Rib House: Not just ordinary ribs
DREAM GRILL – Ron Haaf's grill with rotating shelves can hold 250 halves of chicken or 80 racks of ribs at a time. The Rib House opened in June at the intersection of Highway 492 and Highway 19 in the House community. Photo by Carisa McCain/The Meridian Star
By Penny Randall / staff writer
Oct. 23, 2002
St. Louis style ribs rubbed with a secret blend of seasonings and slow cooked for hours are the speciality at the Rib House.
The Rib House opened in June on Highway 19 in the House community, about 25 miles north of Meridian.
Haaf, 55, has worked for BellSouth for 32 years and is the area manager for the South District. But he said cooking is his real passion.
Haaf said he pondered the idea of cooking for the public for several years.
But after a friend, Randy Chesney, offered him a building, the former location of the Dollar House, Haaf thought the time was right to open a restaurant.
Haaf said another advantage is the location. "It's easy for people to find and it's near my home."
The restaurant offers a large selection of meat, including ribs, pulled pork, chicken and barbecue pork sandwiches. All are served with a choice of two sides: baked beans, potato salad, cole slaw or french fries.
The process of preparing the meat begins early in the day.
Haaf rubs the meats with a blend of several spices, which he said helps seal in the juices. The meat is slow roasted for several hours and "done" just in time for the restaurant's 5 p.m. opening Friday and Saturday.
But don't fill up on the main course save room for dessert. Haaf's wife, Mary, prepares homemade peach cobbler and banana pudding each day.
Recently, Haaf began serving fried fish and plans to add steak to the menu.
Haaf said he is hoping for a success.
Haaf said he has had good reviews on the food and prices.