An appetizer so enticing you might not make it to the entrée. Executive chef Quy Trinh sears and then braises baby back pork ribs for four hours until they are ever so tender. He then glazes them with Roy’s house-made Mongolian sauce. The racks are grilled to-order and receive another treatment of the sauce before being garnished with white sesame seeds and chives. Some advice: BYO bib. $11, 620 E. Flamingo Road, 691-2053; 8701 W. Charleston Blvd., 838-3620.