Try this Tony Romas Got a Hit Contract Out on Me Ribs recipe, or contribute your own.
Suggest a better descriptionCombine 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 wonderful results. 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. The day you wish to serve the ribs, remove them from the refrigerator seven hours (thats right 7 hours) before you want to eat and add more spice mix as above. Preheat your oven to 225 degrees F(THATS RIGHT! TWO HUNDRED AND TWENTY FIVE DEGREES!). Six hours before serving, place ribs on a shallow pan and place in oven fat side up. You now have five hours to make side dishes and goodies to go with your ribs. Use this time wisely. I usually watch football. After five hours, coat both sides of the ribs with your favorite sauce. I like Jalapeno-Garlic Bar-b-que sauce, but this is definitely where you want to use YOUR families favorite. 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 cant do this yet, put on more sauce, continue to cook and tell your family that the wait will be worth it. It will! It took me a long time to perfect this method. It is a combination of common smoking knowledge, a good spice mixture, and a few tasty mistakes. I hope your family enjoys it as much as mine. One final note. This REALLY IS FOOTBALL FARE! As a male cook, I plan these delectable ribs for Sunday night, watch all the football I want, and still get rave reviews. Biscuits, frozen corn on the cob, baked beans, and a little potato salad is all it takes to have them howling for more. Typed for you by: Alaskan Michael Posted to MM-Recipes Digest V4 #272 by Michael McLaughlin
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (221g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 641 | ||
Calories from Fat: 53 (8%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.8g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 747.1mg | 26 % | |
Potassium 1498.3mg | 39 % | |
Total Carbohydrate 153.6g | 45 % | |
Dietary Fiber 22.2g | 89 % | |
Sugars, other 131.4g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.