Thanks! Yep, it is a bit of work, but this is my third batch in the past month or so, and I'm really just making sure my technique is OK. That, and I crave these things! And it's all my butcher had! Fresh back ribs are actually hard to come across here in Ottawa and my butcher has to order them, and only gets a few racks a week. That rack cost me $12.
There was another butcher in town whose roof was leaking due to an especially heavy snowfall (and a crappy roof). He was eager to get rid of his meat, and I walked away with 9 racks for $10. We ate very well that weekend.
The real pain is the membrane on the back, it's like freaking leather already and a real paint to remove...
Tomorrow we'll do some simple rib steaks and take it easy