This week I'm counting down my ten favorite dishes of 2007 -- and the absolute worst thing I ate all year.
#8. Baby-Back Ribs at 17th Street Bar & Grill
Mike Mills' award-winning ribs are smoked in a pit over apple- and cherrywood for as long as seven hours. The result is a wonderful exterior -- a little crisp, but not overly charred -- and a tender, pink-hued interior that tastes like it came from a pig raised on pure autumn sunshine. They are served with just a squiggle of the restaurant's signature tangy-sweet sauce.
-- from "Cue Ball" (June 7, 2007)
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