Chili's Baby Back Ribs Recipe - Secret Copycat Restaurant Recipes (2024)

When you hear the words “Baby Back Ribs”, you probably think of Chili’s. Or more to the point, their commercials and that infectious “I want my baby back, back back, baby back ribs” song. We have a home recipe for the ribs — AND a video of THAT SONG! — below for you. Enjoy.

Chili's Baby Back Ribs Recipe - Secret Copycat Restaurant Recipes (1)

Photo is a Screen Shot from the Video

Chili’s Baby Back Ribs

When you think of baby back ribs, you probably think of Chili’s

Chili’s slow-braised pork ribs have been a fixture on the menu since 1986 and remain a top seller today.

But it is their commercials and that theme song that really get into your head and stick like glue. You know the one – you’re probably singing it now. “I want my baby back, baby back, baby back.”

This video by 90’s superstar boy-band, ‘nSync, to should bring back some memories…

Video Courtesy of Kristen Dela Cruz.

Darryl Mickler, the grill and bar’s executive chef, shows us how to make Chili’s classic Shiner Bock barbecue baby back ribs.

The full written recipe is below the video.

Video Courtesy of POPSUGAR Food

Chili’s Baby Back Ribs Recipe

Ingredients (Taken from the Video)

  • 2 to 4 racks Baby Back Ribs

Rib Rub

  • 1 cup Kosher Salt
  • 1/2 cup freshly ground Black Pepper, to taste
  • 1 tablespoon Cayenne Pepper, to taste
  • 2 tablespoon freshly ground White Pepper, to taste
  • 1 tablespoon Sugar
  • 1/2 tablespoon Onion Powder
  • 1/2 tablespoon Garlic Powder

Chili’s Shiner Bock BBQ Sauce

Wet Ingredients

  • 1 ounce canned Chipotle Peppers
  • 1/4 cup Mushroom Soy Sauce
  • 1 cup Tomato Paste
  • 1/4 cup Chicken Broth, store bought or homemade
  • 1/3 cup Ketchup
  • 1/4 cup Apple Cider Vinegar
  • 1/2 cup Orange Juice Concentrate
  • 1/3 cup minced Garlic
  • 6 ounces Shiner Bock Beer
  • 1/4 cup Water

Dry Ingredients

  • 1 tablespoon Chili Powder
  • 1/8 cup Onion Powder
  • 1 tablespoon Kosher Salt
  • 1 tablespoon freshly ground Black Pepper, to taste
  • 3 1/2 cup Light Brown Sugar

Directions (Taken from the Video)

Prepare the Ribs and Rib Rub

  1. Remove silver skin from back of ribs, if it has not been removed by your butcher . (See the Video)
  2. Add all rib rub ingredients to a medium bowl. Mix well.
  3. Season ribs with prepared rib rub. (Note – The video says to only season the meat sides of the ribs. This will work fine – But go ahead and season both sides if you want more flavor.)

Cook the Ribs

  1. Smoker or Grill – Smoke ribs for 2 – 3 hours until tender. (See the Video)
  2. Oven – Preheat oven to 275 – 300°F.
  3. Place the ribs, meat-side down, on a square of aluminum foil large enough to wrap completely around the ribs. (See the Video)
  4. Loosely, wrap foil around ribs. Repeat with all ribs.
  5. Place in preheated oven, seam-side down, and cook for 2 – 3 hours or until tender.

Prepare the Sauce

  1. Add all Chili’s Shiner Bock BBQ sauce wet ingredients – chipotle peppers, soy suace, tomato paste, broth, ketchup, vinegar, orange juice concentrate, garlic, beer and water – to a medium saucepan. Mix well.
  2. Add sauce to a blender or use an immersion blender to purée all ingredients. Return mixture to medium sauce pan.
  3. Add all Chili’s Shiner Bock BBQ sauce wet ingredients – chili powder, onion powder, salt, pepper and brown sugar – to wet mixture. Whisk to mix well.
  4. Place sauce pan over low heat and simmer gently for 25 minutes, to melt sugar and thinken sauce.
  5. Remove cooked ribs from smoker, grill or oven.

Sauce the Ribs

  1. Brush cooked sauce over meat-side of ribs. Flip and brush sauce over other side.
  2. Place ribs back on grill, if using, or on a griddle for just a few minutes to carmelize the sauce. Do not allow it to burn.
  3. Remove from heat and brush each side with more sauce.
  4. Serve with remaining sauce to dip.

If you like this recipe, you should sign-up for our FREE Restaurant Recipes Emails. We’ll send you a Cool Starbucks Recipe Book just for trying us out. You’ll love it.


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Photo is taken from the video. Original Video can be found at Chili’s Baby Back Ribs Recipe – Get the Dish. Additional Information Courtesy of Wikipedia and is used by permission.

