Since moving to the NW 6 years ago I have slowly realized that converting my local friends into 18 hour bbq efficianados (sp?) is never gonna happen.
Thus, I will try to give my best advice to a fellow Hero.
Leave the membrane, waste of time to remove.
Take 5 mins and throw a handful of Brown Sugar, enough paprika to make it red, a few shots of cumin / onion power / garlic powder and any other strong season (forget the parsley) that is in your way while you look for the cumin and after mixing throw it on your ribs. if you wanna impress/intrigue your rib neighbor throw in a shake or two of cinnamon.
Stick them in the oven at about 450 for 20-30 mins. you want some bubblin/smokin/charrin going on. not covered.
meanwhile drink a beer and half. at the end of 15 mins reduce temp to 225 poor the remaining 1/2 beer in the bottom of the pan and cover them with foil.
come back 4-6 hours later and eat. I would guess I could have the prep done in about 10 mins.
And i'm with ya, sauce is to hide the flavor of good bbq. then again, as you are'nt smokin, sauce may be required.
Let me know how they turn out. i've never actually done it. just the same advice I give my other NW buddies; who say they turn out awesome.