Tony Roma's Baby Back Ribs

By NicoleS

Ingredients

• Barbeque Sauce:
• 1 cup ketchup
• 1 cup vinegar
• 1/2 cup dark corn syrup
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. Tabasco pepper sauce
• Ribs:
• 4 lbs. baby back pork ribs

Details

Servings 4

Preparation

Step 1

Combine all the ingredients for the BBQ sauce 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 simer uncovered.

In 30-45 minutes, when the mixture thickens, remove it from the heat. Cook longer for a thicker sauce. If sauce is too thick, thin it with vinegar.

Preheat oven to 300°F.

Cut rack of ribs into 4-6 rib bone packs.

Tear off 4 pieces of aluminum foil that are roughly 6-inches longer than the ribs (1 for each rib bone pack).

Coat the ribs, front and back with BBQ sauce. Place one rack of ribs onto a piece of foil and wrap it tightly.

Place ribs in the oven with the foil seam side up. Cook for 2-2 1/2 hours or until meat shrinks back from the cut ends of the bones by about 1/2 inch.

Toward the end of the cooking time, heat your grill.

Remove the ribs from the foil and smother them with additional BBQ sauce. (Be sure to save some sauce for later).

Grill the ribs on a hot grill for 2-4 minutes per side until you see some charred spots. When done, slice ribs between bones.

Serve with sauce on the side.

Note: Even better if ribs are marinated prior to cooking. Place ribs in foil as described and keep them in the fridge 24 hours before cooking. Place ribs in foil in the oven the next day.