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 spare |
| 1 | | ba barbecue sauce--separate recipes fo |
recipe Tony Romas World Famous Ribs
1. Often when you buy ribs at the butcher counter,
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you get a full rack of ribs that wouldn't fit on a plate. Usually
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you 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
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4 pieces of aluminum foil that are roughly 6 inches longer than the ribs. 4.
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Coat the ribs, front and back, with your choice of barbecue sauce.
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Place a rack of ribs, one at a time, onto a piece of foil lengthwise
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and wrap it tightly. 5. Place the ribs into the oven with the seam of the foil
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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
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the bones by about 1/2 inch. This long cooking time will ensure that the meat will be very
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tender and fall off the bone. 6. Toward the end of the cooking time, prepare
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the grill. 7. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save
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some sauce for later. 8. Grill the ribs over hot coals for 2 to 4 minutes per side,
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or just until you see several spots of charred blackened sauce. Watch for flames and do not burn! 9.
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When the ribs are done, use a sharp knife to slice the meat between each bone about
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halfway down. This will make it easier to tear the ribs apart
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when they are served. TIDBITS If you've got the time to marinate these ribs in advance, do it. I've found
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these ribs are extraordinary when they've been soaking in barbecue sauce for 24 hours before cooking. Just prepare the
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ribs in the foil described in the recipe and keep them in your refrigerator. Toss them, foil and all,
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into the oven the next day, 2 to 2-1/2 hours before you plan to scarf
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out. Posted to the BBQ List on June 16, 1998 by Harry Jones" Preparation Time: 0:00
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