It's sad that just a few years ago, beef back ribs used to be a whole lot better with a lot more meat. My butcher was telling me the cryo-vacced beef ribs coming from the large processors are trimmed so close to the bone any more, that there's not much meat left on them.
So now, when I buy rib roasts I have him cut off the chine bone (which I save for making beef stock), then I trim the ribs off myself and save them for when I want beef ribs.
Otherwise I've basically switched over to short ribs, which are the other end of the ribs (by the belly) for when I want beef ribs.