Its called membrane, I think and you I remove it!

I always remove it but I know many others don't. Not sure if it matters one way or another in terms of cooking but I prefer it off when I am eating them.

You'll also see it called silverskin. If you're going for falling-off-the-bone tender ribs it should be removed. Otherwise it's fine to leave it alone.

--Doug

I leave it.

I peel it off....you get more tender ribs when you take it off.
Linda C

I leave it because I don't want my ribs falling apart, I like to be able to pick them up with my fingers and not fall off the bone.

However, if I made ribs for Dad I always took the membrane off because his false teeth gave him trouble if the ribs were too "chewy".

Annie

Could mine maybe come without it? I've never noticed it nor removed it, and I've certainly never had anything but extremely tender ribs.

I have never removed it until I tried the Awesome Oven Ribs (TeresaNC??) recipe posted here of the CF. And they were AWESOME!! I decided I would remove the silverskin going forward.

Dry the membrane, grab a corner with a paper towel, pull, and it comes off easily.

I always remove it, love the ribs to fall off the bone.

Nancy

Foodonastump....I don't think I have ever seen baby backs without the silverskin. It's on the underside and is very thin almost transparent but a bit milky.

My ribs, silverskin removed, are extremely tender. The meat doesn't literally fall off the bone, it stays on the bone as you eat them but it is moist and very, very tender.

Chase, wish I could grab those ribs, right off my screen!

Mustangs,
Care to share a link or the recipe for the Awesome Oven Ribs? I tried searching and for whatever reason couldn't find it. Thank you.

Sapphires

A good butcher will remove the silverskin....Sam's club will not.
Falling off the bone ribs are not produced by removing the silver skin but my moist cooking with a sauce for a long time.
I like 'em either way and with or without the silver skin.
Linda C

That's true, LindaC, you can have falling off the bone tender ribs if you cook them for a long time, even leaving the silverskin on. Dad didn't like it, though, claimed it got stuck in his teeth somehow, so I removed it and cooked ribs until they fell apart. He didn't like BBQ sauce on anything else except ribs.

I don't want my ribs to be falling apart tender, I want them to have some substance, so I leave the silverskin on and I don't cook them as long. You can pull two rib bones apart, but the meat doesn't fall off them at all, you have to bite it off, if that makes sense.

Since I'll eat them either way, I don't see the purpose in removing the silverskin when cooking for myself. If cooking for others, I might.

Annie

Gee thanks, Chase. Soley because of you, intead of an egg white omlette with broccoli, cauliflower, asparagus and onion and a glass of V8 Fusion, lunch was at TGI Fridays, a half rack of Jack Daniels Glazed Ribs and a Jack & Coke. At least I sub'd mixed veggies for the fries. Ok, maybe two Jack and Cokes...

Thanks for all your replies. I think I'll leave the membrane on next time. The last few times couldn't even pick up the ribs without it falling apart.

LOL Foodonastump!!! Good choice , except for the veggies! LOL

lazycook I would be interested in seeing your recipe. I take the silverskin off but never does the meat "fall off" the bones or fall apart. My ribs are moist, tender and hold together beautifully.

I agree with Linda, falling right off the bones literally, is more a product of long cooking in a moist sauce than anything to do with the silverskin.