Yes, there are membranes on spare ribs. The membrane is a thin sheet of connective tissue, also known as “parchment” or “silverskin,” that covers the inside of the rib cage on the back side. The membrane must be removed before cooking in order to get the full tenderness and flavor of the ribs.
You can remove the membrane by inserting a dinner knife between the bones to loosen it, then grab one end of the membrane with a paper towel and pull it off in one piece.
Table of Contents
Do all ribs have a membrane?
No, not all ribs have a membrane. The ribs in the thoracic region of the human body have a thin membrane known as the thoracic pleura that covers them. The pleura is made up of two layers of tissue, the visceral layer and the parietal layer.
This membrane is located between the ribs and the lungs, and its main function is to provide lubrication for when the lungs expand and contract during respiration. However, ribs located in the lumbar region of the human body do not have a pleural membrane.
Instead, they are directly connected to the vertebrae. Additionally, some other species may have ribs that lack a pleural membrane. For example, some reptiles and amphibians may lack this type of membrane to conserve energy and cost less energy to maintain.
How do you remove membrane from spare ribs?
Removing the membrane from spare ribs helps in achieving even cooking, as well as improved flavor and texture.
To remove the membrane on spare ribs, start at the end closest to the bone and using a thin, dull butter knife, insert it between the membrane and the bone of the spare ribs. Then, grip the membrane with a paper towel and slowly pull the membrane off in one piece.
If the membrane is harder to remove, you can carefully use a pair of tweezers to grab and pull off the membrane. Once the membrane is removed, you can enjoy your tender, smoky spare ribs.
What’s the difference between rib tips and spare ribs?
The main difference between rib tips and spare ribs is the cut of meat that they come from. Rib tips come from the ends of the side ribs, which is the section right before the belly of the pig. These cuts of meat are usually smaller, triangular shaped, and contain lots of cartilage, fat, and connective tissue.
Spare ribs, on the other hand, are taken from the area between the rib tips and the breastbone. The cuts of meat here are usually larger, and have more marbling and less cartilage, making them more suitable for grilling or barbecuing.
Rib tips are usually cooked in sauces or stewed because they are more flavorful, whereas spare ribs are good for grilling because of their size and marbling of the meat.
What are rib tips made of?
Rib tips are small pieces of meat cut from the ends of a slab of ribs. They typically contain all the same elements of a pork rib, including the bone and cartilage, as well as all the marbling and fat found in the meat.
They are flavorful and succulent and packed full of flavor. Rib tips are commonly smoked, grilled, and braised to tender perfection. The most common rib tips come from either the spare ribs or the baby back ribs of the pig.
Due to their popularity and convenience, many grocery stores, butcher shops, and online meat retailers offer pre-packaged, pre-cut rib tips.
Are rib tips fatty?
Yes, rib tips are usually fatty. Rib tips are basically the end pieces of ribs that are cut off from the main rib sections. They are generally fattier than the rest of the rib because they contain not only fat but also cartilage and connective tissue.
They are smaller in size which also makes them higher in fat. Rib tips are usually grilled, although they can also be used in stews to give them more flavor. If you’re looking for a leaner cut, consider going for the regular rib sections that are usually served as a barbecue rib rack.
What happens if you don’t remove membrane from ribs?
If you don’t remove the membrane from ribs before cooking them, the meat will not be as tender as it should be. The membrane creates a barrier between the meat and the heat of the oven or grill, which prevents the ribs from cooking evenly or thoroughly.
The membrane also causes the ribs to be tough due to its rubbery texture. You may also find that the ribs have an unpleasant texture if the membrane is not removed. Removing the membrane before cooking allows the marinade or seasoning to penetrate the ribs more deeply, which results in a more flavorful and enjoyable meal.
Can I scrape membrane off ribs?
Yes, you can scrape membrane off ribs. Scraping the membrane off the back of the ribs is a common practice in barbecue preparation. The membrane, which is known as the “silverskin” because of its color and texture, lies just beneath the exterior of the ribs.
It is a thin, slippery layer of connective tissue that can prevent the flavors you’re adding to the ribs from seeping into the meat completely. If you don’t remove the silverskin, it can also make the ribs difficult to eat.
There are two common methods of scraping the membrane off ribs. First, you can twist and pull it off with your fingers. To do this, you will need to grab the edge of the membrane at one end of the ribs and use your other hand to grab the skin and the meat.
You may need to pull firmly, but make sure you don’t pull too hard to avoid tearing the meat. Once you have an edge of the membrane lifted, you can simply peel it off.
The second method is to use a butter knife to help you take the membrane off. Insert the butter knife between the membrane and the meat, and gently slide it beneath the membrane. Once you have some of it loosened up, grip the membrane with your fingers, and pull it off.
No matter the method you choose, the result should be ribs that are easy to cook and easy to eat.
What is the easiest way to remove rib membrane?
The easiest way to remove rib membrane is to use a knife to scrape it off. Start by holding the knife at an angle, point facing away from you, and using a gentle rocking motion, slowly run the blade along the bone to scrape off the membrane.
This should be done slowly and with patience as any haste could cause the knife to slip and cause an injury. Additionally, you should use a paper towel to grip the bone while you scrape and make sure that the blade is clean and sharp to ensure the membrane is removed as efficiently as possible.
Finally, once the membrane is removed, be sure to rinse the ribs in cold water to ensure any remaining bits are removed.
Is it OK to leave silver skin on ribs?
It is generally alright to leave the silver skin, or membrane, on the ribs when cooking them. This thin layer of meat protects the ribs by keeping them from drying out during the cooking process, and also adds an extra layer of flavor when charred.
While leaving the silver skin on the ribs is generally acceptable for non-competitive barbecue, many professional competition barbecue cooks will choose to remove the silver skin for a more refined appearance in the presentation box.
Removing the silver skin from the ribs is done by gently sliding a dull knife or a spoon between the membrane and the meat, and then peeling it away. When done correctly, this can be a tedious job, but does provide a higher level of quality for presentation purposes.
Ultimately, it is up to the cook to decide whether or not to remove the silver skin, depending on the desired outcome.
Do ribs ever come with membrane removed?
Yes, ribs can come with the membrane removed. Preparation of ribs before cooking can mean removing the membrane for a more tender result. The membrane is a slippery, chewy layer found on the back of some cuts of ribs.
It’s a thin, tough, white membrane made of connective tissue that lies between the bone and the meat. Removing this membrane can be a difficult task for novice cooks and can take some time and patience.
It’s usually best to remove the membrane with a sharp paring knife, gripping it and peeling it away from the top of the ribs. Once it’s off, it’s ready to season and cook. If you are buying pre-packaged ribs, it is possible to buy them already with the membrane removed.
Is the membrane removed on St Louis ribs?
Yes, the membrane is typically removed from St Louis ribs. This membrane is a thin skin that runs along the bone side of the ribs. It is best removed before cooking because it can toughen when cooked and make the ribs harder to eat.
Removing the membrane is easy and can be done with your fingers or a butter knife. Start by grabbing the edge of the membrane and pull it away from the bone. You can also use a paper towel to get a better grip on the membrane.
Once you pull it away from the bones, it should easily tear away in sections. However, some rib packages will have the membrane already removed, so it’s worth checking before removing it yourself.
