We get a lot of suggestions where to eat, few as enthusiastic as the email sent by Tamar Henderson headlined, “You MUST go to BARTLEY’S!!!” Tamar wrote that the ribs are “out of this world… the best ribs in the country. Period.” Given that Bartley’s is scarcely a 10 minute drive from DFW airport and I landed hungry, Bartley’s was #1 on my hit list.
At the head of the line (service is cafeteria-style), meats are ravishing shades of glistening mahogany, brisket burnished black by long hours in the pit, ribs sticky with cooked-on sauce, hot links and Polish sausage and even thick slices of bologna ready to spurt juice when severed by a knife.
I don’t agree with Tamar that these are the best ribs in America. But they are delicious: ultra tender, just-right sweet. Side dishes include fine collard greens and braised cabbage; for dessert, pecan cobbler is like deconstructed pecan pie, every bit as indulgent.