How to BBQ Ribs for Fall-Off-The-Bone Tender Results

Whether you’re hosting a weekend barbecue or treating yourself to a slow-cooked indulgence, ribs are a guaranteed crowd-pleaser. That irresistible combination of juicy meat, sticky glaze, and rich, smoky flavour makes them one of the stars of summer cooking.  

At Donald Russell, we pride ourselves on expertly butchered, pork ribs, carefully prepared and matured for succulence. From sweet and sticky loin ribs to richly marbled pork belly ribs, we offer everything you need to master the art of BBQ ribs at home.  

From choosing the best ribs to prepping them perfectly and cooking them to fall-off-the-bone glory, we’ve got our tried-and-tested tips ready for you. 

Pork Loin vs. Pork Belly Ribs: Which to Choose? 

Not all ribs are the same. Choosing the right cut is the first step to success.  

• Pork Loin Ribs (sometimes called baby back ribs) are cut from the upper part of the loin section and contain more lean, tender meat. Our Pork Loin Ribs are full of sweet, juicy meat and are perfect for oven-roasting and finishing on the BBQ for that essential smoky char.  

• Pork Belly Spare Ribs, by contrast, are cut from lower down the rib cage. They have a higher fat content, which renders down during cooking for rich, sticky results. Our Pork Belly Spare Ribs are ideal for those who love a decadent, flavour-packed bite.  
• Our Extra Large Sticky Pork Ribs are perfect if you want maximum flavour with minimal prep. Already marinated in a sweet, sticky BBQ sauce, they just need oven roasting and resting, or finish them over the coals for that extra smokiness.  
• For another pre-prepared option, our Hot Honey Marinated Pork Ribs are a go-to for spice lovers. These pork loin ribs are marinated in a warm blend of sweet honey, chilli, and smoky spices. They’re fall-off-the-bone tender and perfect with a fresh summer salad or creamy potato side.  

Each rib type brings something different to the table. For leaner meat and easy handling, choose loin ribs. For indulgence and intensity, belly ribs can’t be beaten. 

Dry Rub vs. Wet Marinade 

Flavour starts before cooking. Both dry rubs and wet marinades have their place in rib preparation.  

Dry Rubs add depth and texture. Combine salt, brown sugar, paprika, garlic powder, and a little mustard or chipotle for a classic rub. Dry rubs help form that caramelised bark on the outside as the ribs cook slowly.  

Wet Marinades infuse the meat with moisture and bold flavour. Whether it’s honey and soy, spicy mustard, or sticky barbecue sauce, marinating overnight ensures each bite is packed with taste. Our pre-marinated options, like the Hot Honey Marinated Pork Ribs, take out the guesswork while delivering professional-level results. 

Pro tip: Try rubbing your ribs with spices first, then brushing with a glaze in the final 20 minutes of cooking for the best of both worlds. 

The 3-2-1 Method Explained (Smoking and Wrapping) 

The 3-2-1 method is a tried-and-true technique beloved by BBQ enthusiasts for creating ultra-tender ribs. 

Three 

3 hours unwrapped on the smoker or grill. Let the ribs absorb that delicious smoky flavour and start to develop a crust. 

Two 

Step 2: 2 hours wrapped in foil with a splash of apple juice or cider. This steams the ribs, breaking down connective tissue and ensuring tenderness. 

One 

Step 3: 1 hour unwrapped again, with your glaze applied. This final step gives you that glossy, caramelised finish.  

While the 3-2-1 method is ideal for slow smoking, you can recreate similar results in the oven using foil and careful basting. Try our Pork Loin Ribs using the oven instructions on our product page, then finish them over direct heat on the grill for a smoky sear. 

Glazing Tips for Sticky, Caramelised Ribs 

Glazing is all about timing. Add it too early, and the sugars will burn; too late, and it won’t have time to get sticky and reduce.  

• Apply glaze in the last 20 minutes of cooking. 
• Baste every 5-7 minutes with the reduced cooking liquid or your chosen sauce. 
• Watch carefully to prevent burning. Use a medium heat and move the ribs often if grilling.  

For ribs like our Hot Honey Marinated Pork Ribs, use the cooking liquor included in the pack as your glaze. After an hour of covered roasting at 180°C, uncover, baste, and roast for 10-15 minutes at 200°C until sticky. If it has become too reduced, add a touch of boiling water and stir through. Spread the remaining glaze generously over the ribs before serving.  

For Extra Large Sticky Pork Ribs, you can cook them from frozen or defrosted in the oven, following the instructions provided. For even more impact, finish them on the BBQ after roasting to char the edges and intensify the flavour. 

Serve with Coleslaw, Pickles and Potato Salad 

Great ribs deserve great sides, and the best pairings help cut through the richness with freshness, acidity, and crunch.  

Try these classic accompaniments: 

• Creamy Potato Salad: Add chopped chives and grain mustard for extra flavour. 
• Rainbow Slaw: Shredded red cabbage, carrot, and spring onion tossed in a light dressing of yoghurt, lemon, and honey. The perfect fresh contrast. 
• Pickles: Gherkins, pickled red onions, or even sauerkraut add sharpness and zing. 
• Garlic Bread: For mopping up sauces. 
• Alpine Fries: Crisp on the outside, fluffy on the inside. The ultimate indulgent side. 

 Leftovers? Shred the meat into pulled-pork nachos, tacos, sandwiches, or rice bowls for a second-day feast. 

Become a BBQ Ribs Expert 

With the right cut, a little patience, and a few expert tips, you can master ribs at home, whether you're grilling outside or roasting indoors.  

From our Extra Large Sticky Pork Ribs to marinated Hot Honey Pork Loin Ribs, the Donald Russell range brings you premium-quality, expertly prepared ribs that make cooking a joy and eating unforgettable.  

Explore our full ribs selection and enjoy a restaurant-quality BBQ in your own home this summer.