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How to Remove Silverskin from Ribs

By Jennifer Armentrout, editor

May 5th, 2010

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

posted in: Blogs, pork, ribs, Spareribs, baby back ribs
Comments (1)

Janni writes: Thank you for posting this hint on removing the membrane on the back of ribs. This really is the easiest way to do it. I usually have no problem getting the stuff off baby back ribs, but I had a rack of side ribs the other night and just COULD NOT get the membrane off! It clung to the bones like superglue. I finally just roasted it with the membrane intact. Not nice. Posted: 12:46 pm on August 29th

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