Pork
Chili's Inspired Baby Back Ribs
Tender spice-rubbed baby back ribs baked low and slow, then glazed with smoky-sweet barbecue sauce until sticky and caramelized.
Inspired by Chili's Grill & Bar
Prep
25 min
Cook
3 hr
Serves
4 servings
Difficulty
Medium
Method
Recipe notes
Tight foil captures enough steam to tenderize the ribs while the dry rub seasons the meat. The final uncovered glaze supplies the sticky exterior, so watch continuously under the broiler to prevent burning.
Planning, storage, and serving
Storage and reheating
Refrigerate ribs within 2 hours for up to 4 days. Reheat covered at 300 F with a splash of apple juice until 165 F, then uncover and refresh the glaze.
Make-ahead tips
Bake the wrapped ribs up to 2 days ahead, cool promptly, and refrigerate. Reheat covered before glazing and broiling just before serving.
What to serve with it
- - Seasoned fries
- - Creamy coleslaw
- - Corn on the cob
Equipment needed
- - Rimmed sheet pan
- - Heavy-duty foil
- - Instant-read thermometer
Difficulty explained
The method is mostly hands-off, but membrane removal, judging tenderness, and closely monitored broiling make it a medium-skill recipe.
Nutrition estimate
Calories
820
Protein
55g
Carbs
45g
Fat
47g
Sat. fat
17g
Fiber
2g
Sugar
36g
Sodium
1380mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Olive oil
For savory recipes, use 3 tablespoons olive oil for every 4 tablespoons butter.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Leaving the membrane on creates a chewy barrier on the bone side of the ribs.
- Opening the foil repeatedly releases steam and lengthens the tenderizing stage.
- Sweet barbecue sauce can burn in seconds under a strong broiler, so never walk away.
Nutrition Context
- Pork ribs supply protein but are naturally rich in fat; barbecue sauce contributes sodium and added sugar.
- Serving a smaller rib portion with slaw, corn, or vegetables balances the plate while preserving the restaurant-style experience.
FAQ
How do I remove the membrane?
Loosen one corner with a butter knife, grip it with a paper towel, and pull steadily across the rack.
How do I know ribs are tender?
The meat pulls back from the bones and a rack bends easily when lifted, without falling completely apart.
Can I cook them ahead?
Yes. Complete the covered bake, chill promptly, then reheat, glaze, and broil before serving.
Can I finish the ribs on a grill?
Yes. Use medium heat and turn often because sugary sauce scorches quickly.
How do I make the glaze less sweet?
Add cider vinegar a teaspoon at a time or choose a tangier barbecue sauce.
What sides pair best with this dish?
Good pairings include Seasoned fries; Creamy coleslaw; Corn on the cob. Choose one or two based on how substantial you want the meal to be.