Instructions: If you go by the TV commercial, chefs at Chilis have so much fun making baby backs that they sing songs filled with lyrics about them: "Chilis baby back ribs...I want my Chilis baby back ribs...barbecue sauce." If you know the ditty youll be singing it too when you give this clone recipe a go, and slap a few of your own racks on the grill. The secret to the taste is in the sweet sauce, which youll duplicate here from scratch. To make the meat juicy and tender like the original well call up the same slow-cooking technique sleuthed out a few years back for the clone of Tony Romas great ribs.

Sauce
1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon liquid smoke hickory flavoring 1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
4 racks baby back ribs

1. Make the barbecue sauce by combining all of the ingredients for the sauce

In a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

2. When youre ready to make the ribs, preheat the oven to 300 degrees.

3. Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 1/2 hours or until the meat on the ribs has pulled back from the cut ends of the bones by about 1/2 inch. When the ribs are just about done, preheat your barbecue grill to medium heat.

4. Remove the ribs from the foil (careful not to burn yourself - the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn.

5. Serve the ribs with extra sauce on the side and lots of napkins.

Makes 4 servings.

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