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TONY ROMA'S WORLD FAMOUS ORIGINAL BABY BACK RIBS Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 cup ketchup
1 cup apple cider vinegar
1/2 cup dark corn syrup
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco pepper sauce
4 pounds baby back pork ribs
Salt
Pepper

Directions:
Directions:
1. Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.
2. When the mixture comes to a boil, reduce the heat and simmer uncovered.
3. In 30 to 45 minutes, when the sauce thickens, remove it from the heat. If you want a thicker sauce, heat it longer.
4. Cut the full racks of ribs in half (about 4 to 6 rib bones per rack). Remove the silverskin. Sprinkle with salt and pepper.
5. Preheat the oven to 275 degrees F.
3. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs.
4. Coat the ribs, front and back, with barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly. Place the foil-wrapped ribs in the fridge to marinate for 24 hours (see Tidbits) or follow the directions in step 6 to begin cooking.
6. Place the foil-wrapped ribs onto a parchment-lined baking sheet and pop them 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 braise the meat so it's fall-off-the-bone tender.
7. Toward the end of the cooking time, preheat your grill to high.
8. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some sauce for later.
9. Grill the ribs on the hot grill 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.
10. 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.

Personal Notes:
Personal Notes:
Tidbits: If you've got time to marinate these ribs in advance, do it. I've found these ribs are extraordinary when they've been
soaking in barbecue sauce for 24 hours before cooking. Just prepare the ribs in the foil as described in the recipe and keep
them in your fridge. Toss them, foil and all, into the oven the next day, 2 to 2 1/2 hours before you plan to pig out.

 

 

 

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