The proper way to eat pork ribs is to approach the plate (paper will do) with the lust and fervor of a teenager under a full moon. Begin with as much verbal preamble (e.g. "Wooooo-ee, them ribs look good!") as you see fit. Do not hold back. Instead, hold the first rib in one hand and rip it from the rack-when properly prepared, the ribs should tear as easily as a wet paper towel. (Note: some rib racks are so tender and yielding that, when pulled, an entire bone will just slide right out with no meat attached, leaving the next bone laden with twice as much succulent meat. This situation should be greeted with the same enthusiasm as a bonus round on a game show.)
Grasp each end of the bone and peel off the meat with your teeth. Lick your lips. Savor every delicious bite. Feel the velvety sauce coat your chin, your cheeks, your fingers. (Napkins? What napkins?) Repeat as often as necessary until you can no longer speak, let alone move. Lick your fingers clean. Sigh contentedly as you lean back in your chair. Think about a toothpick.
-From Weber's Big Book Of Grilling, byJ Purviance and S McRae
Grasp each end of the bone and peel off the meat with your teeth. Lick your lips. Savor every delicious bite. Feel the velvety sauce coat your chin, your cheeks, your fingers. (Napkins? What napkins?) Repeat as often as necessary until you can no longer speak, let alone move. Lick your fingers clean. Sigh contentedly as you lean back in your chair. Think about a toothpick.
-From Weber's Big Book Of Grilling, byJ Purviance and S McRae
