BBQ Ribs

Ribs are among the most beloved of barbecued meats, and the most diverse. They can be wet (slathered with sauce), dry (packed with dry rub); they can be pork or beef (the latter huge, caveman-style) or even mutton; they might be slow-cooked in a classic barbecue pit or more quickly done over charcoal. They are impossible to eat with knife and fork, so even the neatest baby backs tend to be a finger-licking mess. How ribs are presented varies, either in on a tray or at one end of a large plate with room for side dishes. The old-style Chicago way is to serve them in large cardboard boats, ribs at the bottom. On top of the ribs come a mess of French fries, which by the time you open up the package have virtually meshed with the sauce to become a kind of starchy, greasy glaze. Atop the fries is a sheet of wax paper, and on top of that, clean, spongy white bread. You would not want this bread for any other meal; but as a salve between bouts with ribs that are glazed with four-alarm spicy-hot sauce (a Chicago specialty), bland bread is the right stuff.

Restaurants With This Dish

Valois | Chicago South Side Cafeteria | Breakfast & Lunch

CHICAGO, IL

Cleve Edmunds’ Bar-B-Que

AUGUSTA, GA

Iron Grate BBQ

MILWAUKEE, WI

Fat Matt’s Rib Shack

ATLANTA, GA

Steven’s Barbecue

GREENWOOD, MS

Brick Pit

MOBILE, AL

Discuss

What do you think of BBQ Ribs?

One Response to “BBQ Ribs”

Jacquie Clark

February 26th, 2022

I adore big beef ribs. I enjoyed them when I lived in L.A. Then I moved to Chesapeak, VA, and I have not found a single restaurant that has then. Only baby back ribs. I don’t eat pork, so I am really at a loss-5 years without beef ribs! If you hear of a restaurant within a radius of 50 mi. Please let me know. Love the show, Misha!

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