Fall-Off-The-Bone Ribs from Texas Roadhouse feature tender, slow-cooked pork ribs glazed with a smoky, tangy barbecue sauce, served with a side of savory baked beans and crisp golden fries, delivering a mouthwatering combination of juicy meat and bold flavors.
Equipments
- Oven or smoker
- Roasting pan or baking sheet
- Aluminum foil
- Grill or broiler
- Basting brush
- Tongs
- Saucepan (for barbecue sauce, optional)
- Large mixing bowl (for baked beans, optional)
- Skillet or deep-fryer (for fries)
- Baking dish (for beans, optional)
- Cutting board
- Sharp knife
Ingredients
- 3 lbs (1.36kg) pork baby back ribs
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 cup barbecue sauce
- 2 cups canned baked beans
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 2 tablespoons molasses
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 4 large russet potatoes
- Vegetable oil (for frying)
- Salt (for fries)
When selecting ribs for your Texas Roadhouse copycat recipe, choose 3 lbs (1.36kg) of pork baby back ribs that are fresh and well-marbled for optimal tenderness. The spice blend, including 2 tablespoons paprika, 1 tablespoon each of brown sugar, chili powder, garlic powder, and onion powder, along with a balanced pinch of cayenne pepper and black pepper, creates the signature smoky, tangy flavor. Use high-quality barbecue sauce or consider making your own to maintain the bold sauce profile, complementing the ribs perfectly. For the baked beans, combine 2 cups canned beans with diced onion, bell pepper, molasses, ketchup, mustard, and Worcestershire sauce to replicate the savory side accurately. Your Fall-Off-The-Bone Ribs from Texas Roadhouse copycat will deliver juicy, tender ribs alongside flavorful baked beans and crispy, golden fries for an authentic taste experience.
Instructions
- Preheat oven or smoker to 300°F (150°C).
- Remove membrane from the back of pork ribs.
- In a bowl, mix paprika, brown sugar, chili powder, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
- Rub spice mixture evenly over both sides of ribs.
- Wrap ribs tightly in aluminum foil.
- Place ribs on a roasting pan or baking sheet.
- Cook ribs in oven/smoker for 2.5–3 hours until tender.
- While ribs cook, prepare baked beans:
- a. In a baking dish or saucepan, combine baked beans, diced onion, bell pepper, molasses, ketchup, mustard, and Worcestershire sauce.
- b. Mix well.
- c. Bake in oven for 30 minutes or simmer on stovetop until heated through.
- Slice russet potatoes into fries using sharp knife.
- Heat vegetable oil in skillet or deep-fryer to 350°F (175°C).
- Fry potatoes in batches until golden and crisp, about 3–4 minutes per batch.
- Drain fries on paper towels and season with salt.
- Remove ribs from oven; discard foil.
- Brush ribs generously with barbecue sauce.
- Grill or broil ribs for 3–5 minutes until sauce caramelizes.
- Slice ribs between bones using cutting board and sharp knife.
- Serve ribs with baked beans and fries.
Substitution
Fall-Off-The-Bone Ribs from Texas Roadhouse copycat recipes require slow cooking to achieve tender meat that easily pulls away from the bone. You can substitute pork baby back ribs with spare ribs or St. Louis-style ribs if needed, though cooking times may vary. If an oven or smoker is unavailable, slow-cooking ribs in a slow cooker or pressure cooker can produce similarly tender results. For the baked beans, using canned pork and beans mixed with diced onions and bell peppers offers a quick alternative to homemade beans. When preparing fries, baking or air-frying russet potatoes can be a healthier option instead of deep-frying, while still maintaining a crispy texture.
Tips
Ensure you remove the membrane from the back of the pork ribs to allow the spice rub and smoke to penetrate, which is crucial for achieving tender, fall-off-the-bone meat. When frying your russet potatoes, maintain the oil temperature at 350degF to get fries crisp without absorbing excess oil. Use aluminum foil to wrap ribs tightly during slow cooking to lock in moisture and prevent drying out. When glazing ribs with barbecue sauce, apply it during the final grilling stage to caramelize without burning, enhancing both flavor and appearance.
Nutritions
Fall-Off-The-Bone Ribs from Texas Roadhouse provide a rich source of protein from 3 lbs of slow-cooked pork baby back ribs, essential for muscle repair and growth. The spice rub, including paprika, chili powder, and cayenne pepper, adds antioxidants and anti-inflammatory compounds to the dish. Baked beans contribute dietary fiber, plant-based protein, and essential minerals like iron and potassium, while the russet potato fries offer carbohydrates for energy but should be enjoyed in moderation due to their oil-fried preparation. Your meal balances hearty flavors with nutritional components, though mindful portion control is key to optimizing its health benefits.
Storage
Store leftover ribs in an airtight container or tightly wrapped in aluminum foil to maintain moisture and flavor. Refrigerate for up to 3-4 days or freeze for longer storage, preferably wrapped in plastic wrap before foil to prevent freezer burn. Reheat ribs gently in an oven at 300degF (150degC) until warmed through, ensuring you brush them with additional barbecue sauce to keep your ribs juicy and flavorful.
Variation or Alternatives
You can vary the ribs by marinating them overnight in apple cider vinegar and honey for added tenderness and sweetness. Swap pork baby back ribs with beef short ribs or country-style pork ribs for a different flavor profile. Try baking the fries with olive oil and rosemary instead of frying for a healthier side dish. For a smoky twist, finish the ribs on a charcoal grill instead of using a broiler to enhance the barbecue flavor.
Allergies
Texas Roadhouse Fall-Off-The-Bone Ribs contain common allergens such as mustard and Worcestershire sauce, which may include anchovies. The baked beans include ingredients like onion and bell pepper that could trigger sensitivities in some individuals. It's important to review these components carefully to ensure your dietary safety when enjoying this meal.
Why this recipe?
Fall-Off-The-Bone Ribs from Texas Roadhouse are praised for their tender texture and rich, smoky flavor achieved through slow cooking and a special blend of spices. The ribs offer a satisfying combination of juicy meat and a caramelized crust that enhances every bite. Making a copycat version allows you to recreate that authentic taste at home, controlling ingredients and seasoning to match your preferences. Your kitchen can deliver the same mouthwatering experience without the wait or cost of dining out.