I want my baby back, baby back, baby back. I want my baby back, baby back, baby back. But I don’t want to go to Chili’s®, to Chili’s®, to Chili’s®. If you want that flavor at home, just make this copycat recipe!
How To Make Copycat Chili's® Baby Back Ribs Recipe
Preheat oven to 300 degrees F.
Combine all your ingredients for the rib seasoning. Mix until evenly incorporated.
If it's still attached, rim the thin membranes that surround the back of the ribs by pulling it off gently. This will help the dry rub marinate into the ribs and prevent the ribs from contorting after roasting.
Generously season the ribs with roughly 2 tablespoons of rib seasoning for each side.
Cover tightly with foil, ensuring that any liquids will not leak out. Place your ribs, still tightly wrapped in foil, onto a roasting tray.
Bake your ribs for roughly 3 hours, or until you can easily pull out the rib bones.
While waiting, combine all your ingredients for the rib glaze in a saucepot. Whisk until evenly incorporated.
Bring to a boil, then reduce to a simmer. Continue simmering for roughly 25 minutes or until the glaze has reduced by ⅔’s of its original content and thickened. Whisk constantly. Set aside once done.
Once your ribs are baked, set aside. Then, remove the foil from the ribs and discard.
Brush roughly 3 tablespoons of the glaze on both sides of the rib.
Increase your oven temperature to its highest setting and set to broil, then return back the ribs to the oven. Broil for roughly 5 to 7 minutes until caramelized. Repeat with the other side, glazing then broiling.
Serve your ribs with roughly 2 ounces of vegetables or any of your preferred sides. You can also portion your ribs prior to serving.
- Sugar: 204g
- Calcium: 405mg
- Calories: 1574kcal
- Carbohydrates: 232g
- Cholesterol: 196mg
- Fat: 48g
- Fiber: 9g
- Iron: 8mg
- Monounsaturated Fat: 20g
- Polyunsaturated Fat: 8g
- Potassium: 2139mg
- Protein: 62g
- Saturated Fat: 17g
- Sodium: 12330mg
- Trans Fat: 1g
- Vitamin A: 2169IU
- Vitamin C: 36mg
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