The main-course headliner was blackened steak, a 16-ounce boneless prime rib for $15.95.

A special of fall-away-tender boneless short ribs was a keeper.

For more contemporary creations, start with the slightly sweet, boneless spare ribs ($7).

A piece of lightly coated roast monkfish was paired with fork-tender boneless braised short ribs.

A special of boneless prime rib was succulent and tender.

The best appetizer was the boneless spare ribs, a plate of tender strips of barbecued pork.

Here, in addition to galbee (boneless short ribs) and other cuts of beef, there are chicken, shrimp and pork.

The tabletop cooking is also first-rate, especially the boneless short ribs, which are cut lengthwise here to make a long strip.

They are much better than the dry, jerky-like strips of pork labeled boneless spare ribs.

Speaking of barbecue, the boneless spare ribs are a must.