Preparing: Remove the ribs from packaging and pat dry with paper towels. If present, peel away the thin membrane on the underside for better texture. Season generously with salt, pepper, or your preferred rub. For extra flavour, marite overnight in barbecue sauce, garlic, or herbs.
Browning (Optiol): For deeper flavour, sear the ribs in a hot pan or under a hot grill for a few minutes on each side until lightly browned before slow cooking or roasting.
Building Flavors: Place ribs in a roasting tin or Dutch oven. Add aromatics such as onions, garlic, or herbs, and cover with stock, maride, or barbecue sauce to keep the meat moist during cooking.
Cooking:
Oven (Low & Slow): Preheat to 150°C (300°F). Cover tightly with foil and roast for 3–3.5 hours until tender. For sticky ribs, remove the foil, brush with sauce, and return at 200°C (400°F) for 10–15 minutes.
Slow Cooker: Cook on low for 7–8 hours or high for 4–5 hours until the meat is nearly falling off the bone. Finish under a grill or in the oven with extra sauce for a caramelised glaze.
Barbecue: Cook over indirect heat for 2.5–3 hours, basting regularly with sauce. Move closer to the coals at the end for caramelisation.
Serving: Rest the ribs for 5–10 minutes before cutting into portions. Serve with extra sauce, slaw, corn on the cob, or potato wedges.
Note: Extra meaty ribs take longer to cook than standard ribs. For best results, keep the temperature low and allow time for the meat to become tender and juicy."
