Better Than Tony Roma'S Baby Back Ribs Recipe

Name: Better Than Tony Roma'S Baby Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork baby back rib racks (2 whole slabs); Dry Rub; 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; Braising Liquid; 1 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

Servings: persons

2 pork baby back rib racks (2 whole slabs)
Dry Rub
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
Braising Liquid
1 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

1
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.
2
Preheat oven to 250 degrees.
3
In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
4
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.
5
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.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pork baby back rib racks (2 whole slabs), Dry Rub, 8 tablespoons light brown sugar, tightly packed, 2 tablespoons kosher salt, and more.

Yes, Better Than Tony Roma'S Baby Back Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Better Than Tony Roma'S Baby Back Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions