Ribs to spare

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That’s a tasty hunk of pig.

Let’s say you had a bunch of pork spare ribs, and got hungry. Real hungry.

Let’s say you wanted to eat right now.

Well, the usual methods - long, slow smoking, or long, slow braising - are right out. You have to feed the need.

So what do you do? You could check in with Gin Gin, 3244 Sheridan Drive, Amherst and ask for the “spare ribs w. wine garlic on rice” ($5.95).

The cook would hack up some pork ribs with a big cleaver, and roll them in some sort of coating. Then he would deep-fry them. Then he would simmer the crunchy nuggets in a sweet wine sauce loaded with a fistful of chopped garlic.

This is not date food. You chew the meat off the bone a nugget at a time, like a carnivorous squirrel. You pause to calculate the damage that the garlic thicket is doing to your personal atmosphere.

You pick up another piece, because it tastes too good for you to give a hoot.

That’s a heap of good eatin’ for six bucks - long as you ain’t got romance on your mind

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