Post by Granny Smith on Apr 5, 2008 21:03:11 GMT -5
Chili’s Baby Back Ribs
contributed by riverwalk
I want my “baby-back baby-back baby-back ribs.” This is the dish that Chili’s is famous for. Full rack of ribs “double basted” w/BBQ sauce. Typically served with cinnamon apples and homestyle fries.
6 pounds baby back pork ribs
2 cups water
Sauce
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
1/4 cup dark brown sugar
1 teaspoon liquid hickory flavoring
3 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1. Preheat oven to 350F.
2. Cut the ribs slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water.
Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
3. About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hours, stirring occasionally.
4. Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
5. Cover the ribs with sauce, saving about 1-1/2 c of the sauce for later use at the table.
Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
6. Serve with the remaining sauce and lots of moist towelettes or paper towels.
Serves 6 - 8
contributed by riverwalk
I want my “baby-back baby-back baby-back ribs.” This is the dish that Chili’s is famous for. Full rack of ribs “double basted” w/BBQ sauce. Typically served with cinnamon apples and homestyle fries.
6 pounds baby back pork ribs
2 cups water
Sauce
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
1/4 cup dark brown sugar
1 teaspoon liquid hickory flavoring
3 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1. Preheat oven to 350F.
2. Cut the ribs slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water.
Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
3. About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hours, stirring occasionally.
4. Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
5. Cover the ribs with sauce, saving about 1-1/2 c of the sauce for later use at the table.
Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
6. Serve with the remaining sauce and lots of moist towelettes or paper towels.
Serves 6 - 8