Chef Bill Kim makes smoky ribs, fried ramen noodles and more.
Most summer weekends, I put food on the grill and have feasts. But there is a dark side to those summer cook outs, especially those featuring pork ribs. One of the darkest stories is the story of a pig's life in a factory farm.
They're not just for Chinese take out.
A master display of pork consumption, 238,000 pounds of ribs, a draw of 500,000 people for six days over Labor Day weekend, the biggest in the country.
Unlike some other ways of cooking ribs, this is not about smoke and seasoning: it's about the meat, its fat and its juices.
And we bet we're not alone.
Tough decisions need to be made.
We're talking Southern ribs here, a style created by African slaves and as uniquely American as their other great contributions to our culture: jazz and the blues.