BABY BACK RIB MARINADE RECIPE RECIPES
SLOW-COOKED BABY BACK PORK RIBS RECIPE | DELICIOUS. MAGAZINE
Our tender, fall-off-the-bone, baby back pork ribs are much easier to make than you might expect and are a great option for a tasty weeknight supper. Save half the batch to make these Chinese-style sticky pork ribs another evening.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oven to 140°C/120°C fan/gas 1. Mix the paprika, sugar, garlic powder, onion powder, salt and pepper in a small bowl. Put the ribs in a snug-fitting roasting tin, then coat with the spice rub. Pour in the apple juice, cover tightly with a double layer of foil and cook in the oven for 3 hours. Check after 1½ hours, adding another splash of apple juice if the ribs look dry (see Make Ahead).
- After 3 hours, remove the foil and drain the cooking juices into a saucepan. Heat the grill to high, then grill the ribs for 4-5 minutes until they brown (see tip). Bring the cooking juices to the boil, then bubble for 4-5 minutes until syrupy.
- Put the ribs on a board and brush with the sauce. Serve with lime wedges for squeezing.
Nutrition Facts : Calories 487kcals, FatContent 34.3g (12g saturated), ProteinContent 40.4g, CarbohydrateContent 3.5g (3.2g sugars), FiberContent 1.2g
TONY ROMA'S WORLD-FAMOUS ORIGINAL BABY BACK RIBS
Tony Roma had already been in the restaurant business for many years when he opened Tony Roma's Place in North Miami, Florida in 1972. This casual diner featured food at reasonable prices, nightly live entertainment and the house specialty: baby back ribs. Soon, customers were traveling from miles away to get a taste of the succulent, mouth-watering ribs. One rib-lover came from Texas in 1976: Clint Murchison, Jr., a Texas financier and owner of the Dallas Cowboys. After sampling the baby backs, and claiming they were the best he'd ever tasted, he struck up a deal with Tony to purchase the majority of the U.S. rights to the company and planned for a major expansion. The famous barbecue ribs served at the restaurant have been judged the "Best in America" at a national rib cook-off and have won more than 30 awards at other state and local competitions. The secret to the tender, melt-in-your-mouth quality of the ribs at Tony Roma's is the long, slow-cooking process. Here is the Top Secret Recipes version of the cooking technique. The sauce cloned here is the sauce the made the chain famous—Tony Roma's serves it on their Original Baby Back Ribs. This version of the sauce uses a ketchup base, vinegar, dark corn syrup and a bit of Tabasco. The chain uses their sauce on baby back ribs and has started selling it by the bottle in each restaurant. Now you can make a version of your own that is less costly than the bottled brand, and can be used on any cut of ribs, or even chicken. Check out my clone recipes for these other 3 sauces: Caroline Honey Sauce, Blue Ridge Smokies Sauce, and Red Hots Sauce.Source: Top Secret Restaurant Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 2 hours 30 minutes0S
Prep Time 1 hours 15 minutes0S
Cook Time 1 hours 15 minutes0S
Nutrition Facts : Calories 435 calories
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