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The annual celebration of all things barbecued and grilled unfolds over five days in Victoria Park starting Thursday. Reporter Beatriz Baleeiro previews the festival and what to expect.
THE BIG PICTURE
Running through Monday’s August civic holiday, the meat-lover’s festival turns a stretch of Wellington Street along Victoria Park into what’s known as Ribber’s Row, where the 10 companies involved and their rib masters set up in a big line combining their grills and colourful backdrops that look almost like stages. Think pork and beef ribs, pulled pork, barbecued chicken, baked beans, coleslaw and corn on the cob. More than 50 other food vendors will be in the park, including a Halal ribber, with more than 20 bands performing over the festival’s run and carnival rides for the kids. You can buy a $35 wristband for access to all rides from 11 a.m. to 7 p.m. The festival runs daily from 11 a.m. to 11 p.m. except for the holiday Monday, when things wind down earlier at 9 p.m.
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THE MEAT
With meat the focal point of the festival, it should come as no surprise that an awful lot of it is expected to be sold. How much? More than $500,000 worth of ribs and pulled pork alone. The ribbers include Boss Hog’s, Louisiana Barb-B-Que, Bubba Lou’s Bar-B-Q, Kentucky Smokehouse, Memphis Blazing BBQ, Texas Jack’s, Smokehouse Bandits, Fat Boys Barbecue, Silver Bullet and Gonzalez BBQ. Prices for a full-rack rib dinner that feeds two go from $25 to $35 and come with a side of coleslaw, baked beans or mac and cheese. A half-rack for one costs $18 to $20.
FOR VEGETARIANS?
Don’t let the name fool you: Ribfest isn’t just for carnivores and hasn’t been ribs-only for nearly a decade now. There’s something for everyone, including vegetarians. Among the many other food booths are Greek and Indian vendors. You’ll also find salads and veggie burgers.
NEW AND DIFFERENT
New this year is a second beer garden for domestic-only ales, which will be set up near the bandshell in the park. And besides the usual competition between ribbers, another award ceremony has been added this year to salute the best food items from the dozens of food vendors located off Ribber’s Row.
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THE HARDWARE
Ribbing isn’t just cooking on a grill – it’s also a competition, with bragging rights on the line, for those involved. Watch when you go for the big trophies the different ribbers have won over the years in London and other similar festivals. They’re usually prominently and proudly displayed. Determining the best rib is a highly subjective exercise. While some believe it should be tender, with the meat falling off the bone or with a bit of a tug, it’s still a personal choice. A team of invited judges samples every type of rib offered at the festival. Prizes for the best rib and the most flavourful sauce are given out, but the biggest trophy is for the best showmanship among the ribbers. Organizer Doug Hillier said London Ribfest doesn’t hold back on its trophies. “Nothing plastic. Nothing chintzy,” he said.
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