If you’re a fan of pork ribs, you may have noticed that they sometimes have a thin, tough membrane, on the backside of the ribs. While some people prefer to leave the membrane, sometimes referred to as silver skin, intact during cooking, others find it unpleasant to eat and choose to remove it.
Removing the membrane can make your pork ribs more tender and easier to eat. It also allows any rubs or marinades to penetrate deeper into the meat for extra flavor. While it may take a bit of practice to get the hang of it, removing the membrane is a simple step that can make all the difference in your rib game. Here's how to do it in 3 simple steps:
Step 1 Start by locating the membrane. Flip the rack of ribs over so that the bone side faces up. You should be able to see a thin, white layer covering the bones.
Step 2 Use a butter knife or a flat-edged tool like a screwdriver to carefully pry up an edge of the membrane. Be gentle as you work your way under it, so as not to tear it.
Step 3 Once you have lifted enough of the membrane, grab it with your fingers and pull it off in one piece. If it tears, use your knife or tool to start again from another spot. If you're having trouble getting a good grip on the membrane, you can use a paper towel or kitchen towel to help you get a better hold.
So do you have to remove that membrane? Nope, it's definitely not necessary, but leaving it on may affect the taste and eating experience of your finished pork ribs.
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