Removing the membrane, which is the thin layer of white 'skin' on the underside (back) of the rack of ribs, is key to tender, juicy and fall-off-the-bone ribs and a step that should never be skipped IMHO. The membrane is tough, chewy and does not soften when cooked. Removing it will result in more flavourful ribs with a tender texture as there will no longer be a barrier preventing the seasonings from penetrating the meat. See the recipe card below for instructions and photos of how to easily remove the pork rib membrane in just a few minutes.