Pork ribs are not a ten-minute chop. They want time, gentle heat, and a hot finish so the meat pulls from the bone without turning to mush. Our racks are large, 1.1 to 1.4kg, which is a tray for two greedy people or a table of four with sides. Shop pork ribs and BBQ pork together if you are building a grill spread.
Oven ribs, foil on then foil off
Large Pork Ribs 1.1-1.4kg go on a tray, seasoned with salt, pepper and a pinch of paprika, wrapped tightly in foil. 160°C for 2 hours. Unwrap, brush with your glaze, and give them 20 to 25 minutes at 200°C until the edges catch. The meat should yield to a tug but not fall off in the tray. Large BBQ Pork Ribs 1.1-1.4kg already carry a BBQ rub, so you can skip a homemade marinade and still finish them the same way. Rest 10 minutes before you cut between the bones.
BBQ and air fryer
On the BBQ, set up two zones. Ribs sit on the cool side, lid down, around 120–130°C, for 2 hours 30 minutes to 3 hours, spritzing with a little apple juice if they look dry. Then 10 minutes over a hotter zone to set the glaze. Do not sauce them from the start or the sugar burns. Air fryer is not the method for a whole 1.3kg rack unless you cut it into three pieces: 170°C for 25 minutes, glaze, then 8 minutes more at 190°C. It will not match a smoker, but it will get you sticky ribs on a week night.
Chinese racks and double packs
Large Chinese Pork Ribs 1.1-1.4kg cook to the same times as the plain rack; the difference is the glaze you already have on them. Finish hotter so the Chinese seasoning caramelises rather than stews. If you are feeding a crowd, the double pack and the two-rack bundle in the same collection save a second order. Pair ribs with sausages or pork plate steaks from BBQ meat packs so the grill is not only one texture.
A 1.1–1.4kg rack looks huge on the tray and modest on four plates once you cut it. Budget a rack for two if ribs are the main, or one rack between four if you have sausages and a steak on the same grill. Leftover rib meat, stripped off the bone, is a next-day fried rice or a bun filling; it is wasted if you only think of ribs as a Saturday show.
Low, slow, then hot. That is ribs. Rush them at 200°C from the start and you will serve tough bones with a burnt coat.