Despite it hardships, Granger restaurant, Cheri's Rib Shack, has re-opened for business and continues to please the palette with lip-smacking ribs.

The current economic climate is having a negative affect on many businesses, especially restaurants. The past couple years have not been easy for Cheri Johnson or her family.

Her father's rib restaurant on SR 23 in Granger fell on hard times, closing its doors after 30 years of service. In December of 2010, Johnson and her husband decided to buy the restaurant, planning on re-opening it.

Then, her father passed away from complications of cancer only two weeks before it's re-opening in April.

Since its opening two months ago, the success of the rib shack has been fantastic. Johnson said she owes it to her dad.

"He had worked so hard and that is why we are doing so well because of the work he had done previously," said Johnson.

Before it opening however, the restaurant needed a face-lift: a new roof, new furnace, air conditioning and equipment.

The carpet was removed and knotting pine put up, giving it a log cabin feel. The restaurant is small with a nice bar and only about a dozen or so tables, but that's part its charm.

"You can come in and relax," said Johnson. "It's casual. You feel like you're at home, almost like "Cheers" even, like, everyone knows everyone."

The ribs shine front and center: baby back, rib tips, spare ribs. You name it, they probably cook it.

"This is where the product begins and it's cooked for four to six hours in here before it's brought over," said Tom Hodgetts.

Then, the ribs are thrown on the grill for a finishing touch. Nearly 300 pounds of meat is cooked on a busy Friday night.

"What are the secrets to good ribs? That it's a secret. Actually…patience. Patience is the most important part," said Hodgetts.

The portions there are huge, with onion rings nearing the size of dough nuts.

Over the years those "Loosen Your Belt a Notch" recipes have not changed much, something that Johnson's father made sure of.

"He gave us his secret little black book with all the recipes," said Johnson.

Although it's taken a lot of love and labor to reopen the Granger staple where home cooking has been ladled out for three decades, but Cheri is happy to continue the family tradition because she knows her father would have been the first in line for those signature ribs he spent so much time perfecting.

"I would hope that he would be, 'Wow, just wow,'" said Johnson," I would think that he would be so proud.

The rib shack said that much of their success has been due to their carry-out menu which accounts for nearly 50 percent of their profits.