Recipe(tried): Tony Roma's BBQ Sauces and Ribs

The followings are from the Copycat Central... You can find more BBQ Sauces there. The Lone Star sauce is good too. (The last one tells you how to cook good ribs.) Michelle

TONY ROMA'S BLUE RIDGE SMOKIES SAUCE

1 cup ketchup
1 cup apple cider vinegar
1/2 cup brown sugar, packed
1/4 cup molasses
1 1/2 tsp liquid smoke (very optional)
1/2 tsp salt
1/4 rounded tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder

Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth.

Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened.

Use on pork spareribs or any of your beef, pork or chicken recipes.

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TONY ROMA'S ORIGINAL BABY BACK BARBECUE SAUCE

1 cup ketchup
1 cup apple cider vinegar
1/2 cup dark corn syrup
2 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp Onion powder
1/4 tsp Tabasco sauce

Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30 to 45 minutes, when the mixture thickens, reomove it from
the heat.

If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with more vinegar.

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TONY ROMA'S RED HOTS BARBECUE SAUCE

1 cup ketchup
1 cup apple cider vinegar
1/2 cup dark corn syrup
2 tbsp molasses
2 tsp sugar
1 tsp liquid smoke; optional
1/2 tsp finely diced red bell pepper
1/2 tsp crushed red pepper flakes
1/2 tsp Tabasco sauce
1/2 tsp salt
1/4 tsp Cayenne pepper
1/4 tsp pepper (black)
1/4 tsp garlic powder
1/4 tsp onion powder

Combine all of the ingredients for the barbecue sauce in a
saucepan over high heat. Use a whisk to blend the ingredients until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30 to 45 minutes, when the mixture thickens, remove it from
the heat.

If you want a thicker sauce, cook it longer. If you make the sauce too thick; thin it with more vinegar.

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TONY ROMA'S WORLD FAMOUS RIBS

4 baby back ribs or 4 lbs pork spare ribs
your favorite bbq sauce

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.

Preheat the oven to 300 degrees F.

Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs.

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. 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.

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 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.

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 barbcue sauce for 24 hours before cooking. Just prepare the ribs in the foil described in the recipe and keep them in your fridge. Toss the, foil and all, into the oven the next day, 2 to 2 1/2 hours before you plan to scarf out.