bbq_ribs.jpgMIAMI (Florida International University)- MIAMI — Liberty City is home to a few small barbecue joints, but Mr. Boneless Bar-B-Que Chicken and Ribs may be the only one to proclaim itself “world famous.”

Owner Terry Watts describes his barbecue as “Miami style” and has been making it with his own secret rubs and sauces since opening the restaurant in 2001.

“What sets me apart from the other barbecue and soul food places is everything we serve is boneless,” said Watts, regarding his establishment at 1807 N.W. 79 St. in Miami. “We take the bone out, I use my special seasoning and cook the meat for about 45 minutes to an hour,”

What gives Watts the right to call his barbecue world – or, at least, regionally – famous are the distances his customers travel to taste his cuisine.

“I have people come here from Orlando and even Atlanta to try my boneless ribs, all from word of mouth,” he said.

In addition to boneless ribs, the restaurant features boneless chicken, seafood rice, conch salad and all manner of sweet, fattening and luscious desserts.

“I prefer this place over many other barbecue spots because its local and I don’t have to fight around the bone when I’m eating,” said David Smith, as he waited for his usual order of two rib slabs. “I’ve tried many rib places because I like to eat, but I always come back here.”

Portions at Mr. Boneless are more than generous and might take the average person two sittings to finish.

The boneless chicken sandwich consists of two slices of white bread with a small mountain of chopped chicken drenched in barbecue sauce in between.

Picking the sandwich up is pretty much impossible unless, that is, a barbecue sauce-drenched shirt becomes a fashion trend.

The chicken is tender and juicy, and the bread sops up as much sauce as it can handle, making every bite just as flavorful as the last.

The restaurant feels like a small southern kitchen.

The walls are yellow, the chairs red and there’s a desert table on one side of the room where customers can choose from red velvet, chocolate, carrot or vanilla cakes, along with sweet potato pie, peach cobbler and  more.

An outside eating area features a large tent and recorded music, giving the restaurant a family cookout feel.

Also outside is a conch salad bar, equipped with a mini bar and straw umbrella.

“I know how to make it myself, but today is my birthday and I didn’t feel like doing it. I was craving one though, and I heard it was really good here,” said one patron.

Mr. Boneless is open Wednesday through Thursday from 2 to 10 p.m., Friday and Saturday from 2 p.m. To 12 a.m. and Sundays from noon to 7 p.m.

Contact Kayla McGregor at