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rapmarks

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when you order a half rack of ribs, how many ribs do you expect to get?
I ordered a half rack ($18) and received a plate with two ribs, they were flattened, looked like a thin steak actually. i was a little upset, but after the awful acid indigestion that night, i was glad i only had two ribs.
But i would think there is a measure for half a rack and two ribs doesn't seem to do it, with only a small side of potato salad , no roll, no salad.
 

pjrose

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Unless the unfortunate pig had only 4 ribs on a side, that's certainly not a half rack! Outrageous price, too.

There should be 13 ribs per side, so 6-7 per half rack would make sense.
 

ampaholic

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I agree with Pjrose - we used to have a Tony Roma's here and when I would get a 1/2 rack of (pork) ribs there would be 5 - 7 ribs and a full rack was 12 to 13 ribs.

Beef ribs are bigger and a full order was 4 of them - I never bought a 1/2 order of beef ribs but it might be just 2 - but they are a lot bigger than pork ribs.
 

rapmarks

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they were called two napkin ribs also, and they were a dry rub so you didn't need a napkin at all! and they were pork.
 

pjrose

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So it was described as both a half rack and two napkin ribs?

Odd

At our favorite rib place a rack comes as one and a half racks. Go figure.
 

rapmarks

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from now on, i will ask how many ribs come int he rack.
 

geekette

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can you tell us the restaurant? If it's a chain, that is.
 

rapmarks

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It was the outback, but not the chain, the one in Lake Buena Vista at a big hotel near downtown disney. (got the certificate on Restaurant.com )
also, once i went to Rib City and was given three ribs for a half a rack. I never went back to that one.
 

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If a restaurant brought out 2 bones for a half rack, I'd ask where the rest were. If I didn't get the rest, I would have left ~ Ron
 

Passepartout

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I think I'd have asked for a manager, given him/her an anatomy lesson (Uh, sir or ma'am, a pig has 13 ribs- this ain't half). If not offered the rest of the half rack order, I'd have left. And when I got to my computer, I'd post it to a timeshare users' group as well as giving them an earful at Restaurant.com. Then I'd write the general manager a letter telling him/her what I'd done.

Jim
 

dioxide45

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I wonder if the OP got stiffed because of the restaurant.com certificate. It always worries me when it says you have to present prior to ordering. Always makes me wonder if I will receive the same portion that I would have if I had not used the certificate.
 

Passepartout

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The whole idea of a restaurant accepting rest.com, is to generate traffic and then return traffic. If diners don't come back and they give bad reviews they shoot themselves in the foot. Hopefully the referenced meal was an anomaly. So far, whenever we have used Rest.com, I've felt that if anything, we got preferential treatment and food.

I stand by what I said earlier. I would make sure the owner/GM is aware of my displeasure.

Jim
 

Talent312

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I think I'd have asked for a manager, given him/her an anatomy lesson...

My wife and I recently dined at a steakhouse where she had to send the steak back twice (she likes it done like shoe-leather). The manager was apologetic and comp'd her meal. I had a $10.00 coupon for mine.

Result: Two steak dinners for $4.75 + $5.00 tip (based on menu prices).

At Wendy's a few weeks ago, the line waiting on orders got backed up and someone asked to see the manager. Result: A coupon for a free frosty for everyone waiting.

Over the years, we've had meals comp'd for various reasons, not that we work at it. But clearly, in many places, management prefers to give you a lollipop, than appear to be uncaring.
 

dioxide45

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The whole idea of a restaurant accepting rest.com, is to generate traffic and then return traffic. If diners don't come back and they give bad reviews they shoot themselves in the foot. Hopefully the referenced meal was an anomaly. So far, whenever we have used Rest.com, I've felt that if anything, we got preferential treatment and food.

I stand by what I said earlier. I would make sure the owner/GM is aware of my displeasure.

Jim

I agree, we have never had an issue when using the restaurant.com certificates, just always wonder. The goal of the certificates is to bring in traffic and hopefully return traffic. It seems that The Original Outback (not the chain) did not meet this goal for the OP. I have seen this restaurant on restaurant.com before and have wondered about it. This pretty much lets me know that it is overpriced for what you get, even with the certificate in hand. Something we have discovered at other places. We won't bother.
 

judyjht

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I found this online:

Best Answer - Chosen by Asker
In a half of rack of baby back pork ribs it will be 7-8 depending upon the size of the rack. Most racks are 14-16 ribs. For beef ribs, it will be 3-4 ribs, as most racks are 7-8 ribs.
 

ampaholic

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I found this online:

Best Answer - Chosen by Asker
In a half of rack of baby back pork ribs it will be 7-8 depending upon the size of the rack. Most racks are 14-16 ribs. For beef ribs, it will be 3-4 ribs, as most racks are 7-8 ribs.

Personally I have never had a rib rack over 14 in one piece - makes sense since veterinary anatomy tells us that pigs have 14 ribs on each side.

Sometimes a cook will send out 2 "half racks" to make a single order and both "half racks" might be left from 6/8 split (rather than a 7/7 split) so you could get an "order for a rack of ribs" that has 16 ribs - but you won't find a pig with 16 ribs.

Still 2 ribs for a "half" rack is a rip off -- (hey hey) any way you slice it :rofl:
 
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