Tony Roma’s BBQ Baby-back Ribs – Copycat
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
2 kg Baby Back Ribs
Salt
Pepper
BBQ Sauce (see recipe bellow)
Recipe
2 kg Baby Back Ribs
Salt
Pepper
BBQ Sauce (see recipe bellow)
Directions:
Preheat oven to 260�C (500�F).
Wash and dry ribs. Sprinkle with salt and freshly ground pepper
and rub to coat.
Prepare a broiler pan by adding 1 inch of water to the bottom pan
and placing the grate on top.
Place the ribs on the grate, making sure they don't overlap.
Build a foil tent over the ribs. Make sure that the foil is not
touching the ribs and that the tent is sealed so that the steam
from the water cannot escape.
Bake for 1 hour. Remove the pan from the oven, but leave covered!
Let completely cooled down with foil tent still in place - about
2-3 hours. Then, wrap the ribs in aluminum foil and place in the
refrigerator overnight. This will help re-solidify them so that
they don't fall apart when you try to grill them.
Next day:
Preheat grill or broiler (I broiled).
Place the racks of ribs on the grill grate. When they have
reached a golden, bubbly stage, about 3-4 minutes, coat with bbq
sauce and broil another 2-4 minutes, then turn and repeat the
process. Remove from broiler and slather on some extra sauce.
Makes 4-6 servings.
Homemade Sweet & Smoky BBQ Sauce
Ingredients:
30 grams Palm Sugar (or light brown sugar), crushed
1 Cup Warm Water
120 grams Homemade Ketchup
2 Tablespoons Molasses
1 Tablespoon Liquid Smoke
Directions:
Dissolve the palm sugar in the water. Add ketchup, molasses, and
liquid smoke and mix over high heat. Reduce to medium-low and
simmer for about 45 minutes.
Makes about 1 Cup.
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