Preparing Baby Back Ribs

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.

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