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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
- 1 1/2 cup water
- 2/3 cup dark brown sugar (packed)
- 1 cup apple cider vinegar
- 1/2 cup tomato paste
- 1 tbsp. yellow mustard
- 1 tsp. liquid hickory smoke
- 1 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 4 racks (baby back ribs)
- Make the barbecue sauce by combining the first six ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
- Preheat oven to 275 degrees.
- Brush sauce over the entire surface of each rack of ribs.
- Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 ½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch. When the ribs are just about done, preheat your barbecue grill to medium heat.
- Remove the ribs from the foil (careful not to burn yourself — the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
- Brush sauce on both sides of the ribs for a few minutes before you remove them from the grill.
- Just be sure not to brush on the sauce too soon or it could burn.
- Serve the ribs with extra sauce on the side and lots of napkins. Makes 4 servings.
How To Make Copycat Chili's® Baby Back Ribs Recipe
Prep: 30 mins
Cook: 4 hrs
Total: 4 hrs 30 mins
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Ingredients
- 1 1/2 cup water
- 2/3 cup dark brown sugar, packed
- 1 cup apple cider vinegar
- 1/2 cup tomato paste
- 1 tbsp. yellow mustard
- 1 tsp. liquid hickory smoke
- 1 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 4 racks, baby back ribs
Instructions
- Make the barbecue sauce by combining the first six ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
- Preheat oven to 275 degrees.
- Brush sauce over the entire surface of each rack of ribs.
- Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 ½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch. When the ribs are just about done, preheat your barbecue grill to medium heat.
- Remove the ribs from the foil (careful not to burn yourself -- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
- Brush sauce on both sides of the ribs for a few minutes before you remove them from the grill.
- Just be sure not to brush on the sauce too soon or it could burn.
- Serve the ribs with extra sauce on the side and lots of napkins. Makes 4 servings.
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