Tony Rizzos Ribs Recipes

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TONY RIZZO'S RIBS



Tony Rizzo's Ribs image

Make and share this Tony Rizzo's Ribs recipe from Food.com.

Provided by D.L. Riddle

Categories     Pineapple

Time P2DT2h

Yield 4-6 serving(s)

Number Of Ingredients 5

3 baby back rib racks, already trimmed
3 cans pineapple juice
1 bottle of wham seasoning (www.willinghams.com) or 1 bottle your favorite barbecue rub
barbecue sauce, of your choice
1 can Coca-Cola

Steps:

  • 2 nights before cooking,soak ribs overnight in pineapple juice.
  • The night before cooking,rub down ribs (both sides) with seasoning and let sit until the next morning.
  • Do not remove or rinse rub from ribs,stand ribs up in roaster with small amount of water on the bottom and bake at 350 degrees for 2 hours (less time for only 1 or 2 slabs),occasionally baste the slabs with can of classic coke.
  • Remove from oven and let sit for 2 hours (cool off period) Finish on either an oven broiler or outdoor grill,saucing at least 5 times on both back and front of the slabs,about 15 to 25 minutes.
  • Ribs will melt in your mouth!

Nutrition Facts : Calories 272.5, Fat 0.6, Sodium 12.7, Carbohydrate 66.7, Fiber 0.9, Sugar 53.2, Protein 1.7

BETTER THAN TONY ROMA'S BABY BACK RIBS



Better Than Tony Roma's Baby Back Ribs image

Make and share this Better Than Tony Roma's Baby Back Ribs recipe from Food.com.

Provided by prolifemom

Categories     Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

2 pork baby back rib racks (2 whole slabs)
8 tablespoons light brown sugar, tightly packed
2 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon pepper, blend
1 tablespoon tony cachchiare's cajun spices
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon onion powder
1 cup orange juice or 1 cup pineapple juice
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 garlic cloves, chopped

Steps:

  • In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of overnight, up to 24 hours.
  • Preheat oven to 250 degrees.
  • In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
  • Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
  • Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Serve any remaining hot glaze in a bowl on the side, or toss the rib portions in the glaze before serving.

Nutrition Facts : Calories 113.1, Fat 0.3, SaturatedFat 0.1, Sodium 2403.2, Carbohydrate 28.6, Fiber 0.8, Sugar 25.9, Protein 0.4

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