The baby back ribs here use heritage pork that is marinated and glazed in a Vietnamese-inspired sauce, then grilled so the exterior caramelizes. What sets this version apart is the balance of smoky char with fragrant aromatics, giving the ribs a more refined profile than typical American barbecue. The meat pulls cleanly from the bone yet retains some chew, and the dish is usually presented in a neatly arranged rack with fresh herbs or crisp accompaniments. Diners frequently single out these ribs as one of the menu’s most memorable savory plates, noting the combination of richness and brightness.