containing sugars and acids for taste enhancement. Your meal also includes crispy fried russet potatoes, contributing carbohydrates and fats, while the steamed broccoli, baby carrots, and snow peas add essential vitamins, minerals, and dietary fiber. The combination of cooking methods, such as slow roasting and frying, affects the nutrient profile by retaining moisture in ribs yet increasing calorie density in fries. Balancing this plate with the vegetables helps improve overall nutrition by offering antioxidants and micronutrients alongside indulgent components.
Storage
Store leftover Baby Back Ribs in an airtight container, refrigerating immediately to maintain moisture and flavor for up to 3-4 days. Keep fries separate in a paper towel-lined container to preserve crispiness, reheating in the oven at 375degF (190degC) to avoid sogginess. Your steamed vegetables are best stored in a sealed container and reheated gently to retain their texture and nutrients.
Variation or Alternatives
You can substitute pork baby back ribs with beef short ribs for a richer flavor or try using chicken drumsticks for a quicker cooking time. Instead of oven baking, slow-cook the ribs in a smoker at 225degF (107degC) for 5-6 hours to enhance smokiness and tenderness. For a healthier alternative, bake the fries at 400degF (200degC) for 25-30 minutes tossing occasionally, and steam vegetables with a squeeze of fresh lemon juice instead of butter for added freshness. Experiment with different barbecue sauce bases such as adding chipotle peppers or maple syrup to customize the sweet and smoky profile to your liking.
Allergies
You should be aware that Baby Back Ribs from Outback Steakhouse contain common allergens such as garlic powder, onion powder, and Worcestershire sauce, which may include anchovies affecting those with fish allergies. The side of crispy fries is fried in vegetable oil, potentially cross-contaminated with other allergens if prepared in the same fryer. Butter used in steamed vegetables can also pose a risk for individuals with dairy allergies or lactose intolerance.
Why this recipe?
Outback Steakhouse's Baby Back Ribs menu is loved for its tender, fall-off-the-bone meat glazed with a signature smoky barbecue sauce that perfectly balances sweetness and spice. The ribs are slow-cooked to enhance juiciness and flavor, making each bite rich and satisfying. Your attempt to create a copycat version captures the essence of this crave-worthy dish, allowing you to enjoy restaurant-quality ribs at home while customizing the seasoning to your taste. This makes it a rewarding culinary project that delivers delicious results.