After the Grunge thing began to die, I pivoted harder into the punk scene since I was already hanging with the local punk rockers at Einstein’s, the epicenter of Lubbock punk rock. I was a skater so it was much easier to find somewhere to fit in. In the Loaf Nation, somebody was always down to skate somewhere. I’m pretty sure it was JME Brock’s house where I first heard NOFX. I heard an awful lot of music for the first time at his house, but it is Jon Chisholm’s house where I will forever remember listening to Ribbed. Imprinted on a deep memory of being nineteen, just barely out of high school, smoking, drinking 64 ounce Double Gulps of Dr Pepper from 7-11, playing Nintendo, and watching The Simpsons like it was church. We would all sing “Showerdays” in unison while playing the game of the day. I remember every word of “The Moron Brothers” and can go ten years without hearing it and still not miss a single word while singing along. I have memories of slamming hard trying a new skate trick while listening to “The Malachi Crunch”, which is coincidentally my favorite song on the album. From “Green Corn” playing as the soundtrack to my drive to college in the next town over to my boy Jeremy Crash and I singing “I Don’t Want You Around” to each other in jest and then play sparring, every track from Ribbed is attached to some core memory like a blue haired, tattooed leech in a spiked and painted black leather jacket. It is moronic, sophomoric, harmonic, an absolute rager of a good time, and forever a part of me.
Ribbed is the third studio album released by NOFX and included a lot of lasts. It was their last album on Epitaph, the last album produced by Brett Gurewitz of Bad Religion, and the last album with guitarist Steve Kidwiler. It features short songs, fast tempos, aggressive riffs, melodic hooks, and punk attitude. A mix of the raw and the refined, it marked the beginning of an era of the band developing melodic elements without sacrificing a drop of attitude. It also illustrated how NOFX balanced humor and serious musicianship. The lyrics are funny but the tracks are solid. Musically, it helps trace the line from hardcore 80s punk to the 90s melodic punk wave and serves as a bridge between the chaos of the raw earlier material of Liberal Animation to the more mature and better produced albums like Punk In Drublic. It captures a snapshot of NOFX early in development but already skilled: strong riffs, catchy hooks, juvenile yet witty humor. In regards to influence, it certainly laid the groundwork for the influx of Fat Wreck Chords bands like Lagwagon, Millencolin, and Propagandhi. The short, punchy songs make for an energetic listen and the changes start and stop on a dime. Fast, filthy, and funny as hell, Ribbed captures NOFX right before they broke big, a blur of snotty humor, lightning-speed riffs, and melodic chaos. It’s the sound of a band sharpening its sneer and tightening its chops, fusing skate-punk energy with crude comedy and raw honesty. Unrefined but undeniably influential, Ribbed is the punk equivalent of a cheap beer that still kicks hard and goes down easy.
HIGHLIGHTS
Green Corn: the opener, brisk guitars and melodic hooks kick it off, lyrically it’s Bukowski describing relationships
The Moron Brothers: barnburner about The Moron Brothers, fast, catchy, and full of self-deprecation and punk caricature
Shower Days: Fast-paced and tongue-in-cheek rant against showers
Together On The Sand: innuendo-laced filthy love song, really short but stout
Malachi Crunch: the closer, dark and gritty, the most musically dynamic song on the album
“Now that your friends are gone You’ve got no defense, no protection 5 or 6 times a day You receive your hot beef injection.”
-“The Malachi Crunch”, NOFX (1991)
Pairing Ribbed with Barolo Braised Short Ribs works beautifully. The dish’s deep, mature flavor contrasts NOFX’s immaturity, giving the whole experience a layered texture. You’re sipping rich red wine and laughing at crude jokes, realizing there’s real artistry behind the mess. It’s the punk rock equivalent of fine dining with a middle finger raised.
BAROLO BRAISED SHORT RIBS
Credit: Food52
NOTE: This is a spin on a recipe that originally used brisket instead of short ribs. I have made that recipe and it is crazy delicious. Anyway, the album is Ribbed, not Brisketed.
INGREDIENTS
3 Tbsp olive oil
4 lbs bone-in short ribs
Salt and pepper to taste
1 large onion, diced
3 large carrots, peeled and sliced 1/2 inch thick
2 stalks celery, sliced 1/2 inch thick
4 oz pancetta, diced
1 1/2 cup Barolo or other hearty red wine like Chianti or Barbaresco
1 1/2 cup homemade tomato sauce or diced tomatoes (fresh or canned)
Heat the oven to 350 degrees F. In a large Dutch oven, heat 1 tablespoon of the olive oil over high heat. Sprinkle the short ribs generously with salt and pepper and add them to the pot in batches, making sure not to crowd the pot. Brown them for 4 to 5 minutes per side, setting them aside on a plate as they’re browned.
Once all the meat is browned, pour off all but about a tablespoon of the fat and add the rest of the olive oil. Turn the heat down to medium-low.
Add the onion, carrots, celery and pancetta and cook until the vegetables start to soften, about 5 minutes.
Add the wine and tomatoes and a few large pinches of salt and bring to a boil. Reduce the heat so that the liquid is simmering. Add the short ribs back to the pot, submerging them in the liquid. Cover the pot and put in the oven until the meat is very tender, 2 to 2 1/2 hours.
Remove the short ribs from the pot and keep them warm. Bring the cooking liquid to a boil over medium-high heat and reduce to about 2 cups. Taste and season with more salt if necessary. Return the meat to the pot and serve, or cool slightly, then refrigerate (it will be even better the next day once you reheat it).
Groove Rituals 