Rib Ranch

By John Graham

April 22, 2008


Rib Ranch
Photos:
Out front Out front Inside Inside
A barbecue restaurant with a pile of wood out back is like finding a woman who drinks bourbon. It doesn't guarantee a good time, but it's an indicator she knows how to make that happen. Driving past, you might think the unmistakable A-frame of Sanford's BBQ Rib Ranch was abandoned. In fact, it's just that more care is going into the kitchen than the fading red-brown paint. Pull in and you'll notice the smell of oak smoke and a big tumble of firewood out back.

The Rib Ranch has a drive-through, but I headed inside. The paneled walls are covered with pig art, both professional and homemade. Each table has some Trivial Pursuit cards and over by the register sit shelves of used books. Buy one and the cash goes to the local SPCA.

I could hear the sound of chopping from the kitchen, a good sign that the barbecue is going to be fresh from the smoker. You can even request that your sandwich be chopped from an outside or inside cut, meaning you’ll get more or less of those wonderful, chewy browned bits.  

Dish: If you’ve never had Brunswick stew ($4.99), it’s a sweet, tomato-based vegetable soup, cooked until thick and brown. Even the diced potatoes and corn kernels turn dark. Traditional versions use rabbit or squirrel meat, though chicken, beef and pork are common too. BBQ Rib Ranch’s twist is to lay smoked, chopped pork over the top. Adding the meat at the last minute adds texture and complexity that Brunswick stew usually lacks. White cornbread comes on the side.

Full dinners with corn bread and two side orders run between nine and eleven dollars, but I’m still sworn to find food for fewer than five bucks, so we’re sticking to soup and sandwiches.

Pork and beef sandwiches both come in two sizes, $3.65 for the regular and $4.30 for the large. You can get yours unsauced, with mild sauce or with hot. The menu is not exaggerating when it promises “Our hot sauce is very HOT!”

The sauces themselves are not smoky because all of that comes from the meat, rough-chopped to create a mix of flavors. Some bits are tender and some are crunchy. Some sharp and chewy, some fatty and rich. The beef is a little drier than the pork, but it's also leaner.

The bone-in rib sandwich ($5.25) is a good choice for folks like me who like pork ribs, but don't always have the cash for a full slab. Be warned: this isn't a McRib, a boneless pressed slab of processed pork. About a rib-and-a-half is chopped into large chunks and served in a white bun. Yes, you have to gnaw on and around the bone, but rib lovers are used to that.  Again, you get that mix of flavors and textures. Some bites are almost bacony.

The side of mac and cheese ($1.99) was the only real disappointment. It was just like mom used to make – which she did by opening a box of Kraft.            

Damage: Though you might want to break the $5 budget and get a full-on dinner, you can chase off the hunger pangs with a pork sandwich and still have enough cash left over for a musty romance novel.

Decision: I found the barbecue place with the wood out back. Now, I just have to find that magical Maker's Mark maiden.

RELATED LINKS