Cheap and good barbecued ribs at Down To Bones in KL

The menu at Down To Bones has a strong focus on meat – you will find pork ribs, lamb shoulder and chicken on the menu, alongside offerings that straddle the carbohydrate-pork divide, like the spaghetti aglio olio with glazed baby ribs.
The menu at Down To Bones has a strong focus on meat – you will find pork ribs, lamb shoulder and chicken on the menu, alongside offerings that straddle the carbohydrate-pork divide, like the spaghetti aglio olio with glazed baby ribs.PHOTOS: THE STAR/ASIA NEWS NETWORK

KUALA LUMPUR (THE STAR/ASIA NEWS NETWORK) - Down To Bones opened sometime in 2016 in the bustling neighbourhood of Taman OUG, commandeering a night-time weekend spot in a lot that typically hosted hawker stalls in the daytime. As repute of its barbecued pork ribs spread, so too did the crowds, and consequently the place was perpetually packed to the gills.

Last year, it moved to a physical outlet a few roads away from the original spot and, needless to say, the crowds followed too.

I had long intended to pay the place a visit and, one Saturday night, a desire for barbecued pork ribs proved so strong that I finally made it there.

The new outlet is bare bones (pun intended), but clean and modern. As soon as you walk in, you will be assailed by the delicious smells of meat cooking (the barbecue station is near the entrance). Although the smell does waft all over the eatery, permeating your clothes in a smoky barbecue aroma, this is probably a good marketing tactic as it serves to make you only hungrier (at least that was the effect it had on me).

Service is friendly and efficient, but the eatery is generally pretty busy, so your best bet is to either go really early or really late to beat the crowds.


The eatery is very popular and generally quite packed, so go really early or really late to avoid the crowds.

The menu is concise, with a strong focus on meat – you will find pork ribs, lamb shoulder and chicken on the menu, alongside offerings that straddle the carbohydrate-pork divide, like spaghetti aglio olio with glazed baby ribs.

My entire family opted for the crowd favourite pork ribs (RM23 or S$7.80), which are slathered in Down To Bones’ signature sauce and served with buttery mash and coleslaw on the side. When the ribs arrive, you cannot help but emit a low shriek. Mine went something like “Homaigodwhoaaaah!” And this is largely because the ribs fulfil every dictionary description of the word “humongous”. And they taste pretty spectacular too – meltingly tender and incredibly flavourful, with a sauce reminiscent of the sweet-sour sauce ladled on chilli crabs, albeit more robustly flavoured with a tinge of smokiness. The mashed potatoes are also really good – silky soft with peppery undertones and a generous serving of gravy atop. The coleslaw features crunchy veggies drenched in mayonnaise – it is a little soggy, but delicious.


The hot chicken wings are great for sharing with family and friends and are spicy with succulent meat inside.

We also ordered hot chicken wings (RM15) to share and enjoyed the hint of heat lurking in the crisp chicken skin and juicy meat inside.

All in all, if you have a hankering for good barbecued pork ribs at an equally good price, I think you will find that Down To Bones ticks all the right boxes.

Down To Bones

8 Jalan Hujan Rahmat 3
Overseas Union Garden
58200 Kuala Lumpur
Tel: 03-7972 0130
Open: Fridays to Wednesdays, noon to 3.30pm, 6 to 10.30pm