Ribs are king at Tony Roma’s. There’s some joke in there on how they’re the (back)bone of the restaurant chain’s success, but let’s get down to the business of perfecting them for your midseason tailgate parties.
This week’s guest editor Chef Bob Gallagher (a driving force behind the Tony Roma’s menu) is responsible for perfecting the main dish the restaurant serves. If he doesn’t get his cooks across the country on the same delicious page, pigs won’t fly out of the kitchens.
Related: Guest Editor Chef Bob Gallagher
According to Chef Gallagher, cooking technique is key when it comes to mouthwatering, fall-off-the-bone ribs. He listed these tips to achieve perfection. Start them in the oven at home, then bring them to the tailgate to finish them off.
- Place rack of ribs in a pan with a little bit of water.
- Cover with foil and bake at 350 for 2-2 ½ hours.
- Let Cool.
Top Tip: Cooling is the key! If you don’t cool your ribs, they’ll fall apart on the grill.
- Fire up the grill.
- Clean the grill to avoid stick and remove residue.
- Place ribs on the grill and cover in sauce.
Top Tip: Keep an eye out for bubbling — this is when you know they’re caramelizing.
Once you note the bubbling, flip the ribs and apply more sauce. Repeat this step four times for rib perfection (about 10 minutes total).