Well done!
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There are actually often TWO layers of membrane. These are pleural membranes, between the lungs and chest wall. The parietal pleura lines the inside of the chest wall, and the visceral pleura line the surface of the lung, but these two are usually attached and can be separated. Leaving the layer closest to the bone/meat (parietal pleura) on is no big deal. At least in pigs it seems to me to be very thin and essentially unnoticeable when ribs are cooked right. Just worry about the top thicker layer and trying to get that off. That even can be left, so you don't have to worry too much about it.
I haven't studied pig anatomy in-depth, but I do know that the pleura closest to the chest wall in humans is probably somewhat tougher, when poking your finger through it from the outside, it seems to be, anyways.
When putting in a chest tube from the outside into the chest cavity, sometimes it takes a pretty good poke to penetrate it. Of course, usually when I'm doing that, I'm in a bit of a time crunch and stopping for that kind of analysis is the last thing on my mind! lol 
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The two layers explains why I always thought I was leaving some behind. I have left the layers in place when I started out. I couldn't get it all so why bother. Over time, I decided it is better if I get what I can. Like Henrik said, this is information no one mentions when they explain what you should do. Thanks for the lesson -
It's nice to actually finally have something to contribute. lol. All those years in school and student loans paid off in some small way! lol
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