The beloved, 70-years-and-counting rib recipe at The Village Tap serves a jumping off point for new riffs, including bibimbap with rib tips and chorizo sausage made from the pork tips.

Extend Your Core Formula

Global flavors can jazz up a multigenerational recipe

Talk about a legacy item: The ribs at The Village Tap in Fort Wayne, Ind., have been on the menu for nearly 70 years and the recipe to its signature sauce is a closely guarded one. “Chef Petros Gounaris has been meticulously crafting this sauce for over 50 years—a sauce that takes two full days to prepare,” says Chris Henry, who owns the storied restaurant with brother Matt Henry. Paul Liming is the restaurant’s chef, but Gounaris is still the sauce master. “The full rack of pork ribs, smothered in this special rib sauce, are slow-cooked all day, then slathered with a tangy and flavor-forward tomato-based sauce that perfectly balances sweetness and acidity.”

Indeed, the ribs have stood the test of time, anchoring the menu through changes in both the restaurant name and ownership. “The ribs dominate our sales, accounting for over 30 percent of daily orders,” says Henry. “Customers travel from all over the tri-state area to savor this long-held flavor tradition. They love the consistent preparation, the slow cooking and the tender texture of the ribs.” The Village Tap leverages its renowned rib expertise through menu extensions, featuring rib tip dinners, bibimbap with rib tips, chorizo sausage made from the pork tips, and a variety of daily specials featuring different rib components.

This roundup features entries and insights from the 2024 edition of Best of Flavor. Check out all 100 reader-submitted menu inspirations here.