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“The child inside me wouldn't stop crying. Every time it loses something so important to it. A person or a thing it loves the most, I pretend like nothing happened. But I hear it sobbing helplessly inside me. And the pathetic part of all this is, It neither grows up nor dies. Every time I stand in front of a mirror, it stares at me through my eyes. With its tear-stained face and that intense eyes that rip my ribs apart and the cry of it echoes through every room of my soul.”
― Akshay Vasu

“Love pull your sore ribs in. I will pull your tangles out.”
― Sara Quin

“Ashes have no fear to burn in hell
In your heart's paradise angels dwell
Rib cage fastens all sins of the wrong
Your bones will sing you mortality’s song”
― Munia Khan

“Yep, it sticks to your ribs, doesn’t it?�� “It’s stuck to the cup, Tyler.”
― Melinda Heald, The Promise of Sunrise

“Yesu alipokuwa msalabani watu wengi walimzunguka. Askari wa Kirumi aliyekuwa na chongo, na mkuki, alikuwa na jukumu la kumtesa Yesu hadi kufa kwa amri ya Pilato. Yesu alipolia kwa sauti kuu, “Eloi, Eloi, lama sabakthani?��, yule askari alikurupuka na kumwendea Yesu. Lakini Yesu alishakata roho. Kuthibitisha kama Yesu alishakata roho, askari alimchoma Yesu mkuki kwenye mbavu kwa nguvu zake zote. Mkuki huo ukamtoboa Yesu hadi upande wa pili, ukatoboa hata moyo wake. Askari alipochomoa mkuki, damu na maji viliruka na kupiga jicho lake bovu. Papo hapo askari akapona na kuona vizuri. Alipoona kweli amepona na kuona vizuri, askari alipiga kelele, alipiga magoti na kuomba Mungu amsamehe dhambi zake. Msamaha una nguvu kuliko dhambi. Askari huyo atakwenda mbinguni. Haijalishi umechukia watu kiasi gani. Haijalishi umetesa watu kiasi gani. Haijalishi umeua watu kiasi gani. Haijalishi umetenda dhambi kiasi gani. Mungu anachotaka kutoka kwako, tubu.”
― Enock Maregesi

“I had only tasted bite-size Chinese-style short ribs at home, so I was surprised that Matthew's cuts were much bigger and that the meat melted into the kale in the sultry, complete way cheese melts into pasta. The apple cider gave the dish a sweetened edge, somehow making the short ribs and kale more comfortable with their match.”
― Jessica Tom, Food Whore

“This is beef short ribs marinated in miso.
First you mix hatchō miso and Sendai's red miso with sake.
Then you place the short ribs in the mixture; they should be left to marinate for a day or so.
Then you take the ribs out and grill them over a charcoal fire."
"Miso and beef are a great match, aren't they?
It's a pity that people in other countries don't know about miso.”
― Tetsu Kariya, Sake

“I slide my right hand across my stomach and count the ribs on the left side. Once, twice, three times. They're not as sharp as yesterday. I have to get out of here.”
― Meg Haston, Paperweight

“This is an eel roll-up skewer. It's thinly sliced eel meat wrapped around a skewer."
"What do you mean by the eel meat?"
"Take a look at the diagram behind you."
"Hmm! It's been separated into so many different parts!
It's soft, meaty and fatty...
I can enjoy the flavor of the eel to the fullest!"
"I must say... this skewer tastes good."
"The taste of the eel is a lot richer since it hasn't been steamed like a Tokyo-style kabayaki! And it's a lot more soft and succulent than the kansai-style kabayaki!"
"It's the very essence of the eel's flavor."
"This is the liver. I can only get one liver out of an eel, so I can only provide the customers with a limited amount each day."
"Oh, but isn't the liver the guts?"
Ah, look at the diagram. At my place, the liver is one specific part while the guts are the whole thing."
"Ooh, I see. That's what it means."
"Animal guts have a distinct smell to them. But the eel liver has no smell at all!"
"Unlike an ordinary liver skewer...
I've taken out the gall bladder, so it's not bitter.
Next come the grilled ribs. The ribs are the abdominal bones in the eel that you get rid of when making kabayaki. I skewer and grill them.”
― Tetsu Kariya, Izakaya: Pub Food