a class="link" rel="nofollow" target="blank" href=" you hear the words "baby back ribs," it's almost impossible to inoti think of Chili'sa: the restaurant's slow-braised pork ribs have been a fixture on the menu since 1986, and remain a top seller today. Want to get your baby back on at home? Darryl Mickler, the grill and bar's executive chef, shows us how to make Chili's Shiner Bock barbecue ribs.