“There’s only one way to eat these ribs.
I pick one up with my fingers and gnaw the succulent meat off the bone”
The original outlet began in this leafy lower north shore suburb with the aim of providing hot, fresh and succulent food to their customers.
Three years on, this company-owned brand of barbeque ribs and burgers appears to be growing from strength to strength. Since our last visit to their Rhodes outlet in December 2013, this boutique brand now has eight restaurants around Sydney and Melbourne.
With the kind invitation from Frank PR Australia, we are here in Neutral Bay to check out why Ribs & Burgers remains popular with barbeque ribs and burger fans.
Ribs and Burgers, Neutral Bay
The success formula appears simple – a blackboard menu sums it all up with a choice of beef, pork or lamb in the ribs department.
Burger variations include original beef, cheese, bacon, Dagwood and Mexican whilst non-red meat eaters can opt for lemon herb, chilli or Cajun chicken burgers.
Mysaucepan and I rock up to the counter and are greeted by restaurant manager Aaron on this sunny Saturday afternoon.
Food orders are placed at the counter and we take a seat inside the restaurant.
I am not a big fan of milk shakes because I often find them too thick with full cream milk.
But I am enjoying Mysaucepan‘s vanilla malt milkshake which has just the right creaminess with crunchy bits of malt.
Cold beer and American style food can never go wrong, especially if it’s deep fried or barbeque.
My Budweiser in an icy cold glass is no exception with its subtle fruit notes and a clean finish.
I distinctively remember R & B’s onion rings for its light and crispy batter from our previous visit to the Rhodes outlet last December.
These rings are thin and fried to a crispy brown without being overly greasy.
Our slab of pork ribs arrive on a wooden board with potato chips and cabbage salad.
Barbequed to a deep, dark brown, its smoky aromas are tantalizing as juices slowly drip onto the board.
A cabbage salad is all crunchy with sliced green apple, mint, parsley and toasty pine nuts tossed in olive oil and lemon juice.
Our Famous Chips are probably so because they are piping hot from the fryer, beautifully crisp outside with a hot and soft centre.
The moment of truth arrives as Mysaucepan slices up each rib marinated and slow-cooked for eight hours then grilled with R & B’s secret basting sauce.
There’s only one way to eat these ribs and I pick one up with my fingers and gnaw the succulent meat off the bone.
“I think these ribs are better than the one we had at their Rhodes outlet” Mysaucepan says.
“We ate at Rhodes when they just opened and I remember the ribs to be a little dry” I say.
No such issue here at Neutral Bay since it’s their first outlet and after three years, I imagine any teething issues would have been ironed out.
“At least they are serving chips on the side and not under the ribs as they did at Rhodes” I add.
Steakhouse is one of R & B’s premium burgers with a piece of pasture-fed rib eye, caramelized onion rings, tomato, cos lettuce, dill pickles and BBQ sauce.
The size of this burger is pretty generous.
The bun is soft and slightly grilled, holding a piece of rib eye. Each mouthful is smoky and beefy though I find the meat can be a little more tender.
It’s no surprise R & B has plans to open more outlets across Sydney and Melbourne in the coming year judging by its popularity.
I believe it’s their consistency in quality, taste and service in a pleasant dining space that is enticing its fans to return.
So dear readers, which ribs and burgers in Sydney?
ChopinandMysaucepan dined courtesy of Frank PR Australia and Ribs & Burgers, Neutral Bay. Prices are included for readers’ information. This review is an honest and objective account of our dining experience on the day. All opinions are our own.