A barbecue's aroma can elicit the most basic instincts in our DNA. Ribs are, of course, supreme proof of this; given each serving is three-quarters bone, if we didn't enjoy stripping off those sparse morsels of flavour then we would have gone the way of other less meaty cuts.
It's not just about texture though. Not only does meat cooked on the bone tend to be more flavourful, but in marked contrast to much modern pork, around the ribs is marbled with fat, which means it's always succulent. If you're already salivating, then you'll be glad to know that Tattersalls is smoking up barbecue pork ribs served with crunchy slaw and fries.
To complement this, we suggest matching with a glass of Californian Zinfandel; a red so rich and full of structure you won't know whether you want another glass or another plate of ribs.
To book in to try our monthly specials, please contact the food and beverage team at firstname.lastname@example.org or on 9263 9216.