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?