Tony Romas World Famous Ribs
Serving Size : 1
Ingredients for prepare Tony Romas World Famous Ribs
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | pounds | baby back ribs or 4 lbs. pork spareribs |
| 1 | batch | barbecue sauce--separate recipes follow |
recipe Tony Romas World Famous Ribs
1. Often when you buy ribs
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at the butcher counter, you get a full rack of ribs that wouldn't fit on a plate. Usually you
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just have to cut these long racks in half to get the perfect serving size (about 4 to 6
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rib bones per rack). You'll likely have 4 of these smaller racks at about
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a pound each. 2. Preheat the oven to 300F. 3. Tear off 4 pieces of aluminum foil that are roughly
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6 inches longer than the ribs. 4. Coat the ribs, front and
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back, with your choice of barbecue sauce. Place a rack of ribs, one at a time, onto a piece
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of foil lengthwise and wrap it tightly. 5. Place the ribs into the
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oven with the seam of the foil wrap facing up. Cook for 2 to 2-1/2 hours, or until you
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see the meat of the ribs shrinking back from the cut ends of the bones
Tony Romas World Famous Ribs
by about 1/2 inch. This long cooking time will ensure that the meat will
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be very tender and fall off the bone. 6. Toward the end
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of the cooking time, prepare the grill. 7. Remove the ribs from the foil and smother them with additional
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barbecue sauce. Be sure to save some sauce for later. 8. Grill the ribs over hot coals for 2 to
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4 minutes per side, or just until you see several spots of charred blackened sauce. Watch
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for flames and do not burn! 9. When the ribs are done, use a sharp knife to slice the meat
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between each bone about halfway down. This will make it easier to
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tear the ribs apart when they are served. TIDBITS If you've got the time to marinate these ribs in
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advance, do it. I've found these ribs are extraordinary when they've been soaking in barbecue sauce for
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24 hours before cooking. Just prepare the ribs in the foil described in the recipe
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and keep them in your refrigerator. Toss them, foil and all, into the oven
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the next day, 2 to 2-1/2 hours before you plan to scarf out.
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Posted to the BBQ List on June 16, 1998 by Harry Jones"
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