Ribs and Burgers, James St, Fortitude Valley, Brisbane
June 01, 2017
As the name says, Ribs n Burgers do specialize in ribs and
burgers, as simple as that. Originally from Melbourne and Sydney, they have
been in Brisbane since about 2011 bringing a simple menu with extensive
options. A must try would definitely be the ribs or the burgers, well why
wouldn’t you if you go to such a place like this? Maybe not so much as a first
date kind-of place but definitely a casual dining spot for lunch, dinner or a
meet up. Even for a date night would be fine, especially for those who don’t mind
getting their hands messy.
Oh, and have I mentioned that all meat is free range, grass
fed and free from hormones or any binding agents? All sauce and basting are
made in house too. Talking about homemade stuff here guys..
Located on James St, it’s quite convenient in being able to
get a park and eat without worrying about parking hour limits. Its interior
fit-outs reminds me of combining vintage pieces with the modern touch of the
open kitchen.
'Crispy Onion Rings' (AUD$5.9)
'Pork Baby Back' (Reg AUD$19.5, Large AUD$34.9) cooked low and slow as they say, grilled with their home made basting served with chips or apple cabbage salad. The Pork Baby rack had their signature BBQ basting and has two sizes, regular and large for those who would like to share or maybe eat alone by itself. When we first ordered it, we weren't too sure of how it would be, how it would like, how big it would be and what the basting would taste like.
Served on a grain wooden chopping board and I do have to say
that for a baby rack, the portion was rather generous served with a side of
chips, all placed underneath and beside the rack itself. Some of the chips
above would absorb the smoky flavour and dripping sauce which make it slightly
soggy but doesn’t kill it, if you know what I mean.
'The Bacon and Cheese' (AUD$14.5) consisted of beef patty, bacon, American cheese, lettuce, tomato, onion, pickles, BBQ and pink sauce. Neatly placed on a plate topped with a piece of paper with a embossed pick right through the middle of the burger. The melting cheese and sizzling bacon added that extra crunch and cheesiness complimenting the moist angus beef patty.
As you slice it in the middle, the layers of bacon and angus beef patty along with the lettuce and pickles are stacked quite neatly I have to say in comparison to other burgers you may have had. The bun itself was a bit dry and was not as soft as your typical brioche bun as they weren't them anywho. The amount of BBQ sauce and so-called pink sauce was enough to cover and smother everything all into one.
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