Barbecued Bones

• Throw the bones with a good portion of the meat still attached into a slow cooker. Add your favorite barbecue sauce and simmer for three to four hours. Don't add water. You could simmer them on top of the stove or in the oven, but that's trickier. The sauce will evaporate, but it doesn't in the slow cooker. If you don't want to use barbecue sauce, try teriyaki sauce, spicy tomato salad dressing or a spicy curry mixed with coconut milk.

Beef Stock

• Bones make a rich beef stock you can use for soups, stews and chilies. Cook the bones in a slow cooker to make the stock. Add water to cover the bones by 2 inches. Throw in your choice of herbs such as bay leaf, sage or parsley. Chop up some carrots, celery and onions, or use shallots, scallion tops and parsnips. If you prefer, simmer the stock on the stove for several hours.

Spiced Up or Deviled

• Deviled usually refers to adding mustard to the dish -- such as deviled eggs. The mustard could be Dijon, whole grain, honey mustard or another mustard of your choice. Slather the ribs in mustard, and then dredge them in cracker, whole wheat bread or panko crumbs. If you have stuffing mix on hand, crush the mix and use it in place of crumbs. The bones are baked at 375 degrees Fahrenheit or broiled until the crumbs are brown and crunchy. Keep a close watch on the ribs while cooking.

Meaty Leftovers

• Scrape off the meat from the rib bones. Add the rib bones to soups, stews and chilies for extra flavor. Remove the bones before serving. Toss the meat from the bones in at the last minute so it doesn't overcook. Use the meat in sandwiches and wraps. If you have any leftover potatoes from the dinner, dice the potatoes with the meat and make your own roast beef hash.

Reduction Sauce

• Barely cover the bones in a saucepan with beef stock, wine or vegetable stock. Simmer for 60 minutes, covered. Uncover and continue simmering until the liquid reduces by half.