Just buy a rib roast and cut off the ribeyes for steak, or burgers, whatever...
Then you can cut the ribs as meaty as you want. Out here, which is of no help to you, I go to the fancy grocery store in Berkeley, where everyone wants the bones cut off, there are always great racks there, as the head butcher says she doesn't mind leaving meat on the rack.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."