Posted on 17 February 2008.
BBQ aficiandos will argue if you really NEED to remove the membrane on the backside of a good slab of ribs.
I say it’s a nice thing to do if only to make it easier to pull apart and eat each individual rib. Some like a bit of a chew. The additional benefit is that it allows for a deeper penetration of your favorite rub or marinade.
The simple trick to removing the membrane is to use a clean paper towel to grip the slippery tissue. I haven’t met a cook that has a grip tight enough to grasp the membrane firmly enough to pull it off the slab! Simply use a butter knife to begin the peel on one end. Then grasp what you can of the tissue (the membrane is on the boney side of the rib). If you’re lucky you should be able to peel off a nice clean sheet.
It often times takes a few peels to get it all. If you can’t get every fragment – don’t sweat it. You’re guest will likely not notice smaller amounts remaining.