Ribs just get it. They get us. So why are we so afraid to approach them, to tackle them ourselves? We shouldn't leave the next opportunity to eat them to chance -- only bumping into our favorite cut at other people's dinner parties or at restaurants -- because trimming a rack of ribs yourself is simpler than you think.
Chef Cruz Gola from Lupa Osteria Romana shows us how to do it, blow by blow. So, get thee to a butcher and invite some friends over -- then watch their jaws drop as you confidently turn this formidable hunk of meat into a simply soul-satisfying meal.
Anything you want to learn from the Batali chefs? Let us know in the comments!