Chain Restaurant Ribs Ranked From Worst To Best

For many carnivores, there are very few culinary experiences that rival the sheer pleasure of biting into a flawlessly prepared rack of ribs. The combination of tender meat, rich flavors, and smoky deliciousness creates a sensory experience that lingers on the palate and leaves us coming back for more. Whether it's the mouthwatering sweetness of barbecue sauce or the subtle kick of spices, there's no denying the unique and irresistible attraction of an expertly prepared rack of ribs.

Despite their widespread appeal, not all ribs are created equal, especially when it comes to chain restaurants. Every establishment sources its meat from distinct suppliers and follows unique preparation and quality control processes, resulting in variations in both quality and taste. But which chain restaurants truly excel in delivering the juiciest, most flavorful ribs? If you find yourself without a go-to restaurant for satisfying your rib cravings, fear not, as we have done the research for you — subjective, as it may be.

Whether you're a seasoned rib enthusiast or simply someone who appreciates the joy of indulging in well-executed cuts of meat, here's our list of chain restaurant ribs ranked from worst to best.

When it comes to ribs, Dickey's Barbecue Pit promises a lot. Calling meat preparation an art form, the Dallas-based chain with more than 500 locations commits to delivering full and half racks of glide-off-the-bone slabs of ribs. Dickey's rib preparation process starts with a dry rub that blends salt, cumin, garlic, sugar, and a selection of undisclosed ingredients — you've got to keep these recipes secret, right?

Following this, the ribs are carefully positioned in the smoker with the bone side down, allowing the smoke to infuse beneath the meat. They are then slow-cooked at temperatures ranging from 270 degrees Fahrenheit to 295 degrees Fahrenheit for about three hours.

Regrettably, Dickey's ribs sometimes fail to live up to their hype, as attested by some of the chain's past patrons. One of the grievances is that the restaurant prepares its ribs dry, serving the sauce only on the side. "This may be desirable for some who are watching their weight, but it results in the meat being bland and dry," one TripAdvisor reviewer says. Another rib connoisseur agrees, saying, "My ribs had so much gristle and cartilage bone in them that there was very little meat and I worked very hard, the flavor was just not there maybe because they do not baste them with BBQ sauce."

There's little doubt that Tony Roma's has the utmost faith in its ribs, with its menu referring to them as "world-famous" and "the stuff that legends are made of." Serving a range of rib dishes — including baby back ribs, St. Louis ribs, and boneless beef short ribs — the offerings at this chain with more than 100 locations are seasoned with spices, slow-smoked until tender, and served with BBQ sauce.

Unfortunately, as the old adage goes, simply saying something doesn't necessarily make it true. And, when it comes to the quality and flavor of Tony Roma's ribs, it appears to be a roll-of-the-dice kind of situation. On the positive side, one TripAdvisor reviewer applauds the chain's ribs, saying, "You have the best ribs I have ever tried! A friend of mine brought me there for the first time then I kept coming back for more!" On the other hand, some others are not as taken with the dish, with one unhappy patron saying, "Absolutely horrible. The ribs tasted like they were cooked 4 days prior and placed on the microwave 5min before serving. Meat was rough, dry, overcooked and uneatable."

For those wishing to replicate Tony Roma's rib experience at home, the chain's pre-cooked ribs are also available at grocery stores. Slow-cooked, seasoned, and basted in sauce, the ribs come on a convenient grill-ready tray. Plus, they are available in the chain's original flavor or Kansas City style in a sweet hickory sauce.

Famous Dave's offers two types of ribs: baby back ribs and St. Louis-style spare ribs. The chain's slow-smoked baby back ribs come in two varieties. The original style features a Chicago-style rub and a sweet and zesty sauce, while the Memphis-style ribs showcase Famous Dave's secret blend of secret herbs and spices. The ribs are then glazed with sauce and placed over an open flame, resulting in a mouthwatering caramelized exterior.

Launched by Famous Dave — or rather Dave Anderson — Famous Dave's is a commendable option for rib enthusiasts, particularly when you consider the passion that has gone into the chain's recipes. Anderson's love for ribs was sparked at a tender age when he used to sample spare ribs from street vendors with his father. These ribs were prepared in massive 55-gallon smokers, filled with charcoal and green hickory wood, creating a tantalizing flavor that left a lasting impression on the young boy. As such, it's little wonder that Anderson spent over 25 years searching all over for the perfect barbecue recipe.

Those seeking to replicate the Famous Dave's experience in the comfort of their own backyard can invest in one of the restaurant's BBQ sauces and follow the chain's recipe, which also calls for Italian salad dressing, coarse ground black pepper, brown sugar, and minced dried onion. Famous Dave's BBQ sauces are available in a range of flavors, including the fiery and bold "Hot and Sassy," the tangy "Sweet and Zesty," and the spicy "Devil's Spirit."

LongHorn Steakhouse's baby back ribs are prepared using a meticulous two-step cooking process. First, the ribs are slow-cooked to tenderize the meat and infuse it with flavor. Next, they're finished on the grill over an open flame to imbue them with a mouthwatering smoky flavor. Finally, the ribs are coated with the signature BBQ sauce from the restaurant chain, which has more than 500 locations. While the ribs are both tender and flavorful, Tasting Table recommends requesting the sauce on the side since it has a slightly sweet taste profile that may not be appreciated by some patrons.

According to one TripAdvisor user, LongHorn Steakhouse is among their preferred mid-budget steakhouses, primarily due to the ribs. "LongHorn's ribs are always cooked the same. The baby back ribs just falls off from the bone with very soft texture with ample amount of BBQ sauce," they explain. However, Meaghan Cameron, from Eat This, Not That, wasn't as impressed with the meaty offering, saying, "These ribs suffered from a lack of smokiness, and they were a bit lean, but they still had a good chew. They were definitely not dry but needed a bit more fat to reach the pro-level tenderness."

Who could possibly forget the Chili's serenade to baby back ribs from 1998 that goes something a little like: "I want my baby-back-baby-back-baby back ..." However, it's not just the catchy jingle that has solidified the reputation of Chili's ribs as some of the finest in the restaurant industry. Available in full and half racks, the baby back ribs at this chain with more than 1,600 locations are expertly smoked with pecan wood and slow-cooked with a choice of delicious sauces or rubs including honey chipotle, house BBQ, and dry rub.

While we aren't exactly sure what goes into the chain's special rub, Stephanie Manley from CopyKat Recipes suggests that it might be a blend of cayenne pepper, salt, olive oil, black pepper, granulated white sugar, paprika, dried minced onion, and garlic powder. According to a Reddit user, who claims to have been a chef at Chili's for five years, the secret behind the dish is its initial preparation in a pressure cooker to ensure that the ribs remain juicy. The former employee also claims that the ribs are finished off on the grill to provide them with a crunchy exterior.

So what's the verdict? One TripAdvisor reviewer says that while they normally find ribs very messy to eat, Chili's take on the dish wasn't only delicious but also relatively mess-free. "The ribs, with Chili's tangy sauce, were tender and delicious. They literally dropped off the bone. I only wasted three napkins," they wrote.