Slow cooker pork ribs are hands-off weekend comfort — fall-apart tender meat and a sticky finish without tending a BBQ all afternoon. Large Pork Ribs 1.1-1.4kg is the plain rack for your own rub; Large BBQ Pork Ribs 1.1-1.4kg brings the BBQ glaze already on. Shop both in pork ribs and BBQ.
Slow cooker method
Pat the ribs dry and season the plain rack with salt, pepper, and a dry rub if you like — go easy on salt with the BBQ glaze pack. Cut the rack into sections that fit your pot if needed. Add a splash of stock, apple juice, or water to the base (a couple of centimetres — not enough to boil the ribs). Nestle the ribs in, meaty side up, cover, and cook on low for 6 to 8 hours (or high 3½ to 4½ hours) until the meat pulls back from the bone ends and a probe slides in easily. Lift carefully onto a tray, brush with extra glaze or BBQ sauce, and finish under a hot grill or in a 200°C oven for 8 to 12 minutes for sticky bark. Rest five minutes. Do not fill the pot with liquid — you want steam and time, not a boil. Skim fat from the juices and reduce for a spooning sauce.
Oven and BBQ backup
No slow cooker: oven 150–160°C covered for 2½ to 3½ hours then glaze uncovered, or BBQ low-and-slow 3 to 4 hours with a final glaze. Browse pork ribs for pack sizes, and BBQ when you want ribs and chops on the same menu.
What to serve
Slaw, soft rolls, and pickles, or creamy mash and greens. Leftover rib meat shreds into tacos, nachos, or fried rice — keep covered in the fridge and reheat gently. Freeze leftover chunks in portions for midweek comfort.
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.