clock menu more-arrow no yes mobile
Four ribs on a brown stoneware plate on a bed of creamy yogurt with sprigs of bright green herbs on top.
Ribs from Selden Standard.
Bill Addison for Eater

Where to Eat Ribs in Detroit: 14 Top Destinations

Smoked and smothered, some of the best slabs around

View as Map
Ribs from Selden Standard.
| Bill Addison for Eater

In honor of Barbecue Week, Eater is looking at some of the finest examples of slow-cooked, smoked, and grilled meats across Detroit. Here, we dive into one of the most important barbecue protein cuts: the rib. Few dishes earn the title "finger-licking-good" quite as literally as a well-made slab of ribs. Different varieties require different preparations a true art in barbecue. Pork, beef, or lamb? Spare ribs or baby back? All have their place in the cult of barbecue. Slow smoked and smothered, here are some of the best slabs around Metro Detroit.

Where's your favorite spot for ribs? Let us know in the comments.

*Map points are organized geographically, never ranked

Read More
Note: Restaurants on this map are listed geographically.
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Parks Old Style BBQ

Copy Link

This Detroit mainstay has been serving up slabs drenched in a savory, vinegar-based barbecue sauce since 1964. It’s a small menu, but what they do, they do well. Carry-out only.

Chartreuse Kitchen & Cocktails

Copy Link

This DIA-adjacent small plates restaurant specializes in local, seasonal cuisine. Diners here will often find ribs on the menu. Chef Doug Hewitt's spare ribs are outstanding — served with a sticky Asian-style sauce — but the Mediterranean-style lamb ribs are also worth the order.

Selden Standard

Copy Link

Another small plates style-restaurant, Selden Standard's smoked lamb ribs delivered to the table with slightly charred bones and plated with yogurt have earned a small following.

Bert's BBQ

Copy Link

The intoxicating smell of these ribs charring on the grill will entice you from across Eastern Market in the summer. The St. Louis spare ribs paired with a variety of soul food sides are worth the wait. Barbecue sauce here is optional, but definitely recommended.

Redsmoke Barbeque

Copy Link

It’s hard to choose between the St. Louis spare ribs or the Carolina back ribs at this Greektown staple. Both are dry-rubbed, slow-smoked over hickory wood and chargrilled for a crispy finish. For a richer, fattier flavor, go for the spare ribs. For a leaner, more tender meat, opt for the back ribs.

Slows Bar-B-Q

Copy Link

This Detroit original serves up award winning baby back ribs, dry rubbed with blend of 13 spices, and slowly wood smoked. Pair them with one or two of their five signature sauces for a dinner that lives up to the hype.

Thai-inspired crispy spare ribs served with apple and scallions are a star attraction at this Corktown hotspot. The caramelized fish sauce makes them a bit salty and sweet, a flavor truly unlike any other slab in the city.

Vicki's Bar-B-Q

Copy Link

This hidden gem in Southwest has been serving up tender spare ribs in a tangy, Kansas City-style sauce since the 60s, keeping locals have been coming back more. Try the sauce hot for some serious kick. Carry-out only.

Taqueria El Rey

Copy Link

The smells wafting from this Southwest eatery's outdoor grill are enough to lure in customers. Known for its amazing grilled chicken and tacos, El Rey also produces an exceptional slab of ribs. The meat is lightly sauced and juicy. They regularly sell-out, so try calling ahead. Cash-only.

Zukin's Rib Shack

Copy Link

Downriver has long known this carry-out shack for some of the best, tender spareribs around. Massive portions are served with a tangy, smoky, and not-too-sweet signature sauce. Most combos are under $10, and served with french fries, coleslaw, and a roll.

Rogue Estates BBQ Shack

Copy Link

This Ferndale-based food truck features a weekly rotating menu with pork rib staples that look as good as they taste. Get there early — the ribs rightfully sell out quick.

Lockhart's BBQ

Copy Link

This Royal Oak eatery serves up Texas-style barbecue, smoked low and slow over a wood fire. The dry-rubbed St. Louis ribs are juicy and tender. Sauce is optional, but highly recommended.

