Baby Back Ribs

Tony Roma's Copycat Recipe

4 pounds baby back pork ribs or 4 pounds pork spareribs
Tony Roma's Blue Ridge Smokies Sauce

Preheat oven to 300 degrees. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs. Coat the ribs, front and back with barbecue sauce. Place a rack of ribs, one at a time, onto 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 to 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 inch. This long cooking time will ensure that the meat will be very tender and fall off the bones.

Toward the end of the cooking time, prepare the barbecue. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some sauce for later. Grill the ribs on the hot barbecue 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!

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. Serve the ribs piping hot with additional sauce on the side, if desired.

Blue Ridge Smokies Sauce
Tony Roma Copycat Recipe

1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons liquid smoke
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Combine all ingredients in a medium saucepan over high heat; whisk until smooth. Bring sauce to a boil; reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened.