How to cook pork ribs

Pork ribs offer a rich, tender flavour that’s hard to beat. But knowing how to cook them to perfection can be a bit tricky — too much heat, and they’ll dry out; not enough, and they won’t reach that melt-in-your-mouth texture. In this butcher’s guide, we’ll walk you through everything you need to know about cooking pork ribs so you can master any cooking method. 

Types of pork ribs

First things first: what are the types of pork ribs? Familiarising yourself with your choices can elevate your cooking game. Here are two popular options:

Pork spare ribs

Cut from the belly of the pig, pork spare ribs are larger and meatier than other ribs. Their higher fat content contributes to tenderness and flavour, making them ideal for grilling or smoking. 

Pork USA ribs

Pork USA ribs are a trimmed version of spare ribs, cut into a rectangular shape for easier handling. This style maintains a good amount of fat, ensuring moistness and tenderness. 

Cutting pork ribs

Before cooking, a little prep can go a long way. Here are some key steps to follow when cutting pork ribs:

1. Trim excess fat: Use a sharp knife to remove any thick layers of fat from the meat side. This helps prevent flare-ups during cooking and allows the seasoning to penetrate better.
2. Remove the membrane: Flip the ribs bone-side up and locate the thin, silvery membrane covering the bones. Use a blunt object, like a spoon or knife tip, to pry it up, then grab it with a paper towel for a better grip and pull it off. Removing this membrane enhances tenderness and allows for better flavour absorption.

The butchers at Peter Bouchier complete these two steps. A reputable butcher should never leave the membrane on or excess fat.

1. Cut into portions: You should only cut your pork ribs after they have been cooked. Spare ribs will already be in single portions. For grilling or serving, cutting between the bones into 2-3 rib sections makes for easy handling and a more attractive presentation.

Seasoning pork ribs

Seasoning is where you can truly make your ribs stand out, whether you prefer a dry rub for bold flavours or a marinade for extra tenderness. Here’s how to do it right:

How to dry rub pork ribs

A dry rub is a blend of herbs, spices and sometimes sugar that creates a flavourful crust when cooked. Here’s how to apply it:

1. Pat the ribs dry: Use a paper towel to remove excess moisture, helping the seasoning stick better.
2. Apply a light layer of mustard or oil (optional): Coat both sides of the ribs lightly. This helps the dry rub adhere and adds an extra layer of flavour, but it won’t leave a strong mustard taste.
3. Generously sprinkle the dry rub: Cover both sides of the ribs, using your hands to rub it into the meat and ensuring it gets into all the nooks and crannies.
4. Let the ribs rest: Allow them to sit for at least 30 minutes before cooking. For a deeper flavour, refrigerate the seasoned ribs for several hours or even overnight.

How to marinade pork ribs

Marinating is perfect if you want to infuse the meat with moisture and flavour. Here’s how to do it:

1. Prepare the marinade: Combine your ingredients in a large bowl or zip-top bag. Common marinades include a mix of oil, vinegar or citrus juice, garlic, herbs, and seasonings. For pork ribs, try a mixture of soy sauce, honey, garlic, ginger, and a dash of chilli.
2. Place the ribs in the marinade: Ensure they are fully coated, then seal the bag or cover the bowl.
3. Refrigerate the ribs for at least 2 hours: For the best flavour, marinate overnight. This gives the meat plenty of time to absorb all those delicious flavours.
4. Pat the ribs dry before cooking: Removing excess marinade helps the ribs form a nice crust when cooking.

Make sure to save some marinade to baste the ribs while cooking, or boil it down to create a flavorful glaze.

If you want the added flavour of a marinade without the hassle, choose our pre-marinated pork USA barbeque ribs or sweet and sticky pork ribs. 

Whether you’re using a dry rub or a marinade, don’t be shy with the seasoning. Pork ribs can handle bold flavours, and proper seasoning is key to that rich, smoky taste everyone loves.

