Fall-Off-the-Bone Flavor: Texas Restaurant-Style Baby Back Ribs Recipe

In Texas, BBQ is not just food—it’s a way of life. And when it comes to BBQ classics, baby back ribs stand tall as a favorite. Inspired by Chili’s Grill & Bar, this Restaurant-Style Baby Back Ribs recipe brings all the smoky, tangy, and sweet flavors that you’d expect from a true Texas BBQ experience. Whether you’re grilling in your backyard or broiling in the oven, these ribs are designed to fall off the bone and be packed with flavor.

Photo byNick Davies

Imagine biting into tender ribs that have been slow-cooked, brushed with a rich sauce made from brown sugar, vinegar, tomato paste, and liquid smoke. The sweet and smoky glaze clings to the meat, creating a perfectly caramelized crust. With every bite, you’ll taste a bit of Texas—the heat, the sweetness, and the depth of bold BBQ flavors.

These ribs are perfect for any occasion, whether you’re hosting a summer cookout, enjoying a weekend dinner with family, or tailgating with friends. With this easy-to-follow recipe, you’ll have that restaurant-quality BBQ taste right at home. Plus, with a sauce that’s both sweet and smoky, these ribs are sure to please everyone at the table.

Recipe: Texas Restaurant-Style Baby Back Ribs Ingredients:

• 1¼ cups water
• 1 cup white vinegar
• ⅔ cup packed dark brown sugar
• ½ cup tomato paste
• 1 tablespoon yellow mustard
• 1½ teaspoons salt
• 1 teaspoon liquid smoke
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 2 racks pork baby back ribs (3½ to 4 pounds total)

Instructions:

1. In a medium saucepan, combine the water, vinegar, brown sugar, tomato paste, mustard, salt, liquid smoke, onion powder, garlic powder, and paprika. Bring to a boil over medium heat, then reduce heat to medium-low and cook for 40 minutes, stirring occasionally, until the sauce thickens.
2. Preheat the oven to 300°F. Place each rack of ribs on a large sheet of heavy-duty foil. Brush some of the sauce over the ribs, covering them completely. Fold down the edges of the foil to seal and create a packet. Place the foil packets on a baking sheet, seam sides up.
3. Bake the ribs for 2 hours. Meanwhile, prepare a grill or preheat the broiler. Carefully remove the ribs from the foil and drain off any excess liquid.
4. Brush the ribs with more sauce and grill or broil them for about 5 minutes per side, or until the ribs begin to char, brushing with additional sauce during grilling. Serve with the remaining sauce.

These baby back ribs will have you licking your fingers and coming back for seconds. The rich, tangy BBQ sauce clings to the tender meat, which practically falls off the bone after slow-cooking in the oven. By finishing the ribs on the grill or under the broiler, you’ll get that perfect charred exterior that adds a depth of flavor to the dish.

Whether you're enjoying these ribs at a backyard BBQ or whipping them up for a weekend dinner, this recipe brings the bold, unmistakable flavors of Texas right to your kitchen. Pair these ribs with classic sides like coleslaw, baked beans, or cornbread, and you’ve got a meal that’s fit for any Texas BBQ lover.

Sources:

Family Recipe