This can vary due to people’s taste, but we’ll usually boil pork ribs on a medium-high for 60 minutes before moving the ribs to either the barbecue or the oven. We find that this time consistently leads to meat that easily comes off the bone after barbecue or oven. Have some friends who like shorter cook times, but their ribs seem to come out less consistent than ours.

It’s typically a lot easier to cut the ribs up before boiling, but I’ve seen friends insist on the whole rack, just requires a really big pot or some really small ribs. If you don’t have a need for a whole rack in one piece, definitely cut the ribs up while they are still cold with slightly frozen centers. We find they cut the easiest that way.