With beef ribs, just watch that they aren't overly butchered. A rack of beef backs has 7 bones and should have a flat layer of meat on top. Butchered beef backs will have deep V cuts between the bones. These tend to be harder to cook right since the meat has different thicknesses across the rack.
As mentioned earlier, the membrane is thicker but pretty easy to remove. The bigger issue is the gristle along the bones that won't render even with a long slow cook. Beef backs tend to take a little more handling to keep the gristle out of your mouth.
Finally, since beef backs are so substantial, I usually save one cooked rack for the crock pot. Makes a great stew with some side garlic mash and a thin jus.
Just my 2 cents.
