Looking for good beef ribs? Rib Ranch Bar-B-Que on Topanga Canyon Boulevard hits the spot. The ribs were meaty and well-cooked; although the sauce is a little too sweet on its own (although better too sweet than too vinegary, if you ask me), it cooks into the meat just about perfectly.
Mr. Sandwich found his roast pork sandwich a little dry–he’s more of a fan of pulled pork–but apparently the pork ribs were also quite tasty.
The service was very good; our server let us know that some large orders were going in shortly, so that we could place ours in advance of those.
By the way, if you’re meeting people there, don’t just stop with the benches in the front room. Beyond the patio there’s another dining room, and your friends may be in there. Especially if it’s cold out, because the back dining room is warmer.
Hearty food and a cozy setting. What more can you ask of a winter meal?
Who are they? They’re people who, when you invite them over for dinner, say, “Sure! We’ll bring the food! And cook it!”
Courtesy of said friends, tonight we had grilled pork ribs with homemade BBQ sauce (mmm), grilled corn, and grilled broccoli. I made German potato salad and, for dessert, brownies. (Thank you, Ghiradelli. Seriously, there is no reason to make brownies from scratch when these mixes are available.)
Now we just have to figure out how to return the favor.
This afternoon, Mr. Sandwich and I headed to Santa Monica for the Los Angeles BBQ Festival. The event was held in a parking lot at the base of the Santa Monica Pier. By the time we got there, three of the eight vendors were out of food–but that didn’t keep us from sampling several of the remaining options.
Two were from Missouri, and at least one of them still had food available. We decided, though, to concentrate on the local vendors so that we could go to the actual restaurants. Also, the line for the out-of-state style was incredibly long.
The weakest of the three was Baby Blues BBQ, with pork ribs. The ribs themselves were okay, but the sauce was so vinegary that it made me feel like I was on the verge of wheezing.
Mr. Cecil’s California Ribs had a fantastic beef rib and a hot link that was spicy, but not too hot. I’d definitely stop by their brick-and-mortar location for a full meal.
Our favorite was the BBQ Smoked Brick Chicken from Gus’s BBQ in South Pasadena. Flavorful, moist, tender–everything that BBQ chicken can be, and too often isn’t. We liked it so much, we went back for seconds.
Apparently when it comes to barbeque, Mr. Sandwich and I are like ravening beasts.
Thank goodness for wet towelettes.