Pork spare ribs without skin refer to ribs that have had the outer membrane (the thin layer of connective tissue or silver skin) removed, leaving the tender, meaty part of the ribs exposed. This makes the ribs easier to eat and ensures the rubs, sauces, or marinades adhere better to the meat, enhancing flavor.
These ribs are often a little leaner than those with the membrane still intact but remain juicy and flavorful when properly cooked. They can be roasted, grilled, or slow-cooked to achieve a tender, fall-off-the-bone texture. Removing the skin or membrane allows the seasoning to penetrate the meat more effectively, making them ideal for a flavorful BBQ or grilled dish.
