Review: Burger King Ribs

I was, to put it mildly, apprehensive when I saw a commercial for Burger King’s new “Fire Grilled Ribs.”  I have survived the McRib, Hardee’s Fried Chicken, Popeye’s Chicken Pita, KFC’s Double Down, Taco Bell’s BLT Taco and the results of the “King’s” other atrocities from the Kitchen of Dr. Moreau, Chicken Fries and those infamous BK Tacos (a kid burger inside a half-cooked taco shell).

Burger King Ribs on WannabeTVchef.comLast week, whilst in the throws of moving from my apartment to my new house, I decided I would give the BK Ribs a try.  I was hungry so I opted for the 8 piece combo over the 6 piece.  With tax I dropped $10 and with the service I also lost 30 minutes of my life waiting for the only other person in the drive-thru to get their Whopper Jr. combo meal.

Now clearly I was not expecting pork ribs to be healthy.  It’s called a splurge.  So once I was able to track down the carefully hidden nutritional information I was not surprised by the 12g of saturated fat (6 piece portion) nor the 66% of calories from fat.

Jack Links Steak Bites on WannabeTVchef.comHowever, I was surprised to find that though they looked a good deal like pork ribs they did not taste like pork ribs.  The texture was quite off-putting.  It was somewhere between a dry rib and those beef jerky steak bites.  They were gnaw off the bone tender.  They certainly were not smoked but rather roasted with a touch of liquid smoke and brown sugar but no detectable spices or rub.  They come dry (which has two different meanings in the case) with BBQ sauce dipping cups on the side.  Use as much sauce as possible as it is the only thing that makes these palatable.

It isn’t bad enough that these fast food ribs taste like, well fast food ribs, but they cost as much a REAL ribs.  I live in Alabama, there is no shortage of great barbecue and if I am going to plop down $10 for ribs I want great ribs.  But what should I expect from a company that professes to let you “have it your way” but that has never been the case.

I once walked into a Burger King and ordered a Whopper made my way, “Fresh ground grass-fed beef, a whole wheat bun free of High Fructose Corn Syrup and hydrogenated oil, vegetables that were allowed to fully ripen on the vine at a farm within 150 miles and REAL cheddar cheese.”  They looked at me like I had asked them to fix me something that wasn’t poisonous.

Have your tried BK Ribs?  Culinary revolution or porcine abomination?  Use the comments below to tell the world what you thought of them.

Burger King Ribs

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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