Copycat Chili's Babyback Ribs

Copycat Chili's Babyback Ribs


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The special sauce and slow cooking the ribs is what gives them their signature flavor.

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Time needed

1 hour preparation + 2 hour cooking

Serving Size / Yield

8 servings


  • 1 1/2 C. water
  • 2/3 C. dark brown sugar, packed
  • 1 C. apple cider vinegar
  • 1/2 C. tomato paste
  • 1 Tbs. yellow mustard
  • 1 tsp. liquid hickory smoke
  • 1 1/2 tsp. salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 4 racks baby back ribs

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  1. For the sauce: combine all the ingredients (except the ribs) in a saucepan over medium heat. Once boiling, reduce heat and simmer.

  2. Stir often, for 45 to 60 minutes until sauce is thick.

  3. Preheat oven to 275 degrees.

  4. Brush sauce over ribs. Wrap each rack tightly in aluminum foil and arrange on a baking sheet with the seam of the foil facing up.

  5. Bake for 2 to 2 1/2 hours until the meat on the ribs has pulled back from  the bones by about 1/2 an inch.

  6. When the ribs are almost done, preheat your grill to medium heat.

  7. Remove ribs from the foil and grill them for 4 to 8 minutes per side until the surface of the ribs begins to char.

  8. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.


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