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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
Dead ribs does not equal alive ribs
Europeans would beg to differ
I need to rub in more marinade. Don’t skimp on the garlic powder!
