Raw ribs need time to become tender. The BBQ finish is the last step; I do not start a cold rack over fierce direct heat and hope the middle catches up.
Thaw the whole rack
Defrost in the refrigerator on a tray until fully thawed. Remove all packaging. This method is a starting point for our roughly 750–850g baby-back racks. The marinated version is already seasoned. For plain ribs, add salt and your chosen rub. Do not wash raw pork.
My oven method
Heat to 140°C fan / 160°C conventional. Put the rack in a snug roasting tray with a small splash of water or stock and cover tightly with foil. Cook for around 2–3 hours, checking tenderness from two hours. Add a little liquid if the tray dries out.
Once tender, uncover and brush with sauce if wanted. Finish briefly at 200°C fan / 220°C conventional or on the BBQ, watching constantly because the marinade contains sugar. This finish commonly takes 5–10 minutes, but colour decides when to stop.
BBQ and air fryer
A covered BBQ at approximately 150–170°C indirect heat can do the slow cook; keep the rack away from direct flame and monitor tenderness. A small air fryer is better used to finish manageable portions of already fully cooked ribs. I would not promise a short air-fryer time for a whole raw rack.
Safe is not the same as tender
Whole pork's minimum is 63°C with a three-minute rest, but ribs normally need considerably more cooking to soften connective tissue. Probe between bones without touching bone; check that the meat offers little resistance. Do not stop simply because the minimum temperature has been reached. Rest 5–10 minutes before cutting.
What to make with it
For a complete meal, try BBQ Marinated Ribs with Slaw & Wedges or BBQ Rib & Black Bean Tacos. Each recipe includes measured ingredients and serving suggestions.
