Lucky Strike has broken my heart. I first ate there a few months ago. Their signature Guinness-marinated ribs with soy/sesame glaze transported me to heaven. The ribs are cut into bite-sized morsels and served in a big bowl with plenty of the yummy sauce, and the succulent meat literally fell off the bone. And I mean LITERALLY--often, I snagged the meat itself with my chopsticks, and the bone plunked into the bottom of the bowl as I lifted the scrumptious morsel to my mouth. I was left with a large pile of whistle-clean bone fragments and a smile as wide across as the Columbia.
I was so glad I took a chance on these! Perfect pork ribs, IMO, are those where the slow-cooked meat, fat, tendon and cartilage melt and merge into a single and unified whole. Such ribs, along with spectacular sunsets, are the only things I miss about my Texas childhood. But they
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