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Amanda is a co-founder of Food52.
There are 2 ways. You can either braise them (cover with stock, peeled tomatoes, a little wine, and aromatics, and simmer until the meat falls off the bone) and make a ragu, like you would with pork spareribs. Or grill them with thyme and garlic. Serve with lemon wedges.
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Well played. You deserve a cookie.
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