Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

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Legendary Ribs



LEGENDARY RIBS
Texas Roadhouse


1 slab pork loin ribs
1/4 cup Texas Roadhouse rib seasoning
2 1/2 cups water
1/2 cup liquid smoke

Rib Seasoning:
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons salt
1 teaspoon cayenne pepper
2 teaspoons black pepper.

BBQ Sauce:
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




Seasoning,  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 bottom of 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.. (They do this step a little differently at the restaurant, due to their equipment.)

Cooking:  Place pans in 300 degree oven and bake slowly until done. Ribs are fully cooked when the bone in the center pulls freely from the meat. At this point, remove from the oven.

BBQ Sauce:  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.

Grilling: Pick your favorite BBQ sauce for re-heating and basting the Ribs. Pre-heat grill. Brush and season the grill before use. Place 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. Baste the top. Turn the Ribs over one last time and baste with a final coat.








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