Spicy, SUPER flavorful, and can go either the appetizer route or the entree route.
If you haven't already, removed the membrane from the ribs, and set aside.
Dump everything from the Paprika to the Black pepper together in a small bowl, mixing together using either a small whisk or a fork.
Pat the seasoning mix onto the ribs, coating each side pretty thoroughly.
Wrap the ribs in saran wrap, as tightly as you can manage, toss them into the fridge for an hour or so.
Here's where I vary from a lot of recipes. Rather than smoke them, or using a charcoal grill, I put them in the oven, using a cookie sheet, and then a cooling rack, with the ribs on top.
Personally, I use tin foil and wrap the cookie sheet, because it makes the clean up so much easier, the cooling rack on top of that, ribs on the top of the rack.
Bake in the oven at 350 for two or so hours, remove then, tent in another sheet of tin foil, and let rest for ten or so minutes.
While the ribs are resting, in a small sauce pan over low heat, stir together the wing sauce and the butter, stirring until incorporated.
Remove the tin foil that is tented over the ribs, and using a basting brush, baste the ribs with approximately half the sauce.
Move the basted ribs to a cutting board, slicing the firecracker ribs into individual pieces.
Return ribs to sauce pan with the remaining sauce over low to medium heat, tossing to coat well, and cooking until sauce sticks to the ribs.
Serve with whatever sauce you may like, keeping in mind that these babies are called firecracker ribs for a reason.