Year of the Pig

I had some really yummy boneless spare ribs from a cheap chinese
takeout the other night. I’d never bought boneless before because the
bone — holding the bone, chewing little bits off the bone — well
that’s all part of the fun, right?

I only delved into this boneless unknown because I was about to get
on a bus, and decided I didn’t want to deal with the mess.
I must say I was happily surprised. The little rectangular chunks of
rib allowed every bite to have that yummy scorched-edge taste, and
the meat was thoroughly infused with the sweet sauce. I found myself
wondering how they’re de-boned, whether the meat is a different cut
or not (despite the name) and how they’re cooked.

In fact, the sweetness was my only criticism: sweet in nice, but too
much is a subtlety blanket. You know, a blanket, like, covers up
things. Like subtlety.