The baby back ribs at Henry’s World Famous Hi Life have been winning over palates with the same recipe for more than five decades. In the open kitchen, cooks prepare the fall-off-the-bone ribs by dusting them with spices, caramelizing them with brown sugar, oven-roasting them, and charring them in the barbecue pit. The white oak logs in the pit infuse a smoky flavor into all of the restaurant’s meats, including 20oz. porterhouses, 12oz. New York strip steaks, and chicken. Henry’s full bar has 15 beers on tap and a backdrop of flat screen TVs showing the game.
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