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"copycat" Tony Roma's World Famous Ribs

Submitted by: | Source: Top Secret Restaurant Recipes

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2011-06-07 Other
4.4 33

Tender, fall-off-the-bone ribs made with your choice of homemade sauce

  • Servings: About 4 as written

Ingredients:

**barbecue Sauce**
1 cup Ketchup
1 cup Vinegar
½ cup Dark Corn Syrup
2 tsp Sugar
½ tsp Salt
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Tabasco
**"carolina Honeys" Sauce**
1 cup Ketchup
1 cup Vinegar
½ cup Molasses
½ cup Honey
1 tsp Liquid Smoke
½ tsp Salt
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Tabasco
**"red Hots" Sauce**
1 cup Ketchup
1 cup Vinegar
½ cup Dark Corn Syrup
2 Tbsp Molasses
½ Tbsp Finely Diced Red Bell Pepper
2 tsp Sugar
1 tsp Liquid Smoke
½ tsp Salt
½ tsp Red Pepper Flakes
½ tsp Tabasco
½ tsp Cayenne Pepper
¼ tsp Ground Black Pepper
½ tsp Garlic Powder
½ tsp Onion Powder
4 lb Baby Back Pork Ribs, pork spareribs, even beef ribs, whichever you like best!

Directions:

When I make these, since they are a little labor intensive, I usually double the sauce of choice and the meat to be cooked. I have made these many times, have tried all the sauces and have used baby back and spareribs, but have never tried beef ribs. All I can say is that all the sauces are wonderful and the ribs melt in your mouth!

**To cook the sauce of your choice:**

1. Put all the ingredients in a large saucepan and heat over high heat. Use a wire whisk to blend the ingredients thoroughly.

2. After sauce comes to a boil, reduce the heat to low and simmer uncovered for about 30 - 45 minutes or until thickened.

3. You can thin all the sauces with a little more vinegar if it gets too thick. Remove from heat and cool.

**To Prepare the ribs**

1. The recipe as written is approximately 2 racks of baby back ribs. Remove the membrane from the underside of the rack and cut into serving pieces, either 2 or 3 depending on serving size you desire.

2. Lay out pieces of heavy-duty aluminum foil equal to the pieces of meat, that is large enough to seal and wrap completely. Lay a piece of meat on the foil and coat the ribs, front and back side, with the sauce of choice you have prepared.

3. Pull the foil up to meet in the center and roll over in narrow seams to seal the top; repeat with each side until you have a nice packet that will keep the sauce inside.

4. Place in a large pan with sides, seam side up; repeat with the other pieces of meat and place in the refrigerator for 24 hours to marinate. Refrigerate remaining sauce until ready to grill the ribs.

5. About 3 hours before planning on eating the ribs, remove from the refrigerator and place in a 300 degree preheated oven, making sure that packets are laying flat and are seam side up.

6. Cook for 2 to 2 1/2 hours or until meat is shrinking back from the bone about 1/2". You will have to open one of the packets to check.

7. When ribs are close to done, heat up your grill or smoker.

8. Remove the ribs from the oven and allow to cool enough to handle; remove from the foil and place on a large platter. Baste the ribs front and back with the reserved additional sauce.

9. Place on the hot grill and cook just long enough on each side to slightly color the sauce, basting with additional sauce if desired. If you have any sauce left, serve with the ribs... I never have any because I really "slather" it on!

** I like to use our Green Egg smoker to finish these up. If you like the "smoked" flavor, this is what I do. I cook the ribs in the oven for about 1 hour 45 minutes. The smoker is prepared and I add the smoking chips, put on my ribs and cook at about 225 degrees for 30 - 45 minutes, turning 1 time halfway through after the chips quit smoking... DELICIOUS!