Rockingest Ribs (2008)
We New Yorkers must hang our heads in shame when it comes to barbecues. We have so few, and most of them are awful. So unless you go to Pearson's, you've got to look elsewhere for great ribs, and forgo that most perfect form of cooking thembarbecuing. It was with trepidation that we ordered the "Tuscan cowboy ribs" at BEPPE, situated in an elegant space that reminds you of an Italian hilltop villa. Piled high on the plate, the ribs are sweet, chewy, and taste slightly of smokethe result of being cooked in a wood-fired oven.