Stick to the Ribs

Stick to the Ribs

Stick to the Ribs--platter of roast beef , potatoes, carrots, onionsI recently said I thought gravy was for the birds. J.T. Henderson commented, “Now gravy I like – ‘stick-to-the-ribs’ food.” My dad often said the same thing.

We usually like foods that stick to the ribs.

We describe them as:

  • Good to taste and good for you
  • Long lasting
  • Energy giving

They keep us going, even on cold, snowy days. They offer comfort. Sometimes they make us think of home.

Foods often described as stick to the ribs include:

  • Chili or thick soup (especially in cold weather)
  • Biscuits and gravy (even if I disagree)
  • Steak and potatoes

 My favorites include:

  • Roast beef with potatoes, carrots, and onions
  • Corn from my garden
  • Coleslaw
  • Cornbread
  • Chocolate covered almonds (or almost anything chocolate)

Many favorites are not really good for us.

We simply like to eat them.

  • We know we should eat whole grains, fruits, and vegetables.
  • Yet, we say, “Forget the salad. Give me something that will stick to the ribs.”

Perhaps a better description for them would be stick to the belly. Getting food to stick there is easy as pie. However, when we try to get it off, we have our work cut out for us.

“Therefore, whether you eat, or drink, or whatever you do, do it all to the glory of God” (1 Corinthians 10:31 NIV).

Thanks to J.T. Henderson for the idea. What is your favorite stick-to-the-ribs food? Comment below.

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10 thoughts on “Stick to the Ribs

  1. I have always liked Stick to the Ribs food – I have several that I can think of to include – Fried Potatoes w/onion’s and yes – covered with Milk Gravy makes them even better and Homemade Biscuits. Barbeques Ribs are also one of my favorites! And agree with Diana – Fresh garden corn and coleslaw!

  2. When you speak of food, I am liable to listen up. Tenderloin for breakfast, having a friendly discussion about who gets the pulley bone, the first potatoes from the garden, usually by Fathers’s Day, and blackberry cobbler when the time comes around. My Grandma Wilson’s biscuits. Precious family memories.
    Diana, I wish you could have been with us Saturday morning. Terrie did a great job making gravy. You may have been won over.

  3. I have the same feeling about white gravy; I just don’t care it. I’ll eat it once a year over a very ripe tomato slice fresh from the garden. But, chocolate gravy over biscuits, now that’ll stick to your ribs and taste great!

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