and set on the stove. remove the beef ribs and set aside in a large bowl to let them cool. once cool, use a fork and/or your hand to remove as much fat from the ribs as possible. also, tear apart the beef and keep the shredded beef to add later.
5. using a fat separator and a sieve or filter, pour the liquid so the fat floats to the top and can be separated out. your heart will thank you later. see all that fat on the top? you don't want that.
6. at this point the sauce is almost ready and so is the beef. add the sauce back to 