National Baby Back Ribs Day

In 2015, Romacorp, Inc., the parent company of Tony Roma's, declared September 3 as National Baby Back Ribs Day to honor the dish that made the restaurant famous. Tony Roma's began offering baby back ribs in 1972. The ribs were created by Chef David Smith, who made them with the restaurant's special barbecue sauce, which is now Tony Roma's Original BBQ Sauce. Tony Roma's helped popularize baby back ribs around the United States and the world, and today they are the world's largest restaurant chain that specializes in ribs.

Tony Roma's offered similar promotions for the day in 2015 and 2016. In the days leading up to the day and on it, a half rack of baby back ribs could be added to an entree for $5. Those eating baby back ribs at Tony Roma's could upload a photo of themselves eating them to social media for a chance to win a year's supply of baby back ribs from the restaurant. A similar promotion was held in 2017, with the price upped to $6 for the ribs. That year, four Tony Roma's locations in Texas and Florida also held a rib-eating competition. In 2024, select Tony Roma's locations offered buy one, get one deals on baby back ribs.

Baby back ribs come from the upper rib cage of the hog. They are attached to spare ribs on one side and to the backbone on the other. They are located underneath the loin muscle, and may have about a half-inch of loin meat attached to their top. The "back" in their name references the backbone, while the name "baby" indicates they are smaller than spare ribs: they are three to six inches in length, with between ten and thirteen bones, and weigh around two pounds. Since they are small, they cook rather fast, quicker than spare ribs. Their name likely was created in the 1980s, when they were being marketed as an alternative to spare ribs. Baby back ribs are also leaner, more tender, and have more of a curve than spare ribs—and usually are more expensive.

Tony Roma's built their menu around the ribs in the 1970s. Chili's is another restaurant known for its baby back ribs. A jingle created in 1996 helped propel the popularity of their ribs in the 1990s and 2000s. Baby back ribs are a summer cookout favorite and are also popular for tailgating and at holiday gatherings. Usually grilled or baked, they also go by other names, such as back ribs, Canadian back ribs, loin back ribs, and loin ribs. In the South, they are often served alongside pulled pork. In Memphis, where they are called loin ribs, they are dry-rubbed and grilled over charcoal, and in South Carolina they are often served with a tangy mustard sauce.

How to Observe National Baby Back Ribs Day

Enjoy some baby back ribs at Tony Roma's! Check if they are offering any promotions this year. You could also have baby back ribs at another restaurant. Chili's and Texas Roadhouse are some other national chains that serve them, and there's likely a non-chain restaurant near you that serves them too. You could also make your own baby back ribs. Try grilling, baking, or smoking them, or making them another way.

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