Have They Always Been This Good?

I wanted to order from my barbecue place (Big Bad Wolf) last night. They always have dinner specials, and I was hoping for a pork loin or pork chop. It was steak. I wanted pork, so I ordered something I haven’t eaten for many years – I ordered pork ribs.

Whenever I’ve eaten ribs in the past, it seemed like they didn’t have much meat. All I was chewing on was fat and connective tissue. Eeewww… So just as a matter of course, I never order ribs. But these ribs I ate last night… They were soooo good. It seemed like the only thing on the bones was meat. I stripped the bones bare. Have I just never had good ribs before? Or is there a difference between beef ribs and pork ribs? Or has my tolerance of eating fat and connective tissue increased? Or maybe ribs were always this good, but I once had a dream that they were fatty?

Whatever the case, last night I had the best ribs I’ve ever eaten. I will definitely be ordering them again.

A half rack of pork ribs with Kansas City Sweet barbecue sauce.  (You can choose your sauce.)

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7 Responses to Have They Always Been This Good?

  1. Lauren says:

    Hmmmm…. I never order ribs – they always seem like so much messy work for so little meat. Your review has made me reconsider.

    How many napkins did you go through?

  2. Beth says:

    I don’t eat ribs for the very same reason…because I don’t like fat and connective tissue.

    Perhaps other people will offer answers to your questions, and I, too, will be enlightened.

  3. Peggy says:

    To bad you didn’t live in the stone age…I bet those ribs would have been worth the effort:

    http://gastronomist.files.wordpress.com/2008/08/flintstones_ribs.jpg

  4. Carol says:

    As a butcher’s daughter, let me toss these tidbits onto the bar-b, so to speak:

    * Of course, pork and beef ribs are different since they come from different animal sources – that’s a given. I find beef ribs a waste of time, frankly – never enough meat for the effort invested. (Ironic that you have felt the opposite…) And, indeed, traditional pork ribs are more bone and sauce than the meat your taste buds yearn for when you order them. So, what’s the answer/what’s in your picture? Read on…

    * There are “regular” ribs and then there are country spare ribs. The country ones have more meat on them from the get-go. Sometimes in the store you’ll see pre-cut and packaged boneless country “ribs”, but they’re just other pork meat cut into strips and traveling under the guise of being country ribs (identity thieves that they are). Yours seem to be the real McCoy (or McBabe or McOink or…). Glad you discovered them, ‘specially since Peggy’s idea about the brontosaurus rib isn’t really an option unless your name is Fred or Barney and you were inked onto celluloid once upon a time. Too bad.

    • Brad says:

      Thank you for the explanation. Now I don’t feel like I’m crazy. There really was more meat on these ribs than any I had eaten before. But now I know. And knowing is half the battle.

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