"A South Street Tradition Lives On."  Ron's Ribs has a proud heritage of some 50 years in the pit barbecue rib business.  Founder, Ms. Bea (Bea's Lawnside BBQ) passed the cleaver on to Ron back in the late 80's.  Not much has changed.  A little paint on the walls, a new brick front for the barbecue pit, the naked picture of Harry J. Katz off the wall.  All changes for the better.

Order a rib sandwich, platter, or half or whole slab.  A sandwich is a couple of pieces of white bread piled with ribs.  The platter is the same, but includes two side orders.  Ron's greens, tender and peppery, are second to none.  Other sides include macaroni and cheese, red beans and rice, blackeye peas and a bunch of salads.  Ron's mom's cornbread, alone, is worth the trip.

Every once in a while I'm in the mood for Ron's beef ribs, the best part of a prime rib, barbecue juicy.  There's also chopped pork, pig feet, fried chicken and fried fish.

A warning about the sauce.  The mild has a gentle kick.  The hot can give you a case of heartburn that will last well into the 21st century.