This is a popular and delicious choice as the meat in-between the bones is really tender. Use an oily marinade or basting sauce when braaiing a rack of ribs over the coals or baking them in the oven to prevent them from drying out too much. Ask the butchery staff to cut through the cross bones and cartilage at the bottom of the rack of ribs so you can simply slice through the individual ribs without any obstacles when serving them.