Many recipes for ribs instruct you to remove the membrane on the back side of the ribs. But that back side is mostly bone, and is easier to remove (if you wish) after cooking. So what’s the purpose of removing it? Reading More May Cause Envy…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)