Make sure to watch because not only does removing the membrane from the back of a rack make the easiest-to-eat ribs, if you don’t do it, you will be disqualified from any rib contest you enter.
For “more perfect” ribs, it’s very important to remove the membrane from the back of baby back ribs. This membrane is very tough and doesn’t break down during cooking, making it almost inedible and hard to cut.
To remove the membrane, start at the tapered end of the ribs and you can use a knife to make it easier for you. Peel the membrane and make sure to not tear it, and try to remove it in one piece.
It’s also possible to ask your butcher whether or not the membrane is already removed, and if not then ask if they could remove it for you. If that’s still a “No,” then with some practice you’ll be able to execute the maneuver on your own.
This one trick will make your rib-eating experience much better, and you won’t get disqualified from a barbecue contest! Whoever you’re cooking for, whether it’s your family, friends, or guests, will surely be delighted with your impeccable rib quality and texture.