Say Yum 2005-02-17 - Baby Back Ribs

It's improv night...or some might call it procrastination, or inspiration. Whatever the term, Tony Roma's Ribs are on the menu tonight, per a listener suggestion...thanks Todd! We've also got some Stilton cheese and barleywine ale to whet our appetites inspired from a newspaper article today, and comments from a listener.

Check out the brief slide show of the meal, and our Say Yum team: Devan, and Kris (Coady wasn't included in this one).
Listen to the Say Yum podcast!
SayYum-2005-02-17.mp3 [20.4mb (51:03) 64kbps]

Recipe Follow-Up:
The Stilton cheese on a baguette with the barleywine started off the meal right. Our main course was "stick to your ribs" Say Yum style. About 5 lbs of ribs were boiled with some crushed red pepper flakes, black peppercorns and bay leaves. We only ended up eating about a 1/3 of what we cooked, but the rest will be sealed with our FoodSaver and sent to our chest freezer for a rib craving another night. We broiled the ribs, which had been thoroughly covered in original Tony Roma's sauce, which can be found in some grocery stores or check out the cookbook "Top Secret Restaurant Recipes" by Todd Wilbur for a make your own version. There's also some tasty recipes in that book we might make another night. Use any sauce you want to get the ribs to your liking, but our key to making ribs tender is to make sure the ribs are boiled in water to the point where the ribs are falling off the bone or darn close to it. Some people might not agree with this technique, but it works for us. Thanks for joining us tonight and don't forget to.....say yum!