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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tony Roma's World Famous Ribs Recipe

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This recipe for Tony Roma's World Famous Ribs is from Homemade Memories, 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. baby pork back ribs or spareribs
1 cup ketchup
1 cup vinegar
½ cup dark corn syrup
2 tsps. sugar
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. tabasco pepper sauce
Directions:
Directions:
Cut ribs to 4-6 rib bones per rack. Begin the day before by preheating the oven to 500ºF. Take a 2 piece broiling pan, pour about ½" of water in the lower portion and put the upper half, the part with the drain holes in place. Lay the racks of ribs side by side on top avoiding overlapping or hanging them over the edge of the pan. Form a tent and seal tightly around the perimeter of the broiler with extra heavy duty aluminum foil. You may need to fold two sheets together to get enough width. It is crucial the seal is tight and the water does not evaporate. Make sure the foil does not touch the ribs. Bake for 1 hour to steam the ribs at high temperature. These ribs are extraordinary if you marinate the ribs in advance, soaking in barbecue sauce for 24 hours before cooking. Cool the ribs, still covered, remove from pan and chill overnight in fridge. Toss them foil and all into the oven the next day 2 to 2½ hours before you plan to eat. Preheat oven to 300ºF. Tear off 4 pieces aluminum foil that are roughly 6 inches longer than the ribs. Coat the ribs, front and back with your choice of 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 rack facing up. Cook for 2 to 2½ hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about ½". This long cooking time will ensure that the meat will be very tender and fall off the bone. Toward the end of the cooking time, prepare the BBQ. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some 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 blackened 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 half way down. This will make it easier to tear the ribs apart when they are served.

 

 

 

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