Removing the membrane from ribs is a crucial step in preparing them for cooking. The membrane, also known as the periosteum, is a thin, silvery layer of connective tissue that covers the surface of the ribs. It can be tough and chewy, and if left on, it can prevent the ribs from cooking evenly and becoming tender.
There are several ways to remove the membrane from ribs. One method is to use a sharp knife to carefully score the membrane along the length of the ribs. Once the membrane is scored, it can be peeled away from the ribs using your fingers or a pair of pliers.
