COPYCAT CHILI'S BABY BACK RIBS
To mimic the chain restaurant's in-house smoked pecan flavor, without a smoker, we slow cook the ribs in the oven first then drench them in a rich homemade BBQ sauce.
Categories comfort food
Time 2h10m
Yield 6
Number Of Ingredients 22
Steps:
- Make the ribs: Preheat oven to 275°. In a small bowl, combine the salt, black pepper, onion powder, garlic powder, cayenne pepper, and white pepper. Cut two 18-inch long pieces of foil from a standard aluminum foil pack. Place each rack of ribs on one of the pieces of foil and season all over with the spice mixture.
- Wrap the ribs in the foil, crimping the edges together to form a packet, and arrange the packets in a single layer on a large rimmed baking sheet. Bake the ribs until the meat is tender, a knife should easily pierce the meat, 2 to 2 ½ hours. Remove from the oven and let cool slightly.
- Meanwhile, make the BBQ sauce: On a cutting board, smash the garlic with ½ teaspoon salt until pureed. Scrape the garlic into a small saucepan and add all the remaining sauce ingredients. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer, until thickened and slightly darkened, about 20 minutes. Remove from the heat and set aside.
- Preheat a grill or grill pan over medium-high heat. Oil the grates. Carefully, remove the baked ribs from the foil, the liquid inside will be hot. Brush both sides with the BBQ sauce. Grill until sauce is bubbling and ribs are lightly charred, about 4 minutes per side, brushing with more sauce if desired. Serve hot with extra sauce.
CHILIS BABY BACK RIBS
Chili's Baby Back Ribs are fall off the bone tender and smothered in rich, thick barbecue sauce. Get the easy copycat recipe and learn how to make the best baby back ribs on a pellet grill. These smoked pork ribs are deeply flavored with homemade dry rub and chipotle BBQ sauce. Perfect recipe for Traeger and pellet smokers. #r
Provided by Stephanie Manley
Categories Main Course
Number Of Ingredients 21
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.
Nutrition Facts : Calories 1568 kcal, Carbohydrate 182 g, Protein 55 g, Fat 73 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 242 mg, Sodium 10987 mg, Fiber 12 g, Sugar 156 g, ServingSize 1 serving
CHILI'S BABY BACK RIBS - COPYCAT
I want my baby-back baby-back baby-back, I want my baby-back baby-back baby-back...you know you're singing it now! From America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food.
Provided by mailbelle
Categories Pork
Time 3h35m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
COPYCAT CHILI'S INSTANT POT BABY BACK RIBS RECIPE BY TASTY
Juicy, tender ribs in less than 30 minutes? It sounds impossible, but with the help of a pressure cooker, you'll have perfect, fall-of-the-bone ribs in no time. We replicated the flavors of Chili's famous ribs by incorporating liquid smoke in the cooking process. We also created a cheater's BBQ sauce by upgrading good-quality store-bought BBQ sauce with chipotle in adobo, orange juice, and chili powder.
Provided by Katie Aubin
Categories Dinner
Time 40m
Yield 1 serving
Number Of Ingredients 16
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!
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- 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.
- 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.
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2018-10-18 Step 1. Preheat oven to 275°F. Stir together brown sugar, salt, paprika, black pepper, onion powder, garlic powder, and cayenne in a small bowl. Rub 3 tablespoons of spice blend all over ribs, reserving remaining spice blend. Place ribs in a piece of heavy-duty aluminum foil; pour cola over ribs.
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