Today We Make Their Famous Chili’s Baby Back Ribs.
- Baby Back Ribs
- Little Kosher Salt Freshly Ground Black Pepper
- Little Cayenne Pepper White Pepper
- Little Bit Of Sugar
- Some Onion Powder
- Some Garlic Powder
- Pecan Wood Smoke
- Charcoal Grill
- Gas Grill
- Little Chipotle
- Flavor Tomato Paste Chicken Broth Ketchup
- Little Apple Cider
- Orange Juice
- Concentrate Garlic
- Some Shiner Ball
- Chili Powder
- Little Bit Of Onion Powder
- Kosher Salt
- Black Pepper
- Brown Sugar
1They’re fall-off-the-bone tender with just the right amount of both sweetness and spice join us on get the dish. Find out the secrets behind the signature recipes of famous eateries and how you can recreate them at home. Chef Daryle Mickler is the executive chef of all of Chile’s what’s the key to perfect baby back ribs oh really there’s a couple of key things that we have to do with rib. So to start with you know they often have a real thin membrane along the back it’s called silver skin.
2It’s really important to remove that if you’re having difficulty getting the skin off make the end of a spoon and push that underneath there and then just start to pull everything back now not all ribs necessarily have it. Sometimes they’re already removed at the butchers but if not yeah that’s just you know just something you want to check for look at that there we go okay what’s next we want a season and what do we need.
3So we’re starting off with a little kosher salt freshly ground black pepper a little cayenne pepper white pepper a little bit of sugar and then some onion powder and some garlic powder make sure everything is nicely mixed together. This could be kind of a nice spice rub for any meat yeah you know seasoned completely here on them on the meat side of the rib roughly about a tablespoon plus a teaspoon and one side is sufficient one side is great what do we do now next is a low slow cooking but you really have to watch out for is high heat because high heat is really the enemy of tender ribs.
4Now, if we’re at Chili’s and we’re gonna take these and put them in our smoker so we get that great pecan wood smoke for those of us who don’t have the smoker obviously. We can go to Chili’s but what else can we do if we want to make ribs at home. If you have a grill at home so a charcoal grill or even a gas grill you can do the same thing in gastro with really low temperatures and giving it that time for the ribs to working to really tenderize. So since we only have an oven here why don’t we go with the oven version okay let’s do it.
5I start with the seasoned side down inside of the foil now we’re just going to wrap it up key here is kind of wrap it little loosely but I want most of the moisture to be retained in there you want to make sure as you got the seasoning on top so when you unwrap it we’re not losing all that onto the foil. So I’m going to go into the oven 275 to 300 degrees two and a half to three hours now we make our sauce so we’ll start off here. So these are a little chipotle in adobo this is mushroom soy it’s thin body but really bold in flavor tomato paste chicken broth ketchup.
6So a little apple cider vinegar orange juice concentrate garlic and in some shiner ball so about half a beer the other half for the cook exactly and a little bit of water and we’ll just mix all that together well and then blend it now you can do this in a blender or an immersion blender we have our sauce everything’s pureed ready to go. We just want to add our dry ingredients great so we have chili powder a little bit of onion powder kosher salt black pepper a lot of brown sugar do you use the light brown sugar I do dark brown sugar so we just want to whisk in all of our dry ingredients and this will take about 25 you know 30 minutes on a simmer.
7I can smell that the sauce is really coming together it’s gotten so much darker and thicker I know ribs are about ready to pop our ribs here on our griddle now if you don’t have a grill at home a griddle I think work really well or we could go back into the oven if we needed we could put this under the broiler to it so we can get really easy easy to work with so if you want to brush our ribs here basically about an ounce per side so if you just want to brush them I’m the rib Picasso here beautiful then flip coat our back the same way and then we’ll finish bring it back over and you can even see you know where we’re starting to get that that sauce to cook on there nicely into the caramelize a little bit right one one final one final bro it smells like salted caramel right now.I think we’re about ready to eat.