Keeping pork ribs moist

Nobody wants dry ribs, so here are a few tips to keep them juicy:

• Foil wrapping: During baking or grilling, wrapping ribs in foil helps trap moisture and tenderise the meat.
• Basting or mopping: Regularly brushing the ribs with a liquid like apple juice, broth, or a marinade during cooking adds flavour and keeps them moist.
• Using a water pan: If you’re smoking or grilling, placing a water pan nearby helps maintain moisture levels in the air and prevents the ribs from drying out.

When it comes to how to keep the bottom of ribs from burning, elevating the ribs on a rack can make a big difference. Using a two-zone cooking method also helps ensure they cook evenly without charring.

How long to cook pork ribs

The cooking time for pork ribs depends on the method used. Generally, here’s what to expect:

Cooking Method	Temperature (°C)	Cooking Time
Oven	110°C to 135°C	2.5 to 3 hours
Slow Cooker	Low (around 95°C)	6 to 8 hours
	High (around 120°C)	3 to 4 hours
BBQ	110°C to 120°C	3 to 4 hours
Air Fryer	175°C	25 to 30 minutes
Pressure Cooker	High	25 to 30 minutes

Perfectly cooked pork ribs should be tender yet not falling off the bone. Look for these signs:

• Colour: The meat should have a rich, caramelised exterior.
• Bend test: When you pick up the ribs with tongs, they should bend slightly without breaking.
• Internal temperature: Aim for an internal temperature of 90°C to 95°C for optimal tenderness.

How to cook pork ribs in the oven 

Oven cooking is a reliable method for achieving tender, fall-off-the-bone ribs with minimal effort. This method allows for even heat distribution, ensuring that your ribs cook thoroughly while retaining moisture. Using the oven also lets you control the cooking environment, making it easier to achieve that perfect caramelisation without direct flames.

Here’s how to cook pork ribs in the oven:

1. Preheat your oven to 135°C.
2. Season the ribs and place them on a baking sheet lined with foil.
3. Cover tightly with foil and bake for 2.5 to 3 hours.
4. Remove the foil, brush with BBQ sauce, and return to the oven for an additional 30 minutes for caramelisation.

How to cook pork ribs on the BBQ

Grilling ribs over indirect heat creates a smoky flavour and delicious char that elevates your dish. Barbequing allows for great flavour infusion through wood chips or charcoal, giving the ribs a unique taste that’s hard to replicate. This method is perfect for warm days when you want to enjoy the outdoors while cooking.

Here’s how to cook pork ribs on the BBQ:

1. Preheat your grill for indirect cooking.
2. Season the ribs and place them on the cooler side of the grill.
3. Close the lid and cook for 3 to 4 hours, maintaining a temperature of 110°C to 120°C.
4. Brush with BBQ sauce during the last 30 minutes for added flavour.

How to cook pork ribs in the air fryer

The air fryer is an innovative kitchen appliance that circulates hot air around the food, producing crispy edges while keeping the meat juicy. It’s an excellent option for those who want the flavour of traditionally cooked ribs without spending hours preparing them. With quick cooking times, the air fryer is perfect for a last-minute meal.

Here’s how to cook pork ribs in the air fryer:

1. Preheat the air fryer to 175°C.
2. Season the ribs and place them in the air fryer basket.
3. Cook for 25 to 30 minutes, turning halfway through, and baste with BBQ sauce in the last few minutes.

How to cook pork ribs in the slow cooker

Slow cooking is ideal for those who prefer a hands-off approach to preparing their ribs. This method allows the flavours to meld beautifully over several hours, resulting in incredibly tender meat. Simply set your ribs to cook in the morning, and you’ll have a delicious meal waiting for you by dinnertime.

Here’s how to cook pork ribs in the slow cooker:

1. Season the ribs and place them in the slow cooker.
2. Add a small amount of liquid (like broth or BBQ sauce) to keep them moist.
3. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender.

Your pork ribs Melbourne butcher​

With the perfect balance of tenderness and taste, pork ribs can be the star of any gathering. While pork ribs are a crowd favourite, if you don't have them on hand, explore other pork cuts and how to use them. 

At Peter Bouchier, we are committed to providing you with the finest quality, ethically sourced pork. Our expert butchers are always on hand to help you select the best cuts for your cooking adventures. Visit us in Malvern or Toorak or shop Melbourne’s best meat online — because great meals start with quality meats!