Monday, February 14, 2011

BBQ Baby Back Ribs from Kansas


There aren't too many options for fall-off-the-bone BBQ ribs in Buenos Aires. For all the great meat dishes in the country, so much of the meat options require strict grilling. The idea of slow smoking meat for 6 hours seems alien to many chefs, almost sacreligious. 

I can't count the number of times I sought out places for BBQ ribs (pechito de cerdo) and even found locations that announce them as "BBQ". But most of the time, they aren't. 

Take La Carranzita in Palermo for example. They just take a rack of ribs, throw them on the grill, and put some kind of sauce on them. You can imagine how tough they area: chewy in the middle, burnt on the outside, and just too much work to even get any meat of of them. Even worse is when these same restaurants refuse to use a real barbacoa sauce and instead tries to make their own. And that's what they do at La Carranzita...they  seem to just take a bottle of ketchup, add some sugar and call is "BBQ sauce". 


Luckily, when a rib lover need a BBQ fix and doesn't want to put in an entire day to smoke them, there is Kansas in Palermo. 

I figured it was finally time to take some photogs of their ribs.


The ribs they offer are only baby back, which to me are like the Southwest Airlines of BBQ ribs. But they fall off the bone and don't taste like they've been pre-boiled to be tender. They have a nice smoky flavor and the sauce is excellent as well. Sides are french fries and coleslaw, but I swapped them out for candied batatas and grilled zucchini. 

Overall, they probably aren't much better than baby back ribs you'd get at an American Chili's. But for BA, it's the best of the best. 

The menu has a ton of other great options and specials. When I went this past Sunday, they had grilled swordfish on the menu...and that's a fish I rarely find here. 

They also have a killer dessert menu. Below you'll find their New York style cheesecake, in a frutilla sauce and topped with white chocolate shavings. Good stuff. 

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