1 Review

I hate to tell you this but this is NOT how Ruby Tuesday makes their ribs. They do season the ribs, similarly as in this recipe, but then they place a rack in a bottom of a big enough pan to fit the ribs. Pour a mixture of water and liquid smoke in the bottom of the pan just below the rack. Add ribs on top of the rack (and you can stack them as deep as you like. It doesn't affect the taste of any of the ribs at all). Place a couple of sheets of foil on the pan and secure it and cook low and slow. When almost fall of the bone tender take out of the oven and let cool. When cool, wrap in plastic and place in the fridge until ready to use. When ready, take out of the fridge and place directly onto either an indoor or outdoor grill. Heat through while constantly slathering the ribs with your favorite BBQ sauce. When glazed over they are ready to serve. But, and I cannot emphasis this enough, the par-baking of the ribs is the MOST important step to succulent, fall off the bone ribs. Same holds true for Ruby Tuesday Hot Wings. I should know. I used to work for Ruby Tuesday as an Asst. Manager. THIS is how they do it.

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Phil March 11, 2014
Ruby Tuesday’s Memphis Dry Rub Ribs Copycat