Ribs: Texas Roadhouse Legendary Ribs
Source of Recipe
9 News, Denver Colorado
Recipe Introduction
"Start With The Right Product
At Texas Roadhouse we use only American grown product. USDA #1 inspected fresh domestic Pork Loin Back Ribs. Starting with the right product will give you a legendary result. "
Scoring the Ribs for Legendary Tenderness
With a serrated knife, score the backside of each rib by running the knife down the rib in a diagonal pattern cutting and separating the membrane on the backside of the bone. Score from end-to-end, the long way several times as well. NOTE: Be careful when scoring the ribs as to not cut too deeply causing the ribs to break apart when cooking.
Seasoning, Panning and Cooking
In a deep baking pan, add water and some type of liquid smoke. Mix well. Use a shaker and thoroughly coat each rib with seasoning until thoroughly coated. It may be necessary to rub seasoning onto bare spots only. Place ribs in the pan - alternating - bone side / meat side / bone side … with bone side against the pan. Cover full pan tightly with plastic wrap, making sure that pan is sealed. Cover again tightly with foil. The pan must be tightly sealed to maintain the moisture of the ribs. Place pans in 250ºF oven and bake slowly until done, approximately five hours. Ribs are fully cooked when the bone in the center pulls freely from the meat. At this point, remove from the oven. Drain pans of liquid.
Dipping
Allow ribs to cool slightly before starting this process.
Warm bacon grease in oven. Fully submerge a single full rib rack into warmed bacon grease. Lift the ribs out of the bacon grease. Allow the excess bacon grease to drain. Place the rack of ribs onto a sheet of plastic. Fold the plastic wrap over the rack of ribs to seal. Place vertically into a full pan.
Re-Heating
Pick your favorite barbecue sauce for re-heating and basting the ribs.
Preheat grill. Brush and season the grill before use. Unwrap product, placing the rack of ribs vertically, with the underside down to the grates. Heat until sizzling hot. Turn ribs over and baste the underside of the ribs, and heat until sizzling hot. Turn the product over again for 1 minute, caramelizing the underside. Baste the top. Turn the product over again, caramelizing the top for 1 minute. Turn product over one last time and baste with a final coat. Serve to your guests and accept their compliments graciously!
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