I always take the membrane off of ribs. I hate to eat ribs that have it on, there is a big difference IMHO. I used to start at one end and pick away at it. Seemed to take forever and many papertowels to get it done. Since then I accidently started the skin in the middle part of the rack, on the edge nearest the big end of the bone. Just start a fork tine under the skin.(there are actually 2 layers of skin. Only take off the outer layer). Pry up with the tine, and work it farther in, and repeat. Soon you'll be able to get a finger in there and pry up carefully and work towards the ends from the center. I almost always get the skin off in 1 big piece, unless it has been cut or sliced. Try it and see if that helps.