Copycat Chili’s Baby Back Ribs (Fall-Off-the-Bone)
Chili’s baby back ribs are famous for being tender and fall-off-the-bone, with a smoky-sweet glaze. This copycat recipe uses an easy low-and-slow oven method so you can make ribs that rival the restaurant at home.
Why You’ll Love This Recipe
- Tender, fall-off-the-bone ribs
- Smoky-sweet homemade glaze
- Easy oven method – no smoker needed
- Great for a weekend cookout feel
Copycat Chili's Baby Back Ribs
A copycat of Chili's baby back ribs - tender, fall-off-the-bone ribs slow-baked with a dry rub and glazed in a smoky-sweet homemade BBQ sauce.
Ingredients
Equipment
Method
- Remove the membrane from the ribs. Mix the rub and coat both racks. Wrap tightly in foil.
- Bake at 275F for 2.5-3 hours until very tender.
- Simmer the glaze ingredients for 5 minutes until slightly thickened.
- Unwrap the ribs, brush generously with glaze, and broil 3-5 minutes until sticky and caramelized.
- Rest a few minutes, then slice and serve with extra glaze.
Notes
Low and slow in the oven, wrapped in foil, is the secret to fall-off-the-bone ribs. Glaze and broil at the end for a sticky, caramelized finish.
Tips for the Best Chili’s Baby Back Ribs
- Remove the membrane for tender ribs
- Wrap in foil and bake low and slow
- Broil at the end for a sticky glaze
- Rest before slicing
Storage & Reheating
Refrigerate up to 4 days or freeze up to 3 months. Reheat wrapped in foil in a low oven.
Variations to Try
- Finish on the grill for a smoky char
- Add a pinch of cayenne to the rub
- Use your favorite BBQ sauce
Frequently Asked Questions
How do I make ribs fall off the bone?
Bake them low and slow (275F) wrapped in foil for a few hours until the meat is very tender.
Do I have to remove the membrane?
Yes – removing the silverskin on the back lets the ribs get tender and absorb flavor.
Can I use a grill?
Yes. Bake them tender first, then finish on the grill with the glaze for a smoky char.
