Saturday, September 5, 2009

TONY ROMA'S GOT A HIT CONTRACT OUT ON ME RIBS

I got this on a Master Cook recipe list I was on back in 1998 and have been making them ever since. One year I did 14# of ribs for Kathleen's birthday (Thankfully I had a double oven then). I made these this weekend since they are Don's mom's favorite.

TONY ROMA'S GOT A HIT CONTRACT OUT ON ME RIBS
1 c Brown sugar
1/2 c Paprika
2 1/2 T Fresh ground pepper
2 1/2 T Salt
1 1/2 t Chili powder
1 1/2 t Garlic powder
1 1/2 T Onion powder
1 t Cayenne pepper****Use less(Beth)
2 lg Racks baby back ribs
Your favorite BBQ sauce

Combine all dry ingredients in bowl. There will be more of this
wonderful mix than you need. Save it in a zip lock bag in a cool dark
place. You can use it on any pork with wonderful results.

The night before you intend to serve the ribs, coat the ribs in all
the spice mix you can (until it falls off). Place ribs in zip lock
bag and put in refrigerator.

The day you wish to serve the ribs, remove them from the refrigerator
seven hours (that's right 7 hours) before you want to eat and add
more spice mix as above. Preheat your oven to 225 degrees F(THAT'S
RIGHT! TWO HUNDRED AND TWENTY FIVE DEGREES!). Six hours before
serving, place ribs on a shallow pan and place in oven fat side up.
You now have five hours to make side dishes and goodies to go with
your ribs. After five hours, coat both sides of the ribs with your favorite sauce.

Continue cooking, adding more
sauce in another half hour. After six hours of "low and slow"
cooking, you should be able to pull a nice shiny rib bone right out
of the rack of ribs with no meat attached. This is when they are
done. If you can't do this yet, put on more sauce, continue to cook
and tell your family that the wait will be worth it. It will!


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