BBQ pork ribs are the weekend platter — sticky bark, tender meat that pulls clean, and a cooler of cold drinks beside the grill. Large Pork Ribs 1.1-1.4kg is the classic rack; Large BBQ Pork Ribs 1.1-1.4kg is the BBQ-seasoned twin when you want flavour already on. Shop both in BBQ and pork.
BBQ method
Thaw fully in the fridge. Pat dry, peel the thin membrane from the bone side if it is still on, and rub with salt, pepper, smoked paprika and a pinch of brown sugar — or use the seasoning already on BBQ packs. Set the BBQ for indirect medium heat (around 140–160°C) with coals or burners to one side. Cook bone-side down 2.5 to 3.5 hours, spritzing with apple juice or water hourly if they look dry, until a probe slides in with little resistance around 90–95°C in the thickest meat. Wrap in foil with a splash of liquid for the middle hour if you want softer ribs (the Texas crutch). Unwrap, brush BBQ sauce, and finish 10 to 15 minutes over a slightly hotter zone for sticky bark. Rest ten minutes before slicing between bones. Do not blast on roaring direct heat the whole time — the outside burns before the collagen melts. Hold sweet sauce for the end.
Oven and air fryer backup
No BBQ: wrap and oven 150°C for 2.5 to 3.5 hours then sauce and grill flash, or air fryer 160°C in sections for 35 to 50 minutes flipping and saucing near the end. Browse pork for ribs, belly and sausages, and BBQ for burgers and wings beside.
What to serve
Coleslaw, corn, and soft rolls, or chips and pickles. Leftover rib meat shreds into tacos and fried rice. Freeze spare racks flat; thaw overnight so they cook evenly.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.