Copycat Chili’s Baby Back Ribs

Chef Jimi Penti shares from his recipe collection: Chili's Baby Back Ribs (Copycat)

1 slab baby back pork ribs
1/2 cup dark brown sugar
2 teaspoons kosher salt
1 1/4 teaspoons smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup cola soft drink
2/3 cup ketchup
2 tablespoons water
1 tablespoon plus
1 teaspoon molasses
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon liquid smoke

How to Make It
Step 1
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.

Step 2
Combine ketchup, water, molasses, vinegar, mustard, liquid smoke, and reserved spice blend in a small saucepan over medium-high. Bring to a boil, stirring constantly. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat.

Step 3
Remove ribs from oven. Adjust oven to broil. Line a rimmed baking sheet with aluminum foil. Carefully unwrap cooked ribs, and transfer ribs, bone side up, to prepared baking sheet; discard foil package. Brush ribs with sauce, and broil 2 minutes. Flip ribs, and brush with more sauce. Broil until bubbly, about 2 minutes. Serve with remaining sauce.

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