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Etymologies
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Examples
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He said the weekend was changed by the members of the Yankton RibFest committee from the original weekend which would have been Sept. 13 this year in order to not conflict with the similar event in Vermillion, called Ribs, Rods and Rock'n Roll, held the same weekend.
unknown title 2009
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He said the weekend was changed by the members of the Yankton RibFest committee from the original weekend which would have been Sept. 13 this year in order to not conflict with the similar event in Vermillion, called Ribs, Rods and Rock'n Roll, held the same weekend.
unknown title 2009
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I wish we had a Waffle House – but we do have Mellow Yellow … and Bibs n Ribs which is right next door and scents the air with the most amazing smells! for under $4 you get two chicken breast cooked over the fire with great sauce, french fries, cole slaw … and a slice of wonder bread!
Firedoglake » Late Nite FDL: Don’t Cry for Me, New Republic 2006
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She ripostes with a gibe at the name of the restaurant the anonymous diner had chosen to review: ‘Detective’s not quite sure why anybody would pay $50 for a steak at a place called Ribs & Rumps ...’
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Ribs are one of the great pleasures of carnivorousness, and simplicity itself to prepare, as long as you cook them slow enough to melt the hard-working meat that makes them so tasty, and don't try to get too fancy with the marinade: this is a cut that really doesn't need it.
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Ribs cooked at 60C will thus be very juicy, but, on the flip side, will take "several days" to become tender – so his method is a compromise between texture and time.
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Ribs and shanks, always gives it a nice meaty flavor and so do the bones.
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Ribs are, of course, supreme proof of the attraction; given each serving is three-quarters bone, if we didn't enjoy stripping off those sparse morsels of flesh, then they would have gone the way of other less meaty cuts – for who, apart from a few Fergus Henderson types, fancies chewing on a pig's ear?
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Ribs are, of course, supreme proof of the attraction; given each serving is three-quarters bone, if we didn't enjoy stripping off those sparse morsels of flesh, then they would have gone the way of other less meaty cuts – for who, apart from a few Fergus Henderson types, fancies chewing on a pig's ear?
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As a contrast, I follow them up with Nigella's Finger Lickin' Ribs, from her book Feast, a deliberately quick recipe designed, apparently, for eating "oozy and sticky" in bed, which cooks at 200C for an hour.
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