Prep 5 mins
Cook 45 mins
This is my favorite barbecue sauce. I'm originally from Chicago and Tony Roma's is a chain that started in Chicago and has now expanded. When I moved away from home I was able to find this barbecue sauce bottled in stores and it's the only one I love. I now live in Ohio and there's no Tony Roma's to be found. Found this...haven't tried it yet, but am posting it here for safekeeping until I can try it.
- 1 cup ketchup
- 1 cup vinegar
- 1⁄2 cup dark corn syrup
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon Tabasco sauce
- Combine all of the ingredients for the barbeque sauce 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 30-45 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 vinegar.
Loved it!! Went to Tony Romas just to try the ribs as well, made the sauce today awsome!!
I love this sauce! In fact, my husband and I just had Tony Roma's baby back ribs with the sauce last night. Being from TX I don't like my bbq sauce too sweet and this one is just right. I must say, though, that Tony Roma's isn't originally from Chicago as the original poster claimed. I thought it originated in Texas but we are both wrong. On their website it says that it started in Florida and then a Texas businessman bought the rights and expanded it into other states. Thanks for posting the recipe Redvinogirl!
I made this sauce last night on pork chops because I am sick of Sweet Baby Ray's. Since I didn't have time to simmer the sauce for 45 minutes, I just mixed it up and threw it in the oven with the chops for about an hour. Due to this departure from your recipe, I will not be giving it a number rating. I also had to substitute light corn syrup and brown sugar for the dark corn syrup. The sauce turned out a little thin; but I think it could have been because I didn't simmer it. I added some cornstarch and water to it after about 45 minutes of baking, and it thickened up nicely. When we tasted it by itself, we didn't think the sauce would be too good. It was a little ketchupy. But, on the chops, it was wonderful. Although I have never had barbecue at Tony Roma's, I can see where this recipe lives up to its name (I have had other dishes there.) I will definitely be using this recipe again. And maybe next time, I'll have time to do it right. Thanks!