Oven, slow cooker or on the barbecue; pork ribs are so versatile they can be cooked either way. If you love soft, fall-off-the-bone ribs, then go for our slow cooker barbecue ribs. But, if you love juicy, tender and crispy ribs with caramelised edges, then this oven ribs method is for you!
HOW TO REMOVE THE MEMBRANE/SKIN OFF BABY BACK RIBS
This is a controversial step when cooking ribs and a personal preference. I grew up eating ribs with the skin left on and only started removing them about 10 years ago, following some valuable advice from a chef. Personally, I love the chewiness of the membrane when left on, BUT, I also enjoy the ease of eating ribs with it removed.
Follow your heart and your belly and go with what YOU love!
- Turn ribs over with bone/rack-side facing up. Carefully slide a blunt knife under the membrane at one end of the rack.
- Lift to loosen the membrane off of the bone.
- Using a sheet of paper towel to hold onto the membrane, peel it off the back of the ribs.
- It should come off in one piece.