My father's barbecued pork ribs were perfect. As I look back on them, they're a little retro, a little over the top, no babybacks for Pop, these were old-fashioned, thick, fatty pork ribs. But they were delicious. Here's how he made them.
It's not about over-abundance, although it sort of is. I'm not the kind of person who loads their plate up full to the brim -- in fact, I don't even like it when my food groups touch, although that's part of it, too, I guess.