NBCRightNow.com - Here's Chef Brian Hodges' method to preparing pork ribs to eliminate the connective tissue on the bottom side of the ribs!
1) With a boning knife (NOT a chefs knife) slice vertically along the ribs several times.
2) Once you've made vertical scores, go along the bottom of the ribs going diagonally to make an "X" pattern up and down the ribs.
3) From here, the ribs should be good to go! Just make sure that you've scored the underside connective tissue well enough that it won't make the bottom side of the ribs chewy!
At the Grill on Gage, Chef Brian smokes ribs for several hours on a smoker. If you have a smoker, or even a grill, cook the ribs to an internal temperature of 175° (no more, no less) and you're done! Just be sure that your heat is LOW, and if you're on a grill, only turn on one side of the heat and cook the ribs on the cool side of the grill (this is called indirect cooking).