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Sticky Fingers - Baby Back Ribs Print Email


1-2 slabs Baby Back Pork Ribs

1-2 cups Claude's Marinade - optional
1-2 pkgs. Tony's Smoky Southern BBQ Rub*
Tony's Sweet & Sassy BBQ Sauce or Zesty Peach BBQ Glaze*

For a irresistible smoky flavor, marinade ribs in Claudes' for several hours.

Place slabs of ribs and marinade in roasting pan, bone-side down, and add 1-2 cups water - enough liquid to keep the pan from cooking dry. Cover with a tight fitting lid or foil and roast in a 325-degree oven until tender, about 90 minutes. Remove, drain and reserve 1/2 cup of the braising liquid, cool, wrap and refrigerate until cold, or for up to 2 days.

Prepare medium-high indirect grill or preheat oven to 425 degrees (400 convection) and adjust racks to top half of the oven. Cut the slabs into individual ribs. Brush ribs with pan juices (or mist with oil) and then toss ribs generously in Tony's Smoky Southern BBQ Rub.

Oven:
Roast in the top of a hot oven, convection fan on if available, until the ribs are heated through, sizzling and glazed with the seasoning blend. Rotate as needed for even browning and brush with sauce near end of cooking if desired.

Grill:
Grill with medium high indirect heat until the ribs are heated through and sizzling - can be cautiously grilled with direct heat for more browning. Serve with or without sauce. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

*Note: Also great with our Texas or KC rub - or our Bold & Smoky or Hot & Spicy BBQ Sauce.
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