Baby Back Ribs are the most popular item on Applebee’s menu and are incredibly easy to make at home. The BBQ sauce is surprisingly simple and has only 6 — count them 6! — ingredients.
Applebee’s Baby Back Ribs Restaurant Recipe
I usually make 2 batches of the sauce. One for basting and one for dipping at the table.
- 3 racks of Baby-Back Pork Ribs, each rack cut in half (about one pound each)
- 1 cup Ketchup
- 1/4 cup Cider Vinegar
- 3 tablespoons Dark Brown Sugar
- 3 tablespoons Worcestershire Sauce
- 1 teaspoon Liquid Smoke
- 1/2 teaspoon Salt
Directions
1. Put ribs in a large pot with water to cover. Bring to a boil, reduce heat, cover and simmer 1 hour or until meat becomes fork-tender.
(This is how Applebee’s does it. Boiling is a quick and easy cooking technique for ribs that is good for restaurants. But is not the best way to cook them. See the Ribs Page on my BBQ website The Weekend Grillers for better techniques you can use at home.)
2. Mix remaining ingredients in a medium saucepan.
3. Bring to a boil, reduce heat and simmer uncovered, stirring often, 30 minutes or until slightly thickened.
4. Preheat broiler.
5. Line broiler pan with foil for easy cleanup.
6. Place ribs, meat side down, on broiler-pan rack, brush with 1/2 the sauce and broil 4 – 5 inches from heat source for 6 – 7 minutes.
7. Turn ribs over, brush with remaining sauce and broil 6 – 7 minutes longer or until edges are just slightly charred.
8. Serve with dipping sauce if you followed my advice and made two batches.
Makes about 4 servings for normal people or 1 serving for a True BBQ Fanatic.
Takes about 1 1/4 hours with about 4 minutes actual work time.
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Filed under Applebee's, Main Course, Pork, Ribs, Sauces by on Jul 12th, 2010. 9 Comments. 
T.G.I. Friday’s Jack Daniels BBQ Glaze Restaurant Recipe
Ingredients:
- 1 head of Garlic
- 1 tablespoon Olive Oil
- 3/4 cup Water
- 1 cup Pineapple Juice
- 1/4 cup Teriyaki Sauce
- 1 tablespoon Soy Sauce
- 1 1/4 cups Dark Brown Sugar
- 3 tablespoons Lemon Juice
- 3 tablespoons minced White Onion
- 1 tablespoon Jack Daniels Whiskey
- 1 tablespoon crushed Pineapple
- 1/4 teaspoon cayenne pepper
Directions:
Roast Garlic:
1. Cut about 1/2 inch off of the top of the Garlic and then cut the roots off so it will set flat.
2. Remove most of the papery skin from the Garlic but leave enough so it will stay together.
3. Put garlic into a small baking pan and drizzle with the Olive Oil.
4. Cover with lid or foil
5. Bake at 325 for 1 hour.
6. Remove and cool.
Mix and Simmer:
1. Combine Water, Pineapple Juice, Teriyaki Sauce, Soy Sauce and Brown Sugar in a medium saucepan.
2. Simmer over medium/high heat, stirring occasionally until mixture boils.
3. Reduce heat until mixture is just simmering.
Add Roasted Garlic
1. Squeeze the sides of the head of garlic until the garlic is squeezed out (it should be the consistency of butter)
2. Measure 2 teaspoons.
3. Whisk into saucepan.
Bring it all together
1. Add all the remaining ingredients and stir.
2. Let the mixture simmer for 40-50 minutes or until sauce is reduced by about 1/2. It should be thick and syrupy.
As with any sugar-based sauce, if you are grilling with it, only apply the sauce in the last 5 to 10 minutes of cooking so as not to burn the sugars.
Serve extra on the site for dipping. You may want to double the recipe.
Note – Be sure to save any remaining Roasted Garlic to make wonderful Garlic Bread for this meal or up to a week in the refrigerator for an Italian Meal.
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Each week we send out delicious recipes and helpful grilling tips as well as BBQ news and views straight to your inbox.
We would love for you to be a part of The Weekend Griller Family.
Filed under BBQ, Party Favorites, Ribs, Sauces, T.G.I. Friday's by on Jul 9th, 2010. 15 Comments.
