Stir the sauce ingredients and let it bubble once at low temperature. Preheat oven to 150 degrees. Divide ribs into portions (three to four bones), coat with sauce and wrap in aluminum foil.
Place individual packets on broiler so that nothing can spill out, and roast for two to two and a half hours until meat is very tender. At the end of the cooking time, preheat broiler and broil the ribs on the broiler until very brown on both sides. The secret to Tony Roma’s Ripperl – besides the sauce – is the long cooking time at a low temperature. This makes the meat tender – only on the broiler the temperature is usually too high.
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