There is something about ribs.
I bought three top notch sides from the Hind Quarter cut off the neghbouring related anatomy before me, a good thick cap left on from the seam of meat - that bit that becomes the pork chop if cut laterally rather than longitudinally. Sure it was forty-two bucks for 5 pounds of a premium cut but it is faither's 75th party tomorrow night so it is money well spent.
Out of the pink wax paper and into my ribs marinade box, a pastic storage bin I only use for marinading meat that could hold 12 pork rib sides in a pinch. A simple soak: two bunches of green onion, heaps of sliced garlic root, 4 jalapeno quartered and seeded, a good slug of hickory liquid smoke and another two slugs of hot sauce all afloat in 3 litres of orange juice.
More ribby goodness here.