Summer is approaching quickly and that means that barbecue season is here! Not much more can excite a man such as myself as the thought of cooking meat with a sweet, savory sauce that has a hint of heat to it. Memorial Day is coming up and is the prime time for cooking up some barbecue for friends and family to enjoy.
My wife and I recently went on a double date, and the venue that was selected was Chili’s. This was one of our friends’ favorite place to eat because of their Baby Back Ribs with Shiner Bock BBQ Sauce. What they didn’t know before selected Chili’s as the dining place for the evening was that the Baby Back Ribs with Shiner Bock BBQ Sauce had just recently been taken off the menu. Needless to say they were devastated.
I tried to console them and said I would try to recreate this meal for them. I came across a copycat recipe for Chili’s Baby Back Ribs with Shiner Bock BBQ Sauce. I used St. Louis style spareribs for this because they are currently on sale at Target for only $1.79 per pound. You can’t get a better price for ribs than that! That why the name includes the (Not).
This recipe isn’t normally one that I would follow when cooking ribs, because it involves them being cooked in the oven before being finished on the grill. I usually just cook my ribs on the smoker from start to finish. I made the ribs this way in hopes of coming close to what my friends were used to eating. This is what I did:
Chili’s (Not) Baby Back Ribs with Shiner Bock BBQ Sauce
1/2 cup light brown sugar
1/4 cup paprika
1/4 cup chili powder
2 tablespoons Kosher Salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1/2 tablespoon ground yellow mustard powder
1 /2 tablespoon celery seed
1 tablespoon cayenne pepper
Chili’s Shiner Bock BBQ Sauce
3/4 cup Shiner Bock beer
1 cup ketchup
1/4 cup honey
3 tablespoons Worcestershire sauce
3 tablespoons apple cider vinegar
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion flakes
1/2 teaspoon dried chipotle powder
1/2 teaspoon white pepper
1 pinch black pepper
***Heat all of these ingredients in a saucepan over medium heat for about 20 minutes, stirring occasionally.
- Trim fat and remove membrane from back of ribs. Rub thoroughly with a generous amount of rib rub on both sides of ribs. Let sit in refrigerator for up to 12 hours.
- Preheat oven to 300 degrees. Spread sauce on ribs and wrap well in aluminum foil. Cook in preheated oven for 2 hours.
- Preheat grill to medium heat. After ribs cook in oven, cook them on the grill for about 6 minutes on each side.
- Add sauce to the ribs a few minutes before removing from grill. Be careful not to add sauce to soon because it will burn.