Monday, March 27, 2006

Best Rib Recipe

I cook up
some pretty good ribs.
Louisiana red pepper sauce,
mercifully retarded with honey,
a few splashes of orange concentrate,
generously sopped
over racks of baby backs.
Always pull the thin lining
off the back, as
this helps tenderize the meat.
Over the years I’ve sampled
many a bone savoring recipe, but
to take a rib, and
turn it into a woman,
now that really, really rocks!

(all rights reserved Pat Paulk 2006)

11 comments:

Russell Ragsdale said...

Double Amen!

Aurora said...

Classic Pat Paulk.:)

Eric said...

so cool :)

steve said...

mm-mm!

minerva bloom said...

ahhhhh! I got in Pat! Hooray! I wasn't able to post before.

Love the poems you cook, as always!

Borut said...

Master cook. Simply the best.

David Herrle said...

Haha! From flavoring to Woman rib-origin! Certainly your way. :)

Nick Zegarac said...

Stop! You're making me hungry...I think. Emeril has got nothing on you!

polona said...

one of my favourites!

Christine Klocek-Lim said...

This completely surprised me. :-)

J. Andrew Lockhart said...

I'm calling Food Channel!