Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.




Baby Back Ribs

Here is a restaurant copycat recipe for Outback Steakhouse Babyback Ribs. I've included a video cooking demonstration from the BBQ Pit Boys which shows you everything you need to know about preparing and cooking ribs.  Read on to find out how to make restaurant quality baby back ribs at home.

Dry Rub Ingredients

2 tsp salt
1/4 tsp garlic powder
1 tsp paprika
1/4 tsp onion powder
1/4 tsp ground black pepper
1/4 tsp cayenne pepper


Mix all the spices together and rub on the meat.

BBQ Sauce Ingredients

2 cups cider vinegar
1/2 cup butter
1/2 cup brown sugar
2 Tbsp red pepper flakes
salt & pepper to taste


  1. Melt butter in a saucepan.
  2. Add vinegar, brown sugar and red pepper flakes to melted butter.
  3. Continue simmering for about 10 minutes.


  1. Trying to stay awake to finish watching. A little slow

    1. I really want to know how to make outback bbq sauce it's one of the only ones that doesn't have something in it that burns my mouth. Not sure if it's the vinegar in most.

  2. Try Jack Daniel Original recipe number 7
    The only sauce without that aftertaste burn

  3. BBQ sauce isn't even close- not even in the ballpark. There is no rub per se-- but this is a good rub anyway. I recommend it.

  4. My “not so copycat” ribs are brined for a few hours ( at least) in
    Brown sugar, salt water and STUBB’S MESQUITE LIQUID SMOKE. I then season them with D.L.JARDINE’S STEAK SEASONING. Then I stand my ribs up in a baking dish put water in bottom ( try and get the ribs off the bottom so the water doesn’t touch the ribs) cover with baking paper and foil then slow cook in oven until bone can be Pulled out ( this is why I do extra just for “testing”) when cooked allow to chill overnight. Then baste with a classic ( non smokey) bbq sauce and cook on bbq.