Removing membrane from ribs is a must if you want super tender meat that’s fall off the bone delicious! Here are step by step directions on how it’s done.
We love ribs!! Who doesn’t right?? Ever wonder how restaurants make ribs falling off the bone and so tender they melt in your mouth? We have the secret. Removing membrane from ribs is where it’s at! We will show you how to remove the membrane so the next time you cook, barbecue, smoke or bake them they’re the best you’ve ever had.
- We’ve shared the best way to smoke ribs, how to make easy crockpot ribs, and even made Instant Pot teriyaki ribs. Every single one was over the top delicious because we did this trick.
Here’s where you start.
All you need is a large cutting board and a really sharp knife. (put away the butter knife please)
- First you open your package and rinse them thoroughly.
- Then you’ll want to lay your slab of ribs down with the meat side facing down.
- Use your knife to pull up the membrane in the corner and gently pulling up with your hand.
Pull slowly and steadily trying to keep the membrane in tact. If it breaks mid way through, not to worry. Just separate from the bone side once again and pull again until it comes off.
Keep a paper towel handy to lay your scraps in so you can toss them out once you’re done.
Why should you remove the membrane from ribs?
- It isn’t something you will want to eat.
- Rib membrane doesn’t allow your rack of ribs to get nearly as tender as you’ll want them to be.
- If you want your ribs to literally fall off the bone you must remove this piece. Otherwise it will hold the rack together on the underside.
- The membrane is very difficult to remove once your ribs are cooked.
What’s the best way to cook ribs?
Well, that depends on who you ask really. I have enjoyed every way we’ve made them but ultimately I prefer making pressure cooker ribs and then crisping the outside.
You can do this several ways.
- You can place them under the broiler for 5 minutes or so to crisp them.
- An air fryer works great to get a nice crust after they’re already cooked and tender.
- Use my husband’s barbecue ribs recipe which cooks them and crisps them at the end. This one is totally amazing because of his secret dry rub.
What are the best type of ribs?
That is a subjective question too. But since you’re asking for MY opinion I’ll give it to you. 😉 Hands down I will say that pork ribs are my favorite!
- St. Louis and spare ribs don’t have as much meat in my opinion, and thus won’t be as tender.
- You can find beef ribs as well but I don’t bother. To me there isn’t a lot of meat and the taste of pork is just so much better.
Here’s a peek at the best way to smoke ribs too!
Don’t get me wrong. I’d prefer a filet over a pork chop any day. But we’re talking RIBS here, and pork wins in this category.
If you choose to use your smoker here’s a meat smoking chart to use for timing and temp.