At Texas Roadhouse, popular for its steaks, the Fall-Off-The-Bone-Ribs are actually pork loin back ribs, also known as baby back ribs. This cut comes from the upper rib cage of pigs and is noted for its tenderness and lean quality, making it pricier than spareribs. The restaurant uses a secret seasoning blend and employs a meticulous 3-step cooking process that involves slow cooking in foil followed by grilling. This ensures flavorful ribs that pair well with various sides like steak fries and corn or green beans.
Texas Roadhouse's Fall-Off-The-Bone-Ribs are actually made from pork loin back ribs, not beef, and undergo a careful 3-step cooking process.
Pork loin back ribs take their name from their cut's size and location; they are smaller than spareribs but offer a more tender and lean bite.
The seasoning blend used on the ribs is a secret mix, but it typically includes simple spices like salt, pepper, and paprika, enhancing the flavor.
To achieve their famous texture, the ribs are first slow-cooked in foil to tenderize them and then finished on the grill for a signature char.
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