Ribs are all we do and we’re told they are the best around. The key to our ribs is time; six hours of cooking and 100 years of heritage from a family recipe. Our ribs fall off the bone every time because we take the time. We source only local, grass-fed, hormone-free pork. The utilization of these ribs is an extension of the head-to-tail ideology employed when the recipe was developed decades ago. We use 100% of all the products we source.

Baby Got Back Ribs burst onto the New York City food scene at The Smorgasburg in April 2012. Since then, we have built a loyal and diverse customer base of rib-loving locals. Our success in Brooklyn has lead to more opportunities including several festivals, an invitation to serve at Madison Square Eats, and a Nomination for ‘Market Vendor of the Year’ at the 2012 Vendy Awards.

Emmy Award winning producer turned Rib Master, Robert Liano, founded the company after completing a Culinary Arts Degree from The French Culinary Institute. After 20 successful years of producing TV and Film, he set out to achieve another long-time dream, to become a quality cook.

2 thoughts on “About

  1. Denise says:

    Question… do you ever cater backyard parties? We are having a small wedding in Southampton in July 2013. We were thinking about having a variety of foods, possibly some of the great food from the Williamsburg vendors we’ve sampled 🙂

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Locations & Hours


Williamsburg (Brooklyn)
Saturdays (thru Nov. 17)
11am - 6pm
East River Waterfront
(btw. North 7 & 8 St.)

Dumbo (Brooklyn)
Sundays (thru Nov. 18)
11am - 6pm
Brooklyn Bridge Park - Tobacco Warehouse (30 Water St.)

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