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Preparing Baby Back Ribs

Step 1:
Choose ribs with a generous amount of meat, ideally about 2.5 cm thick.

Step 2:
Trim any meat or fat that dangles from the bone-side of the ribs.

Step 3:
Also trim any tough sinew (silver skin) from the meaty-side of the ribs.

Step 4:
Slide the tip of a meat thermometer under the membrane and over the bone.

Step 5:
Pick up the edge of the membrane with a piece of kitchen roll 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.
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