How to remove membrane from baby back ribs
The membrane on the underside of the ribs is called silver skin. Removing the silver skin is personal preference. Sometimes I do, sometimes I don’t. Many people (myself included) like the chewy texture it adds and I grew up eating them with that chewy skin.
This skin will tighten during cooking and can cause the ribs to curl and can also prevent some of the seasoning from getting through to the underside of the meat. You choose what works for you.
To remove it:
- Flip the ribs so the back or bone side is facing you.
- Slide the tip of a paring knife or even a blunt knife under the membrane at one end of the ribs.
- Lift the knife to release the membrane, then grab it with your fingers and peel away. It’s very easy but if you’re finding it difficult to get purchase on it, use a sheet of paper towel to help pull it up.
- You should be able to peel it away in 1 or 2 pieces.
Yield and storage
This recipe makes enough for 4 people. I can certainly get carried away and eat way more than a single serve of ribs so, luckily, this recipe is extremely scalable. If you want larger servings, simply increase the ribs and marinade to suit how much you’d like.
Best served fresh, these honey garlic ribs are still great the next day. Leftovers should be stored in an airtight container in the fridge for up to 3 days. You can reheat them in an oven for 10 minutes or microwave on high for 2-3 minutes. If you have any leftover sauce, it’s great to heat that up and add some more moisture to the leftover meat.
