To achieve tender, juicy perfection, chef Irvine's crispy fried pork spare ribs recipe involves wrapping a rack of ribs tightly in plastic wrap, then in aluminum foil after they've been seasoned and have had time to rest before oven cooking. But the plastic! Won't the heat from the oven melt it? In short, no. In a similar rib recipe for Food Network, Chef Irvine specifically notes that at 225 degrees Fahrenheit, the plastic wrap won't get hot enough to melt.
While Texas is a barbecue region often associated with brisket, Texas Roadhouse's ribs prove that Texas-style barbecue does ribs right, too. The racks came smothered in a rich and complex barbecue sauce that could make even the most measly and tough bits of meat taste fantastic. It was thick and plentiful, with the perfect trifecta of savory, sweet, and smoky notes. We could really taste how well the ribs were basted as they grilled due to that smoky depth.