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The dead ribs also have the bag (skin) removed.
Give it an extra 20 years and your meat will fall off your bones though.
Ah yes, the slow-roast of life.
What if I put ribs in the oven at 98.6 degrees for 70 years?
They’ll rot
just like me
Dead ribs does not equal alive ribs
is this the actual explanation? idk how bodies work.
I am not a biologist, but seems logic to me
I need to rub in more marinade. Don’t skimp on the garlic powder!
Europeans would beg to differ