Pork loin back ribs is different to spareribs which come from the belly area of the pig. Pork loin ribs also have a membrane, or silverback, that you can remove before cooking. For more information regarding your supplies and request, Please do not hesitate to contact us.
The membrane (called the peritoneum ) is a piece of tissue that is attached to the underside of pork ribs. Unlike the cartilage and other connective tissue between and around the ribs, this membrane does not soften when it’s cooked. It just comes out tough and chewy, like a sheet of plastic.
Some sources claimed Leaving the membrane attached to your ribs will result in less flavorful ribs and a tough texture. The membrane (called the peritoneum) is a piece of tissue that is attached to the underside of pork ribs.
Some think that if you obtained your ribs, open the package and check if there is some silvery or whitish dense skin on the bone side of the ribs. If it’s present, there is membrane and you should do its removing.
What’s more, while in other cuts of meat for other animals it may be present but just hang off to the side, the membrane can sometimes web the ribs together or otherwise block and make them harder to cook properly. Even if you don’t have a problem cooking them with the membrane attached, however, there’s really no point.
Why are loin back ribs better than spare ribs?
Loin back ribs don’t have the complicated anatomy of spareribs . There’s no sternum, cartilage, or attached meat…just rib bones with meat over and between them. The reasons for removing the membrane on loin back ribs are better eating and better smoke and seasoning penetration of the meat.
Is there a sternum on a pork rib roast?
There’s no sternum, cartilage, or attached meat …just rib bones with meat over and between them. The reasons for removing the membrane on loin back ribs are better eating and better smoke and seasoning penetration of the meat. Start at the small end of the slab and use a butter knife or similar tool to pry-up part of the membrane.