Get to know the wide world of barbecued ribs at these smokin’ joints
May is National Barbecue Month–what better time to dig into some ribs? Whether you like your meat fall-off-the-bone tender or clingy enough to put up a little fight, check out these ‘cue spots.
Twin Anchors
This Old Town tavern has been serving up legendary ribs to the likes of Frank Sinatra, Bonnie Hunt and the Blues Brothers since 1932. The “positively no dancing” sign has become almost as famous as the grub.
The bones: The recipe for the falling-off-the-bone baby backs has remained the same: Rub the ribs with paprika, slow roast ’em for seven hours, brush ’em with sauce and then finish with a sear on the grill. $19.95 full slab.
Extras: House-made chili ($2.75-$3.75) is a must-try. 1665 N. Sedgwick St. 312-266-1616.
The Smoke Daddy Rhythm and Bar-B-Que
This Wicker Park spot features free live music seven nights a week, daily drink specials and slow-smoked barbecue. The Division Street patio provides great people-watching.
The bones: The ribs get a dry-rub massage the night before, and then are smoked for eight hours over hickory, apple and cherry woods, and finished on the grill. The spareribs are brushed with a spicy and vinegary barbecue sauce, while the baby backs get slathered with smoky hickory sauce. Spareribs: full slab $16.50; half-slab $11.25. Baby backs: full slab $18.50; half-slab $11.25. Two sides included (add $1 for sweet potatoes).
Extras: The mac ‘n’ cheese, collard greens and sweet potato fries are crowd pleasers. 1804 W. Division St. 773-772-6656.
Sun Wah Bar-B-Q Restaurant
Not a fan of American-style barbecue? Try this Chinese restaurant on Argyle Street. Steps away from the Red Line stop, the front window entices passersby with hanging barbecued ducks, chickens and ribs.
The bones: The Peking-style spareribs have a delicious sweet glaze, while the pepper-and-black-bean version has a thick and savory sauce. Cooks chop the ribs into bite-size pieces, which, although easier to manage, are still messy. $8.
Extras: There are several mainstream Chinese dishes for those who don’t dig ‘cue. 1132-34 W. Argyle St. 773-769-1254.
Gale Street Inn
This neighborhood spot has attracted loyal fans since 1963. Barbecue-loving commuters often pop into the bar while waiting for a train.
The bones: The baby backs are dry rubbed and then oven roasted for three hours by rib chef Ernie Saucedo, who’s been preparing ribs for 34 years. Owner George Karzas refuses to divulge the secret recipe for the slightly sweet-yet-tangy sauce his family inherited when they bought the place. Full slab $19.95; half-slab $15.95.
Extras: On Monday nights, slabs are $3 off and PBR is $2. 4914 N. Milwaukee Ave. 773-725-1300.
Baby Joe’s Barbecue Company
The owners here take barbecue seriously. They have trophies to prove it, having competed in several national competitions.
The bones: The baby-back ribs get a dry rub and are smoked in the hickory-and-apple-wood-laced smoker, then brushed with a savory-sweet sauce, and finished on the grill. The bone-clinging ribs require a gentle tug to release the succulent meat. Full slab $16.95; half-slab $11.95 (served with soup, salad, two sides).
Extras: The meaty baked beans with bits of pulled pork are worth the trip. 9300 Roberts Rd., Hickory Hills, 708-430-2336.
‘Cue 101
Baby backs: Ribs cut from the sections closest to the backbone of the pig.
Spareribs: The long, straight ribs from the pig’s chest and belly.
Barbecue sauce: The Kansas-City style (which is common in Chicago) has a sweet, tomato base; the North Carolina version is more thin and vinegary.
Dry rub: A spice mixture is applied to the meat surface before roasting, smoking or grilling.
