I came around to that listening to the owner of a BBQ place complaining about people coming in and ordering baby backs, which used to be tossed aside because they don't contain a lot of meat. Restaurant owners simply went the Apple route, said it was special enough times and slathered it with a thick layer of sauce until people accepted it and now pay more for the pleasure of trying to strip a little bit of meat off the bones. Outside of that, the taste is bad to me ... back to the whole too much sugar mixed with tomato statement. Once, I liked it, but after a decade of cutting back on sugars, now it's just... gross. Beef ribs (Non standing rib roast. I don't think I've even ever had one.) taste fine to me done without a lot of BBQ sauce, but pork... is just too messy and doesn't reward you well for the work.
You'll note I DID make an exception for the ribs from ONE restaurant, where I get them dry rubbed when we go to TN/AR. As yummy as I think a good marbling is (I like tenderloin ok), lack of fat isn't the reason. I'm a meat eater. I like meat and marrow if I can get it over fat. I prefer fat in my fatty fishes... like ... sashimi.
Maybe I've become anti pork?
*sigh* Remember 3 years ago when you could get a huge package of beef ribs on sale for less than a dollar a lb in the summer?
I miss those days - my husband doesn't... he doesn't like ribs in general - too much work for too little payoff.
Where I found the $4 gyro. They're not huge, but they are filling and the pistachio felafel was good too!
720 West Division Street, Arlington, TX 76012-3908