We did all sorts of things with the ribs. I diced some and made an awesome, super meaty chili that I froze for cooler weather. I couldn’t resist posting this picture of Matt eating a rib whole – it gives a great idea of just how huge they were! Despite the fierce look on his face he’s so happy!

Then, on Matt’s request, I shredded some of the meat and put it inside my steamed buns. These buns take a little bit of effort, so they are great when you have a really good (really flavorful) cut of meat leftover and are looking for something different to do with them. Many Asian countries have their own version of these buns – mine sort of crosses the Chinese with the Indonesian – the result is fluffy and delicious. The dough also holds up well to freezing so you can make a big batch and save some balls of dough for future use. The longer they can rise, the fluffier they will be, and on this lazy Labor Day weekend I let them rise for over an hour in a bowl, then an hour rolled into balls, and another 30 minutes with the filling inside before steaming them. Matt and I dream of having a stand selling different flavors of these at the Farmer’s Market using only local products!

It was a delicious (and deliciously long) weekend.