Tony Roma's Original Barbecue Sauce Recipe
"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."
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
6 servinces
- Serves:
- 6
ingredients
- 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
directions
- 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.
Questions & Replies
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What type of vinegar goes into Tony Roma's Original BBQ sauce??
Reviews
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Don't waste your time or your ingredients. I tried this recipe and the first thing that I didn't think looked right was a 1 to 1 ration of ketchup to vinegar. I have had this stuff simmering for 3 hours now trying to thicken it as well as boil off the vinegar. This is a waste of time. Maybe a cup if ketchup, and a 1/3 cup of vinegar? Also, like someone mentioned the Tony Roma bottle mentions, tomato paste, as well as paprika as well as corn starch. I assume the tomato paste and the cornstarch thickens the mixture. But a cup of vinegar? NO WAY!
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I actually didn't make the sauce but I have a bottle of Tony Roma's sauce in front of me, and the recipe on this site is nothing like the ingredients on the label. INGREDIENTS: Tomato Puree, water, tomato paste, sugalled vinegar, molasses, water, brown sugar, food starch-modified (corn), salt, honey, extractive of paprika, caramel color, natural flavoring. As you can see, there's no garlic or onion nor ketchup and Tabasco sauce. I doubt this is really the Tony Roma BBQ Sauce recipe.
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This BBQ sauce is nothing like the original Tony Roma's sauce...it's not bad, but I suggest that you use half the recommended vinegar. If you don't, all that you will smell and taste is vinegar when made according to the recipe. I have yet to the exact Tony Roma's sauce recipe or even close. Oh yeah, don't waste your time paying .79 cents for it either...that's just a scam to get your money. peace -
I can’t find the sauce anymore where l live in Canada. This is tastier than the store bought! I can’t get dark corn syrup so had to substitute 3/8 cup of golden corn syrup plus 1/8 cup of cooking molasses. I had to turn my stove element a bit above simmer as the sauce wasn’t noticeably reducing. It took the full 40 minutes and it was worth every minute. We had it on chicken and will use it on ribs, shrimp and even as meatloaf topping. This is a keeper. Thanks so much for sharing! -
This was so awesome. I am making it again today. Its good on everything
see 7 more reviews
Tweaks
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I added 4 drops of Sriracha for my chicken wings
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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!
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I've been using this recipe for years from Top Secret Restaurant Recipes book & always get rave reviews. The only change I make is to use treacle instead of dark corn syrup, as I couldn't get that here. I make a double batch every time, then we have any leftovers on barbequed steak or chicken during the week. Thanks ChicagoRN for posting & hope you get to try it soon.
RECIPE SUBMITTED BY
RedVinoGirl
United States
I love to try new recipes and often try so many new recipes that I forget about all the great ones I've already made. My focus in cooking is to cook healthy and lower in fat without compromising the taste of the food.
