When it comes to cooking ribs, most people know that low and slow produces a good result, but as there are 4 main types of ribs for cooking, it is also important to adapt the cooking style to the rib that you’ve chosen. We had our highly experienced butcher Nick run through the types of ribs available at our traditional butchery and how he recommends cooking them. Three of the main types of rib purchased are Pork, and then you have Beef Short Ribs.
Pork Baby Back Ribs: these are the smallest ribs available and make a great finger food. When it comes to cooking, these are best marinated and take around 10-15 minutes on the BBQ or in a hot oven.
If you’re looking for something with more meat, you’re looking to purchase something called King Ribs, these are from the belly.
If you’re looking for something with more meat, you’re looking to purchase something called King Ribs, these are from the belly. For cooking, we suggest starting them in the oven for around 10-15 minutes, then finishing them on the BBQ to infuse a smoky, sticky finish. To get the same effect without a BBQ, these can be grilled. The longer you marinate these, the more intense the flavour.
Belly Pork Ribs are around half the size of King Ribs; these are typically boiled for around 10 minutes to create a really soft and tender meat. They can then be marinated and finished on the BBQ. These are another great option if you’re looking for a rib with slightly less meat, but great as a finger food.
Beef Short Ribs: these are the ones you are looking for when you’re smoking. If you do have a smoker, these can be left for 7-10 hours and will be beautiful. These can also be cooked on a BBQ after being marinated in a range of herbs and sauces.
If you have something in mind, come in store and ask our Butchery team for their recommendations. They’re happy to help direct you to correct joint for whatever you need, and can provide cooking guide times and temperatures for the best result.
