Store whole kurobuta spare rib racks in your freezer until you’re ready to use them, then thaw completely before cooking.
Spare ribs are a cut that is best slow-cooked (braised, roasted in the oven or on the grill, etc) in order to tenderize the meat. For a more tender texture than grill roasting, try braising ribs in stock until tender, then finishing them on the grill.
Many people put a dry rub on ribs prior to roasting/grilling them in order to impart extra flavor.
Depending on the application you have in mind, these racks may need to be trimmed down before cooking. On the inside side of spare ribs there is a flap of meat called the skirt. It can become tough when cooked with the rest of the rack and is frequently removed and cooked separately. Many people trim off the brisket bones from the bottom of the racks before cooking to make the ribs easier to eat.