Right On 'Cue
Our 20 Favorite Rib Joints Plus A Side of the Best Takeout
by Dennis Ray Wheaton with Joanne Trestrail
Published July 2002
Two linebacker-size guys at the next table know the drill: They attack their slabs with knife and fork, give whistle-clean bones a quick lick, and finish crisp onion rings. Then they split a third slab. This ancient Old Town corner tavern with a great jukebox is justly famous for falling-off-the-bone baby backs, slow cooked in the oven for seven hours till they boast a soft braised texture. Then they see ten minutes of grill time before hitting the table. It is tasty pork, quintessential North Side no-smoke baked meat with a slathering of the house Zesty Sauce.