Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

How to Remove Silverskin from Ribs

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Whether you’re cooking pork baby backs or spareribs, you’ll want to be sure that the membrane, or silverskin, covering the bone side of each rack gets removed. If left on, it keeps seasonings and smoke from penetrating the meat, and it cooks into an unpleasant leathery skin on the ribs. Some racks are sold with the silverskin already removed, but you probably won’t know this until you open the package. If the silverskin is still intact, removing it is simple:

Slide a table knife under the silverskin anywhere along the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel.   removing the silverskin
Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section.   removing the silverskin


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks