Some things were meant to fall apart.
Just like the pulled pork, Swadley’s ribs are from Seaboard Farms, and these ribs are bound to stick to yours better than any on any other menu in the state, because we’ve spent years perfecting our recipe. And we spend more than five hours on every rack. They get trimmed. They get rubbed as well as any in Kansas City. They get slow smoked in five batches a day over smoldering, locally sourced hickory for hours. Then, when you order up, they get glazed and grilled for that irresistible, smoky-sweet crust outside and fall-right-off-the-bone inside.