Preparing: Rinse the ribs under cold water and pat dry with paper towels. If present, remove the thin membrane from the underside of the ribs for better texture. Season generously with salt, pepper, or your preferred dry rub.
Browning (Optiol): For extra flavour, sear the ribs in a hot pan with a little oil until lightly browned on all sides before slow cooking or roasting.
Building Flavors: Place the ribs in a roasting pan, Dutch oven, or slow cooker. Add aromatics such as onions, garlic, or herbs, and pour over a maride, stock, or barbecue sauce to keep the meat moist.
Cooking:
Oven: Preheat oven to 150°C (300°F). Cover the ribs tightly with foil and roast for 2.5–3 hours until tender. For sticky ribs, remove foil, brush with sauce, and return to the oven at higher heat (200°C / 400°F) for 10–15 minutes.
Slow Cooker: Cook on low for 6–8 hours or high for 3–4 hours until the meat is tender and almost falling off the bone. Finish under the grill or in the oven with sauce for a caramelised glaze.
Barbecue/Grill: Cook low and slow over indirect heat for 2–3 hours, basting regularly with sauce until smoky, tender, and caramelised.
Serving: Allow the ribs to rest briefly before cutting into individual portions. Serve with extra sauce, coleslaw, corn on the cob, or baked potatoes.
Note: Pork ribs are best cooked “low and slow” for tenderness. Adjust seasoning and sauce to taste throughout the process."
