Frank's Recipes! Tony Roma's Original Baby Back Ribs

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Tony Roma's Original Baby Back Ribs

Sauce
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Tabasco sauce

4 pounds baby back ribs

Combine all ingredients for the sauce in a saucepan over high heat. Use a whisk to blend all of the ingredients until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If the sauce is too thick, thin it with a little vinegar.

To cook the ribs:
Cut the ribs into sections of about 4-6 ribs. Preheat oven to 300F. Tear off 4 pieces of aluminum foil that are roughly 6" longer than the ribs. Coat the ribs, front and back with the sauce. Place a rack of ribs one at a time onto a piece of foil lengthwise and wrap tightly. Place the ribs into the oven with the seam side of the foil facing up. Cook for 2-21/2 hours or until you see the meat of the ribs shrinking away from the bones by about 1/2". 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 barbecue. Remove the ribs from the foil and smother them with additional sauce-Be sure to save some for later.

Grill the ribs on the hot grill for 2-4 minutes per side or just until you see several spots of charred blackened sauce. Watch for flames and don't burn the ribs. When the ribs are done, slice the meat between the ribs. Serve with additional sauce that has been heated.

NOTE:
If you have time to marinate the ribs in advance, do so. They are very good if they have soaked in the sauce for 24 hours before cooking. Just prepare the ribs in the foil as directed in the recipe and keep them in the refrigerator. Toss them, foil and all into the oven the next day and cook 2-21/2 hours then barbecue.