HOUSE-SMOKED BABY BACK RIBS Thursday, August 22, 2013

ribs, with horseradish slaw

ribs, with horseradish slaw

Sometimes, you just want an aperitif that’s made of meat.

If that’s you, then we’ve got something you’re gonna love sinking your canines into.

Our House-Smoked Baby Back Pork Ribs are pan-glazed with a bacon jus. Because, you know, sometimes a pig needs to a bath, right? In itself.

Then we paint each rack with a thick, wide stripe of Barbecue Sauce—”seasoned” with whiskey, bacon and chipotle peppers—and pair ’em with our Cabbage-Carrot-Green Apple Slaw, which we’ve spice up with our housemade Horseradish Dressing.

Think of your entrée as the thunder, and our ribs as that thunder’s lightening.

You know, if both thunder and lightening were made of meat.