Tony Romas Baby Back Ribs Sauce Recipes

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.

Steps:

• Combine all of the ingredients for the barbeque sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.
• When the mixture comes to a boil, reduce the heat and simmer uncovered.
• In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.

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.