If your butcher hasn’t already done so, make sure your ribs are nice and square (cut away any parts of meat that taper away and get narrower).
Trim excess fat off the top of the ribs so they look like our picture. If there is too much fat, the ribs will be chewy as the fat hasn’t rendered properly.
Pat ribs dry with a paper towel.
Remove the membrane. To do this, you can use a blunt knife or spoon to gently work the membrane away from a rib.
Use a paper towel to get a good grip on the membrane and peel it away from the bone. If there are any bits of tough membrane, tidy them up with a knife.
Now your ribs are ready. Go ahead and add any flavour you'd like. Check out our recipe for Spicy Smoked Spare Ribs.
