Removing the membrane is important because it allows the pressure to really permeate the meat and tenderize it. It also allows the seasonings to penetrate the meat. Not to mention the membrane is chewy and not at all easy to eat. Follow the steps to remove your membrane: Flip the ribs over so you see the bone side. Look for a silvery or whitish dense skin. At one end of the ribs, slide a dinner knife under the membrane and over a bone. Then, lift and loosen it until it tears. Next, grab the edge of it and tear it all off. The membrane may come off in one whole piece, or you may have to pull it off in smaller pieces.