Jun 08 2009
Friday I posted about a copycat Tony Roma’s baby back ribs recipe that I tried out. Bellow is the recipe with the bbq sauce that they recommended making. I found it way way to tangy and vinegary. However, this may be because the homemade ketchup that I made this time around was also more tangy than usual…and the fact that I only had light corn syrup and not the dark corn syrup called for.
Either way..my husband loved it. I thought it was good, but it was so tangy that my mouth was burning!
The cooking method for these ribs is really fantastic and quite simple and created delicious succulent fall-off-the bone ribs. You will need 2 days to make this recipe, so prepare accordingly!
2 kg Baby Back Ribs
BBQ Sauce (see recipe bellow)
Preheat oven to 260°C (500°F).
Wash and dry ribs. Sprinkle with salt and freshly ground pepper and rub to coat.
Prepare a broiler pan by adding 1 inch of water to the bottom pan and placing the grate on top.
Place the ribs on the grate, making sure they don’t overlap. Build a foil tent over the ribs. Make sure that the foil is not touching the ribs and that the tent is sealed so that the steam from the water cannot escape.
Bake for 1 hour. Remove the pan from the oven, but leave covered! Let completely cooled down with foil tent still in place – about 2-3 hours. Then, wrap the ribs in aluminum foil and place in the refrigerator overnight. This will help re-solidify them so that they don’t fall apart when you try to grill them.
Preheat grill or broiler (I broiled).
Place the racks of ribs on the grill grate. When they have reached a golden, bubbly stage, about 3-4 minutes, coat with bbq sauce and broil another 2-4 minutes, then turn and repeat the process. Remove from broiler and slather on some extra sauce.
Makes 4-6 servings.
Tony Roma’s Original Barbecue Sauce (my tangy version)
1/2 Cup Homemade Ketchup (recipe here)
1/2 Cup White Vinegar
1/4 Cup Corn Syrup
1 teaspoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Garlic Powder
1/8 teaspoon Onion Powder
1/8 teaspoon Tabasco Sauce
Whisk all ingredients together in a sauce pan and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 20-30 minutes, or until the sauce thickens.
Makes about 1 cup.