Cooking for one

is fun (it gives me something to think about during the day), but eating alone leaves something to be desired. However, it was pretty good. In Saipan, it was common to see beef ribs in a tangy marinade for barbeques. I made my own version with local (San Diego) ingrediants. Equal amounts of Teriyaki sauce and lime juice, a largeish splash of oil,grated ginger, some chopped lemon grass and a thai pepper. I salted the riblets with DesJardins fajita seasoning, these were the flanken ribs with the bones snipped off to an inch' width, and dusted them with lemon pepper prior to marinading. Just to be different I put a half a can of coke in the marinade. I would have used a sugar syrup for the same amount of sweetness, but didn't ask my mom for advice, until it was too late. Anyone have any additions or another recipe? I was reasonably happy with the results. The lime juice tenderized the heck out of what otherwise might have been a chewy cut. No pictures, but I think we have all seen these ribs before.
I see the Japanese filmed a beer commercial at my favorite snorkeling spot at the meeting house in Tanapeg. Glad to see the MVA is on the job. If I like it, it must be a good place. Shame they didn't pay anyone off or so says Ruth T. Maybe, Saipan is better off paying it forward than cash on barrel for every little photo op.