The Trouble With Ribs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The trouble with ribs is that I live alone.

One rack of the pre-cooked ribs, from the grocery store, is barely enough for two servings or two people. And yet it is also too much for one guy.

That is especially true if you don’t cook anything else but the meat.

For this lunch, which might be a bit lighter than it looks, we have half a rack of ribs that we got on special for $7.99, at Food Basics. We got four ears of corn for $3.88, and this represents roughly one half of one cob of corn. We stick a fork in the end, put the butt end in the plate or on a cutting board, and then slicing downwards (and away from our tender epidermis), simply cut the corn off while it’s still hot.

It only takes a minute, and with a little dab of butter or margarine on there, we can open up the oven and pull out our ribs, which have been sitting there with the heat off after about 20-22 minutes, 375 degrees, according to the instructions on the back of the package.

Any idiot can get a jar of pickles for as little as $1.50 at Dollarama, and the cucumber was less than two bucks.

This ain’t exactly labor intensive, but without considering time or trouble, the actual ingredients run about six dollars. And you get to eat not only ribs, but corn on the cob.

(Even though it’s not on the cob anymore. – ed.)

The beer doesn't exactly hurt one's feelings...

No, ladies and gentlemen, the problem with ribs is that I live alone—it’s all too easy to cook the entire thing, and to eat it all in one sitting, and that is not exactly a balanced diet.

In a plastic tub in the fridge, I have the other half. I have the other half of the corn as well.

We will deal with that tomorrow or the next day. That’s because I have a few fresh chicken legs in there to deal with; and of course I always try to stay one step or two ahead of starvation.

There are one or two things I forgot at the supermarket, but tomorrow is another day.

 

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