I rubbed the ribs with a quick dry rub of a mix to chili powder, ancho, chipotle, salt, sugar, paprika, dry mustard, allspice, black pepper, and thyme. (I forgot to use onion and garlic powder, sue me!)
I roasted them in a hot oven 400° F for 20 min, then reduced temp to 325° for another 45 minutes to an hour. When temp of ribs reaches over 185° F, they are good to go. High temp will produce softer and less chewy meat. Dealer's choice.
The ribs came out juicy and pulled back from the bone ends.
An animal died, Bill was content!
For the rabe, I sauteed garlic slices until golden brown in olive oil, and then removed. I added the cleaned rabe, cut in half, to the hot pan and seared them for a little bit. I added about 1/2 c of stock and cooked them down further. Before serving, I added back the garlic chips and tossed.
