Sent: Monday, July 13, 2015 7:47 PM
Subject: Bobby Rubino's original BBQ sauce recipe
Dear Uncle Phaedrus,
Our favorite BBQ Sauce ever made is the original BBQ sauce at Bobby
Rubinos's in Pompano Beach Florida. They do sell it at the restaurant, but
since I flew I couldn't bring a large container back with me. It is a
perfect blend of more tangy than sweet and it is not overly thick or gummy.
It is perfect. If you find the recipe or a copy we would be greatly
Sorry, I had no success locating a recipe or copycat recipe. There are some
suggestions here: Cookshack
A clone recipe from that board for Tony Roma's ribs, which are supposed to be very similar, is below.
I'll post this on the site.
Title: Tony Roma'S World Famous Ribs
Yield: 1 Serving
4 lb baby back ribs or 4 lbs.
1 batch barbecue
-sauce--separate recipes fo
1. Often when you buy ribs at the butcher counter, you get a full rack of
ribs that wouldn't fit on a plate. Usually you just have to cut these long
racks in half to get the perfect serving size (about 4 to 6 rib bones per
rack). You'll likely have 4 of these smaller racks at about a pound each.
2. Preheat the oven to 300F.
3. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than
4. Coat the ribs, front and back, with your choice of barbecue sauce. Place
a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it
5. Place the ribs into the oven with the seam of the foil wrap facing up.
Cook for 2 to 2-1/2 hours, or until you see the meat of the ribs shrinking
back from the cut ends of the bones by about 1/2 inch. This long cooking
time will ensure that the meat will be very tender and fall off the bone.
6. Toward the end of the cooking time, prepare the grill.
7. Remove the ribs from the foil and smother them with additional barbecue
sauce. Be sure to save some sauce for later.
8. Grill the ribs over hot coals for 2 to 4 minutes per side, or just until
you see several spots of charred blackened sauce. Watch for flames and do
9. When the ribs are done, use a sharp knife to slice the meat between each
bone about halfway down. This will make it easier to tear the ribs apart
when they are served.
If you've got the time to marinate these ribs in advance, do it. I've found
these ribs are extraordinary when they've been soaking in barbecue sauce
for 24 hours before cooking. Just prepare the ribs in the foil described in
the recipe and keep them in your refrigerator. Toss them, foil and all,
into the oven the next day, 2 to 2-1/2 hours before you plan to scarf out.
: barbecue sauce for coating
1 c ketchup
1 c vinegar
1/2 c dark corn syrup
2 ts sugar
1/2 ts salt
1/4 ts garlic powder
1/4 ts onion powder
1/4 ts Tabasco sauce
Thank you so much for your timely response. The recipe on the link that you suggested looks like it could very well be
or at least be close to Rubino's sauce. I will try it soon and see. I'll let you know how it works.
Subject: Bobby rubinos BBQ sauce
Date: Friday, January 15, 2016 3:47 PM
I saw an inquiry on the site about Bobby Rubino's†BBQ†sauce. I was a kitchen manager for them in New Jersey back in the late 80's,
and the sauce was Open Pit, regular flavor, straight outta†the bucket.
Sent: Saturday, July 11, 2015 2:23 PM
Subject: Recipe from early 1980s
I am looking for a recipe that was published as an ad in many women's magazines in the early 1980s-probably 1981 or 1982.
I think it may have been an ad for Kraft cheese or Velveeta cheese. The recipe contained yellow squash, zucchini, diced
tomatoes (probably canned) elbow macaroni & cheese. I believe it was cooked stovetop. I have searched the internet to no
avail. Thanks so much for any help.
Sorry, I canít find anything with exactly that combination. Closest dishes had cheddar rather than Velveeta & no mention of Kraft,
had pasta - but not elbow macaroni, and had ground beef, onion, cheddar cheese soup, etc. If you can recall anything else about it,
that might help. Iíll post this for reader input.
Sent: Saturday, July 11, 2015 3:08 PM
Subject: Re: cheese & squash & macaroni dish from early 1980s
Hmmm-perhaps it was cheddar cheese & a different pasta. I do remember that it was very cheesy. My memory fades more with each year-lol!
There was no meat in the dish & onion may have been included. Any of the recipes, links, etc. you have found would be appreciated.
Also reader input of course.
Below is the closest recipe that I can find. Iíll post this on the site.
2 c. diced zucchini squash
1/2 c. chopped onion
1/2 tsp. basil leaves (crushed)
2 tbsp. butter or margarine
1 can Campbells cheddar cheese soup
3 c. cooked elbow macaroni
2 c. shredded sharp cheddar cheese
16 oz. can tomatoes (chopped)
1/2 tsp. prepared mustard
In skillet cook zucchini and onion with basil in butter until tender. Add remaining ingredients.
Heat until cheese melts; stir occasionally. Makes about 5 1/2 cups.
The name Garden Skillet actually sounds very familiar. I do believe this might be it! I will try it soon & let you know.
Thank you so very much!
Thanks again, Cathy
Sent: Wednesday, July 08, 2015 8:36 AM
Subject: Long lost peanut butter smoothie recipe
I went to school in Monrovia, they had the best peanut butter smoothie bars ever!† I have
searched for this recipe for several years and have had no luck!†I would greatly appreciate
your help in finding this for me
Does anyone have a recipe or copycat for these? Note that it's peanut butter smoothie bars,
not the peanut butter smoothie blender beverage. Note also that the school system referred
to is Monrovia Indiana, not Monrovia, California.
The only mention that I could find was in the school menu listings printed in the newspaper,
"The Reporter Times" of Martinsville & Morgan County, Indiana:
"Mar 17, 2012 - Monrovia Middle and High School breakfast menu ó ($1.25 ... celery, blushing pears,
peanut butter smoothie, milk.)"
Probably your best chance to get this recipe is to post your request on this Facebook page:
You Know You're from Monrovia, Indiana When...