Eats Beat

Ribbee’s BBQ, a Fort Worth spinoff of Goldee’s, is closing. Here’s what’s next

Ribbee’s, a Fort Worth rib restaurant owned by partners in top-ranked Goldee’s BBQ, lost its lease and will close June 21, the restaurant has announced.

Ribbee’s will move to a new home, according to a Facebook post. The current building at 923 E. Seminary Drive, a 50-year-old former Sonic Drive-In just east of Interstate 35W, has been sold for a different restaurant.

Ribbee’s opened two years ago as a project led by Goldee’s partner Jonny White.

White has since sold his share of Goldee’s and will open a Goldee’s-like barbecue restaurant in Brooklyn this fall, Kirbee’s.

Ribbee’s original menu featured only baby-back pork ribs with four different rubs or sauces: original, sweet, spicy, and hot-honey, plus fries.

It expanded to offer Korean barbecue ribs, plus chicken quarters and beef ribbettes, along with milkshakes and fresh yeast rolls brushed with honey.

Reviewers on Yelp.com and Google.com gave it between four and five stars, praising the ribs and rolls.

“We are actively looking for a new home for Ribbees so we can fire the pits back up for you soon,” the restaurant posted.

The search will begin after Kirbee’s opens, White said.

Ribbee’s future has been in doubt since the landlord listed the building for sale in December. At the time, White said he was confident Ribbee’s would stay under the new owner.

Kirbee’s in New York will open by fall, he said.

Ribbee’s is open Wednesday through Sunday from lunch until 6 p.m. through June 21; 682-288-8364, ribbees.com.

A baby back rib dinner with hot honey sauce, fries and slaw at Ribbee’s in Fort Worth.
A baby back rib dinner with hot honey sauce, fries and slaw at Ribbee’s in Fort Worth. Courtesy of Ribbee's
A lemon-pepper rub chicken thigh and leg ar Ribbee’s in Fort Worth.
A lemon-pepper rub chicken thigh and leg ar Ribbee’s in Fort Worth. Courtesy of Ribbee's
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Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat. Support my work with a digital subscription
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