If you are of a “certain age”, then you are all-too-familiar with the commercial jingle that became America’s earworm. Voted by AdAge as the jingle most likely to get stuck in your head. You know the one…”I want my baby back, baby back, baby back”. You’ll probably be singing that for the rest of the day, now. I’m sorry.
The original Chili’s Grill & Bar was founded in 1975 outside of Dallas, Texas. The first location was a converted postal station and they were well known for their famous burgers. In 1984, Chili’s added fajitas to their menu and popularized the now well known entrée. Only 2 years later, they introduced their signature baby back ribs to the menu and the rest is “history” as they say.
Their baby back ribs recipe quickly became a sensation, earning Chili’s a reputation for serving some of the best ribs in the business. Chili’s Baby Back Ribs are known for their signature barbecue sauce, a perfect blend of sweet and tangy flavors that has left an indelible mark on the palates of diners across the nation.
Chili’s Baby Back Ribs have become an American culinary icon for a reason. combination of succulent, slow-cooked pork and Chili’s famous barbecue sauce creates a taste sensation that’s both savory and sweet. The ribs are seasoned to perfection, making each bite a harmonious explosion of flavors. The sauce is a rich and complex blend of tomato, brown sugar, and spices. It clings to the ribs, enhancing their taste and giving them that iconic Chili’s flavor.
If you’re crazy about Chili’s (kinda, who isn’t. Right?) then check out their Chicken Enchilada Soup or Southwest Eggrolls. Enjoy!
Ingredients
- 2 racks of baby back ribs; 2.25 lbs. each
- 1 cup brown sugar, tightly packed
- 1 tsp. garlic salt
- 1 tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. fresh cracked pepper
- ½ tsp. kosher salt
- 1½ TBSP yellow mustard
- ¾ cup white vinegar
- 6 oz. tomato paste
- 1 cup water
- 1 tsp. liquid smoke
Instructions
In a small saucepan combine all ingredients (except the ribs, obviously). Bring to a boil. Once boiling, reduce the heat and simmer for 40 minutes.
If you would like extra sauce for dipping, remove a portion of the BBQ sauce once it has simmered for 40 minutes. Do not cross-contaminate the sauce with the raw pork.
Overlap 2 large sheets of heavy-duty foil. Place one rack of ribs in the center of the foil. Brush 4 oz. of the reduced BBQ sauce over the rib slab. Warp the foil around the ribs like a present, leaving a little room for air to circulate around the ribs. Repeat the process with the second slab. Place both foil-wrapped slabs on a sheet tray and bake in a preheated 300-degree F oven for 2 hours.
You should have about 6 oz. of BBQ sauce left. This will be used to grill the ribs once they are done in the oven.
After 2 hours, remove the ribs from the oven/foil tent and cut the slabs into smaller, manageable pieces for grilling. Place the slabs on a very hot, oiled grill bone side down. Slather the remaining BBQ sauce over the ribs. Flip over the ribs and grill, meat side down, until a crust forms on the ribs.
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