Kindersely Road House Ribs Recipes
TEXAS ROADHOUSE KILLER RIBS COPYCAT
While the company does not divulge their exact secret recipe, it's possible to make a dish very similar to Texas Roadhouse ribs at home by knowing the cooking process and a blend of spices that replicates the restaurant dish. copycatrecipeguide.com
Provided by Chef GreanEyes
Categories Pork
Time P2DT30m
Yield 1 rack, 2-8 serving(s)
Number Of Ingredients 18
Steps:
- Score the frozen ribs several times on the back of the rack.[3]
- Allow to thaw overnight.
- Preheat oven to 275 degrees Fahrenheit. Place a wire rack in a large shallow pan large enough to hold the rack of ribs.
- 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.
- 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.
Nutrition Facts : Calories 481.5, Fat 14, SaturatedFat 1.8, Sodium 2670.1, Carbohydrate 88.1, Fiber 3.2, Sugar 80.5, Protein 3.3
KINDERSELY ROAD HOUSE RIBS
30 plus years old, my BIL's father was a Ukrainian chef at a roadhouse in Kindersely, and came up with this. Took years to get the "professional secret" out of these guys on how to do these for yourself. Since my wife tossed my deep fryer many years ago, have adapted this to circumstance, and tweaked it somewhat, but have never had a single complaint, or, come to think of it, very many leftovers! Note the important "technique" of cutting the membrane on the inside of the curve of the rib bones, and pulling the membrane off the entire rack (3 mins the first time, 45 seconds after you understand how easy it is to do!) as this allows the marinade to get all around and through the meat...
Provided by John DOH
Categories Pork
Time 1h45m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the water and pour into a turkey roasting pan over medium heat.
- Dissolve the soup mix, and combine lemon juice, Marinade, soya sauce, Worcestershire, hot sauce (if selected) and garlic, and mix well, bringing to a low boil.
- Insert the rib racks, and continue on low boil for 15 minutes.
- Extinguish heat (later, if you are cooking with gas, I am using solid element electric stove heaters, they take a longer time to cool down).
- Allow the meat to marinate for 4-20 hours (more is better!).
- Remove meat from marinade, (and discard marinade in the toilet, as it blocks sinks!), and season thoroughly with Lawry's, garlic and onion powders.
- Place seasoned meat on broiling pan, curved side up and cook in oven at 285-300°F for 90-120 minutes, depending on how "dry" or "juicy" you prefer the product at the end of cooking --.
- Works well with rice, fresh veggies and dip -- make sure there are "bone bowls" to toss the bones into.
- Two racks will easily feed two older adults and two medium children. If people are big eaters, not less than one half rack per person!
Nutrition Facts : Calories 157.2, Fat 0.5, SaturatedFat 0.1, Sodium 6250.8, Carbohydrate 32.2, Fiber 1.1, Sugar 18, Protein 10.9
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