Korean Country Ribs with Lime Rice

I marinated 2 lbs. of country ribs in Korean bulgogi marinade for 4 hours. Before bed, dumped it into the crock pot on low.

In the morning, turned off and let cool. Prepped a grill with apple chips and grilled the chunks for 10 minutes with heavy smoke.

Made a pot of chickeney lime rice with 3/4 stick butter, 1 diced onion, MSG, onion salt, 2 big teaspoons of chicken bullion paste, juice of 2 limes.

That's it. Once again, simple is best! Pretty sure I had a better breakfast than anybody in the entire world.

Now that I'm halfway done eating, I realized what would make this insane: A poached egg on top. Maybe tomorrow.