June 11, 2010, Newsletter Issue #269: Tony Roma´s Carolina Ribs
Tip of the Week
Sauce...
1 cup ketchup
1 cup cider vinegar
1/2 cup molasses
1/2 cup honey
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Tabasco sauce
Combine all ingredients for the sauce in a sauce pan over high heat. Blend with a wire whisk until smooth. When the mixture comes to a boil, reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened.
To cook the ribs, cut them into sections of about 6 ribs each. Take a large piece of heavy duty foil, coat the ribs well on both sides and edges with the sauce, and then wrap up the foil and seal the ribs inside. Make sure to save some sauce for basting later on. Put the wrapped ribs in a baking dish, and refrigerate for about 24 hours.
Bake in the foil in the pan at 300 degrees F for 2 hours. Remove ribs from the foil and broil for about 5-10 minutes per side, (basting with more of the sauce) or until done.
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