These baby back ribs feature pork racks slow-cooked until the meat loosens easily from the bone, then finished on the grill with a generous coating of house barbecue sauce. What sets this version apart is how central the ribs are to the restaurant’s identity, with sources noting that the kitchen moves an impressive volume of racks each year, reflecting sustained attention to their preparation.[15] Eating them, you get tender meat with a light char, a sticky glaze that clings to your fingers, and a portion size meant for hearty appetites. Commentators frequently highlight how consistently the ribs come out moist and well-seasoned, which has helped this location build a devoted following.[15]