SLO LIFE Oct/Nov 2020
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STICK TO YOUR RIBLINE<br />
I walk into the Ribline in Grover Beach with my kids<br />
during a break in their homeschooling, and I try to turn<br />
it into an educational experience. Owner Brian Appiano<br />
makes the teachable moment extremely tasty for us.<br />
Since Appiano purchased The Ribline in 2010, the hottest<br />
menu items are ribs and tri-tip. (“Everybody wants tri-tip in<br />
this town,” he says with a grin.) He explains the differences<br />
between St. Louis Style ribs, baby back ribs, and spare ribs<br />
on a pig, and plate ribs and short ribs on a cow. Two towers<br />
of ribs arrive, rubbed with The Ribline’s universal seasoning<br />
(which goes on their fries, chicken dishes, etc.) then cooked<br />
low and slow before being sauced. The beef ribs are meatier,<br />
with more umami saltiness, while the baby back ribs are<br />
juicy, delicate, and sweet.<br />
Appiano mentions that his ribs have gone undefeated in so<br />
many Cal Poly rib cook-offs that none of the competition<br />
even bothered to show up the last three years. I grab a<br />
toothpick and tell him I’m not at all surprised.>><br />
OCT/NOV <strong>2020</strong> | <strong>SLO</strong> <strong>LIFE</strong> MAGAZINE | 83
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