To ensure you are serving the best ribs ever, you do need to do a little prep work. Ideally, you would do this the day before you are cooking them. You will need to remove the membrane if it is still intact-- you can also ask your butcher to do this for you. They need a dry brine and rub to really help to tenderize them, and they should be left for at least 8 hours before you start to cook them.