When the craving for ribs strikes, there’s usually little you can do to stop it. That is, besides eating ribs. They’re just so satisfying! Sweet, salty, savory, tender…they’re like meat candy.
But sometimes, the grill just isn’t an option. Maybe you live in a tiny NYC apartment (like me!) or maybe it’s the middle of winter.
No matter the weather or living situation, you can make amazingly tender, delicious ribs with this foolproof recipe. Here’s how to nail them.
Prep your ribs.
First things first, rinse your ribs. Usually, ribs come vacuum-packed and can be sitting in liquid that you definitely want to wash away.
Run under cold water, pat dry, then peel off the “silverskin.” This is the shiny, white piece of membrane that sits on top of the bones and makes things tough and chewy once cooked. It should come off pretty easily, but if not, use your paring knife to help loosen things up.
Pierce the membrane with a pairing knife and run it as far under the membrane as you are able to start loosening it away from the ribs. Once you are able to get the tip of your knife under the membrane you should be able to easily pull it off the ribs.
Using paper towels or kitchen tweezers can help grab the membrane and make it easier to pull off!
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