I’ve come to the conclusion that the ribs I’ve had are a fluke.  I’ve eaten their ribs three times in four days and have shared them with others who have had the same reaction that I’ve had–all good.  And then I read all the comments that say they are terrible.  So I must be having an isolated experience where perhaps the technology to cook the ribs and the staff of that particular Burger King is on a par of what the BK executives envisioned when they dreamed up this idea.  I thought what I experienced was widespread, but I see that’s not so.  Oh well.  What can I expect from a restaurant chain?