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.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
I'm a good home chef, and get frequent comments that I should go into business, but I will not be flattered into that living hell. - Maskirovka
"perhaps...but then again...maybe not..."