It’s all about ribs at this barbecue joint and the secret to its success lies in the engineering marvel tucked away in its kitchen. The tall ovens are specially designed to roast an entire side of beef ribs for forty hours at a low temperature. Gratification comes quicker, however: the ribs are sliced up and served still smoking, in eight different cuts, including the spaguetinho and matambre. The simple but sizeable sides include fried polenta, fried plantain, rice, beans and salad.

• Explore São Paulo's best Brazilian barbecues