LAFAYETTE (KCBS) — It’s been 14 years since they opened their doors but Bo’s Barbecue in Lafayette is still making some of the best spareribs in the Bay Area.
Bo Harrison and his wife Ophelia started making their fantastic barbecue in 1999. They use Niman Ranch for both their ribs and beef brisket—which sits in the smoker for 20 to 23 hours. The temperature is set at 175 degrees which a very low heat. The slow cooking keeps it most and tender.
For the spareribs, you can choose between the large or small end. Two portions are also available: a huge dinner size or a smaller lunch size.
KCBS Food & Wine Editor Narsai David:
I chose the lunch portion which comes with a tossed green salad, a potato salad and a cup of sauce on the side—it’s tomato based and little sweet—but the ribs are so moist, smoky and tender that you hardly need to dip it in the sauce.
They have live music on Sundays and sometimes they offer specials for their barbecue chicken and beef ribs. The house specialties however are the pork ribs and beef brisket which are both absolutely delicious.
They have a huge beer selection and at least a half-dozen bottles of red wine are open on the counter. They even let you sample a taste before pouring a glass.
It’s impressive that they have been able to maintain the level of quality as they have all these years.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53 a.m., 12:53 p.m. and 4:53 p.m., and at 2:53 a.m. Sunday on KCBS All News 740AM and 106.9FM.
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