Has anyone dome ribs like this place in FL? I was there over the summer and loved the sauce and flavor.
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The one here closed about 10 years ago.
I believe they were a group that split off from Tony Roma's.
That clone should get you close.
Title: Tony Roma'S World Famous Ribs
Yield: 1 Serving
Ingredients
4 lb baby back ribs or 4 lbs.
-pork spare
1 batch barbecue
-sauce--separate recipes fo
Instructions
1. Often when you buy ribs at the butcher counter, you get a full rack of
ribs that wouldn't fit on a plate. Usually you just have to cut these long
racks in half to get the perfect serving size (about 4 to 6 rib bones per
rack). You'll likely have 4 of these smaller racks at about a pound each.
2. Preheat the oven to 300F.
3. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than
the ribs.
4. Coat the ribs, front and back, with your choice of barbecue sauce. Place
a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it
tightly.
5. Place the ribs into the oven with the seam of the foil wrap facing up.
Cook 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 inch. This long cooking
time will ensure that the meat will be very tender and fall off the bone.
6. Toward the end of the cooking time, prepare the grill.
7. Remove the ribs from the foil and smother them with additional barbecue
sauce. Be sure to save some sauce for later.
8. Grill the ribs over hot coals for 2 to 4 minutes per side, or just until
you see several spots of charred blackened sauce. Watch for flames and do
not burn!
9. When the ribs are done, use a sharp knife to slice the meat between each
bone about halfway down. This will make it easier to tear the ribs apart
when they are served.
TIDBITS
If you've got the time to marinate these ribs in advance, do it. I've found
these ribs are extraordinary when they've been soaking in barbecue sauce
for 24 hours before cooking. Just prepare the ribs in the foil described in
the recipe and keep them in your refrigerator. Toss them, foil and all,
into the oven the next day, 2 to 2-1/2 hours before you plan to scarf out.
: barbecue sauce for coating
1 c ketchup
1 c vinegar
1/2 c dark corn syrup
2 ts sugar
1/2 ts salt
1/4 ts garlic powder
1/4 ts onion powder
1/4 ts Tabasco sauce
Hope this helps a little.
I believe they were a group that split off from Tony Roma's.
That clone should get you close.
Title: Tony Roma'S World Famous Ribs
Yield: 1 Serving
Ingredients
4 lb baby back ribs or 4 lbs.
-pork spare
1 batch barbecue
-sauce--separate recipes fo
Instructions
1. Often when you buy ribs at the butcher counter, you get a full rack of
ribs that wouldn't fit on a plate. Usually you just have to cut these long
racks in half to get the perfect serving size (about 4 to 6 rib bones per
rack). You'll likely have 4 of these smaller racks at about a pound each.
2. Preheat the oven to 300F.
3. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than
the ribs.
4. Coat the ribs, front and back, with your choice of barbecue sauce. Place
a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it
tightly.
5. Place the ribs into the oven with the seam of the foil wrap facing up.
Cook 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 inch. This long cooking
time will ensure that the meat will be very tender and fall off the bone.
6. Toward the end of the cooking time, prepare the grill.
7. Remove the ribs from the foil and smother them with additional barbecue
sauce. Be sure to save some sauce for later.
8. Grill the ribs over hot coals for 2 to 4 minutes per side, or just until
you see several spots of charred blackened sauce. Watch for flames and do
not burn!
9. When the ribs are done, use a sharp knife to slice the meat between each
bone about halfway down. This will make it easier to tear the ribs apart
when they are served.
TIDBITS
If you've got the time to marinate these ribs in advance, do it. I've found
these ribs are extraordinary when they've been soaking in barbecue sauce
for 24 hours before cooking. Just prepare the ribs in the foil described in
the recipe and keep them in your refrigerator. Toss them, foil and all,
into the oven the next day, 2 to 2-1/2 hours before you plan to scarf out.
: barbecue sauce for coating
1 c ketchup
1 c vinegar
1/2 c dark corn syrup
2 ts sugar
1/2 ts salt
1/4 ts garlic powder
1/4 ts onion powder
1/4 ts Tabasco sauce
Hope this helps a little.
Hey, where's the boiling step?
Now Smokin'
Ya know that the 300� in the oven boils that sauce.
See ya can skip that step.
Ya know that the 300� in the oven boils that sauce.
See ya can skip that step.
quote:Originally posted by SmokinOkie:
[qb]Hey, where's the boiling step?[/qb]
LMAO
I remember Bobby Rubino's in Orlando and the ribs were excellent for any restaurant. Now you can get better at a BBQ friends place. But Rubino's were the best I had at a restaurant here in Florida for baby backs.
Regards,
PrestonD
Regards,
PrestonD