I am making baby back ribs tomorrow and the recipe calls for the membrane sheath to be removed prior to seasoning. What is it and how do I remove it?
It is the lining on the bone side of the ribs. If you don’t remove it, the ribs will not take your seasoning well and they will literally fall off the bone if you do.
here is a video that shows you how:
http://www.youtube.com/watch?v=uQVIMKDpZfg&feature=related
September 29th, 2009 at 9:48 am
On the bone side, you’ll see a thin membrane that kinda covers the entire back of the slab.
What I do is take a good, sharp knife and run it across the entire slab, in the center of the bones. Then I stick the tip of my knife just beneath it, and pull it off with my fingers. It’s not that difficult to remove.
References :
September 29th, 2009 at 10:07 am
It is the lining on the bone side of the ribs. If you don’t remove it, the ribs will not take your seasoning well and they will literally fall off the bone if you do.
here is a video that shows you how:
http://www.youtube.com/watch?v=uQVIMKDpZfg&feature=related
References :
September 29th, 2009 at 10:31 am
it is the "skin" on the ribs. You’ll see it, it’s like the silver skin on pork tenderloin. best way to remove it is to slip a knife under a portion of it and slide it down.. Try to remove as much as possible. The reason they say do before seasoning is because the seasoning will not penetrate into the meat, also its to keep the ribs from curling up while cooking.
References :
September 29th, 2009 at 11:01 am
The easiest way to remove this is to take a paper towel or a dish cloth and grab and end of the skin and then pull. It will come off in one big sheet.
References :