The membrane on the back of the ribs, sometimes referred to as "silverskin," may make them tough, so it's essential to remove it
Using a sharp knife such as a paring knife, loosen the membrane at one of the rack's corners
Before cooking, flavour and tenderise the meat with a combination of vinegar, salt, sugar, and spices, suggests Catherine Snowden,
CEO of Fascinating Sky and a professional chef who has worked in several American, Italian, and French restaurants.
When cooking meat, "low and slow" is always the way to go.
To get a more succulent and tender rack of ribs, it is essential to maintain a moderate heat and cook them gently over a longer length of time.
While the meat is cooking, a liquid is poured over it.
This method may be used to increase the taste of chicken, turkey, steak, and, you guessed it, ribs.
Resting your delightfully marinated, grilled, and basted ribs is the last stage.
However, how long should you let the ribs rest before serving, and is there a method to do this without the meat drying out?