|Beef Ribs with Sauteed Spinach|
OMG this smelled sooo good before cooking.
Nothing fancy, just sprinkled the spices on the ribs and poured the container of wet over the top. Covered and cooked at 225f for about 10 hours.
It's a beautiful thing.
Pull apart goodness, but it needed a bit of salt. I cooled the liquid in the refrigerator and removed the hardened fat to feed to the chickens, adding the gelatinized stock back to the meat.
The leftovers are destined for tacos.*
*UPDATE - Dan ate the rest during one of his late nights watching "House" reruns. No tacos:(