What is better than finger-lickin’ good? Palm-lickin’ good? Whole hand-lickin’ good? Whatever it is, we need a new phrase to describe the babyback ribs at Carriage House. Available on the dinner and recently debuted lunch menu, the ribs are coasted in a pepper jelly glaze that when cooked turns into a shell around the tender rib meat. Each separated rib is served on buttermilk puree and topped with pickled heirloom carrots, grilled spring onions and candied peanuts. They're more flavorful than anything we can get at a backyard BBQ, and the crispy crust on the exterior sets them apart from traditional ribs.To contrast the dish's elegant appearance, each serving comes with custom labeled Carriage House wet naps.