WORLD'S GREATEST RIBS!!!!!!!!! Not

As so proclaimed loudly on the cover of Saveur, these are the world's greatest ribs. Although I love the magazine, I thought it quite arrogant and possibly incompetent to proclaim Hawaiian style ribs with a kalbi sauce broiled in the oven as the consummate rib. I realize everyone has different tastes in ribs but to bypass slow smoked ribs from the known bbq capitals like Memphis, Kansas City, North Carolina,Texas, and best of all the Wiviott backyard is beyond belief.

I baked the ribs last night and believe they tasted as they should. The sauce wasn't nearly as sweet as it looked. The ribs had nice firm texture and tasted faintly of Korean kalbi short ribs. I think this sauce works better with beef than pork. I don't think you can have a truly great rib without smoke. The ribs were ok, certainly edible. They were much better than the meat jello you get here in Florida and out in Tahoe-better in fact than most you buy in restaurants. It's not a world beater.

I've never written to a magazine. This rant will be my first.

Andy,

I'm sure you won't be alone in your rant. I'm looking forward to the issue in a couple of months when all of the letters to the editor for this issue get published. That will be interesting.

RevrendAndy wrote:I've never written to a magazine. This rant will be my first.

Andy,

Rant away my friend, rant away!!

I was planning, and think I still may, make the Soy Sauce-Marinated Ribs (I can't bring myself to type worlds greatest) though I'm going to use a charcoal grill. Like kalbi w/live fire I think it will take the Saveur recipe past the just ok edge to tasty.

From the same issue, #118, I've made the Pickled Seaweed Salad (Hijiki Namasu) twice with good results.

What did you serve with the ribs, I was thinking short grain rice, Hijiki salad and a dipping sauce of sesame oil, salt and black pepper or maybe gochujang cut with a little vinegar.

Enjoy,
Gary

Putting "World's Greatest" in front of a recipe, restaurant, chef, etc., is tantamount to putting a "Kick Me" sign on your back, especially on this board.

However, I'm glad you made this recipe, Andy, so that we don't have to; for that, sincere thanks.

Tnx Andy! As Hammond notes, you took one for the group. "No greater love, etc...."

[BTW, when I saw that banner "World's Greatest" my first thought was "Hey! who do they think they are, Famous Dave's§?!]

[Howcome we don't have a smiley icon with the face sticking a finger down its throat???]

Geo

§Can you believe it, Famous Dave's has opened a store in Kansas City?