Eradicating the membrane from ribs is an important step in making ready them for cooking. The membrane, often known as the periosteum, is a skinny, silvery layer of connective tissue that covers the floor of the ribs. It may be robust and chewy, and if left on, it may well forestall the ribs from cooking evenly and changing into tender.
There are a number of methods to take away the membrane from ribs. One methodology is to make use of a pointy knife to rigorously rating the membrane alongside the size of the ribs. As soon as the membrane is scored, it may be peeled away from the ribs utilizing your fingers or a pair of pliers.
