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Some things never change, and in this case that's reassuring. The ribs, tender right down to the bone, are the result of slow smoking over hickory and basting with barbecue sauce that has just the right amount of spicy tang and depth of flavor. Robinson’s maintains that the slow-smoking process removes most of the fat, so the baby-back ribs are relatively low in calories. A rationalization perhaps, but we’ll buy it---the ribs are, in fact, lean and meaty. Add two more winners to the menu: celery-seed coleslaw and fries. It’s hard to go into a rib place and not order ribs, but the barbecued or smoked chicken are mighty fine alternatives. Be sure to get the peach cobbler for dessert. There’s limited seating, but the place is cozy and pleasant. Local delivery is offered.
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Robinson's No. 1 Ribs Restaurant is one of our 2012
| Top 10 Chicago Barbecue Restaurants
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