The success of this dish really depends on meaty ribs, or fatty ones, so get to know your butcher and look for well marbled ribs without a lot of fat. Ask for an English cut, which means pieces that are between 2 and 4 inches long. Slow cooking produces the tenderest and most delicious flavor and the entire casserole can be assembled and cooked hours before it is needed and just reheated, or cooked the day before. Either way, it is a winner. Pressed for time? Try making this in a crock pot. Set it and forget it, and come home to a great dinner.