Outback Steakhouse BBQ Ribs Recipe: Smoky Dry-Rubbed Racks With Signature Glaze

I’ve spent years perfecting my slow-cooked ribs recipe, inspired by Outback Steakhouse’s signature BBQ style. My technique combines tender, fall-off-the-bone texture with rich, tangy BBQ flavor that’ll make your taste buds sing.

This recipe delivers perfectly tender ribs every time, with a simple spice rub and careful temperature control. You’ll achieve restaurant-quality results at home with just 4 hours in the oven – no special equipment needed.

Ingredients for Outback Steakhouse Ribs Bbq

These simple ingredients come together to make fall-off-the-bone tender ribs.

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The quality of ribs matters here. Costco and Sam’s Club often have great beef back ribs. Look for ones with good marbling. If you’re feeling fancy, a butcher shop might have better options. The membrane on the back needs to be removed for maximum tenderness—takes a minute with a sharp knife and some patience.

No smoked paprika? Regular paprika works, but you’re missing that signature Outback flavor. Stubb’s or Sweet Baby Ray’s BBQ sauce gets you close to the real deal. For the dry rub, feel free to adjust the cayenne—skip it entirely if you like mild. The beef broth can be low-sodium if you’re watching salt. Apple cider vinegar gives a nice tang, but white wine vinegar is a decent substitute.

These keep beautifully in the fridge for up to 4 days. Reheat covered with extra BBQ sauce—the foil trapping keeps them moist. You can freeze them too—wrap tightly in foil or portion into containers. They reheat beautifully in the oven or microwave. Leftovers make amazing sandwiches with some coleslaw on the side.

Step-by-Step Instructions for Outback Steakhouse BBQ Ribs

Follow these straightforward steps to achieve fall-off-the-bone tender perfection in your BBQ ribs.

Step 1: Prepare the Dry Rub and Coat the Ribs

In a small bowl, combine the 0.25 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, 2 tsp black pepper, and 1 tsp cayenne pepper. Mix until the dry rub is evenly blended. Remove the membrane from the back of the 2 lb beef back ribs to ensure tenderness, then generously coat the ribs with the dry rub, pressing it into the meat to ensure it adheres well. Let the ribs sit at room temperature for 30 minutes to allow the flavors to penetrate.

Preheat your oven to 275°F. The low temperature will help tenderize the ribs. Line a large baking sheet with foil and place a wire rack on top. This setup allows for even cooking and makes cleanup easier. Place the coated ribs on the wire rack, bone-side down.

Step 2: Braise the Ribs for Tender Perfection

In a large bowl, whisk together the 1 cup beef broth and 0.25 cup apple cider vinegar. Pour this braising liquid into the foil-lined baking sheet, making sure not to cover the ribs. Cover the entire setup tightly with foil, creating a steam environment that tenderizes the ribs. Braise the ribs in the preheated oven for 3 hours, or until the meat is tender and easily pulls away from the bone.

After 3 hours, remove the foil and check the ribs. They should be tender and have a nice crust on the surface. If they need more time, return them to the oven uncovered for an additional 15-20 minutes. This step helps to slightly caramelize the surface.

Step 3: Finish with BBQ Sauce and Butter

Remove the ribs from the oven and brush them generously with 1 cup BBQ sauce. Ensure the sauce covers all surfaces evenly. Return the ribs to the oven, this time under the broiler, and cook for 5-7 minutes, or until the sauce is caramelized and bubbly. Watch closely to avoid burning.

Once the ribs are done, remove them from the oven and brush with 2 tbsp melted unsalted butter. This adds a rich, velvety finish to the ribs. Let them rest for 10 minutes before cutting into individual portions. Serve hot, garnished with additional BBQ sauce if desired.

Make-Ahead Tips for outback steakhouse ribs bbq

Advance Preparation Tips

To get ahead, you can prepare the dry rub up to 1 week in advance. Store it in an airtight container at room temperature. This allows the flavors to meld together beautifully. I like to mix mine in a small glass jar and keep it in my spice cabinet. 🔥

Refrigerating Ribs Overnight

You can season the ribs the night before and store them in the refrigerator. Remove the membrane, apply the dry rub, and wrap them tightly in plastic wrap or aluminum foil. Let them sit on a baking sheet in the fridge overnight. This enhances flavor penetration.

Braising Liquid Prep

The braising liquid (beef broth and apple cider vinegar) can be mixed ahead of time too. Combine the 1 cup beef broth and 0.25 cup apple cider vinegar in a bowl, cover, and refrigerate for up to 24 hours. This mixture will be ready to use when you’re preparing to braise the ribs.

Make-Ahead Storage Options

After cooking, ribs can be stored in the refrigerator for up to 4 days. Let them cool completely before transferring to an airtight container. You can also freeze them for up to 3 months. Wrap individual portions in foil or store in freezer-safe containers. Reheat covered with extra BBQ sauce to maintain moisture. ❄️

Reheating Strategies

For best results, reheat ribs in the oven. Wrap them in foil with a bit of extra BBQ sauce and heat at 275°F for about 20-25 minutes. You can also reheat in the microwave, but oven reheating maintains better texture. If you’re reheating from frozen, allow an extra 10-15 minutes in the oven.

Final Touches Before Serving

Just before serving, you can add a final brush of BBQ sauce and a sprinkle of fresh herbs if desired. Letting the ribs rest for 10 minutes after reheating helps redistribute the juices. Serve with additional BBQ sauce on the side for those who prefer extra. Enjoy!