Never worked at Tonys but I did work at Earls and as far as I'm concerned, they are the best in the city. The trick with pork ribs is they need to be tenderized n the worst way. Two ways to go about it. Earls way: They would make a thin sauce made out of some Kraft (yes, Kraft) BBQ sauce thinned out with water and other spices and they boil the ribs in that mixture for about an hour before letting it marinade over night I think. That would pre-cook the ribs and tenderize them at the same time. When a plate was ordered, they would then brush with BBQ sauce and chuck them in an oven until browned. My mother actualy gets pretty dam close to the same result simply by pressure cooking the ribs in water for like 30 mins or something prior to marinating in BBQ sauce and then finnaly onto a BBQ. Not quite the same result as Earls but really dam close. Makes DYNAMITE leftovers. My only beef with the pressure cooking method is you do lose some flavour due to boiling water. You could maybe compensate by adding some beef broth or something to the pressure cooker water, if you can do that that is. Whichever method you use, you will get the fall off the bone results.
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