Baby Back Rib Chili Recipes

CHILIS BABY BACK RIBS

Steps:

• Preheat pellet smoker to 225 degrees fahrenheit.
• In a medium bowl, combine the sugar, salt, pepper, minced onion, garlic powder, cayenne, and paprika. Whisk together.
• Place your ribs, with the bottom facing up, on your baking sheet. Remove the membrane from the back of the ribs.
• Drizzle a bit of vegetable oil (around 2 tablespoons, but you don't have to be exact) on the back of the ribs and rub it all over.
• Sprinkle about ⅙ of the spice mixture on the back of each rack of ribs and rub it in thoroughly.
• Flip the ribs and repeat the oil and spice process, just divide the remaining seasoning mixture between the two racks
• Place your 8x8 pan of water to the back of your smoker and then place your racks of ribs in the smoker.
• Cook for 3 hours at 225 degrees, spraying every half an hour with the apple cider vinegar. Spray them just enough to make them shiny, you don't have to be exact here.
• Place foil on your baking sheet, making sure that the foil is about 5 inches longer than the ribs on each side.
• Place your ribs on the foil, generously squirt with apple cider vinegar, seal it tightly, and continue to bake at 225 degrees for 2 more hours.
• Remove the ribs from the foil, smother with BBQ sauce, and place them back in the smoker, without the foil, and smoke for 1 more hour. Enjoy!
• Add all the wet ingredients to a medium boiling pot. Using an immersion blender, blend the ingredients until smooth. You can also use a normal blender if you have one large enough, or do it in batches.
• Add the rest of the ingredients, stir, and simmer for 30-45 minutes. The longer you simmer, the thicker it will get.

SMOKED BABY BACK RIBS

Steps:

• Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
• Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
• About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
• Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
• Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
• How to prep your ribs:
• Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

BABY BACK RIB CHILI

Steps:

• Partially precook ribs in a 450 degree oven for 45 minutes. Meanwhile saute the onions and celery in olive oil for 10 minutes. Add the remaining ingredients, cook for a half an hour. Remove ribs from oven, pour off the grease, cut into two rib sections and add to pot. Cook over medium heat for several hours, scraping down anything that sticks to the side. After a couple of hours you should be able to remove the bones from the ribs using tongs. Alternatively, cook on low in a slow cooker for 8+ hours.

BABY BACK RIBS

Steps:

• For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
• For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
• Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.
• To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.
• Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

PRIZE WINNING BABY BACK RIBS

Steps:

• Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
• Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
• Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
• Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

CHILI'S BABY BACK RIBS - COPYCAT

Steps:

• Preheat the oven to 350°.
• Cut the rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover the pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
• About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally.
• Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
• Cover the ribs with the sauce, saving about 1 1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
• Serve with the remaining sauce and lots of paper towels or moist towelettes.
• ***ALTERNATE SLOW COOKER DIRECTIONS: Place the ribs in a slow cooker, pouring the sauce over. Let cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is very tender.

CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE

Steps:

• Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
• Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
• Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
• Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.

THE BEST BABY BACK RIBS

Steps:

• If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

COPYCAT CHILI'S INSTANT POT BABY BACK RIBS RECIPE BY TASTY

Steps:

• Make the ribs: In a small bowl, combine the salt, black pepper, chili powder, cayenne, garlic powder, onion powder, sugar, and white pepper. Whisk to combine.
• Season both sides of the baby back ribs with some of the dry rub, reserving the rest for another use.
• Add the water, liquid smoke, and apple cider vinegar to the basin of an Instant Pot. Place the rack insert in the bottom and set the ribs on the rack on their sides, spiraling around the inside of the pot.
• Close the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 25 minutes. When the timer goes off, turn the machine to venting to release the pressure.
• Meanwhile, make the barbecue sauce: In a medium bowl, stir together the barbecue sauce, chipotle in adobo, chili powder and orange juice. Set aside.
• When the ribs have about 10 minutes of cook time left, arrange an oven rack in the upper third of the oven and turn the broiler to high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
• Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
• Enjoy!

THE ABSOLUTE BEST BABY BACK RIBS

Steps:

• Mix all ingredients except ribs and BBQ Sauce.
• Cut rib racks into 3 or 4 rib segments.
• Store ribs in marinade in refridgerator for 3 days.
• Drain and discard marinade.
• Place ribs in a steamer basket in a large covered pot with approx 1 in of water.
• Bring pot to a boil then lower to simmer for 1 1/2 hours.
• Remove ribs from pot and coat with BBQ Sauce.
• (The water left over in the pot makes a great stock for soups.) Place coated ribs on a cookie sheet sprayed with Pam.
• Bake at 300 for 15 mins.