TONY ROMA’S HAS BEEN DOING BARBECUE RIBS SINCE THEY OPENED MORE THAN 40 YEARS AGO. MANY RESTAURANTS HAVE ITEMS THAT COME AND GO ON THEIR MENUS, BUT RIBS WILL ALWAYS BE A MAINSTAY AT TONY ROMA’S.
Barbecue Sauce
1 cup ketchup
1 cup red wine vinegar
1/2 cup corn syrup
2 tablespoons dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 teaspoon prepared horseradish
2 full racks baby pork ribs
11/2 tablespoons kosher salt
2 teaspoons pepper
1. Do ahead: Whisk together all the ingredients for the Barbecue Sauce. Refrigerate in an airtight container until ready to use.
2. Preheat the oven to 275°F.
3. Wash and dry the ribs and pull or cut off the membrane on the underside.
4. Season both racks with the salt and pepper.
5. Set a wire rack or grate in a roasting pan large enough to hold the ribs and add a cup of water. Place the ribs on the rack, bone-side down, and cover the pan very tightly with aluminum foil.
6. Bake in the hot oven for 2 to 21/2 hours, or until a knife goes easily through the meat and the meat has started to pull away from the bones.
7. Leave the pan covered while the grill heats.
8. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
9. Put the ribs on the grill and brush with the Barbecue Sauce. Turn the ribs occasionally, brushing each time until they start to build a crust from the charred sauce, about 20 minutes or less.
10. Divide the racks in half and serve a half rack to each guest, with extra barbecue sauce on the side.
Serves 2 to 4
To make a thicker sauce, bring the sauce to a boil in a small saucepan, then lower the temperature and simmer until thickened, about 10 minutes.