Chef Ted Cor­rado sam­ples the city’s best ribs in time for May 2-4

The un­of­fi­cial kick-off to cot­tage sea­son, May 2-4, is here. So we in­vited chef Ted Cor­rado, the man be­hind the kitchens at the Drake Ho­tel, Drake De­von­shire and the soon-to-open Drake Com­mis­sary, to give us the skinny on the city’s best new rib joints.

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Big and meaty

ADAM­SON BAR­BE­CUE, 176 WICKSTEED AVE., $18/POUND “This is a proper rib. It’s got a bark to it, and the size is good. You can tell th­ese guys are proper, and this is re­ally good. It doesn’t fall off the bone, it’s got a good bite to it, it’s su­per moist and it has a pep­pery crust, which is good. That’s a solid rib, hands down,” says Cor­rado.

Bring the heat

STACK, 3265 YONGE ST., $20 FOR A HALF RACK “They’re cooked re­ally well. I’m not get­ting a ton of the smoke flavour, but I think that’s be­cause the bar­be­cue sauce is kind of dom­i­nat­ing. But the sauce is also re­ally good. It’s sweet and it fin­ishes with a lit­tle bit of heat, which is nice,” says Cor­rado of the dou­ble-smoked baby back ribs.

A secret sauce

BONEYARD GRILL, 1554 AV­ENUE RD. & 10 DISERA DR., $19.95 FOR A HALF RACK “Th­ese are not the most flavour­ful,” says Cor­rado of the baby back ribs that are cooked in a sig­na­ture house-made sauce that boasts 20 secret in­gre­di­ents. “They’re cooked well and the sauce is fine, but I just wish there was more depth to the flavour.”

Smoked sen­sa­tion

CHERRY STREET BAR-B-QUE, 275 CHERRY ST., $19.95 FOR A HALF RACK “The sauce is re­ally good. It’s got good vine­gar, and it’s pep­pery. And you do taste the smoke in it. It’s got a nice chew. They’re not fall­ing off the bone, which is a good thing in bar­be­cue. It should re­ally hold up and not fall off the rib,” says Cor­rado.

Dry rub rules

AAA BAR, 138 ADE­LAIDE ST. E., $15 PER OR­DER “Th­ese ones are nice and meaty. I can taste a bit of the smoke, but I think that smoke flavour could be a bit stronger,” says Cor­rado. “Th­ese ribs are dry rubbed and cooked re­ally well. They’re also re­ally moist and the meat is hold­ing up well on the bones.”

Pow­er­ful pep­per

BARQUE, 299 RON­CES­VALLES AVE., $19 FOR THE 5-BONE RIBS “I can def­i­nitely taste the pep­per,” says Cor­rado of the baby back ribs that are cooked in a lemon pep­per rub and served with a lime wedge. “Th­ese ribs have a good kick to them. I like that but they are just a lit­tle bit dry, and I wish there was more meat on them over­all.”

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