"I often hear that Hurricane’s Ribs are some of the best in town – a reason why the chain continues to draw the crowds despite being around for years. The ribs have been basted and then grilled till fork-tender, making them quite the finger-licking-good tasty experience. The sauce with sweet and smoky flavours was what made all the difference."
"The pork ribs are fantastic. The flesh is tender, fall-off-the-bone and marinated long enough to sustain the tastebuds."
"The meat – slathered with sauce – was impressively tender and clinging to the bone. Each bite was juicy and delicious with a smoky-sweet aftertaste. Now this was finger-licking good."
"The other travel bunnie and I were so ambitious that for mains, we ordered and shared the Hurricane's BBQ Meat Platter, which came with basted chicken wings, Boerewors, lightly basted juicy lamb cutlets, short cut sirloin and Hurricane's famous ribs. And let me tell you, that dish is a dream come true for any meat lovers."
"For plenty of messy, barbecue-y fun and not much cash, Hurricanes is a goer."
"The flesh is tender; the meat falls right off the bone and has been superbly marinated in their mouthwatering barbecue sauce to make each bite incredibly moreish."
"Hurricane’s Grill specializes in premium quality Australian Beef Steaks, Tasty Beef, Pork & Lamb Ribs and BBQ Chicken. These signature dishes are marinated in special basting sauces originating from South Africa, making the flavors unique, delicious and very different from other traditional steakhouses."
"Whatever your cut of choice; ribs, steaks or burgers, all Hurricane's meat comes basted in its unique house sauce and grilled until they're a tender, finger-licking experience."
"As Hurricane’s most famous dish, it is no wonder that it is cooked to perfection. With tender meat that falls right off the bone and has been superbly marinated in their mouth-watering South African barbecue sauce to make each bite incredibly moreish."
"16 Best Ribs in Sydney: Hurricane’s Grill ― Hurricane’s famous ribs are grilled on an open fire in their delicious signature basting."