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 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.
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
Categories Beer Coffee Bake Backyard BBQ Pork Rib Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
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.
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!
SMOKY SWEET BABY BACK CHILI
If using baby back ribs in chili is wrong, then we don't want to be right. The meat is juicy and tender. It adds a whole different flavor to the chili than traditional recipes. This is a mild chili that's smoky and a little sweet. If you want to add a little heat, add a bit of cayenne or diced jalapeno peppers to the recipe. We...
Provided by Amy Cox
Categories Ribs
Time 55m
Number Of Ingredients 10
Steps:
- 1. In a large pot, put heat to medium-low or in a Crock Pot on medium.
- 2. Pull a part off the bone into small to medium sized shreds and chunks of the baby back ribs. Place in the pot.
- 3. Add all of the diced veggies and the can of tomato paste. Then stir it together.
- 4. Add the can of diced tomatoes with all of the juices into the pot. Stir.
- 5. Add the cans of bean blend (juices included). Then add the water and barbecue sauce. Stir.
- 6. Bring to a low boil then lower back down to medium-low. Add the liquid smoke and stir. After 10 minutes cover, and then simmer for approximately 30 minutes so all the flavors can marry. Serve with cornbread, garlic sticks, or Parmesan breadsticks.
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- 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. Fold edges of foil together, and seal. Place ribs on rimmed baking sheet; bake in preheated oven 2 hours and 30 minutes.
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