With nearly 200 restaurants in 32 countries, the culinary sensation that Tony started has become an international success story.

They have won countless awards over the years for their delicious ribs and signature sauces.

As they say, "Tony Roma's is committed to providing you the best ribs anywhere. Using new rib styles and sauce flavors, our chefs are working hard to make Tony Roma's your only choice for ribs."

But the Tony Roma's story doesn't end with ribs. Crispy fresh salads, mouth watering char-grilled steaks, their original BBQ chicken, and delicious seafood make up a menu that has pleased thousands of hungry guests for years.

>>> And now here is their most popular meal of all, ready for you to cook at home to wow family, friends or significant others...

--Tony Roma's Baby Backs--

 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 pepper sauce

Combine and heat over high heat until boiling.

Reduce heat, simmer 30-40 minutes until thick.

Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.

Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.

Remove ribs from foil and smother with more sauce. Grill on hot barbecue for 2-4 minutes per side.

Or try...

--Tony Roma's Corn Fritter Casserole--

2 boxes Jiffy Corn Bread Mix 1 (15 ounce can) can whole kernel corn, drained

2 eggs, beaten

2/3 cup milk

1/2 cup onions, finely diced

1/2 cup green bell pepper, finely diced

2 tablespoons butter

3 chicken bouillon cubes

1 1/3 cups warm water

3 tablespoons melted butter

Salt to taste

Freshly ground pepper to taste

Mix together the Jiffy mix, corn, eggs and milk.

Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high.

Drop a spoonful of corn fritter mix into skillet. Cook on each side until lightly golden.

Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.

Melt 2 tablespoons butter in a skillet over medium low heat. Sauté onions and bell pepper until onions are transparent. Remove skillet from heat.

Place chicken bouillon cubes in 1 1/3 cups water and dissolve.

Preheat oven to 350 degrees F.

Crumble corn fritters into a large bowl. Add sautéed onions and bell peppers. Add 3 tablespoons melted butter.

Pour dissolved chicken bouillon and water mixture over corn and sautéed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes.

Remove foil and return to oven for 10 to 15 minutes.

--Tony Roma's Baked Potato Soup--

2 medium potatoes (about 2 cups chopped)

3 tablespoons butter

1 cup diced white onion

2 tablespoons flour

4 cups chicken stock

2 cups water

1/4 cup cornstarch

1 1/2 cups instant mashed potatoes

1 teaspoon salt

3/4 teaspoon pepper

1/2 teaspoon basil

1/8 teaspoon thyme

1 cup half and half

 > Garnish:

 1/2 cup shredded cheddar cheese

1/4 cup crumbled cooked bacon

2 green onions, chopped (green part only)

Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown.

Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon.

Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Serves 6 to 8