Lately I have been trying to increase the percent of calories in my diet that come from fat, which is currently around 50-60%, more towards 70-80%. I currently only buy the cheapest cuts of steak, chuck, so instead I thought maybe I'd try ribs. They seemed to be a good compromise between fat content and price.
When I take the ribs out of the package they're looking good with lots of white all over, so I then cover them in my favorite sauce, heat up the oven, and let them cook. When I take them out, however, they've lost a sizable portion of their volume and there's enough fat in the tray to fill up a 10-12oz glass. I've tried cooking them at 225, which is much lower than any of the instructions I could find online, and it seemed to help a little, but not much.
What am I doing wrong? When I cook steaks there is very little fat lost because I cook them so quickly, but the recipes I find for ribs all say to cook them for several hours. Any advice? Or perhaps alternative fatty cuts of meat that aren't too expensive?