Preparing Baby Back Ribs
Step 1:
Choose ribs with a generous amount of meat, ideally [conversion imperial="1 inch" metric="2.5 centimeters"] or so thick.
Step 2:
Trim any meat or fat that dangles from the bone side.
Step 3:
Also trim any tough sinew (silver skin) on the meaty side.
Step 4:
Slide the tip of a meat thermometer under the membrane and over a bone.
Step 5:
Pick up the edge of the membrane with a paper towel and peel it off.
Step 6:
Season the ribs lightly on the bone side. Don’t forget the edges!
Step 7:
Season the ribs more heavily on the meaty side.
Step 8:
Arrange the ribs in a rack, with all of them facing the same direction.
