Ingredients:
1 tbsp Lemon Peel
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Chili Powder
1 tbsp Paprika
1/2 tbsp Black Pepper
1/2 tbsp Cayenne Pepper
1/2 tbsp White Pepper
2 tbsp Salt
2 tbsp Brown Sugar
2 large Racks baby back ribs
Your favorite BBQ sauce
Procedure:
1. 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 great results.
2. 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.
3. 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 fat side up, cover pan tightly with aluminum foil and place in oven. You now have five hours to make side dishes and goodies to go with your ribs. After five hours, remove foil from pan, drain fat and 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!
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Chili Powder
1 tbsp Paprika
1/2 tbsp Black Pepper
1/2 tbsp Cayenne Pepper
1/2 tbsp White Pepper
2 tbsp Salt
2 tbsp Brown Sugar
2 large Racks baby back ribs
Your favorite BBQ sauce
Procedure:
1. 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 great results.
2. 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.
3. 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 fat side up, cover pan tightly with aluminum foil and place in oven. You now have five hours to make side dishes and goodies to go with your ribs. After five hours, remove foil from pan, drain fat and 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!
Restaurant: Tony Roma's
Recipe Type: UnknownSubmitted By: Unknown
Recipe Author: Unknown
Recipe Source: http://www.boarddigger.com/t-cexenF7Q7E8/Recipe-Tony-Roma-Recipes