I got a sweet deal on some gorgeous ribs marked "beef back ribs" which are clearly what was trimmed off rib-eye steaks -- that is, the same thing as prime ribs but without all the meat. There's plenty there though! I know I heard or read about these before but I can't think where. My thought is to S&P and roast at very high heat, like 475, and obviously not for very long. Then commence to gnawing. Your thoughts?