The local’s guide to the juiciest ribs in and around Melbourne

Meat, meat and more meat is the order of the day at this rustic diner that specialises in American-style BBQ.

Not only can you get your pork rib fix here, Red Gum BBQ does a beef brisket, smoked chicken, and all the trimmings – think mac and cheese, coleslaw, corn bread and dill pickles. Sauces to try are the Carolina (kind of like Fountain Steak Sauce), and the Alabama white sauce (which is like a souped-up version of mayo.)

If ribs aren’t your thing, try the house-made beef and cheese sausage with a fiery jalapeno hit, or the free-range pork shoulder makes for another crowd pleasing alternative.

Steak Ministry Bar & Grill, as the name would suggest, takes their love of steak to an almost religious level.

But not only can you get the best rib-eye in town here, you can order up some delectable ribs too.

Will you opt for the classic BBQ pork, or the 12-hour sticky glazed beef short rib? Or perhaps the signature sticky glazed lamb ribs?

Happily, if you simply cannot decide, you can ask for the Ribalicious Shared Starter, which gives you a little bit of everything.

Since you’re here for ribs, Dish Cult’s recommendation is to sink your teeth into the $40 Mississippi BBQ Pork Ribs at the Steak Ministry Bar & Grill. YUM!

If you like the sound of slow food fast, then head to Big Boy BBQ in the CBD, or their Caulfield counterpart, Southern Grace Diner.

Here you can indulge your love of ribs with their Rib & Three (one serve of ribs with three side dishes), or the Rib Only.

The meat here at Big Boy is tender courtesy of the hickory pellets that the meat is cooked over, which makes it succulent and tender.

These guys also sell their Rib Glaze in glass bottles for 16 dollars a pop, so that you can marinade up a storm at home after the barbie is over!

Big Boy BBQ’s $39 Rib of the Day & Three Sides is a one of the most satisfying items you can order. You can thank us later!

Fancy Hanks uses free-range meats from Gippsland for their BBQ, and cooks it on their custom-built smoker for a long 22 hours.

There are several BBQ platters to choose from at Hank’s. Try the Pitmaster (beef, pork, slaw, nuts, eggs and mayo) if you are after something ‘light’, or the Super Premium (which is the same as the Pitmaster but with the added benefit of Alabama chicken, cornbread and an Aperol Spritz) if you are ravenously hungry.

Hank’s also does baby back ribs in half of full serves, if you prefer your ribs unadorned.

If you are keen to try out some Brazilian BBQ without having to leave the CBD, then check out B’Churrasco, which is housed in a heritage bluestone that dates back to the mid 19th century.

The meat here (and the pineapple, for that matter), is cooked on long metal skewers and then carved straight onto your plate. So there is an element of theatre involved in this dining experience.

Patrons can choose from lamb, pork, chicken, and beef, all lovingly carved and dished up with plenty of seasonal side dishes.

The grilled cinnamon pineapple is a must-try, that will go swimmingly well with their Costela de Boi com batatas (Beef Ribs with potatoes).