BBQ Pork Ribs from Sizzler feature tender, smoky pork ribs slathered in a tangy, sweet barbecue sauce, served with a side of golden, crispy fries and fresh, crunchy coleslaw for a mouthwatering, hearty meal.
Equipments
- Grill or charcoal BBQ
- Baking tray or roasting pan
- Tongs
- Basting brush
- Mixing bowls
- Knife
- Cutting board
- Saucepan
- Large pot (for parboiling, optional)
- Aluminum foil
- Colander (for fries)
- Fryer or deep pan (for fries)
- Slotted spoon or fry basket
- Serving plates
Ingredients
- 2 racks pork ribs (about 4-5 lbs)
- 2 cups barbecue sauce
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 4 large russet potatoes
- Vegetable oil (for frying)
- Salt (for seasoning fries)
- 1/2 head green cabbage
- 1/2 head red cabbage
- 2 large carrots
- 1/2 small red onion
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt (for seasoning coleslaw)
- Black pepper (for seasoning coleslaw)
Choosing fresh, meaty pork ribs weighing around 4-5 lbs ensures the best texture and flavor for your BBQ Pork Ribs. Use apple cider vinegar and brown sugar to create a balanced tangy and sweet barbecue sauce that mimics the signature taste. Russet potatoes are ideal for crispy fries when fried in vegetable oil and seasoned with salt. For the coleslaw, a mix of green and red cabbage, carrots, and a creamy dressing with mayonnaise, sour cream, apple cider vinegar, and a touch of sugar provides the perfect crunchy side. Your homemade BBQ Pork Ribs from Sizzler copycat menu will deliver a tender, smoky, and satisfying meal just like the original.
Instructions
- Preheat grill or BBQ.
- Remove membrane from ribs.
- Pat ribs dry with paper towels.
- Mix smoked paprika, garlic powder, onion powder, salt, pepper, chili powder.
- Rub spice mix all over ribs.
- Preheat oven to 300°F (if baking first).
- Place ribs on baking tray, cover with foil.
- Bake ribs for 2–2.5 hours until tender (optional, speeds grilling).
- While ribs bake, mix barbecue sauce, brown sugar, apple cider vinegar, Worcestershire, Dijon mustard in saucepan.
- Simmer sauce 10–15 minutes until thickened.
- Remove ribs from oven; preheat grill to medium-high.
- Brush ribs generously with barbecue sauce.
- Grill ribs, turning and basting for 10–15 minutes until caramelized.
- Remove ribs from grill, rest 5 minutes.
- Wash, peel, and cut potatoes into thick fries.
- Rinse fries in cold water, drain in colander.
- (Optional) Parboil fries in large pot of boiling water for 3–4 minutes, then drain.
- Heat vegetable oil in fryer or deep pan to 350°F.
- Fry potatoes in batches until golden and crisp.
- Remove fries with slotted spoon, drain on paper towels, season with salt.
- Thinly slice green cabbage, red cabbage, carrots, and red onion using knife and cutting board.
- In mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper.
- Add sliced cabbage, carrots, and onion; toss well to coat.
- Taste and adjust coleslaw seasoning.
- Transfer ribs, fries, and coleslaw to serving plates.
Substitution
BBQ Pork Ribs from Sizzler copycat recipe delivers tender, smoky ribs coated in a rich, tangy barbecue sauce ideal for grilling or baking. You can substitute the apple cider vinegar with lemon juice or white vinegar if needed, as they provide similar acidity that helps tenderize the meat and enhance flavor. Russet potatoes for fries may be swapped with sweet potatoes or Yukon golds, giving a different but equally delicious crispy side. If frying equipment isn't available, baking the fries in the oven with a drizzle of oil results in a healthier alternative while still maintaining crispiness. For coleslaw, feel free to swap mayonnaise with Greek yogurt for a lighter dressing without compromising creaminess.
Tips
Removing the membrane from pork ribs is crucial for tender, flavorful meat, as it prevents toughness and allows the spice rub and barbecue sauce to penetrate better. Parboiling fries before frying helps remove excess starch, resulting in crispier, golden exterior fries that hold their shape well. When simmering the barbecue sauce, make sure to stir frequently to prevent burning and achieve a perfectly thickened glaze for coating the ribs. Resting the ribs after grilling allows juices to redistribute, enhancing moistness and overall flavor for your meal.
Nutritions
BBQ pork ribs provide a rich source of protein and essential B vitamins, while the tangy barbecue sauce contributes sugars and sodium that enhance flavor but should be consumed in moderation. Your side of golden fries delivers carbohydrates and fats, particularly from vegetable oil, which increases calorie content. The fresh coleslaw offers dietary fiber, vitamins A and C, and beneficial antioxidants from cabbage and carrots, balancing the meal's nutritional profile. Moderation and portion control are key to enjoying this hearty dish while managing overall calorie and sodium intake.
Storage
Store leftover BBQ pork ribs in an airtight container or tightly wrapped in aluminum foil to maintain moisture and flavor for up to 3-4 days in the refrigerator. Keep fries separate in a paper towel-lined container to prevent sogginess and reheat in an oven or air fryer for crispiness. Your coleslaw should be stored in a sealed container and consumed within 2 days to preserve freshness and texture.
Variation or Alternatives
You can enhance the BBQ pork ribs by marinating them overnight in a mixture of soy sauce, honey, and fresh garlic to deepen the flavor and tenderness. Substitute russet potatoes with sweet potatoes for a slightly sweeter and nutrient-rich fry option. Instead of frying, bake the fries in the oven at 425degF for 25-30 minutes, turning halfway through for a healthier alternative. For the coleslaw, try adding chopped fresh herbs like cilantro or parsley to brighten the taste and add an extra layer of freshness.
Allergies
The BBQ Pork Ribs from Sizzler contain common allergens such as mustard in the Dijon mustard and Worcestershire sauce, as well as potential egg or dairy components in the mayonnaise and sour cream used in the coleslaw. The use of smoked paprika, garlic, and onion powders may also cause sensitivities for some individuals. You should inform the restaurant of any food allergies prior to ordering to ensure your safety.
Why this recipe?
Sizzler's BBQ Pork Ribs menu is loved for its tender, smoky, and flavorful ribs that are perfectly glazed with a rich, tangy barbecue sauce. The ribs offer an ideal balance of sweetness and spiciness, creating a mouthwatering taste experience that keeps customers coming back. Trying to make a copycat version allows you to enjoy restaurant-quality ribs at home while customizing flavors to your preference. Your homemade ribs can capture the essence of Sizzler's acclaimed dish, delivering satisfying taste and juicy texture without the restaurant price.