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Texas Roadhouse shares ribs recipe on Midwest Access

ROCHESTER, Minn. (KTTC) — Texas Roadhouse joined Midwest Access on Friday to show how chefs cook up the legendary bone rib drop.

Chefs Taylor Ness and Zach Mattison whipped up the delicious dish and talked about fall tailgating.

Texas Roadhouse is located at 3350 55th St NW in Rochester.

The recipe is below:


  • 2 each rack (Baby back ribs, 2-3 pounds each)
  • ½ cup of water
  • 2 tablespoons liquid smoke
  • ½ cup TXRH Rib Rub or your favorite BBQ
  • ½ cup favorite barbecue sauce


  1. Evenly coat the ribs on both sides, using all the rub.
  2. Place both racks of ribs on a rack, meat side up, on a 13″ x 18″ roasting pan. Be sure to use a saucepan with raised sides to hold all the liquid. (The rack prevents the ribs from sitting directly in the liquid.)
  3. Mix water and liquid smoke. Then pour into the roasting pan. Cover tightly with aluminum foil.
  4. Place in a preheated 250 degree oven for 2 hours or until tender. (The tips of the bones should be exposed and the bones will slide off the meat easily). Remove from oven, discard liquid and let cool quickly for later use or:
  5. Cook on the BBQ grill over medium heat, turning every 2 minutes for 8 minutes, basting continuously with sauce each time you turn. Serve and enjoy!

Restaurant menu and opening hours can be found here.

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