46 Reviews of Copycat Chili's Grilled Baby Back Ribs

From: PanNan

On Feb 19, 2003

I've been waiting for this recipe to post so I could review it. I tried it as soon as you entered it in the recipe request thread. We absolutely loved the sauce. I put the racks of ribs in a 275 oven because we were going to be out a little longer than the time called for. When we returned, the ribs were falling off the bone. The sauce is outstanding. Wish I could give this a 10 star.

From: Zwerg

On Jan 5, 2006

These ribs are wonderful! Had a lot of ribs so I made 4 packets in foil. Be sure to place in 2 inch deep pan while baking in oven because the least little tear in foil will cause a leak. Makes a lot of meat juice. It was to cold outside for the grill. Ribs were great with just brushing on BBQ sauce after baking in oven.

From: Laurie of Anthem

On Jul 19, 2004

Wow! Incredible ribs. You don't understand. I nearly gave up on trying to make ribs until this recipe came along. Tender, really do fall off the bone! Sauce was kind of thin, but tangy. Will use less water next time. Thanks again.

From: CRYSTALINA Haldeman

On Jul 4, 2003

Excellent method of cooking the ribs. Tender, moist and the sauce was perfect! Thanks for sharing this recipe!

From: lucy k.

On Jun 22, 2003

Great recipe! This sauce is so good, and I'm sure could be used for any meat you want to barbeque. I made the mistake of not dividing my sauce before starting to brush it on to the raw meat ... make sure you save some to use with the cooked meat later!

From: Ginny Sue

On Aug 12, 2006

Great technique for making ribs. Baking in foil made them so tender. The sauce is wonderful and I love the way the taste permeates the ribs while being slow cooked in the oven. I made a half recipe of the sauce for one large rack of ribs.

From: CountryLady

On Jan 20, 2006

Since we've never been to Chili's, we can't compare but we enjoyed these ribs! Its too cold for grilling at the moment ........ so I put the pan into the lower part of the oven & broiled for about 10 minutes, basting every 2 minutes with the sauce. The ribs were falling-off-the-bone tender; the sauce was rather sweet for my taste but my hubby loved it - and, if he's happy, I'm happy. Thanx Ciao!

From: thomasjj93 s

On Mar 15, 2007

Made these yesterday and they were great! Thanks for posting, this will be my staple rib recipe from now on. I always burn them but this was perfect!

From: Chef #1352635

On Aug 15, 2009

Excellent! I thought the sauce might be a little too "tomato-ey" but once it settled it was very good. I would however reccomend not using quite as much water in the recipe, it was a little thin for my taste. But that's just a preference thing. Ribs were a huge hit, I put John Henry's pecan rub on them overnight in the fridge. Other then that I followed the recipe to a T. Thanks for the great dinner!

From: Chell in MS

On Aug 17, 2007

These were so easy to make and the sauce is sweet and spicy. Even my picky 10 year old raved about the sauce. Great recipe.