These copycat Applebee’s Baby Back Ribs deliver tender pork ribs with a sticky, smoky glaze and lightly charred edges, all without a smoker. You simmer the ribs until fork-tender, reduce a simple barbecue-style sauce on the stovetop, then finish everything under the broiler for that glossy restaurant-style finish.
The method is straightforward and reliable. Boiling does the heavy lifting, the sauce thickens while the ribs simmer, and the broiler gives you that caramelized finish that makes the whole batch taste like a splurge.
Ingredients
You need just a few pantry staples to build a sweet, tangy, smoky glaze that clings to the ribs instead of sliding right off.
- 3 racks pork baby back ribs, cut in half
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 3 tablespoons dark brown sugar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1/2 teaspoon salt
If you want a full copycat-style meal, pair these ribs with Applebees Lemonade Copycat Recipe or serve them with another rib-night favorite like BB King’s BBQ Ribs.
Instructions
- Place the rib sections in a large stockpot and add enough water to cover them fully.
- Bring the pot to a boil over high heat.
- Reduce the heat, cover, and simmer the ribs for 1 hour, or until the meat is fork-tender.
- While the ribs cook, combine the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, liquid smoke, and salt in a medium saucepan.
- Bring the sauce to a boil over medium heat.
- Reduce the heat and simmer the sauce uncovered for 30 minutes, stirring often, until slightly thickened.
- Heat the broiler and line a broiler pan with foil for easier cleanup.
- Arrange the cooked ribs on the broiler-pan rack, meat side down.
- Brush the ribs with about half of the sauce.
- Broil the ribs 4 to 5 inches from the heat source for 6 to 7 minutes.
- Turn the ribs carefully, brush with the remaining sauce, and broil for 6 to 7 minutes longer, until the edges are lightly charred and the glaze looks glossy.
- Serve immediately.
For food safety, pork should reach at least 145°F with a 3-minute rest according to USDA FSIS. These ribs are simmered until tender and then broiled, so they easily pass that mark when cooked as directed.
Tips for Best Ribs
- Do not rush the simmer. The hour in the pot tenderizes the ribs before they ever hit the broiler.
- Reduce the sauce properly. Thirty minutes uncovered gives it enough body to cling to the meat.
- Broil by color, not bravery. Stay nearby. The sugar in the sauce can go from caramelized to scorched fast.
- Use foil on the pan. Sticky rib sauce has a real talent for welding itself to metal.
- Cut the racks before cooking. Smaller sections fit the pot better and are much easier to flip under the broiler.
Serving Suggestions
Serve these ribs hot with classic cookout sides like coleslaw, baked beans, potato salad, corn on the cob, or thick-cut fries. For a restaurant-style dinner at home, add a cold glass of Applebees Lemonade and a crisp side salad to balance the sweet glaze.
You can also cut the rib sections into smaller portions and set them out on a platter for game day or casual entertaining. They hold heat well for a short window and disappear faster than anyone admits.
Storage and Reheating
Refrigerate leftover ribs in a shallow airtight container within 2 hours of cooking. A conservative evidence-based estimate is 3 to 4 days in the refrigerator at 40°F or below. USDA guidance for cooked leftovers supports that window. Freeze leftovers for best quality within that same first few days and use within about 2 to 3 months.
To reheat, place the ribs in a covered baking dish with a spoonful or two of water, cover tightly with foil, and warm at 300°F until heated through. You can uncover them for the last few minutes if you want the glaze to tighten back up. Reheat leftovers to 165°F for the safest result.
💸 Budget101® Price Breakdown: Applebee's Baby Back Ribs
🛒 Walmart Grocery List
- Baby Back Pork Ribs, about 2.99 lb
- Tomato Ketchup, 24 oz
- Apple Cider Vinegar, 32 fl oz
- Dark Brown Sugar, 2 lb
- Worcestershire Sauce, 10 fl oz
- Liquid Smoke, 4 fl oz
- Table Salt, 26 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Applebee’s Baby Back Ribs
Yes. If you prefer, place the simmered and sauced ribs on a foil-lined sheet pan and bake them at 400°F for about 15 to 20 minutes. Finish under the broiler for 2 to 3 minutes if you still want charred edges. Baking gives you more gentle heat, while broiling gives faster caramelization.
You can, but spare ribs are larger, fattier, and usually need a longer simmer to become tender. Start checking them after 1 hour, but expect closer to 1 hour 15 minutes to 1 hour 30 minutes. Baby backs cook a little faster and match the original texture better.
Liquid smoke adds that backyard-grill flavor even though the ribs are cooked indoors. Since the recipe uses only 1 teaspoon, it adds depth without making the sauce taste harsh or artificial. If you skip it, the ribs will still be good, but the flavor will be flatter and less smoky.
Keep the ribs 4 to 5 inches from the heat source and watch them closely during both broiling rounds. The brown sugar in the sauce can darken quickly. If your broiler runs hot, shorten each broiling session to 4 to 5 minutes and rotate the pan for even browning.
Yes. Make the sauce up to 3 days ahead and refrigerate it in a sealed jar or container. This can actually help on busy days because the sauce is ready when the ribs finish simmering. Warm it slightly before brushing so it spreads more easily.
A practical estimate is about 12 servings, based on 3 racks cut in half for 6 large rib portions, then divided into smaller dinner servings of about half a section each. If you are feeding big appetites and serving only one side dish, plan on 6 to 8 servings instead.
Cooked ribs generally keep for 3 to 4 days in the refrigerator when stored at 40°F or below in an airtight container. That timing matches USDA leftover guidance shared by USDA FSIS refrigerator leftovers guidance.
Yes. Cool the ribs first, then wrap them tightly or seal them in a freezer-safe container with some extra sauce. Freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating so the glaze stays on the meat instead of weeping into the pan.
The best pairings balance the sweet, tangy glaze. Try creamy coleslaw, baked beans, corn on the cob, macaroni salad, potato wedges, or a crisp green salad. Acidic or crunchy sides help cut through the richness of the pork and sauce.
Absolutely. Doubling the sauce works well if you want extra for dipping or if your racks are especially meaty. Simmer the doubled batch a little longer, usually 35 to 40 minutes, so it thickens enough to cling instead of pooling under the ribs.
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🖨️ Print-Friendly Applebee’s Baby Back Ribs
Applebee's Baby Back Ribs
Ingredients
- 3 racks pork baby back ribs cut in half
- 1 cup ketchup
- ¼ cup apple cider vinegar
- 3 tablespoons dark brown sugar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- ½ teaspoon salt
Equipment
Instructions
- Place the rib sections in a large stockpot and add enough water to cover them fully.
- Bring the pot to a boil over high heat.
- Reduce the heat, cover, and simmer the ribs for 1 hour, or until the meat is fork-tender.
- While the ribs cook, combine the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, liquid smoke, and salt in a medium saucepan.
- Bring the sauce to a boil over medium heat.
- Reduce the heat and simmer the sauce uncovered for 30 minutes, stirring often, until slightly thickened.
- Heat the broiler and line a broiler pan with foil for easier cleanup.
- Arrange the cooked ribs on the broiler-pan rack, meat side down.
- Brush the ribs with about half of the sauce.
- Broil the ribs 4 to 5 inches from the heat source for 6 to 7 minutes.
- Turn the ribs carefully, brush with the remaining sauce, and broil for 6 to 7 minutes longer, until the edges are lightly charred and the glaze looks glossy.
- Serve immediately.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
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This looks delicious
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This looks wonderful, can’t wait to try it