Who doesn’t like a very tender and delicious rack of baby back ribs? In my household Baby Back Ribs are very much appreciated especially during the summer. For me, it’s important to make ribs that fall-off-the-bone like this baby back rib recipe. They are so tender and flavorful that my husband requests them constantly.
Why Should I remove the membrane from the baby back rib
It is extremely essential when cooking baby back ribs to remove the paper-like membrane from the back of the rib. This thin but tough white layer covering the back of the rib is called Peritoneum. It is attached to the underside of the pork rib. This piece of tissue is leathery and chewy that it will not soften even if you cook the rib for hours.
Another reason why it is important to remove this membrane is that it forms a barrier that prevents the flavors of any seasoning or dry rub to penetrate the meat. And who doesn’t love a baby back rib full of flavors!
Now that you know how this membrane affects the ribs from being delicious, I hope you are convinced enough to not skip this important step. Removing this is very easy and with a few simple steps, you can conquer this!
How to remove the membrane from Baby Back Ribs
The first step is to slide a knife underneath one of the end edges of the rib rack.
Then, lift the knife a little in order to loosen some of the membrane. Just enough that you can hold it with your fingers. This paper-like membrane can be very slippery so its better to hold it with a paper towel.
Next, grab firmly and pull it off. Usually, this one will come off in one whole piece, but if it breaks, just do the knife step again and continue pulling until the whole membrane is removed.
Removing this membrane will guarantee a very tender fall-off-the-bone baby back ribs.
I hope this post is helpful to you. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.
Until the next one…