Ottawa Foodies

To do ribs at home, I suggest heading over to Craig "Meathead" Goldwyn's website:

www.amazingribs.com/

This ex-weed smoking 'Hedonism Evangelist' has helped me take ribs (and Pulled Pork) to a new level.

He is a regular judge at the Jack Daniel's World Championship Invitational Barbecue.

He has written hundreds of articles about food and drink for consumers as a syndicated columnist for the Washington Post, and the Chicago Tribune, and scores more for Restaurant Hospitality magazine.

He hosted the Food & Drink Network on America Online for nine years, and has taught at Cornell University's famous Hotel School in Ithaca, NY, and at Le Cordon Bleu in Chicago.

HE KNOWS HIS STUFF !!

This is what ribs are supposed to look like! I slow-cooked these for 5.5 hours over mesquite.

I really really love the Apple Butter Rib tips! I dont know what it is about the sauce, but it is delicious! You can even buy the Apple Butter BBQ sauce to take home!

There is no doubt that these are by far, hands down, the best ribs in the city!

The only redeeming quality of this chain restaurant. Ribs are fall-of-the-bone tender with a fairly sweet BBQ sauce.

These ribs kick serious southern butt. Tender, meaty bones accompanied by, not smothered in, a Jack Daniels BBQ sauce (there are three other sauces)made this a meal worth the drive to Hallville.

I had the little heifer plate here. 1 lb of beef ribs, lb of wings, fries, coleslaw, pickles. We got hot wings but they tasted medium. They were average. But the beef ribs (there were 3) were huge and tender and soft and sublime!!! Fall of the bone good. Not too much fat. We got them with hickory BBQ sauce which was very good and not overly sweet.

Service was good. Our hostess did her best with many tables.