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

South Street Smokehouse


Partitioned plate is overloaded with multiple vegetables, BBQ pork, and fatback
Shealy’s Bar-B-Que


Pappy’s Smokehouse


Tyler’s Barbecue


Poppa’s Finest BBQ


Nuggets of sauce-glazed burnt ends ... roadside barbecue
Rikard’s Roadside Barbecue | South Carolina Midlands BBQ



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