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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Killer Ribs


The ribs are slow cooked with a unique blend of seasonings and a signature BBQ sauce. Served with your choice of two sides. Available in half-slab or full-slab.  You can even make your meal into a Texas Size Combo by adding Pulled Pork, Grilled BBQ Chicken, BBQ Roasted Half Chicken, Sirloin, or Ribeye for just a few more bucks.

KILLER RIBS
Texas Roadhouse Restaurant Copycat Recipe

Serves 2

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 to 48 hours.

Preheat oven to 275 degrees. 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.

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