Ribs in Montreal
Are really really bad, I know, I think I have tried most of the places that serve them. However, last week I was passing by the Bar-B-Barn for the first time in something like two decades, and then I discovered that there was this place called Scores on Sainte Catherine that looked like it would give Baton Rouge a run for its money.
All of this is a long winded way to say that since the quality is pretty much uniformly horrible I am surprised at how many there are. So I'd like to compile a list of ALL the places that serve ribs. If anyone knows of some place (good or bad) that isn't listed here, I'd be much obliged. Thanks in advance.
Kansas Cité (4006 Ste Catherine)
Coco Rico (3907 Saint Laurent)
Mesquite (3857 Decarie)
Scores (1432 Sainte Catherine)
Baton Rouge (180 Sainte Catherine)
Bofinger (5667 Sherbrooke)
La Louisiane, (5850 Sherbrooke)
Bar B Barn (1201 Guy)
House of Jazz (2060 Aylmer)
I'd have to disagree about the "really bad" part.
I quite like Coco-Rico, and if you hit Bar-B-Barn on a good day, they've still got it.
You did leave out Cage Au Sports, which is basically a BBB clone. I've not been to Biddles for about a century, but I seem to recall they're also cut from the same cloth. I guess that's House of Jazz, right?
I've been to Bofinger twice, and found them almost as good as anything I've had in Texas, though I still prefer Coco.
I find Baton Rouge is inedible, and reminds me of some Bruce Marsh Kraft commercial from the 70s...mix 3 cups of ketchup with a pound of marshmallows...
I suppose the bison ribs are prepared the same way as the venison rib recipe in the APDC cookbook (cooked in broth for 3 hours then smoked and served with BBQ sauce)?
I have a really good maple syrup pork side ribs recipe I developed based on the Babbo braised ribs recipe in Bill Buford's Heat, and my dad's old sweet and sour spare ribs recipe. I sometimes fantasize about sending it to Martin Picard so he could improve on it, because it still needs some tweaking. It's basically a maple syrup, oyster sauce, soy sauce, and vinegar braise. I have a feeling I should add some spices to the mix but I don't know what.
Thanks for the tips! I have a collection of embarrassingly stale and unused spices I am never sure what to do with. I'm more familiar with herbs and pastes, which are intuitively easier to use. Olives et épices is one of those places that I love, perhaps because it seems so mysterious to me. I need a Spice 101 course; I did put the Ethne de Vienne book on my list.
I liked bofinger. I went with a few buddies, and most of us (save one, an indian guy that is only used to eating chicken and fish) enjoyed our meal. And it felt like good value too! BBB is good too, but not good value at all IMHO.
A Nebraskan friend's mother cooked her ribs for a big gang last night, and they were without question the best I've ever had. I travel frequently to Raleigh and San Antonio, but nothing I've had in either place comes close.
My ribs at Bofinger were great on Friday, but by last night they were a distant memory.
The solution: Make your own.