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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Tony Roma's World Famous Rib Barbecue Recipe

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This recipe for Tony Roma's World Famous Rib Barbecue is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs pork ribs [4 smaller rib racks, 4 or 6 ribs per rack]
1 cup ketchup
2 tsp sugar
¼ tsp onion powder
1 cup vinegar
½ tsp salt
¼ tsp Tabasco pepper sauce
½ cup dark corn syrup
¼ tsp garlic powder
Directions:
Directions:
Whisk all ingredients [except the ribs] in a saucepan over high heat until smooth.
When the mixture comes to a boil, reduce the heat and simmer, uncovered, for 30 to 45 minutes.
When the mixture thickens, remove it from the heat.
For thicker sauce, heat a little longer. If too thick, thin with a little vinegar.
Reheat oven to 350º.
For ribs:
Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs.
Coat the ribs, front and back with the sauce, place a rack of rib, one at a time, onto a piece of foil lengthwise and wrap it tightly. You can cook it immediately, but it is recommended to put the foil packs into the refrigerator for 24 hours to let them soak.
Place the ribs in a 350º oven with the seam of the foil wrap facing up. Cook for 2½ hours or until the meat shrinks back from the cut ends of the bone by about 1/2 inch.
Toward the end of cooking, prepare the barbecue grill.
Remove the ribs from the foil and smother with additional barbecue sauce. Be sure to save the sauce to serve with the ribs.
Grill the ribs on a hot grill for about 2 to 4 minutes per side, or just until you see several spots of charred ribs. When ribs are done, use a sharp knife to slice the meat between each bone about halfway down, making it easier to tear the ribs apart when they are served.

 

 

 

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