Phoenicia

Copy Link

How an upscale Lebanese restaurant in Birmingham became known for its outstanding pork rib recipe is a story for another day. The ribs are cooked, marinated, and cooked again under a broiler with a slightly spicy, secret dry-rub mix. The ribs aren't fall-off-the-bone but the meat is tender and exceptionally flavorful. Sauce is optional. Diners in-the-know will order them "Samy-style" — extra crispy with more dry rub.

Beans & Cornbread

Copy Link

This Southfield soul food restaurant features Baby Sister's Backyard-Style Ribs — signature spare ribs drenched in a Southern-style tangy barbecue sauce. Beyond tender and deeply flavorful, you’ll want to opt for the full rack.

Parks Old Style BBQ

This Detroit mainstay has been serving up slabs drenched in a savory, vinegar-based barbecue sauce since 1964. It’s a small menu, but what they do, they do well. Carry-out only.

Chartreuse Kitchen & Cocktails

This DIA-adjacent small plates restaurant specializes in local, seasonal cuisine. Diners here will often find ribs on the menu. Chef Doug Hewitt's spare ribs are outstanding — served with a sticky Asian-style sauce — but the Mediterranean-style lamb ribs are also worth the order.

Selden Standard

Another small plates style-restaurant, Selden Standard's smoked lamb ribs delivered to the table with slightly charred bones and plated with yogurt have earned a small following.

Bert's BBQ

The intoxicating smell of these ribs charring on the grill will entice you from across Eastern Market in the summer. The St. Louis spare ribs paired with a variety of soul food sides are worth the wait. Barbecue sauce here is optional, but definitely recommended.

Redsmoke Barbeque

It’s hard to choose between the St. Louis spare ribs or the Carolina back ribs at this Greektown staple. Both are dry-rubbed, slow-smoked over hickory wood and chargrilled for a crispy finish. For a richer, fattier flavor, go for the spare ribs. For a leaner, more tender meat, opt for the back ribs.

Slows Bar-B-Q

This Detroit original serves up award winning baby back ribs, dry rubbed with blend of 13 spices, and slowly wood smoked. Pair them with one or two of their five signature sauces for a dinner that lives up to the hype.

Katoi

Thai-inspired crispy spare ribs served with apple and scallions are a star attraction at this Corktown hotspot. The caramelized fish sauce makes them a bit salty and sweet, a flavor truly unlike any other slab in the city.

Vicki's Bar-B-Q

This hidden gem in Southwest has been serving up tender spare ribs in a tangy, Kansas City-style sauce since the 60s, keeping locals have been coming back more. Try the sauce hot for some serious kick. Carry-out only.

Taqueria El Rey

The smells wafting from this Southwest eatery's outdoor grill are enough to lure in customers. Known for its amazing grilled chicken and tacos, El Rey also produces an exceptional slab of ribs. The meat is lightly sauced and juicy. They regularly sell-out, so try calling ahead. Cash-only.

Zukin's Rib Shack

Downriver has long known this carry-out shack for some of the best, tender spareribs around. Massive portions are served with a tangy, smoky, and not-too-sweet signature sauce. Most combos are under $10, and served with french fries, coleslaw, and a roll.

Rogue Estates BBQ Shack

This Ferndale-based food truck features a weekly rotating menu with pork rib staples that look as good as they taste. Get there early — the ribs rightfully sell out quick.

Lockhart's BBQ

This Royal Oak eatery serves up Texas-style barbecue, smoked low and slow over a wood fire. The dry-rubbed St. Louis ribs are juicy and tender. Sauce is optional, but highly recommended.

Phoenicia

How an upscale Lebanese restaurant in Birmingham became known for its outstanding pork rib recipe is a story for another day. The ribs are cooked, marinated, and cooked again under a broiler with a slightly spicy, secret dry-rub mix. The ribs aren't fall-off-the-bone but the meat is tender and exceptionally flavorful. Sauce is optional. Diners in-the-know will order them "Samy-style" — extra crispy with more dry rub.

Beans & Cornbread

This Southfield soul food restaurant features Baby Sister's Backyard-Style Ribs — signature spare ribs drenched in a Southern-style tangy barbecue sauce. Beyond tender and deeply flavorful, you’ll want to opt for the full rack.