Texas Roadhouse Spare Ribs

Yield: 4 servings 

3 Racks of Pork Spare Ribs, 3-4 Lbs. Each

3/4 Cup Whole Grain Mustard

6 Tablespoons Texas Roadhouse Seasoning

2 Teaspoons Alderwood Smoked Sea Salt

1 Cup Water

1/2 Cup Bourbon (Optional)

Around the farm we call these “Independence Day Ribs” because it is guaranteed that we will serve them at the farm every year on the 4th of July. There is nothing better than coming home from a day filled with art fairs and parades and catching the fragrance of these ribs wafting through the air. Of course, we serve them at other times, too, because they are sure to be a crowd pleaser! And you don’t even need to use an ooey-gooey barbecue sauce unless you and your guests really crave it. One important thing here: it is essential that you take the time to do the first step in this recipe and remove the fascia from the back of the rack. The fascia is that clear membrane that runs the length of the rack to hold the bones in tact. Removing it makes the ribs ‘falling off the bone’ tender.


Use a paper towel to blot the racks dry. Turn so the backsides are facing you. Using a large chef’s knife, remove the fascia. Start by slipping the knife just beneath one corner of the membrane. Carefully lift until you have created enough room to insert your fingers. Using your fingers, and working gently, separate the fascia from the bones, remove, and discard.


Brush tops of ribs with mustard. Liberally sprinkle the top of each rack with seasoning blend. Wrap tightly in plastic wrap and refrigerate overnight.


In the morning, preheat oven to 40o degrees. Unwrap ribs and place in a large lasagna or roasting pan. Combine water and bourbon, if using, and pour into the bottom of the pan, cover with foil, and place in oven on center rack. Roast for 40 minutes, then turn down the oven temperature to 275 degrees  Continue roasting for 5 hours, basting ribs periodically if possible.


If you want to achieve that hot-off-the-grill flavor (although that is not necessary with this recipe), transfer racks to hot grill and sear on both sides. Remove from heat and allow to stand for 10 minutes before serving.


Slice ribs into serving size pieces and serve family style on a large platter for everyone to help themselves! If desired, serve a dish of your favorite barbecue sauce alongside.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Central Texas is famous
for its roadhouses, where
the specialty is hearty meats, seasoned with spice rubs and smoked for hours. The flavors are savory and sweet at the same time. And always distinctly Texan! Our Roadhouse blend is a tribute to that tradition. It's great on ribs and briskets. Potatoes and corn, too!
Texas Roadhouse Seasoning from MorningStar Kitchen
Alderwood Smoked
Sea Salt
Slowly smoked over Alaskan
Alderwood, this finishing salt
adds an exquisite, smoky touch to grilled meats, vegetables, potatoes, salad - and even desserts. Simply sprinkle a little on top before serving.
Alderwood Smoked Sea Salt from MorningStar Kitchen