A bit ripe.

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Ribs, pork ribs.  I took them out about a week ago.  If refrigerated the whole time, they... often can make it.  But I took it out early, for a day and more, as I thought it was going to be cooked.  Nope, so back in it went.  Then I put it out yesterday, as I planned to cook it.  Nope, so it was out overnight.  Even refrigerated for a week, it would be touch and go.  But, this?

It smelled... interesting... in a bad way, when I opened the packaging.  I rinsed it, and soaked it just a bit, then rinsed it again.  It... was still a bit... tight.  But, possibly, doable.  I really didn't want to throw such a fancy cut out.  So I patted it dry.  It... smelled... okay?  A maybe?  Garlic and onion powder, salt and pepper, and carolina reaper powder.  Then, into the oven at 350, for about 45 minutes.

Well?  It was a bit tight still.  Though I wasn't quite finished.  Oh, and a cleaver?  Yea, no doubt, that cuts twain like a hot knife through butter!  I'll never not use that cleaver to part ribs from now on.  That made it a cake chore.  Anyway, onto the grill, for finishing and that crust.  Plus it rends fat, which is what will turn funky first, and be the most funky.

About five on each side, and... actually?  Seriously good.  I saved that quite well.  I had a good couple helpings.  The rest is bagged and away.  I don't know if that is going to be edible as a leftover, but maybe.  The heat helped, spice... but too, the grilling did render out the funky fat taste.  So, there is a reasonable opportunity that it will be good tomorrow, for lunch.

I also have other meat out, thawing, for this week.  I may yet end up with at least a, occasional, dinner guest.  I do well with pork ribs, even a questionable placket, but I do much better with beef ribs.  Those are set.  The rest are more humble cuts.  Mostly.  I may get in to town soon, to try another shot of potato salad.  Or?  Maybe I could make a simple egg salad, minus potatoes?  Sure!

As well, I'd really like to make coleslaw.  I have to find a keto recipe, or general recipe to see about making it keto friendly.  I can't use sugar, but I can use a monkfruit or other sweetener as a substitute.  I don't do dijon mustard, it has honey.  But I can add sucralose liquid to various standard mustards.  There are options, usually, for almost anything.  Though some aren't enough of a problem, say soy in the occasional mayo.  It just isn't worth the expense and trouble of tracking other options down.  And I can't seem to make my own mayo reliably.  Something just doesn't always work as it should.  Perhaps the eggs need to be older than home raised?  Or of a different feed?  Or, maybe, eggs just don't always work without weird chemicals they put in the commercial stuff?  Dunno.  Still, if there is a will, there is a way.  Sometimes that simply requires to pipe down and shovel it in, and not worry so greatly.

Ducks are in.  It is about that time.  I may be up an hour or two more.  I'd like to get trash out.  And recycling, I believe, as well.  Bleh.  Then on to bed.  It is just hitting the lower 60's.  It stayed about 78 most of the day, from fairly early actually.  It has been a nice day.  Hopefully a good night of sleep, and a new week.  Back to work, now that I have the major stress items managed.  Later or good night.