Help with Baby Back Ribs

Unknown

First time to do ribs. When I try to remove the membrane it seems to seperate. There is still a very thin membrane left. Is this the way it is supposed to be?? [p]Should the bone be absolutely bare and every thing held together only by the meat with no sign of membrane?[p]Will greatly appreciate help.[p]Murl

badbruce

Hi Murl,
The membrane you remove is pretty much translucent. I slide a thumb nail under the membrane while holding it with the thumb & forefinger of the other hand. A little hard to get started (it's less than paperthin)but once you do it pulls off easily.
Hope this helps.
bruce

The Naked Whiz

Murl,
No, the bone should not be absolutely bare. The membrane will pull off leaving fat and meat beneath it. Also, there is a sort of socket of tissue around each bone that the meat is attached to. You don't want to try to pull this off.
TNW

Yazoo

Murl,[p]If you mean the membrane tears, then yeah, that can happen. I usually start in the center of the slab, get a knife under the membrane and try to work a narrow section loose over to the other side. Then start peeling it back towards the ends of the slab. If it tears and you can't get it started again, go back to edge and try there. I read somewhere that suggested rolling the slab up with the membrane side out to help loosen it. I have bought baby backs that already had the membrane removed too. I'm not sure what's happening if the membrane has layers that are separating though. Never seen it.[p]There's probably several opinions, but I like a little on the bones, as long as it's not all fat. I think meater ribs are easier to cook and keep moist.

Unknown

Maybe I am just making it harder than it is but I have tried needle nose pliers, and paper towel and it comes off in small chunks and getting it started again is really hard.[p]There is still a transparent membrane left. And it is harder than the first. It breaks off right at the bone.[p]Thanks for your input. I will keep trying.[p]Murl

Mark Backer

Murl,[p]does this picture help?[p]There will still be a membrane like layer there, but when you get this thing off, you'll know it. [p]I have found that once I nearly give up getting the membrane off and relax, it's much easier...
[ul][li]membrane removal[/ul]

chuckls

Murl,[p]Here's a link to a movie I made for cooking babybacks. It includes pulling the membrane & other steps in the process.[p]I'ts 4.3 meg so if you don't have broadband it might take a while to download..[p]Chuck
[ul][li]Cookin' babybacks - AVI file[/ul]

Unknown

Murl,
Once you have removed the membrane, as Mark has pictured, you do not want to remove the very thin membrane which
lies under this. This lower (inner) membrane holds everything together and will not cause harm...[p]Maybe this inner membrane is what you are having trouble with and the rack(s) have already been demembranisizavated!!
;~)[p]Pete

Mark Backer

Sespe pete,[p]"Maybe this inner membrane is what you are having trouble with and the rack(s) have already been demembranisizavated!!"[p]I KNEW there was a word for that.[p]LOL

Unknown

Thanks you all. I took a little bit from each of you I had already goobered up 3 but after getting your advice I think I did OK on the final 3. [p]Mark you picture using the table knife was exactly what I needed.[p]Chuckls the video downloade fine.[p]Now to maintain the temperture tomarrow.[p]Murl[p][p]