Membrane on pork ribs- nutrients?

#1

I always remove the membrane on the back of my pork ribs but don’t do so on beef ribs. What exactly is that membrane and does it have calories/ protein/ fat/ whatever? If Cooked it is chewy almost jerky like but paper thin. Obviously tastes like whatever rub I cooked on it. TIA

#2

It is the peritoneum yo be precise.

(You've tried everything else; why not try bacon?) #3

The peritoneum’s main job is to hold the viscera in place, so it is a type of connective tissue and therefore a type of protein. I wouldn’t expect it to contain fat, unless the animal had metabolic disease. If you enjoy eating it, it can’t harm you, but I wouldn’t expect it to have any great value, either (at least, not until someone finds a way to bottle it and make a profit from it), though perhaps, like cartilage and gristle, it might have some use in helping your nails stay healthy.

The marrow in the bones, though—now, that’s another story!