Many times, have you experienced the tough chewy membrane at the back of your pork ribs that totally turns you off after grilling or roasting it? Fear not! I’ll show you how to deal with this so that you can have that fall off the bone effect too.
Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
Photo from Recipes.net
It that simple. After this, simply season / marinate the rib as per your recipe. This method works for all kinds of ribs, including beef.
