Craving those tender, juicy, fall-off-the-bone baby back ribs you get at Chili's? Stop dreaming and start cooking! This recipe unlocks the secret to achieving that same incredible flavor right in your own kitchen. It's easier than you think, making it a perfect addition to your repertoire of quick dinner ideas and healthy meals (yes, ribs can be healthy when made right!). Get ready for a delicious dish that'll impress your family and friends. This homemade cooking adventure is guaranteed to be a winner!
Ingredients:
- 3 lbs baby back ribs (St. Louis style recommended)
- 1 cup Chili's-style dry rub (recipe below)
- 1 cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for extra heat)
Chili's-Style Dry Rub:
- ½ cup packed light brown sugar
- ¼ cup paprika
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
Instructions:
Preparing the Ribs:
- Pat the ribs dry: This is crucial for achieving a good bark. Use paper towels to thoroughly dry the ribs.
- Apply the dry rub: Generously coat both sides of the ribs with the Chili's-style dry rub, ensuring even coverage.
- Wrap and refrigerate: Wrap the ribs tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate deeply.
Cooking the Ribs:
- Preheat your oven to 300°F (150°C).
- Prepare the braising liquid: In a small bowl, whisk together the apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Place the ribs in a roasting pan: Pour about half of the braising liquid into the bottom of a large roasting pan. Place the ribs on top.
- Baste and bake: Pour some of the remaining braising liquid over the ribs. Cover the roasting pan tightly with aluminum foil. Bake for 2-3 hours, basting occasionally.
- Uncover and broil (optional): Remove the foil and baste the ribs again. Broil for 5-10 minutes to achieve a nice caramelized crust. Watch carefully to prevent burning.
Tips for Extra Delicious Ribs:
- Bone-in vs. Boneless: For that classic fall-off-the-bone texture, stick with bone-in baby back ribs.
- Don't overcrowd the pan: Ensure enough space between the ribs for even cooking.
- Adjust the spice level: Feel free to adjust the amount of cayenne pepper in both the dry rub and the braising liquid to suit your preference.
- Use a meat thermometer: The ribs are done when the internal temperature reaches 190-200°F (88-93°C).
Variations:
- Spicy Ribs: Add more cayenne pepper or a dash of your favorite hot sauce to the dry rub and braising liquid.
- Sweet Ribs: Increase the brown sugar in the braising liquid for extra sweetness.
- BBQ Ribs: After baking, brush the ribs with your favorite BBQ sauce during the last 10-15 minutes of cooking.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients and portion size. For a more accurate calculation, use a nutrition calculator with your exact ingredients and serving size. However, generally, you can expect a serving to contain a moderate amount of protein and fat, with varying levels of carbohydrates depending on the amount of added sugars. Remember, this is a treat to be enjoyed in moderation as part of a balanced diet.
This Chili's-inspired baby back ribs recipe is a fantastic example of easy recipes that deliver big on flavor. Enjoy this delicious meal, perfect for a family gathering or a cozy night in. It's sure to become one of your best recipes!