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Savory Texas Roadhouse Loaded Ribs Recipe with Easy Copycat BBQ Sauce

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Juicy, tender baby back ribs smothered in a rich, tangy, and slightly sweet homemade copycat Texas Roadhouse BBQ sauce, finished with loaded toppings for a crowd-pleasing meal.

Ingredients

Scale
  • 2 racks of baby back ribs (about 2–3 pounds total), trimmed
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup sliced green onions
  • 1/4 cup sour cream (optional)

Instructions

  1. Preheat your oven to 275°F (135°C). Line a baking sheet with foil for easy cleanup.
  2. Remove the silver skin membrane on the back of the ribs by sliding a knife under and pulling it off. Pat the ribs dry with paper towels.
  3. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture evenly all over both sides of the ribs.
  4. Place each rack on the baking sheet and wrap tightly in foil to lock in moisture.
  5. Bake for 2 to 2 ½ hours. Check for tenderness by carefully unwrapping one end and poking with a fork—the meat should be tender but not falling apart.
  6. Meanwhile, make the copycat BBQ sauce: In a saucepan over medium heat, whisk together ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, and cayenne. Simmer gently for 10 minutes, stirring occasionally until thickened and glossy. Remove from heat.
  7. Once ribs are tender, unwrap and brush a generous layer of BBQ sauce over the top.
  8. Return ribs to the baking sheet (uncovered) and place under the broiler for 4-6 minutes until the sauce bubbles and caramelizes but does not burn.
  9. Remove ribs from the oven and sprinkle with shredded cheddar cheese and crumbled bacon.
  10. Pop back under the broiler for 2-3 minutes until the cheese melts and bubbles.
  11. Finish with sliced green onions and a dollop of sour cream if desired.
  12. Let ribs rest for 5 minutes before slicing between the bones to serve.

Notes

Keep an eye on the broiler as the sauce can burn quickly. Let ribs rest after cooking to redistribute juices. Use foil wrap during baking to lock in moisture. Sauce can be made ahead and stored in the fridge for up to a week. For a leaner or vegan version, substitute turkey bacon and dairy-free cheese and sour cream. You can also use St. Louis-style ribs or king oyster mushrooms for vegetarian ribs.

Nutrition

Keywords: Texas Roadhouse ribs, loaded ribs, copycat BBQ sauce, baby back ribs, easy ribs recipe, smoky ribs, BBQ ribs, oven-baked ribs

Find it online: https://tastytuck.com/savory-texas-roadhouse-loaded-ribs-recipe-with-easy-copycat-bbq-sauce/