Tony Roma’s Ribs on the Char-Broil Big Easy

I’ve made baby back ribs on my Char-Broil Big Easy before and they’ve come out great. After watching a TV show segment on Tony Roma’s ribs I decided that I needed to try the same technique using my Big Easy. And boy, did they come out packed with flavor. Tender, almost-fall-off-the-bone meat. Perfectly tasty. And, a key in my book, not over-sauced. Just like they said on the TV show, you want to taste the meat. There are ribs there. Taste them!

Tony Roma's RIbs on the Char-Broil Big EasyThe recipe steps may look like a lot of work, but these Tony Roma’s ribs are actually quite easy to make. Marinade overnight, cook for a while, brush with sauce, cook a bit longer to set the sauce, slice and serve. Done. If you prefer a more traditional ketchup-based BBQ sauce on your ribs try my copcyat of Tony Roma’s Blue Ridge Smokies sauce.

I do not like for my rib meat to be completely fall-off-the-bone. I like a little ‘tug’ to it and that’s what I got after 90 minutes. If you prefer your ribs to be even more tender, leave them in for the full 2 hours.

Also check out my St. Louis-style ribs made on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Tony Roma's RIbs on the Char-Broil Big Easy

You'll need the Big Easy rib hooks or fashion your own from stainless hooks or wire.
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 2 hours 15 minutes
Total Time 14 hours 15 minutes
Servings 1 rack
Author Mike


  • 1 rack pork baby back ribs trimmed of any lose fat
  • 1 cup of white vinegar
  • 1 cup of tomato sauce
  • 1/2 cup light corn syrup
  • 1/4 cup molasses
  • 2 teaspoons brown sugar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Tabasco any vinegary hot sauce will do and don't be afraid to add more
  • 1 teaspoon garlic powder


  • Cut the ribs in half if they are too long to fit into your Big Easy.
  • Place the ribs in resealable container or baggie.
  • Combine the rest of the ingredients in a medium saucepan.
  • Bring the sauce to a boil then reduce the heat to a simmer and let simmer until reduce by half and thickened, 15-20 minutes.
  • Remove the sauce from the heat and let cool.
  • Reserve 1/4 cup of the sauce and pour the remaining sauce over the ribs. Coat well, seal, and refrigerate overnight. Turn occasionally to let the marinade get on all sides of the ribs.
  • Fire up your Big Easy.
  • Cut a small lit in one end of the ribs and insert the rib hooks.
  • Place the ribs on a piece of foil. Pour any remaining marinade from the overnight marinate (NOT the marinade you reserved) over the ribs and seal TIGHTLY. You want the foil seam to be at the top, near the hooks and the bottom of the ribs sealed so the juices and marinade does not leak out.
  • Hang ribs in the Big Easy basket and lower into the cooker.
  • Cook for 90 minutes to 2 hours. After 90 minutes the ribs will be tender with a bit of a 'bite', meaning the mean will gently pull away from the bones. The meat will pull away from the bones about an inch on the ends. If you want your ribs to be completely fall-off-the-bone leave them in for the full 2 hours.
  • Remove the ribs from the Big Easy and remove them from the foil. Do not remove the rib hooks.
  • Brush the ribs with half of the reserved marinade and return to the Big Easy for 5 minutes.
  • Remove ribs from the cooker and let rest for 10 minutes before slicing.
  • Brush with last of the reserved marinade and serve.

4 thoughts on “Tony Roma’s Ribs on the Char-Broil Big Easy

    • Hi Dorothy. I have the model of the Big Easy that has just one temp setting, On. For yours I would go with ‘roast’. My model also doesn’t have the ability to add smoke flavor. I think you can skip adding any wood chips, you’ll find that the ribs are great without it. I’d like to hear how they turn out for you.


      • I was just reading some posts on making the ribs with the SRG. Thinking I might use this recipe, then the high setting with wood chips, get them smoking and lower temp, leaving the lid open (I’ve never cooked with the lid open, but there seems to be a consensus).
        Will let you know.

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