Tony Romas Ribs Clone

Tony Romas Ribs Clone

Ready in 1 hour

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"I have been making this recipe for a few years now. It is excellent and my family loves it. The meat falls off the bones and has wonderful flavor."

- Shiela52

Top-ranked recipe named "Tony Romas Ribs Clone"

4.9 avg, 7 review(s) 100% would make again


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1/4 ts Tabasco sauce
1 c Ketchup
Barbecue sauce; for coating
1/4 ts Onion powder
1 c Vinegar
4 lb Baby back pork ribs
1/4 ts Garlic powder
1/2 c Dark corn syrup
2 ts Sugar
1/2 ts Salt

Original recipe makes 4



Ribs: When you buy ribs at the butcher counter, you often get a full rack of ribs that wont fit on a plate. Usually you have to cut these long racks in half to get the perfect serving size (about 4 to 6 bones per half rack.) Youll get 4 such half racks from 2 full racks of ribs. Preheat the oven to 300? F. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs. Coat the ribs, front and back, with the barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly. Place the ribs into the oven, with the seam of the foil wrap facing up. Cook for 2 to 2 1/2 hours or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking time will ensure that the meat is tender. Toward the end of the cooking time, prepare the barbecue grill. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some of the sauce for later. Grill the ribs on the hot barbecue for 2 to 4 minutes per side, or just until you see several spots of charred sauce. Watch for flames and do not burn. When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served. Serve the ribs piping hot with additional sauce on the side, if desired. Sauce: Combine all of the ingredients in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with more vinegar. Reprinted in The Sacramento Bee October 15, 1997. NOTES : If youve got time to marinate the ribs, try it. They are great when theyve been soaking in this sauce for 24 hours before cooking. Just prepare the ribs in foil as described in the rib recipe and keep them in the refrigerator. The next day, place them in the 300? oven, foil and all, and bake. The sauce also goes well on other cuts of ribs and chicken. Recipe by: "Top Secret Restaurant Recipes" by Todd Wilbur Posted to MC-Recipe Digest V1 #1014 by "Christopher E. Eaves" on Jan 15, 1998

Calories Per Serving: 1447 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very tasty, meat fell off the bone! Next time I will cut back in the vinegar. Feel that was a bit much
janet_solly 11 month ago
NellyO 1 year ago
Bl1274 1 year ago
These ribs are awsome, I have made them twice now.
Tmk 4 years ago
Just made the ribs again, even better this time
Maxiejay 4 years ago
I made these ribs, and they were awesome. The sauce was simple and allowed the flavour of the ribs to come through
Maxiejay 4 years ago
I have been making this recipe for a few years now. It is excellent and my family loves it. The meat falls off the bones and has wonderful flavor.
Shiela52 5 years ago
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