{"id":474,"date":"2006-03-10T15:43:15","date_gmt":"2006-03-10T19:43:15","guid":{"rendered":"http:\/\/www.chrismclaren.com\/blog\/archives\/2006\/03\/10\/roachs-rib-secrets\/"},"modified":"2006-03-10T15:45:13","modified_gmt":"2006-03-10T19:45:13","slug":"roachs-rib-secrets","status":"publish","type":"post","link":"http:\/\/www.chrismclaren.com\/blog\/2006\/03\/10\/roachs-rib-secrets\/","title":{"rendered":"Roach&#8217;s Rib Secrets"},"content":{"rendered":"<p>I don&#8217;t even really like ribs, but this (lengthy) post from my pal Roach makes me both hungry (and thirsty&#8211;I want a patio day now!):<\/p>\n<blockquote><p><a href=\"http:\/\/micheldesroches.com\/blog\/2006\/03\/10\/let-the-ribfests-begin\/\">TwoBlog \u00bb Let the Ribfests begin!<\/a><br \/>\nI\u2019ve been cooking Ribs for several years now and I must say that I am no slouch.  I can state with confidence that every person who has tasted \u201dRibs a la Roach\u201d has given them great reviews.  So, for posterity and in the hopes of providing you with some new ideas to incorporate into your BBQing techniques, I will now share some of the processes I use to make my best possible fall-off-the-bone pork ribs:<\/p><\/blockquote>\n<p>He doesn&#8217;t give away all his secrets, though&#8211;he tells you the ingredients in his sauce, but not the proportions or process. You have to keep some mystery in these things.<\/p>\n","protected":false},"excerpt":{"rendered":"<p class=\"excerpt\">I don&#8217;t even really like ribs, but this (lengthy) post from my pal Roach makes me both hungry (and thirsty&#8211;I want a patio day now!): TwoBlog \u00bb Let the Ribfests begin! I\u2019ve been cooking Ribs for several years now and I must say that I am no slouch. I can state with confidence that every person who has tasted \u201dRibs&hellip; <a href=\"http:\/\/www.chrismclaren.com\/blog\/2006\/03\/10\/roachs-rib-secrets\/\">Read more &rarr;<\/a><\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-474","post","type-post","status-publish","format-standard","hentry","category-food-and-drink","xfolkentry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5UQvw-7E","_links":{"self":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/posts\/474","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/comments?post=474"}],"version-history":[{"count":0,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/posts\/474\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/media?parent=474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/categories?post=474"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/tags?post=474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}