I love to prepare pork ribs for our yearly Christmas dinner at home with the family. I tried the “Tony Roma-alike” ribs last year with the recipe shared by Kenneth in his blog. It was a hit with the family. The ribs were scrumptiously yummy! The taste is familiar as the seasonings used are actually very Asian. This is what I managed to replicate for the dinner last year. My only “miss” with this recipe is that the baby ribs were chopped into their smaller portions. I would love them to be in a rack but the butcher was too fast for me. He chopped the racks up without first checking with me (>_<)
Oven-Baked Baby Ribs (Tony Roma Style)
Recipe adapted from Guai Shu Shu blog. Thanks so much, Kenneth!
– About 2 kilograms of pork baby ribs or prime ribs
– 1 cup of white vinegar
– 1 cup of tomato sauce
– 1/2 cup of golden syrup (I would think you can substitute this with honey as well)
– 2 teaspoons of white or brown sugar (I used brown sugar)
– 1/2 teaspoon of salt
– 1/4 teaspoon of Tabasco pepper sauce (I excluded this as the kids do not take Tabasco sauce)
– Few cloves of garlic and shallot
1. Pound or blend the garlic and shallots until fine. Place all the ingredients (except ribs) in a sauce pan and bring to boil. Once boiled, simmer it until the sauce has thickened. Rub it on the pork ribs as evenly as possible. Save a few tablespoons for brushing during the baking process.
2. Marinate the ribs for at least 1/2 day. You can also marinate overnight in the fridge. I did for overnight.
3. Pre-heat your oven to 150 degree Celsius.
4. Get ready 4 pieces of aluminium foil big enough to wrap the ribs. Wrap the ribs as tight as possible. Bake in the oven for 2 hours. After 2 hours, open the aluminium foil and ensure that the meats have shrunk from the ribs by about 1 inches long. This will ensure that the meat are tender, juicy and fall off the bones.
5. Without wrapping the ribs anymore, glaze the baked ribs with additional barbecue sauce (reserved above) and place back in the oven. Bake each side for 3-4 minutes or until the ribs slightly dries up with small signs of charred sauce (but do not burn the ribs). Sliced the ribs in between the bones for serving. Best served with additional barbecue sauce.
After this post, I would be sharing the BBQ ribs that I have prepared for this year (^-^) Watch out for this space and see you soon!