Cooking ribs, actually cooking anything, is alot like raising children.
I've been cooking food alot longer than I've been raising kids, but I have three
kids under the age of 7 so I think I have the experience to talk about....
cooking ribs.
The ribs are going to end up being what they are, a somewhat fatty cut close
to the bone to which you can add spice, brine, rub, smoke, heat, fire,
sauce, love, energy, discipline, attention,and praise.The more you try to affect the ribs,the more you are probably going to fuck
them up.There is nothing better in this world then the taste of pure pork fat.
Nothing.Period.Foie Gras is nice, Caviar is great,Truffles are cool(if I don't have to pay for them), but give me a simply braised pork belly and I will gladly suffer the clogged arteries every time.I have an atavistic right to ribs as Adam gave up one of his to create Eve.
I believe it was created perfectly the way it was.It needs to be cooked,guided,gently pushed towards the flame until it's done,and then,let go to be enjoyed by others,..for the true enjoyment,for anyone who cooks,is to have our work devoured by goodwill.
