copycat recipe- Chili's Baby Back Ribs

More copycat recipe action.... I am loving this awesome site. Who doesn't love some awesome baby back ribs? Chili's makes some of the best! Here's how they do it!!! Break out the wet naps!

Ingredients:
4 racks baby back ribs
1 1/2 cup water
1 cup white vinegar
1/2 cup tomato paste
2/3 cup dark brown sugar
1 tablespoon yellow mustard
1 1/2 teaspoon salt
1 teaspoon liquid smoke hickory flavor
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Directions:

SAUCE: Combine all ingredients except ribs over medium heat. Bring to a boil; reduce heat and simmer, stirring often 45-60 minutes until thick.

Preheat oven to 300*.

Brush sauce over entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil. Arrange packets on baking sheet with foil seam up. Bake 2-2-1/2 hours until the meat has pulled back from the cut ends of the bones about 1/2 inch.

Preheat grill to medium heat.

Remove ribs from foil. Grill on BBQ 4-8 minutes/side. Brush sauce on both sides a few minutes before removing from grill.

Cheesecake Factory's Carrot Cake Cheesecake

OMG! I just found the coolest website EVER!!! Zillions of copycat recipes that you have always been wishing for. First up my FAVORITE cheesecake on the planet. Can't wait to try this recipe out for hubby's birthday next week.

Cheesecake Factory`s Carrot Cake Cheesecake Recipe

Ingredients:
***Cheesecake:***
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
***Carrot Cake:***
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
***Pineapple Cream Cheese Frosting:***
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

Directions:

In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake:

In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350ºF oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting:

In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Note: Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did.