Employees show off Tony Roma's dishes at a branch in Seoul.

Since its launch in 1972 in Miami, Tony Roma’s has established itself as the world’s leading barbecue rib franchise and most popular restaurant in the city, and stayed crowded with not only local customers but people from all over America.

In January 1976, Clint Murchison Jr., founder of the Dallas Cowboys football team, got to eat at Tony Roma’s during a visit to Miami to watch the Super Bowl, and became immediately fascinated by the flavor, leading to the joint venture Roma Corp. Tony Roma’s quickly became famous for the best ribs in America.

The Tony Roma’s story, however, now does not end with ribs. Crispy fresh salads, as well as steaks, chicken and seafood dishes, make up a variety of dishes on the menu to please every single guest.

Its signature baby back rib dish with charcoal-grilled tender pork and sauce is now available all over the world. With nearly 300 restaurants worldwide, the sensation that founder Tony Roma started has become a tantalizing worldwide success.

There are several secrets to keeping the ribs special. The brand sticks to a hand-made process in cooking them all the way from the customer’s the order. Specialized cooks called ``rib experts’’ also make sure every rib is cooked properly in accordance with the franchise’s secret recipes.

Tony Roma’s has been expanding its franchise network and enjoying great worldwide popularity. It declared a ``Brand New Day’’ on its 35th anniversary in 2007, celebrating over three decades in business, launching a series of premium rib dishes using first-grade pork only and offering five kinds of sauces.

Currently, five restaurants are in operation in Korea, the Yeouido branch being the newest. The number is not likely to expand any time soon, as it’s the franchise’s solid policy not to resort to expansion by branch numbers, but to target its specialty of ribs to be the best among competing casual dining franchises, said SUNATFOOD, the operator of Tony Roma’s in Korea.