GOOD TASTE

 

Sweet
Heat
I can’t eat just one of
Jim and Nick’s spare ribs.

By Jan Walsh Photo by Beau Gustafson
People sometimes ask me if I cook. I jokingly answer, “I don’t cook; I write about cooking.” I actually do cook when I have time—which is not often. But cook ribs? Never. Barbecuing ribs is best left to the pros. Jim and Nick’s experience with ribs shows in every bite. By the half or the whole slab, these meaty ribs are deep and rich with flavor. They are served with Jim and Nick’s barbecue sauces. Both the “Original Concoction,” which is my favorite, and “Hot and Spicy Habanero” are made from scratch. Dine in or take it out from the drive through window. These ribs are succulent, satisfying and authentically Southern.
January Birmingham, Alabama

  

 
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