When a restaurant's award tally ticks close to 100, there's no need to change the menu. That's the philosophy at work at Michelbob's Championship Ribs & Steaks, where co-owners Lou Bavaro and Bob Mattson have been serving baby back ribs imported from Denmark and slathered in award-winning original-recipe barbecue sauce since 1979. All of their meats—which also include barbecue chicken, pork, and beef—are slow-smoked to a tender perfection each day and served alongside sides such as baked beans, cole slaw, and onion rings, which are all also made fresh daily. Most recently, their victuals won the Naples Daily News award for Best Food in Southwest Florida. They also ship their sauce and ribs anywhere in the United States via overnight air shipping, catering to the legions of fans and long-haul bike messengers who crave their delectable barbecue brand.