On Thu 05 May 2005 07:21:31p, Ginny Sher wrote in rec.food.cooking:

< long recipe snipped >

> So.... are the ribs served over pasta in the sauce, or do they disolve
> and you fish the bones out before serving? I'm confused about this,
> but it sounds great. I'd like to know how you plate this dish.
>
> Thanks,
> Ginny

Yes, usually the meat has fallen or is ready to fall off the bone. I don't
usually serve this sauce the same day that it's made. It tastes better if
it's allowed to sit overnight in the refrigerator. prior to that I ladle
out as much liquid sauce as I can, then fully separate the bones from the
meat. I store the meat in just enough sauce to cover in a separate
container from the main container of sauce. When serving, both are heated
up and portions of meat are served on top of the pasta to those who want
it.

Oh, and yes, some of the meat does indeed sort of "melt" into the sauce.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974