this post was submitted on 20 Jul 2023

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335

slow, slow cooked rule (i.imgur.com)

submitted 2 years ago by neudke@lemmy.blahaj.zone to c/196@lemmy.blahaj.zone

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[–] Lamedonyx@lemmy.world 33 points 2 years ago (1 children)

Give it an extra 20 years and your meat will fall off your bones though.

[–] GCostanzaStepOnMe@feddit.de 9 points 2 years ago

Ah yes, the slow-roast of life.

[–] Kolanaki@yiffit.net 21 points 2 years ago (1 children)

What if I put ribs in the oven at 98.6 degrees for 70 years?

[–] GlitchyDigiBun@lemmy.dbzer0.com 17 points 2 years ago (1 children)

They'll rot

[–] KreekyBonez@lemm.ee 1 points 2 years ago

just like me

[–] glevon@lemmy.blahaj.zone 11 points 2 years ago

Europeans would beg to differ

[–] Certcer@lemmy.blahaj.zone 9 points 2 years ago

guy who looks like he's 20 minutes from being fall-off-the-bone

[–] Kefass@lemmy.world 7 points 2 years ago (1 children)

Dead ribs does not equal alive ribs

[–] Duchess@yiffit.net 2 points 2 years ago (1 children)

is this the actual explanation? idk how bodies work.

[–] Kefass@lemmy.world 3 points 2 years ago* (last edited 2 years ago)

I am not a biologist, but seems logic to me

[–] atlasraven31@lemm.ee 1 points 2 years ago

I need to rub in more marinade. Don't skimp on the garlic powder!

[–] samus12345@lemmy.world 1 points 2 years ago

The dead ribs also have the bag (skin) removed.

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