Removing the silver membrane from ribs is crucial for tender and flavorful meat. While it can be difficult to remove, a sharp knife and strong grip make the process simple.

Search the bone side of the ribs and find the very thin, silvery-white coating, which is the membrane. Grab a paring knife or other sharp knife.

Puncture a hole in the membrane on one end of the rib rack and insert the knife under it. Then, work the knife in and lift until the membrane is torn off.

You can use a paper towel to pull the membrane off by grabbing the silver skin with the towel and pulling. If it doesn't come off in one piece, remove the membrane in pieces.