Main Ingredients:

See below ingredients and instructions of the famous recipe

Cooking Preparation of the Recipe:

Begin the day before, by preheating the oven to 500 degrees (that'sright). I normally use two racks of baby back pork ribs (they may
be dry-rubbed or just use salt and pepper). Take a 2-piece broilingpan, pour about 1/2 inch of water in the lower portion and put theupper half, the part with the drain holes, in place. Now, lay the tworacks of ribs side by side on top. Avoid overlapping them orhanging them off the edge of the pan. Form a tent and seal tightlyaround the perimeter of the broiler with extra heavy-duty aluminumfoil. You may need to fold two sheets together to get enough width.It is crucial that the seal is tight! If the water evaporates, the endproduct will suffer (not to mention you and your guests). Also,make sure that the foil does not lay on the ribs.
Bake for one hour, exactly. This essentially steams the ribs at hightemp. Cool the ribs, still covered, remove them from the pan, thenwrap tighly and chill overnight in the fridge. This step is important.The ribs must be cold for the next phase. You can reserve theliquid, which is basically rib stock, reduce/strain and add to thebarbecue sauce if you like. It adds a unique, meaty flavor.
Start your grill. I prefer charcoal, you may prefer wood or gas. Youwant a hot grill for this and you'll need to be attentive becausetiming is of the essence here. Place the racks on the grill and whenthey reach a golden, bubbly stage (3-4 min.), turn them and coatwith a good barbecue sauce. Bullseye Original works well, but I'vefound that any quality sauce will do fine, so use your favorite. Afterthe other side has browned, turn and coat it. Cook the sauce intothe ribs for a couple of minutes on each side, then remove, slice andserve. A word of caution: The ribs will be so tender that the meatwill literally fall off the bone when you try to turn the racks on thegrill. It is helpfull to have two sets of large tongs and be very, verygentle.
Tony Roma's Baby Back Ribs 389

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