How to Cut & Prep Ribs | Convection Baking
Today we’ll show you how to easily prep your ribs to get them ready for the oven. We used a Saint Louis style rack of ribs. These ribs just have more meat on the bone than a typical rack of ribs, but it’s overall a smaller rack of ribs.
There were a few pieces of fat hanging off the ends, so we just cut those off. You want to trim off any loose fat so it doesn’t burn in the oven. Sometimes on certain racks, you'll see just a little bit of fat in certain areas which can also contribute to an uneven cook, so you can trim this up as well if you like.
Let's talk about the membrane back here by the ribs. We want to pat this dry so it’s easier to remove. If you want fall off the bone ribs, you’ll want to remove this membrane to free up the meat. Look for a slit near the end of one of the bones and slide the knife into this gap and then cut upwards. This just frees the membrane from the bone making it easier to then peel off. You should be able to take the membrane you just broke free and pull down the length of the ribs to pull it off.
Chef’s Tip: To make this easier, use a paper towel to help you keep ahold of the membrane.
If you wanted to you could also make X’s all along the back of the ribs to allow for air to get in between the meat and the bone. And if there was any bones that would didn't cut evenly, you want to make sure that that's not sharp and jagged because that will cut your finger.
If you use a paper towel to pull the membrane off, this will help keep it dry and make it much easier to keep pulling the strips of membrane off. This is the simplest way to prepare your ribs so they will be tender, juicy, and fall off the bone.
Ingredients:
- 1 Rack ribs
Method:
- Pat the back/bone side of the ribs dry
- Take a knife and wedge it in between the membrane and the bone
- Cut upwards to break the membrane free from the bone U
- se a paper towel to pull/peel the membrane off the length of the rack
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