We've been going light on beef and pork for a while and I have not been
cooking much, so I wanted meeeeeeeat. My favorite has to be these ribs,
deeply browned, then braised in a splash of water with rosemary and coarse
brown pepper until they fall apart. It is fatty meat, but it is one of the
best examples of how good meat is when it is cooked with bone and fat.

It's great as is, or with a drizzle of honey barbecue sauce on a sandwich. I
refrigerate it overnight and remove the creamy white fat from the top,
remove the meat from the bones and solid fat, and freeze the gelled broth
for use in stirfries and stews. Good stuff for $2 a pound, often a buck
fifty on sale. Great with noodles and mushrooms and other vegetables, too.