Our Story
A little bit about little ol' us
The Ribs & Burgers Story
With years of butchery experience behind us, we know what it takes to make a great burger. In fact, that’s why Ribs & Burgers exists today. We were tired of seeing so many joints serving up mediocre food. So we decided to do it ourselves: better, healthier and more delicious ribs and burgers made from quality beef and produce – but without the hefty price tag.
That’s been our philosophy since day one.
The proof is in the patties
100% Natural
Our burgers are made with grass-fed, hormone-free, 100% pure beef patties and free range chicken breasts.
Secret Family Recipes
We use a decades-old secret family recipe for our ribs, and finish them over a flame for tender perfection.
Honest food
We’re upfront about all our products, ingredients and nutritional information.
Freshness First
Our food is made to order, so you know you’re getting freshness on your plate.
Our journey so far
- 2011 - After looking high and low for premium boutique-style burgers without the high price tag (and failing), we decided to do it ourselves and opened our first store in Sydney.
- 2012 - Our early success was promising but we needed to finesse an important detail, so we worked closely with our chip supplier in Tasmania to develop the perfect-crunch chip.
- 2013 - Australians love our premium burgers and ribs, so we expanded our slow cooked ribs to include Pork St Louis. Thousands rejoice.
- 2014 - We introduced our first thickshake, reached 10 stores nationwide, and introduced our first old school cheeseburger. What a year.
- 2015 - After much deliberation, we changed to Dried Rub Ribs for an even better rib experience.
- 2016 - This was the year we introduced grass-fed rump steak, started our first fried chicken burgers, and opened our first store in Pretoria, South Africa & London, England. What a year!!!
- 2017 - For something different, we introduced wraps to our menu. They have been a hit ever since.
- 2018 - Australians are looking for non-meat alternatives in droves, so we launched Beyond Burger and made vegetarianism a whole lot more appealing.
- 2019 - All the goodness without the bun. This was the year we expanded our range to include burger bowls.
- 2020 - In 2020 we introduced gluten free and vegan buns, and we hit 20 stores nationwide. Still growing and innovating despite the challenges.
More than just phenomenal food
We wouldn’t be where we are today without our local farmers and our customers. Through work with charities like OzHarvest and other groups, we’re giving back to the communities we serve, and those that serve us.
And when it comes to our food, we’re always looking for ways to do better and promote sustainability in our practices. Our Beyond Meat meat-free patties use 93% less land and 99% less water to produce than standard beef patties – and that’s just scratching the surface of ways we’re doing our bit for the planet.
It’s in the little things, like how our straws are either biodegradable or paper, so you can slurp on our thick shakes and drinks without worrying about the turtles. We don’t put weird chemicals or additives in our food, and we source our fresh produce from nearby farms to reduce food mileage. And when your eyes are bigger than your stomach, or simply when you pick up a takeaway order, you’ll walk out with a cardboard bag that’s strong enough to reuse many times before recycling.
We want everyone who visits us to feel good about their experience. That’s why we only hire genuinely lovely people who are on board with the Ribs & Burgers philosophy and care about giving you great service. We believe we’ve ticked all the right boxes for a great meal, but why not grab some mates and come in to see for yourself?
Got any Questions?
