Choose ribs with a generous amount of meat, ideally about 2.5 cm thick.
Trim any meat or fat that dangles from the bone-side of the ribs.
Also trim any tough sinew (silver skin) from the meaty-side of the ribs.
Slide the tip of a meat thermometer under the membrane and over the bone.
Pick up the edge of the membrane with a piece of kitchen roll and peel it off.
Season the ribs lightly on the bone-side. Don’t forget the edges!
Season the ribs more heavily on the meaty-side.