Ribs and Burgers offers a somewhat traditional American experience both in decor and menu. More upmarket than you'd expect from your usual dine-in-or-takeaway burger joint, Ribs and Burgers generates a retro butcher slash American diner vibe. The place is adorned with cosy, diner-style booths, blackboards, cactus plants and vintage meat grinders. Attention is definitely in the detail with sauce bottles and serviettes stored in tin buckets which double as your table number.
The menu consists of, well, ribs and burgers. You'll be spoilt for choice with a range of original burgers and as well the "Butcher's choice" range which includes a salmon burger with teriyaki marinade ($16), lamb burger ($16) and wagyu burger ($17). If you're really struggling to choose, then perhaps you should opt for the trio of mini burgers - three half sized versions in beef, lamb and chicken ($15).
The rip options, marinated and cooked for 8 hours before being char-grilled, basted and caramelised, include beef ($19), lamb ($22), pork ($28) and striblets ($14). Of course, you'll find onion rings and buffalo chicken wings on the sides menu.
As Ribs and Burgers states on their website, all their meat is free range and hormone and antibiotic free and their buns, lettuce and tomato is cut to order so that freshness is guaranteed. The burger I tried, a Hawaiian burger (an original burger with pineapple and Swiss cheese, $13) and accompanying hot chips didn't disappoint. My dining companion rated his burger, the bacon and cheese burger ($13), as one of the best he's tried in Sydney.