Texas Roadhouse(tm) Killer Ribs

Today’s secret recipe (below) will show you how to prepare Texas Roadhouse’s award winning killer ribs.  These amazing ribs are seasoned with a dry rub, then baked slow and low before being grilled to perfection.  They are loaded with flavor and fall right off the bone.  You can prepare most of this recipe ahead of time, then just bring them to your next barbecue and heat them up on the grill.

You can get Texas Roadhouse’s rib seasoning recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Texas Roadhouse(tm) Killer Ribs
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1 slab pork loin ribs, frozen
1/4 cup Texas Roadhouse rib seasoning
2 1/2 cups water
1/2 cup liquid smoke
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon whiskey
1/4 teaspoon coarsely ground fresh black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika

Score the frozen ribs several times on the back of the rack.

Allow to thaw overnight.

Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs. Allow to marinate in the seasoning for 24-48 hours.

Preheat oven to 275 F. Place a wire rack in a large shallow pan large enough to hold the rack of ribs.

Combine the water and liquid smoke in the large pan. Mix well.

Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water-liquid smoke mixture. Cover the pan tightly with aluminum foil.

Bake for about five hours. Cook until the ribs nearly fall off the bone.

While the ribs are cooking, saute the onion in vegetable oil in a saucepan. When the onion is soft, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat, until thickened.

Preheat a charcoal or gas grill.

Grill covered for about four minutes on each side. Brush with BBQ sauce, then flip to allow the sauce to caramelize. Repeat with the other side. Serve.

Source: Recipe Secrets Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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