Tony Roma’s Ribs clone

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Keywords: barbecue, ribs

Procedure:

Yield: 2 servings Preparation Time: 24 hours Cooking Time: 2 to 3 hours & 15 minutes

Ingredients:

4lbs Baby Back pork ribs

1cup ketchup

1cup vinegar

1/2cup dark corn syrup

2tsp Sugar

1/2tsp kosher or sea salt

1/4tsp garlic, powdered

1/4tsp onion,powdered

1/4tsp Crystal hot sauce

1. Sauce: Combine all of the ingredients in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with more vinegar.
2. Preheat the oven to 300 degree¸ F. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs. Coat the ribs, front and back, with the barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly. Place the ribs into the oven, with the seam of the foil wrap facing up. Cook for 2 to 2 1/2 hours or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking time will ensure that the meat is tender. Toward the end of the cooking time, prepare the barbecue grill. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some of the sauce for later. Grill the ribs on the hot barbecue for 2 to 4 minutes per side, or just until you see several spots of charred sauce. Watch for flames and do not burn. When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served. Serve the ribs piping hot with additional sauce on the side, if desired.
3. If you’ve got time to marinate the ribs, try it. They are great when they’ve been soaking in this sauce for 24 hours before cooking. Just prepare the ribs in foil as described in the rib recipe and keep them in the refrigerator. The next day, place them in the 300 degree oven, foil and all, and bake. The sauce also goes well on other cuts of ribs and chicken.

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