I took mine and hung them over my beans so all the fatty goodness dripped into them and then once they cooked through tore them apart and tossed them in the beans. Added a nice smokey flavor the the beans
What can i do with the extra meat of a pork spare rib? - Page 2
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Spaghetti Sauce. My grandmother and father always referred to this as "gravy" not "sauce". My dad, a butcher, was not a fan of BBQ ribs (his loss, or as he would say - "more for me"). But, of course, many of his customers were. So, he would bring home the trimmings and they would be added to Sunday's dinner spaghetti sauce along with the sausage. Well actually at different times since they cook at different rates. Long pieces need to cut against the grain or you get long strings of pork and check after each hour and remove when they are done but not overdone to the point of shredding apart. Use your favorite recipe, or even canned if you really must, and simmer for about 2 hours or so, covered unless you want specks of sauce all over your kitchen. Return to the pot 15 minutes before serving to warm them.
In my house we LOVE BBQ ribs. Enjoying the rib trimmings in sauce over pasta while the ribs marinate for the next day makes it a weekend rib event.