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Tony Roma's Ribs Clone
4 lb baby back pork ribs
: barbecue sauce for coating
1 c ketchup
1 c vinegar
1/2 c dark corn syrup
2 ts sugar
1/2 ts salt
1/4 ts garlic powder
1/4 ts onion powder
1/4 ts Tabasco sauce
Ribs: When you buy ribs at the butcher counter, you often get a full
rack of ribs that won't fit on a plate. Usually you have to cut these
long racks in half to get the perfect serving size (about 4 to 6
bones per half rack.) You'll get 4 such half racks from 2 full racks
of ribs.
Preheat the oven to 300 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.
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.
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