Tony Roma Copy Cat Oven Baked Ribs Recipes

TONY ROMA'S BBQ BABY BACK RIBS RECIPE

Steps:

• Preheat oven to 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.

TONY ROMA COPY CAT OVEN BAKED RIBS

Steps:

• Please refer to http://wp.me/p3u8jH-1HL for detail step by step pictorial illustrations.

TONY ROMA'S BABY BACK RIBS SAUCE

Steps:

• heat until boiling
• coat about 4 pounds of ribs (front and back).
• wrap in foil and bake at 300 degrees for 2 or 2 1/2 hour.
• unwrap and grill ribs on bbq basting with more sauce until lightly brown.
• eat like a savage.

BETTER THAN TONY ROMA'S BABY BACK RIBS

Steps:

• In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of overnight, up to 24 hours.
• Preheat oven to 250 degrees.
• In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
• Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
• Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Serve any remaining hot glaze in a bowl on the side, or toss the rib portions in the glaze before serving.