Quote:
Originally Posted by BK001
Disclaimer: I am the last person to judge ribs. Growing up in Brooklyn, a typical “barbecue” was franks, burgers and chicken cooked on a butane gas grill in a friend’s backyard. So what do I know? Also, my all time favorite recipe would be top quality ribs prepared in an upscale Chinese restaurant with a little duck sauce on the side. So take my comments with a grain of grits …
- - - - - -
I loved these ribs. Since I am not a big fan of BBQ sauce, I asked that it not be added to the ribs but served on the side. I could smell the earthy, smokey aroma of these ribs on the plate. They are cooked low and slow and were fall of the bone tender. I did dip a little in the sauce and found it was not as offensively sweet as I thought it would be. My husband, who does not eat Pork, had an order of Beef Ribs which he thoroughly enjoyed. (NOTE: These are NOT on the menu but we had special ordered them and Matt graciously accommodated us by cooking up a rack).
I also loved the cole slaw. It definitely tasted home made and was less sweet (which we prefer) and drier than the cole slaw at KFC which we also like. We did not try the beans.
So I don’t know how true blue, BBQ aficionados would rate/rank these but this is my review. I loved the meal but take it from where it comes. LOL
|
Looks like you might know your way around meat...
Sent from my SAMSUNG-SM-G890A using Tapatalk