Does anyone have yhe recipe for Tony Roma's rib marinade?
1/8 tsTabasco sauce 1/4 cKetchup Barbecue sauce; for coating 1/8 tsOnion powder TONY ROMAS BARBECUE SAUCE 1/4 cVinegar 1 lbBaby back pork ribs 1/8 tsGarlic powder 1/8 cDark corn syrup 1/2 tsSugar 1/8 tsSalt Tony Romas Rib Preparation Ribs: When you buy ribs at the butcher counter, you often get a full rack of ribs that wont fit on a plateUsually you have to cut these long racks in half to get the perfect serving size (about 4 to 6 bones per half rack.) Youll get 4 such half racks from 2 full racks of ribsPreheat the oven to 300? FTear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribsCoat the ribs, front and back, with the barbecue saucePlace a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightlyPlace the ribs into the oven, with the seam of the foil wrap facing upCook for 2 to 2 1/2 hours or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inchThis long cooking time will ensure that the meat is tenderToward the end of the cooking time, prepare the barbecue grillRemove the ribs from the foil and smother them with additional barbecue sauceBe sure to save some of the sauce for laterGrill the ribs on the hot barbecue for 2 to 4 minutes per side, or just until you see several spots of charred sauceWatch for flames and do not burnWhen the ribs are done, use a sharp knife to slice the meat between each bone about halfway downThis will make it easier to tear the ribs apart when they are servedServe the ribs piping hot with additional sauce on the side, if desired Sauce: Combine all of the ingredients in a saucepan over high heatUse a whisk to blend the ingredients until smoothWhen the mixture comes to a boil, reduce the heat and simmer uncoveredIn 30 to 45 minutes, when the mixture thickens, remove it from the heatIf you want a thicker sauce, heat it longerIf you make the sauce too thick, thin it with more vinegar.
