My hubbie and I are foodies.  This food was an enormous let down.  We had the baby back rib dinner with coleslaw, cowboy beans and sweet potato pie.  i'll start with the pie.  If you are picturing a nice, normal size piece of pie you will be disappointed.  If you are familiar with the miniature, 3-inch BAMA pecan pies from gas station stores, this is exactly what you get -- a 3-inch disposable pie tin with a dark mixture in it resting on what looks like pressed brown sugar (not crust) but isn't sweet.  The filling itself was very mediocre.\n\nOnto the coleslaw.  Like so many other reviews I have now read about their food, it is the strangest tasting coleslaw we have ever tasted.  It had an overwhelming flavor of some spice that is just not compatible with barbeque.  It tastes like medicine.  We could not identify if it had mint, tarragon or cilantro in it--or all three but it was overwhelming.  (Imagine the taste of mint or licorice with barbeque--yuck!  No way is this \""Southern coleslaw.\""   I have lived all over the South and have never had this weird flavor, medicine tasting coleslaw.\n\nOnto the babyback ribs.  first,, I do want to say that they are very good quality, meaty babybacks.  The problem is that they are not being properly prepared.  First if all, any chef or good home grillmaster knows you should always strip the layer of sinew off the back of each rib bone before cooking.  This was not done.  When my husband grills them, they fall off the bone.  These were wet like they had just come out of a wet steamer pan or were just boiled but not baked or grilled thereafter.  When we bit into them, we had to tug hard to even pull the rib meat off the bone.  My husband, in utter frustration, created an aluminum foil tent over them, slathered them with the extra barbeque sauce we had ordered and baked them at 350 degrees for over an hour.  Then the rib  meat came right off the bone without the slightest chewiness.  Moral of this part of the story:  they are either being way undercooked or no other process besides boiling is being used.\n\n\nIt was the owner himself who cooked our food and delivered it to us (and he forgot our cornbread which we only discovered later).  The shame of it all is that he is investing in very meaty good quality rib, but clearly is not a true chef and (I hate to sound insulting) but he needs cooking & grilling lessons.  And he needs to read these reviews, like all the complaints about the weird cole slaw, and be responsive by making changes.  If I were him, I'd add warm applesauce with apple chunks or slices and maybe corn pudding or a corn side of some sort, change the slaw to a traditional apple vinegar & sugar dressing or mayo based dressing, invest in real whole pies and offer slices that at least SEEM like they were baked there--and watch some online videos on how to properly bake/grill or smoke babyback ribs.  He seems like a nice guy so I hate to see him not make it.  But if Gordon Ramsey stopped by, he'd tell him the same thing!\n\nI did like the cowboy means although the texture was very close to the mashed pinto beans you get with Mexican food (i.e. overcooked).