If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Copycat Tony Roma's Mouth-Watering, Fall-off-the-Bone Ribs
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- #78898
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
4 pounds St. Louis ribs, skin removed from the backside of the ribs
water
barbecue sauce (any variety)
directions
Place ribs on a rack inside a baking pan. Fill pan with about 1 inch of water. Cover pan with plastic wrap, then wrap with aluminum foil (to create a steaming effect); bake at 450 degrees F for 2 hours. Remove from oven about 10 minutes before ready to serve.
Heat grill to high.
Place ribs meat-side down on the hot grill. Baste with barbecue sauce. When you notice the juice in the bone to begin to bubble, turn over and baste the other side of the ribs with barbecue sauce. Juice in the bone should begin to bubble again, then turn once more to cook briefly as the sauce caramelizes.
Source: Chef Denis Zeeb, Tony Roma's
added by
pshipp2
nutrition data
794 calories, 66 grams fat, 0 grams carbohydrates, 45 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
July 28, 2014
Good recipe but the plastic wrap idea doesn't work well in a 450 degree oven. It melts onto the edges of the baking pan and is a royal pain to clean off/remove.
December 16, 2013
This is the method that I've been using for years but with a twist. I steam with apple cider and few dashes of liquid smoke. After removing ribs, I degrease the liquid left in steamer and then reduce it by half. I then incorporate it into my BBQ sauce. Although stemaing doesn't cook out as much flavor as boiling, it does extract some. This method makes sure none is lost!
July 4, 2013
I didn't know that Tony Roma's still had restaurants around, I thought they had closed. I used to love their ribs so when we wanted ribs on the grill this week I looked here for a recipe and found this one. Steaming the ribs before grilling is brilliant. You aren't boiling the flavor out but they get really tender. Very good recipe, we were all impressed.