Quick Recipe Overview

• Best For: Weekend dinners, summer cookouts and casual family gatherings
• Flavor Profile: Sweet honey barbecue, tangy cider vinegar, savory Worcestershire and gentle smoke
• Skill Level: Easy, with a longer unattended cooking time
• What Makes It Like the Restaurant: Slow-cooked ribs finished with two separate layers of sticky barbecue glaze

Applebee’s

Applebee’s began in 1980 when Bill and T.J. Palmer opened T.J. Applebee’s Rx for Edibles & Elixirs in Decatur, Georgia. The original restaurant was designed as an approachable neighborhood gathering place rather than a formal dining destination. The concept changed ownership, adopted the Applebee’s Neighborhood Grill + Bar name in 1986 and reached its 100th restaurant in 1989.

Over the following decades, Applebee’s became one of America’s most recognizable casual dining chains. Its broad menu of burgers, steaks, ribs, appetizers and familiar comfort foods helped establish the neighborhood grill model that many later restaurant chains followed.

The Secret Is in the Second Glaze

Baby back ribs come from the upper portion of the rib cage near the pork loin. They are generally smaller and more curved than spareribs, with tender meat located between and above the bones. Applebee’s currently describes its Baby Back Ribs as slow-cooked to fall-off-the-bone tenderness and double-glazed with the guest’s choice of sauce.

That description points to the best home method as well. Low oven heat tenderizes the ribs gradually, while applying barbecue sauce near the end prevents its sugars from burning. A second coating creates the thick, glossy finish associated with casual restaurant ribs.

Related Copycat Recipes

• Famous Dave’s Legendary Pit Barbecue Ribs – Meaty, smoky ribs that deliver big pit-style flavor in every bite.
• Virgil’s Real Barbecue Bacon Cheeseburger – Rich, smoky, and loaded with savory toppings, this burger brings full-on barbecue joint energy to every bite.
• Applebee’s Baby Back Ribs – Tender pork ribs slow-cooked and slathered in classic Applebee’s sauce

Questions People Ask

Should baby back ribs be boiled before cooking?
Boiling works quickly, but covered low-temperature oven cooking preserves more pork flavor and produces a better texture.

Do I need to remove the membrane?
Yes. Removing the tough membrane from the bone side allows the seasoning to reach the meat and makes the finished ribs easier to eat.

Can I prepare the ribs ahead of time?
Yes. Bake the ribs until tender, refrigerate them and add the barbecue glaze shortly before serving.

Can I finish the ribs on an outdoor grill?
Yes. Place the cooked ribs over medium heat and apply two layers of sauce, turning carefully to prevent burning.

How do I know when the ribs are tender?
The meat should pull back from the ends of the bones and the rack should bend easily when lifted with tongs.

Tommy Bahama Baby Back Ribs with Blackberry Brandy BBQ Sauce

This Tommy Bahama Baby Back Ribs with Blackberry Brandy BBQ Sauce recipe slow-cooks ribs and glazes them with a rich, fruity sauce.

Sweet, smoky, and tender.

A tropical-inspired barbecue favorite.

Make Tommy Bahama Baby Back Ribs at Home

Bahama Breeze Rum and Coke BBQ Ribs

This Bahama Breeze Rum and Coke BBQ Ribs recipe slow-cooks ribs and coats them in a sweet, tangy sauce.

Sweet, smoky, and tender.

An island-style barbecue favorite.

Make Bahama Breeze Rum and Coke BBQ Ribs at Home

Virgil’s Real Barbecue Savannah Salad with Hot Bacon Vinaigrette

This Virgil’s Real Barbecue Savannah Salad with Hot Bacon Vinaigrette recipe tosses greens with bacon, eggs, and a warm vinaigrette.

Savory, hearty, and balanced.

A Southern-style salad favorite.

Make Virgil’s Real Barbecue Savannah Salad with Hot Bacon Vinaigrette at Home

Moe’s Original BBQ Moe Berry Cobbler

This Moe’s Original BBQ Moe Berry Cobbler recipe bakes mixed berries with a soft, jammy filling and tender topping.

Warm, fruity, and comforting.

A barbecue dessert favorite.

Make Moe’s Berry Cobbler at Home

Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.

From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q’s award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat – be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.

Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson’s and of great barbeque.

CLICK HERE NOW to get Big Bob Gibson’s BBQ Book