Prepare Baby Beef Ribs

1. Insert a thin knife blade beneath the edge of the silverskin covering the top of the meat. Loosen the edge, then grab the membrane and pull it away from the ribs. Discard this tough membrane. Leave the membrane on the bone side of the meat intact.

2. Trim away any large layers of fat leaving only a thin layer on top. Oil the ribs with a thin layer of vegetable oil. The vegetable oil helps the seasonings penetrate the meat and keeps the ribs from sticking to the grill or broiler pan.

3. Season the ribs liberally on both sides. A simple coating of salt, pepper and garlic powder does a good job, but you can also add spices like onion powder, mustard powder and ground cayenne or chili powder if you like your ribs spicy.

Into the Oven

1. Preheat the oven to 250 degrees Fahrenheit. Place the seasoned ribs on a grill rack over a roasting pan lined with foil for easy cleanup.

2. Roast the ribs approximately 3 hours, or until tender. Brush barbecue sauce on during the last 30 minutes of cooking, if you are using it.

3. Allow the ribs to cool for 10 minutes before serving. Resting is not necessary for ribs, but the bones will be too hot to hold when they come out of the oven.

On the Grill

1. Preheat the grill to 225 F, set up for indirect cooking. On a gas grill, turn on the back burner or the burners on just one side of the grill. On a charcoal grill, bank charcoal around the outside.

2. Place the meat in the center of the grill, away from the heat source. Keep the lid closed and watch the grill temperature.

3. Check the internal temperature of the ribs in about 2 1/2 to 3 hours using an instant-read thermometer. The meat should read 180 F.

4. Baste the ribs with sauce, if desired, during the last 20 minutes of cooking. Move the ribs over the heat source, basting and turning the ribs every 3 to 5 minutes until the ribs are coated and the sauce is lightly caramelized.