This is a straightforward homemade version of Outback Steakhouse Smoky Chipotle BBQ Ribs — fall-apart pork ribs coated in a sweet, smoky chipotle sauce that’s got just the right amount of kick. It’s slow-baked, then caramelized to sticky perfection. Perfect for BBQs, game day, or Tuesday nights that need rescuing.
Jump to RecipeQuick Summary
- Prep time: 15 mins
- Cook time: 2 hours
- Flavor: sweet, smoky, spicy, tangy
- Great for: BBQ cravings, family dinners, impressing people you like
Why I Like This Recipe
So… I was supposed to just “try” this recipe for a dinner test-run and somehow ate half a rack straight from the pan. Not proud, but not sorry either. That sauce?? It’s smoky, sweet, and spicy in the best way. And the ribs legit fall apart. No grill needed. Just a regular oven and a little patience.
Ingredients
Dry Rub
- 2 tbsp soft brown sugar
- 2 tbsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 kg American-style pork ribs
Chipotle BBQ Sauce (makes extra)
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 1 apple, peeled + chopped
- 1 cup tomato passata
- ½ cup brown sugar
- ¼ cup Dijon mustard
- ¼ cup soy sauce
- ½ cup apple cider vinegar
- 200g chipotle in adobo (use it all — juice too)
- 1 cup tomato sauce
How To Make Smoky Chipotle BBQ Ribs
- Dry rub the ribs: Mix sugar, paprika, salt, pepper. Rub it all over the ribs. Really massage it in.
- Roast low + slow: Lay ribs in a baking dish, cover with foil. Bake at 150°C fan (170°C normal) for 1½ hours.
- Make the sauce: Sauté onion + garlic in oil till soft. Add apple. Cook 3 mins.
- Add everything else: Passata, sugar, mustard, soy, vinegar, chipotle, tomato sauce. Stir.
- Simmer: Cover and cook the sauce 10 mins. Let it cool a bit, then blend till smooth. Simmer again till thick like BBQ sauce.
- Crank the oven: Up to 200°C fan (220°C normal).
- Glaze + blast: Brush sauce all over ribs. Roast 10 mins. Flip. More sauce. Roast 10 more. Sauce should be sticky and caramelized.
- Rest + devour: Let it chill for a few mins. Then dig in.

Tips for Success
- Use the whole can of chipotle — juice too. That’s where the magic is.
- Don’t skip the apple. Weirdly, it makes the sauce sing.
- Line your pan or you’ll regret it. That sauce gets sticky-sticky.
- Sauce makes extra — freeze the rest. Or dunk fries in it tomorrow.
- Warm ribs hold great, but glaze last-minute for that fresh caramelized hit.
Storage and Reheating
- Fridge: Keep leftovers wrapped in foil or sealed container, 3–4 days.
- Freezer: Wrap tight in foil + plastic wrap. Reheat low in oven to keep them tender.
- Reheat: 160°C covered in foil, ~15 mins. Add more sauce if needed.
FAQs
Yep. Make and chill it up to 5 days in advance.
Totally. Medium heat, ~5 mins each side with the sauce on.
Mild to medium. Add extra chipotle if you want heat.
Yep. Might cook a little faster. Keep an eye on them.
Not really — but it won’t be smooth. Chunky still works.
Common Mistakes and How to Dodge Them
- Dry ribs → Covered roasting is key. Traps moisture.
- Runny sauce → Simmer it down after blending till it sticks to a spoon.
- Not enough rub → Be generous. Every crevice.
- Sauce burns in oven → Watch it during last 10 mins. It can go from caramelized to burnt fast.
- Skipping the blend → If you want that smooth, glossy sauce — blend it. Immersion blender is fine too.
Nutrition Facts (Per Serving – Estimated 1/4 rack)
- Calories: ~520 kcal
- Total Fat: 32 g
- Saturated Fat: 11 g
- Cholesterol: 100 mg
- Sodium: 870 mg
- Potassium: 620 mg
- Carbohydrates: 25 g
- Fiber: 2 g
- Sugars: 18 g
- Protein: 32 g
Smoky Chipotle BBQ Ribs Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalSmoky-sweet pork ribs slow roasted and finished with a sticky chipotle BBQ glaze that’s ridiculously good.
Ingredients
- Dry Rub
2 tbsp soft brown sugar
2 tbsp smoked paprika
1 tsp salt
½ tsp black pepper
2 kg American-style pork ribs
- Chipotle BBQ Sauce (makes extra)
1 tbsp vegetable oil
1 large onion, chopped
5 cloves garlic, chopped
1 apple, peeled + chopped
1 cup tomato passata
½ cup brown sugar
¼ cup Dijon mustard
¼ cup soy sauce
½ cup apple cider vinegar
200g chipotle in adobo (use it all — juice too)
1 cup tomato sauce
Directions
- Mix rub + coat ribs
- Roast covered 1½ hrs at 150°C
- Sauté sauce base, add all sauce ingredients
- Simmer, blend, then reduce
- Brush sauce on ribs, roast 10 mins
- Flip, brush more, roast 10 more
- Rest 5 mins and serve
Notes
- Sauce keeps for days. Use leftovers for anything grilled.
- Don’t rush the low roast — it’s the secret to tender.
- Clean-up’s easier with foil-lined pans.
- Add coleslaw. Trust me.