Rib Crib - Philadelphia

I have two suggestions for the owner: 1. Consider starting a food truck and bring your amazing ribs to where the people are, such as festivals and summer fairs. This could be a successful venture for you. 2. Think about having a professional food manufacturer produce your sauces according to your recipe and sell it under the John Gray's Rib Crib label. This way, you could distribute it to local grocery stores and potentially expand to a national or regional level. Don't let this great product disappear, it was truly outstanding!

The closure of the Rib Crib in Northwest Philly is a great loss for the community. The owner has mentioned plans to reopen, but the future is uncertain. The community has a fondness for the owner, and I am saddened by the news. The ribs at Rib Crib were some of the best I've ever had, with a unique flavor that set them apart. I have enjoyed their food for 30 years and was hoping for many more. As the fall season approaches in 2018, I feel the absence of Rib Crib even more. For some reason, I always associate this time of year with their delicious food. I have fond memories of school starting in the 1980s and the excitement of the restaurant reopening after being closed in August. My go-to order was always half short ribs, spicy, with a side of macaroni salad. I'll have to make a stop at an ATM before my next visit.

This hidden gem is a favorite among families: we actually drive 20 minutes just to pick up their amazing ribs and BBQ sauce for takeout! If you're looking for top-notch food from a small, family-owned business, this is the place for you. The ribs are cooked to perfection in an open brick oven right on the premises, and the collard greens make a great side dish. But it's the BBQ sauce that really sets this place apart: it's flavorful and tangy, not overly sweet or thick. The staff is welcoming and even remembers regular customers. The décor, with newspaper clippings, old photos, and bright orange couches, creates the perfect cozy atmosphere of a local, family-run spot in Philadelphia. This takeout restaurant is a must-try!

I'm in the entertainment business for over forty years and tasted ribs all over the USA. I give the Gold Metal of Ribs to the Crib! Now can anyone give me a hint as to how they make their sauce? Any idea's??

This is a Germantown staple and I can only hope that it will reopen soon as there is no other place that compares to the Rib Crib!