CUMIN SPARE RIBS
[ezcol_1half] DON'T GIVE ME THE BULLSHIT, IN THE END, DO I TASTE FREAKING-ABSOLUTELY AWESOME? [/ezcol_1half] [ezcol_1half_end] [/ezcol_1half_end][ezcol_1half] To be honest, I don't think I have ever truly enjoyed BBQ ribs. It has always been, to me at least, more enjoyable as an idea - the smile of the pit-master, the black smoker hissing under the Southern sun, the sense of all American lifestyle - than in actuality. In actuality, I've been waiting my whole life so far, to be impressed, turned, proven wrong, by something that I so desperately would like to grow more fond of. But in the end, picking at a pile of ribs that are often borderline dry and overly sweet, I always ended up wondering if I have missed something. This isn't to say, the rib's problem. In fact, any form of scanty meats adhering to a disproportionate amount of bones, that requires bare hands and sheer fangs to tear down, I'm there. In fact, the rib-hole that had been ironically left hollow in my long years spent in holy BBQ-land, was immediately filled and nurtured within a month after I moved here, by the most unlikely of all cuisines. A Northern Chinese creation called, cumin spare ribs. Typically you wouldn't think the word "mild" is
