Rib City

“Lasting 35 years in a restaurant business is a big deal,” says Paul Peden, president and managing partner of Rib City. It’s a big deal for any business and a milestone now being celebrated by Rib City owners with new menu items and more.

Rib City began as a small family- owned barbecue joint on U.S. 41 in Fort Myers in the late ‘80s. Today, there are 11 Rib City restaurants in Southwest Florida, and 20 more throughout Florida, Colorado, Tennessee, Ohio and Virginia.

One of the many things that have contributed to the longevity of the restaurant is how owners have been able to evolve and adapt with changing technologies and the expectations of diners.

To celebrate its 35-year anniversary this year, Rib City is introducing several new menu items, like Over the Top Pulled Pork Nachos. Nacho chips are piled high with juicy pulled pork, jalapenos and melted cheese, and then the dish is topped with a barbeque drizzle. It’s not for lightweights. The large portion can feed a couple of people.

One of the biggest changes is the French Fries. The revamped fries have a little bit of skin on them, are two to three inches long and are “the best quality fry you can buy,” says Peden.

Then there is the Mexican Street Corn. The side dish is made from fresh corn, not frozen. It’s sweet, savory and topped off with traditional Cotija cheese.

However, it is the smoked meat that draws most diners to Rib City. All the smoky, grilled magic is done on-site, and baby back ribs are the stars. They are ribs slow cooked over a wood fire for at least 4 ½ hours. The meat is so tender that it literally falls off the bone and melts in your mouth.

The Rib & Rib Combo is a great way to try more than one style. It’s a combo of baby back ribs and a half rack of St. Louis ribs. The latter is a more traditional style, closely trimmed sparerib that is finger-licking good.

The variety of rib combos is almost endless. Options range from full racks to half racks that can be paired with additional meats such as pulled pork, smoked turkey, chicken and more.

Ribs aren’t the only things cooked low and slow over an aromatic oak fire. Chicken is, too. The birds are basted with a sweet sauce to seal in the juices. The master grillers also smoke a hearty beef brisket but in smaller quantities. Brisket is so popular that it has been known to sell out.

Rib City’s sandwiches need two hands to handle. The Original Skyscraper is filled with a generous portion of barbeque beef, pork or smoked turkey. Thick slices of hot garlic bread hold it together.

The pork sandwich is one of Peden’s favorites. “It’s not too fatty, not too lean. It has a good flavor profile and is just a great sandwich,” he says.

Don’t forget about the juicy steak burgers. They are eight ounces and grilled to order.

Great tasting meat is the foundation of a barbeque restaurant, and the sauces are the cornerstone. The base sauce found here is a decades-old recipe that has some vinegar but is still sweet. Other sauces include a sweet brown sugarbased sauce, a tangy vinegar-based sauce, Carolina mustard sauce and a hot sauce.

The menu leans heavily toward smoked and grilled meat, but you’ll also find seafood. Lightly breaded shrimp can be added to salads or an entrée for surf and turf. The Big Fish Sandwich is a fan favorite. The large filet is hand-baked and then fried until crisp and golden. Homemade tartar sauce pumps up the flavor.

Lunch plates at Rib City are an outstanding value and the service is fast and efficient for anyone who is on the clock. All specials come with a choice of two signature sides.

One of the most popular sides is the sweet, tangy, made-from-scratch baked beans. Some say that they are addictive. Other house-made sides include fresh coleslaw and creamy mac-n-cheese.

Dine in or try curbside carry out, which makes supplying a hot, feel-good meal to employees, co-workers, friends and family fast and easy.

The desserts are just as comforting as the rest of the menu. New this year are Alabama Fried Pies. The small, handheld pies are stuffed with fillings, such as apple, peach, banana pudding and more.

Chocolate lovers swoon over Chocolate Mania, a thick rich chocolate fudge in a cookie crust. On the lighter side is a classic Key Lime Pie that has just the right balance of sweet and tart, topped with refreshing whipped cream.

Food is not the only part of the menu that has been tweaked for Rib City’s 35th anniversary. Now you can order winebased craft drinks that are both colorful and flavorful. Specialty beers, including IPAs, have been added as well.

‘Tis the season, so look for holiday specials that can help make your family celebrations extra special. Rib City can not only cater your party, but it can also show up in person – they have smokers and will travel. Make your reservations now.

Rib City’s formula for success extends beyond the kitchen. It’s also the people who go the extra mile with hospitality, Peden says. “We can have the best recipes, but without these people, we’ve got nothing.”

When you see a Rib City restaurant, you can feel confident that inside you’ll find affordable, quality food and drinks, delivered with that personal touch that is often missing in today’s restaurant scene.

Everything about Rib City is comforting, especially the cuisine. Comfort is something we could all use a little bit of from time to time.

Rib City has 11 locations in Southwest Florida and is open from 11 a.m. to 8:30 p.m. daily. Online ordering, curbside carryout and catering are available. For more information, visit RibCity.com.