How to Clean Spareribs

Equipment Needed

• Sharp butcher's knife
• Paper towels
• Cutting board

How To

Steps

1. 1

   Rinse the Ribs

   Give your ribs a good rinsing under cold water. Pat them dry with a paper towel afterward.

2. 2

   Remove the Membrane

   This is the single most important prep step. If there is only one thing you do (aside from rinsing), this should be it. Use a paper towel to grab the membrane on the bone side of the rack — the paper towel gives you grip. Don't worry if you don't get it all in one pull. The membrane is tough, and that toughness is exactly why you don't want it on your finished ribs.

3. 3

   Remove the Flap (Optional)

   Not necessary, but gives you a nice little piece of meat that will cook faster than the rest of the ribs — a cook's snack. It also makes the ribs prettier for presentation. Run a sharp knife along the line where the flap meets the rest of the rack.

4. 4

   Trim to St. Louis Style (Optional)

   For those who want uniform ribs or are space-limited in their pit. You'll need a sharp butcher's knife that can cut through cartilage. Feel the rack toward the front end and you'll notice a natural bend above the ribs. Cut along this line toward the rear. Square it off by trimming the triangular piece at the end. This gives you competition-worthy ribs that will impress your guests.

Common Mistakes

• Skipping the membrane removal — this is the #1 mistake. The membrane prevents seasoning and smoke from penetrating and makes ribs chewy.
• Pulling too hard on the membrane and tearing it into small pieces. Use a paper towel for grip and pull slowly.
• Using a dull knife for trimming — it makes the cartilage cuts ragged and dangerous.