Adm's Ribs

The next 3 kgs was still inside the oven one batch at a time. Set up time was at 3 pm. Adm’s Ribs arrived at 5 pm. The whole set up finished in 15 minutes. Before 6 pm, the first 2 kg was already sold out. Staff was panicking, no more meat to sell. The only thing left was the side dish corn and carrots. Calls were made and another batch came. Again, in few minutes they were gone until the next batch came.

By 9 pm, there were no more ribs to sell.

It has been three weeks since the event started. Adm’s Ribs evolved in their pricing scheme and gimmicks. page became an instant hit with hundreds of likes, numerous comments and inquiries. Some were asking where is the restaurant located if there is one, others were inquiring if orders were accepted in advance. Some other food bazaars had sent invites to participate.

Currently, production for the weekend had been properly planned, logistically executed and target goals every night were already settled.

Feedback was overwhelming. Customers were coming back and the word of mouth phenomenon was happening.

The offered delicacy was the ordinary shoulder blade or belly ribs, choice cut, carefully selected for ribs lovers. The marinating process was meticulously done in proper accurate measures with a secret concoction of organic herbs and sauces.

Adm’s Ribs now offers with choices of sauce, either sweet or spicy. Every order comes with a side dish of either corn and carrots or steamed white rice.

The delicious ribs are no longer a funny rib-tickling joke anymore. The offering is a serious legacy of a lost father who must be watching his sons from above.

(originally written and published by Sleepless in Singapore)