That means a slab weighing less than 1.5 pounds. The second thing you do is take the membrane off the back side. Scoop it off with a spoon. Rub it real good with spices. This would be a so-called dry rub, a mixture of salt, pepper, chili powder, sugar, paprika and this and that.
Serious cookers concoct their own, but groceries sell excellent commercial mixtures.
If you're going to cook it outside on the grill, take two slabs of ribs and wrap them in heavy duty foil, with one end open. You put a half cup or so of water inside. Cook them about one and a half hours like that. They'll absolutely steam and loosen up real good. Then I take them out and use a mixture of apple juice, pineapple juice and bourbon and a little bit of coffee and spray them every 15 to 20 minutes in a covered cooker, about another hour.