Home / Lifestyle / Food Reviews

Ribs midwestern style

By Mike Peters | China Daily | Updated: 2015-07-31 08:34

Ribs midwestern style

An outdoor deck stretches along small lake full of lotus, creating a picnic-like ambience. Bruno Maestrini/China Daily

Perched on a lotus lake in Beijing's north, Windy City Ballroom serves up generous plates of American comfort food. Mike Peters tucks in.

"They are a rich dark brown, tangy with sauce and falling-off-the-bone tender. Wood smoke is palpable around the plate," chef Dustin Merrett says of his meaty signature ribs.

"They are rubbed with our own spice mix and smoked with cherry and peach wood for two hours. Then we douse them with an American beer blend, wrap them up in tinfoil and throw them back in the smoker at a lower temperature for approximately another two hours.

"Before they're served, they are reheated via the sous vide method (in vacuum-sealed bags) and then slathered in barbecue sauce - and broiled until the sauce bubbles."

The menu at Windy City Ballroom, home of American comfort food, Chicago-style, is huge. But today our dinnertime visit is all about ribs: The Tuesday special is a whole rack of 12 ribs for just 358 yuan ($58). Be still my heart.

My Chinese roommate is vaguely shocked.

Previous 1 2 3 4 Next

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349