“This is the sauce that made the chain famous”. Whatever it is this is a favorite of my husband. Todd Wilburn cloned it again. Amusing as it sounds , on family vacations my children go in search of a Tony Roma’s. Strange when I lived in NYC we had a great one a few blocks from my apartment which suddenly closed down…hence the quest!!
4 pounds baby back pork ribs or 4 pounds pork spare ribs
Barbecue Sauce
1 cup ketchup
1 cup Vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tobasco pepper sauce
Combine all of the ingresdients for the barbecue 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 more vinegar.
Preheat oven to 300 degrees
Tear off 4 pieces of Aluminum foil that are roughly 6 ” longer than the ribs.
Coat the ribs with the barbeque sauce. Place a rack of ribs ,one at a time,on to a piece of foil lengthwise and wrap it tightly.
Place ribs into the oven with the seam of the foil wrap facing up. Cook for 2-21/2 hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 “. This long cooking time will ensure the meat will be tender and fall off the bone.
Towards the end of the cooking time prepare the barbeque.
Remove the ribs from the foil and smother them with additional barbeque sauce. Be sure to save some sauce for later.
Grill the ribs on the hot barbeque for 2-4 minutes per side, or just until you see several spots of charred ,blackened sauce. Watch the flames and do not burn.
When ribs are done,use a knife to slice the meat between each bone about half way down. This will make it easier to tear the ribs apart when they are served.
Filed under: Appetizers Tagged: | Barbeque sauce, Todd Wilbur, Todd Wilburn Ribs, Tony Roma's
