Yeah, time, maybe a little thyme too, but plenty of time. That's because there are three important stages to making nice tender ribs, and none can be rushed. The first is to tenderise them, carefully cutting them, trimming off the fat (but not too much!) and ensuring the meat is just right for the next stage... marination.

First, you have to start with a good sauce, and every chef has his own recipe, and so should you if you consider yourself even half the foodie I am. The ribs have to rest in the sauce, absorbing the herbs, the liquids, the spices and the flavour that makes them so mouth watering great.

The final stage is the grilling, which is when the results of the first two stages comes into play... nice tender, tasty, succulent ribs... like they make at Cafe Cartel.

If you haven't heard of or tried their decently sized St. Louis style Pork Ribs, you simply must head on down to your favourite location and try them out.

Priced at just $14.20 (excluding GST), its easy on your pocketbook, making it easier to enjoy the full range of their menu... such as the Soft Shell Crab & Prawn ($16.70 excluding GST, and perfect with ribs!). For dessert, I can't tell you their whole wide range, except to say save room for the Cocoa Desire, lush dark and white chocolate mousse with ganache icing topped off with chocolate sauce.