100 Favorite Dishes

100 Favorite Dishes, No. 90: Ginger Soy Baby Back Ribs at Tei Tei Robata

To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email us.

I never expected to eat some of the best ribs in Texas at a sushi bar, but I did. I'm talking about the ginger soy baby back ribs at Tei Tei Robata, a barbecue staple with an Asian twist. It's a dish that seems like it doesn't belong in either world, but I'd gladly take it down every day.

On first appearance, the ribs have a charred and sticky bark. Tear away chunks of meat with your chopsticks (yes it's that tender) to reveal a moist interior of fat and lean.

The backbone of Asian aromatics steps in once you taste with your tongue. First comes the salty earthiness of the soy sauce, but that's countered by the inherent sweetness from the glaze that's all over your lips. All the meanwhile, an undercurrent of ginger runs through every bite.

Hungry for more? Check back every morning for another dish, and download our Best Of App for Android and iPhone for more picks on the go.

No. 100: The Cleaver and Block Burger at NHS Tavern No. 99: The Bone Marrow at the Meddlesome Moth No. 98: Arepas at Zaguan Latin Cafe No. 97: Jalapeno Poppers at City Tavern No. 96: Elotes: Everywhere No. 95: Dan-Dan Noodles at Royal China No. 94: Smoked Ham Mac and Cheese at The Porch No. 93: Chicken and Waffles at Jonathon's Oak Cliff No. 92: Regina Margherita At Cane Rosso No. 91: Devils On Horseback At The Chesterfield

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Alexander Nham
Contact: Alexander Nham