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Originally a steak and burger restaurant, one weekend, chef David Smith grilled baby back ribs and served them with Tony Roma's BBQ sauce. The ribs proved to be popular, and were added to the permanent menu, and quickly became what Tony Roma's was known for. Tony Roma's menu further expanded to include seafood, pasta, chicken, and sandwiches. [6]
Cooking baby back ribs in an oven takes about three hours and it's a great method you can use all year long. First, preheat the oven to 250 F. Wrap the dry-spiced ribs in foil and place the rack ...
Pour the soup mixture over the ribs. Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce. Recipe Note: The sauce mixture can be prepared while the ribs are baking.
Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.
Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture. Preheat a grill.
Tony Roma's: Barbecue Worldwide 150+ Ribs Trader Vic's: Polynesian-themed restaurants United States, worldwide 18 Had more locations during the Cold War era. Tumbleweed Tex Mex Grill & Margarita Bar: Mexican United States (Kentucky and four Midwestern states) 19 Twin Peaks: Sports bar United States 61 Uno Pizzeria & Grill: Pizza United States ...
Smoked baby back pork ribs. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.
"Brontosaurs Ribs" – 1½ pound beef ribs rubbed with kosher salt, black pepper and paprika, smoked with Jersey oak, brushed with homemade barbecue sauce and sprinkled with sea salt. "Dirty Frites" – hand-cut fries topped with burnt ends (trimmed end of a barbecue brisket), smothered in chile-lime sauce, chopped red onions and scallions.