Pork ribs without skin refer to ribs that have had the outer membrane or skin removed before cooking. This makes the ribs more tender, as the membrane can be tough and chewy if left on. By removing the skin, the meat is able to absorb marinades, rubs, and sauces better, leading to more flavor penetration.
These ribs typically include the meat, fat, and bones, but without the connective tissue layer on the surface. Removing the skin also results in a smoother, more even texture on the outside of the meat, which makes them ideal for achieving a caramelized crust during cooking.
Pork ribs without skin can be prepared in various ways, such as grilling, roasting, smoking, or slow-cooking. They are often seasoned with dry rubs or coated with BBQ sauce, which will cling better to the meat without the barrier of the skin. When cooked properly, the ribs can be incredibly tender and juicy, often resulting in that desirable "fall-off-the-bone" texture.
