I know there are differences as to whether they should or should not be removed.. but for those who do try to remove them.. the standard method is to start at the end and rip it off. I know there are rib experts out there that can do this but for me, this has never worked because I can not determine where the membrane starts. Today, I started in the center with the side closest to my belly button, and inserted the knife under the membrane for about a inch. I then took a paper towel, grabbed it, and tore off the membrane to the left. I then repeated the process for the right side, then turned the ribs so the other side was closest to my belly button and repeated the process. Worked pretty well.. like Frank Sinatra.. I did it my way.
BTW, ribs are on sale right now and I bought 3 slabs for the freezer. The fourth I cooked today to make room for more freezer space. I figure they will not be on sale the rest of the summer (normally arount 7 a lb).
I like my quick oven method(I use this when I want to snarl and growl when I rip them off the bones) but I used the long slow method again today and they were terrific. Made my version of the kansas city bbq sauce (the only changes recently I have made is to throw in a little hickory liquid smoke and a couple of chipolate pieces (I removed these after the sauce is finished).