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The Meat & Wine Co - Circular Quay

The South African steakhouse reigns when it comes to quality cuts of meat and juicy ribs. All six Aussie locations are nice and luxe plus staff are particularly knowledgeable when it comes to matching that very important red wine with your meal (Ahem the Wagyu Rib-Eye with "green peppercorn" sauce goes swell with the Luigi Bosca Malbec $74) But we’re here for the ribs! The lamb half rack option is entirely rich, char-grilled with a lemon, herb and mustard marinade and served with crunchy chips. Beef and pork ribs are slow-cooked in barbeque sauce then finished on a flaming hot char-grill. The showstopper is the beef short rib slow-cooked for 8 hours in a house smoked spice blend. Divine.

Sydney's Best Ribs

With the Harbour city well and truly enthralled in a barbecue revolution, we’ve found the best places serving up juicy, slow-cooked, meaty goodness. Don't forget your bib.