Jan. 12, 2007 -- Now you can sing your own tune as you re-create the Chili's baby back experience without leaving the house. The flavor is found in the sauce, and the cooking secret is a slow-braising technique prior to grilling that will keep the meat juicy and tender like the original.
1 ½ cups water
2/3 cup dark brown sugar, packed
1 cup apple cider vinegar
½ cup tomato paste
1 tablespoon yellow mustard
1 teaspoon liquid hickory smoke
1 ½ teaspoon salt
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
4 racks, baby back ribs
1. Make the barbecue sauce by combining all the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
2. When you're ready to make the ribs, preheat the oven to 275 degrees.
3. Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 ½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch. When the ribs are just about done, preheat your barbecue grill to medium heat.
4. Remove the ribs from the foil (careful not to burn yourself -- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs for a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn.
5. Serve the ribs with extra sauce on the side and lots of napkins. Makes 4 servings.
Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.