android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
arrow_back arrow_down arrow_forward arrow_up menu-arrow-down call camera cart check close download_cloud download facebook filter flame gift-certificate-icon globe google_plus grill instagram linkedin menu minus pinterest plus search star_empty star_full star_half thumb_up trash twitter wallet xing youtube zoom_in zoom_out

Preparing Baby Back Ribs


Step 1

Choose ribs with a generous amount of meat, ideally an inch 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.