Baby back ribs are a popular cut of pork ribs that come from the pork loin. They are called “baby” back ribs because they are shorter and more tender than spare ribs. Baby back ribs have a thin, papery membrane on the backside that some people choose to remove before cooking.
What is the membrane on baby back ribs?
The membrane on baby back ribs is a thin, filmy layer of connective tissue that covers the back of the ribs. It attaches the rack of ribs to the bone and helps hold them together.
The membrane is made up of collagen, elastin, and other proteins. It’s quite tough and chewy. When cooked, the collagen helps gelatinize the ribs and keep them moist. However, the membrane itself doesn’t readily break down during cooking.
Should you remove the membrane from baby back ribs?
Whether or not to remove the membrane from baby back ribs is a matter of personal preference. Here are some pros and cons to consider:
Pros of removing the membrane:
- Allows seasonings and smoke to better penetrate the meat
- Prevents the membrane from making the ribs tougher
- Gives the ribs a more tender, fall-off-the-bone texture
- Provides easier access to the meat if eating the ribs by hand
Cons of removing the membrane:
- Can be time consuming and tricky to remove
- May cause the rack of ribs to fall apart more easily
- Removes some of the collagen that helps keep the ribs moist
Many barbecue experts recommend removing the membrane for more tender, flavorful ribs. However, leaving the membrane on is unlikely to negatively impact the final results.
How to remove the membrane from baby back ribs
Removing the membrane takes some effort but gets easier with practice. Here is a step-by-step guide:
- Lay the slab of baby back ribs on a work surface meat side down. Locate the thin, shiny membrane covering the bone side.
- Start peeling up a corner of the membrane at one end of the rack. Use a knife or your fingers to get it started.
- Once you can grab the membrane with a paper towel, slowly peel it off while holding down the ribs with your other hand.
- Peel carefully to avoid tearing the membrane. Go slowly and apply even pressure.
- Peel the membrane off in one whole piece if possible. Be sure to remove any stubborn bits.
- Trim off any excess fat or tissue with a knife. The back of the ribs should now be clean.
- Season and cook the ribs as desired.
Some tips for easy membrane removal:
- Use a paper towel for grip when peeling.
- Work a knife under the membrane to separate it before peeling.
- Peel gradually from one side to the other.
- Apply even pressure and pull slowly to avoid tearing.
- Trim membrane remnants with a sharp paring knife.
Can you cook baby back ribs with the membrane on?
Yes, you can absolutely cook baby back ribs without removing the membrane first. Leaving the membrane intact may help the rib rack hold its shape better during cooking.
However, the membrane will likely turn into a chewy, rubbery layer during cooking. If you want fall-off-the-bone tender ribs, removing the membrane first is recommended.
If leaving the membrane on, be sure to season the ribs well before cooking. The membrane can make it harder for seasonings to penetrate the meat.
Tips for cooking with membrane on:
- Season under membrane using back of spoon to press in seasoning.
- Cook low and slow to tenderize membrane.
- Spritz with apple juice or rub with sauce during cooking.
- Finish over high heat to crisp and caramelize.
- Slice in between ribs before serving to portion.
How to know if membrane is removed properly
It can be tricky for beginners to remove the membrane correctly on the first try. Here are some signs to check if the membrane is removed properly from your baby back ribs:
- No opaque, glassy membrane remains on bone side of ribs
- Meat has uniform color and seasoning, not blocked by membrane
- Can easily press meat with spoon or fingers without resistance
- Fat cap and meat pull cleanly off bone when cooked
- No tough, chewy pieces in finished ribs
Run your fingers over the back of the ribs after removing the membrane—it should feel smooth and silky with no bumps or clingy pieces remaining.
When in doubt, use a paring knife to trim off any stray pieces of membrane for the best results.
Best practices for membrane removal
For clean, easy membrane removal every time, follow these best practices:
- Use a sharp, thin knife to start peeling membrane.
- Peel slowly using paper towel for grip.
- Pull evenly across racks, don’t just yank pieces.
- Work over a sheet pan to catch drips.
- Inspect ribs and trim spots you may have missed.
- Rinse membranes off work surface right away.
Be patient removing the membrane and take your time to get it all off cleanly. This will lead to the most tender, flavorful finished ribs.
Alternative methods
Although peeling by hand is most effective, there are some alternative methods you can try for removing the membrane:
Using a knife
Run a stiff boning knife under the membrane to loosen it, then slice just under membrane to remove it. Takes a very sharp knife and some finesse.
Using pliers
Grip the loosened edge of membrane with pliers and twist away pieces. Pliers give you more gripping power.
Using paper towels
Roll paper towels to abrasively scrub membrane off once you get an edge lifted. Takes patience but is doable.
Cooking it off
Cook ribs low and slow until membrane shrinks and you can scrape it off with a spoon. Less work up front but can make carving trickier.
For most BBQ fans, peeling the membrane by hand is the preferred method and gives the best results. But the alternatives can work in a pinch.
Frequently asked questions
Should I remove membrane for grilling?
Yes, it’s still a good idea to remove the membrane when grilling baby back ribs, especially if using a hotter direct heat method. The high heat can make the membrane rubbery and tough.
Is removing membrane necessary?
Removing the membrane is not strictly necessary but will improve tenderness and allow better seasoning penetration. Many BBQ experts consider it an important prep step for competition-style ribs.
Can I remove membrane after cooking?
You can try removing the membrane after cooking but it will be very difficult and tear the meat. Always better to remove it before seasoning and cooking the ribs for clean results.
What if some membrane remains after peeling?
Don’t worry if you miss a few spots when removing the membrane initially. Just take a paring knife and scrape off any remaining pieces after peeling the majority of it.
Should I trim the ribs before removing membrane?
It’s easier to remove the membrane with excess fat and tissue intact, rather than trimming the ribs first. Wait to trim excess after the membrane is removed.
Conclusion
Removing the membrane from baby back ribs is an optional but highly recommended step, especially for tender, competition-style BBQ ribs. While leaving it on won’t ruin your ribs, taking the time to peel off that tough membrane will really level up your finished results.
With the right technique and a little practice, you can quickly master cleanly removing the membrane for succulent, flavorful ribs every time you barbecue.