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Chili's Baby Back Ribs Recipe - Secret Copycat Restaurant Recipes (2024)


What kind of ribs does Chili's use? ›

Our Texas-Size Baby Back Ribs are slow cooked and smoked in house over pecan wood. Our hand-trimmed steaks are 100% USDA ribeye & choice sirloin.

Why are Chili's ribs so good? ›

They are rubbed in a secret seasoning

The very first step to unlocking the mystery behind what makes Chili's baby back ribs so delicious is the secret seasoning that's dry rubbed onto the meat (via MultiVu). There are a lot of benefits to using a dry rub when cooking ribs.

What is the secret to making good ribs? ›

The Secret to Cooking Great Ribs
  1. Select a lean rib and cut off the visible fat. We like our ribs lean, tender, and beautiful. ...
  2. Lay the ribs out and put your seasoning rub on them. ...
  3. Just lay them on your grill real nice. ...
  4. Put wood chips on your fire side. ...
  5. How should I put the sauce on the ribs? ...
  6. Be careful not to burn them.

Is Chili's baby back ribs good? ›

I was pleased with my choice of the house BBQ sauce, which added a delicious sweetness to the tender meat. Right away, I could see why Chili's is so famous for its baby-back ribs — I could have easily polished off the full rack.

Are Chili's baby back ribs beef or pork? ›

Next time you want your baby back ribs, take matters into your own hands with this copycat recipe for Chili's famously succulent pork ribs.

What are the 2 sides served with our ribs chilis? ›

A full order of Baby Back Ribs slow-cooked and smoked in-house in your choice of two flavors. Served with fries & white-cheddar mac & cheese.

What are the ingredients in Chili's BBQ sauce? ›

Water, Sugar, Tomato Paste, Molasses, Salt, Vinegar. Contains 2% Or Less Of Each Of The Following: Spices, Modified Corn Starch, Garlic*, Citric Acid, Natural Smoke Flavors, Onion*, Sunflower Oil**, Caramel Color, Potassium Sorbate And Sodium Benzoate (preservatives), Xanthan Gum.

Are chili's ribs precooked? ›

"Chili's uses a pressure cooker to pre-cook the ribs, which helps maintain juiciness, then finished on the grill to give them that crunch on the outside. Sauce is pre-made from the distributor, it's not my favorite, but it's good."

What is the 2 2 2 rule for ribs? ›

This method entails smoking them for the first 2 hours directly on the smoker rack. After 2 hours, wrap the ribs in aluminum foil and baste on BBQ sauce and let them smoke for 2 more hours. For the last hour of smoking, remove them from the aluminum foil and then apply BBQ sauce directly to the ribs.

What is the best meat tenderizer for ribs? ›

Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.

Why add vinegar to ribs? ›

The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

What is the 3:1:1 rule for ribs? ›

321 Rib Method

This technique calls for 3 hours of smoking, 2 hours of wrapping, and 1 hour of cooking. The ribs are first smoked at a low temperature to give them the smoky flavor that many people love. Then they are wrapped in foil with some liquid such as apple juice or beer, and cooked for two hours.

Which of the cooking methods is best for baby back ribs? ›

Cooking baby back ribs in the oven is one of the easiest methods. First, wrap the ribs in tin foil and slow-roast them in the oven on a low temperature between 275 and 325 degrees. Bake until cooked through and tender, usually around 2 to 2.5 hours.

What is the best temperature for tender baby back ribs? ›

Meat Thermometer

Anything under that temperature and your ribs will be chewy, stringy, and tough. At 195 degrees F, that tissue starts to gelatinize and turn into tasty, melty deliciousness. Most ribs hit their sweet spot for doneness around 198 degrees F, but some take until 203 degrees F to be perfectly tender.

What are the meatiest ribs to buy? ›

Country-style ribs are from the shoulder (or blade) end of the loin. With these, you'll find the most meat per bone and the least amount of fat.

What kind of ribs does Texas Roadhouse use? ›

Texas Roadhouse Ribs use pork loin ribs, also known as baby back ribs, which is also what we used for this recipe. It's best to pick ones that have a good thick layer of meat around the bones.

What kind of ribs does Applebee's use? ›

"Riblets" is Applebee's branded name for button ribs or rib tips (as they are called at Walmart), which is a short cut trimmed from the back end of pork spareribs, packed with lots of connective tissue.

Is there a difference between beef ribs and short ribs? ›

Beef ribs come in two varieties: short ribs and back ribs. Short ribs are taken from the chuck or plate primal cuts, whereas back ribs are obtained from the loin primal cut. These are the most frequent beef rib types that come from, including what we find at grocery stores and order in a restaurant.

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