"Was very hungry when I hiked into Goring. I ordered the ribs, but one rack was tough and undercooked with red bits on, and the second was semi raw and literally bleeding blood. I was so hungry that I couldn't be bothered to complain, chewed off some of the bits that were edible, and pushed the plate aside. What followed is why I haven't given this pub the lowest rating. I mentioned it to the member of staff who table-cleared my plate, and she was aghast when she looked at the state of the ribs. She came back to tell me I was getting a refund (though I hadn't requested one). So in that respect, the Miller redeemed itself. The front-of-house staff were lovely. Also they served Rebellion lager, one of my favourites. There's an art to ribs. First the sourced produce has to be prime. And you can't just stick them in the oven or pan. They need to be pre-slow-cooked over many hours to make them tender."
