Best Ribs - 2002
Soul Food 2 Go
When an order of spare ribs goes by the moniker "James Brown Gettin' Down!" and a full slab of baby-back ribs is called "Baby Got Back," you know you're in the right place for a little pork on the bone. Make that off the bone, as in falling off. The barbecue here is Tennessee-style, slow-cooked over smoky oak and softened with a just-sweet sauce that has diners hard-put to tell the difference between the edible parts of the ribs and their own sticky fingers. Sides work for us, too -- the cornbread muffins are homemade, and the mac-and-cheese pleases the pickiest kid -- but we'll return for the ribs first and foremost. And despite the casual packaging of Styrofoam and plastic, you don't even have to hit the road to dig in, as "2 Go" implies: A half-dozen picnic tables are available for those who just can't wait.