Plain Baby Back Ribs — raw
Unseasoned rack, approximately 750–850g.
I would choose it for: Choosing your own rub, sauce and cooking method.
View Plain Baby Back Ribs — rawRaw vs Smoked Pork Ribs: Cook or Reheat?
Choose your product · Ribs
By Chef Luca · Updated 11 September 2026
The first decision with ribs is how much cooking you want to do. Our plain and BBQ-marinated baby back ribs are raw. Our smoked racks and rib tips are already fully cooked and only need reheating. Choose the pack before you plan your time in the kitchen.
The choice at a glance
| Product | Flavour or preparation | Choose it for |
|---|---|---|
| Plain Baby Back Ribs — raw | Unseasoned rack, approximately 750–850g. | Choosing your own rub, sauce and cooking method. |
| BBQ-Marinated Baby Back Ribs — raw | Paprika, garlic, mustard, black pepper and brown sugar. | A seasoned rack that you cook until tender at home. |
| Hickory-Smoked Pork Ribs — fully cooked | Mustard and house dry rub; slow-smoked over hickory. | A rib meal where the meat only needs gentle reheating. |
| Smoked Rib Tips — fully cooked | Smoky rib ends with bone and cartilage. | A smaller-piece BBQ plate with slaw or rice. |
BBQ-Marinated Baby Back Ribs — raw
Paprika, garlic, mustard, black pepper and brown sugar.
I would choose it for: A seasoned rack that you cook until tender at home.
View BBQ-Marinated Baby Back Ribs — raw
Hickory-Smoked Pork Ribs — fully cooked
Mustard and house dry rub; slow-smoked over hickory.
I would choose it for: A rib meal where the meat only needs gentle reheating.
View Hickory-Smoked Pork Ribs — fully cooked
Smoked Rib Tips — fully cooked
Smoky rib ends with bone and cartilage.
I would choose it for: A smaller-piece BBQ plate with slaw or rice.
View Smoked Rib Tips — fully cookedChoose raw ribs when you want to do the cooking
Plain ribs let you choose all the seasoning. The marinated version saves the seasoning step, but it does not save the raw-meat cooking stage. Both need a full method that cooks the pork and gives it time to become tender. Use the raw-rib guide for oven and BBQ planning; browning the marinade alone will not finish the rack.
Choose smoked ribs when you want to reheat and serve
I have already cooked the smoked racks and rib tips. Thaw them in the refrigerator and reheat gently using the dedicated reheating guide. They do not need another long roast or a second low-and-slow cook. Make the potatoes, rice or slaw first, then warm the ribs near serving time.
A whole rack or rib tips?
A rack is easy to present on a board and divide between diners. Rib tips are smaller end cuts containing both rib bone and cartilage: they are for people who enjoy that kind of BBQ eating. They are not boneless pork bites. If using their meat in tacos, remove bones and cartilage carefully before filling the tortillas.
Which sauce and sides would I choose?
For plain ribs, choose your rub and build the sides around it. With the BBQ-marinated or hickory-smoked options, the meat is already seasoned, so I like crunchy slaw, simple potatoes or rice with lime. Add sweet sauce near the end so it does not burn. Serve sauce on the side if people prefer different amounts.