Let's be clear about this: To achieve the Tony Roma's kind of fall-off-the-bone meat (even Tony Roma's fails sometimes) in your pork ribs, you're gonna need lots of patience, skill and time. Like what the Yanks have during Fourth of July celebrations or when their government goes into furlough. They slow-smoke the pork, then tightly wrap it in foil, and unwrap for further cooking and all the while having a heated debate on the type of smoking chips, the quantity of cider and the quality of BBQ sauce to use.
Truth be told, LIM PEI BO SEE KAN. With a 2-year old pressing Play-Doh into your toes and an infant wailing away, you really do want to appease the stressed-out wife ASAP. So to get your ribs done moderately well in the least amount of time, you should:
1 to 1.5kg pork ribs/baby back ribs. I got mine at MMM
Cajun seasoning powder
Any sort of BBQ sauce
-Combine the Cajun, paprika and garlic powder in the ratio or 3:1:1. For example, 3 tablespoons of cajun, with 1 tablespoon of paprika and garlic powder each. Add in suitable amounts of chilli flakes if you want some heat. I used one teaspoon of the powder mixture for every 3 ribs. Season again with black pepper.
-Marinate in the fridge for at least 30 mins, overnight preferably.
-Heat your oven to 180 degrees C. Put a thick foil layer over your oven tray, put on your ribs and then proceed to slather on the BBQ mixture. This mixture is 2:1:1 for BBQ, ketchup and honey respectively. Be extra generous with the sauce. The excess with collect at the bottom of the tray with the meat juices and can be used to serve with your ribs later on.
-Into the oven for about 40 mins. Once a cut in the center reveals no pinkness, then you are done. Serve with baked beans, and colseslaw.
Ok, granted, its not super tender or what. But even frozen ribs will yield easily to this recipe. Best to eat with your hands in front of the TV but still serve-able at a sit down dinner using fork and knife. Don't forget the collected juice and sauce mix. You can touch it up with a bit of corn starch and butter and it goes like a charm.