Normally I would never cut the ribs apart before cooking nor leave the membrane on the back (inside), but these came that way and I wasn't going to pass up organic grass feed & finished beef ribs from Eel River Ranch for $1.50/lb.
Used it as an opportunity to test a few different glazes, had some interesting results. A mix of apricot jam, sriracha sauce, apple cider vinegar and a dash of oyster sauce seemed to be the winner with the plum/cherry/oak smoke.
