If one dish leaves our grill again and again, it is the ribs. And if one dish cannot be hurried, it is also the ribs.
Time first, fire second
The rib is worked slowly long before it reaches the coals. That part is invisible from the table, but it decides whether the meat comes off the bone by itself or has to be fought for.
The grill comes at the end and lasts a short while: just enough for the sauce to catch and for that toasted edge to crisp. Rush that step and the rib comes out shiny outside and tough inside.
How to order them
They come with chips and share easily. They are one of the mains in the group menus, so if there are several of you there is no need to choose between the ribs and the rest of the grill.
A word from the house: if there are many of you, call ahead. Ribs are prepared in batches and do not appear out of nowhere.