Copycat Chili’s Baby Back Ribs

Copycat Chili's Baby Back Ribs


There's still time to learn how to make really good ribs for summer!
  • 2 tsp. kosher salt
  • ½ tsp. ground black pepper
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ⅛ tsp. cayenne pepper
  • ⅛ tsp. ground white pepper
  • 2 racks baby back pork ribs (about 4 pounds total)
  • 5 cloves garlic, smashed
  • 1 c. ketchup
  • ½ c. apple cider vinegar
  • ½ c. dark beer
  • ¼ c. tomato paste
  • ¼ c. light brown sugar
  • 1 tbsp. orange juice concentrate
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. chile powder
  • 1 tsp. chipotle in adobo sauce
  • ½ tsp. ground black pepper
  • ½ tsp. onion powder
  • ¼ tsp. liquid smoke, optional
  1. 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.
  2. 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.
  3. 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.
  4. 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.