You can ask your butcher to remove the membrane from the back of the ribs if desired. This is not necessary but some prefer to do so. A cast-iron or black enameled cast-iron Dutch oven is preferable for this recipe since smoking can discolor lighter colors. If you like your ribs saucy and sticky, just before serving place them on a sheet pan and use a brush to coat them with the sauce. Broil on high until the sauce bubbles, 2 to 3 minutes.