There is no easy way to separate the boned out rib section from the backbone without using some kind of saw on it. I would recommend a purchase of a hand meat saw; I bought one from Northern Tools for a very reasonable amount ($25.00 + 11.00 for 10 replacement blades): http://www.northerntool.com/shop/tools/product_1049853_1049853 and even if used once it is the right tool for the job. And, then you can split off loin end roast and rib end roast, cut the chine and get country style ribs from the rib end, etc.