Pork ribs are one of life’s greatest pleasures when cooked right—juicy, tender, and packed with flavour. But if you’re not careful, they can turn into a dry, chewy disappointment. The good news? Most rib-related disasters come down to a few common mistakes. Here are five things people often get wrong when cooking pork ribs and how you can avoid them to make ribs so good they’ll disappear before you can grab seconds.
How to cook pork ribs
1. Under-seasoning the ribs
Let’s start with the flavour. Pork ribs need some serious TLC before they hit the heat. A quick sprinkle of salt and pepper just won’t cut it. The biggest mistake people make is going too light on the seasoning. These bad boys need a bold rub packed with spices or a proper marinade to bring out their full potential.
Fix it:
Go big with a dry rub! Mix paprika, garlic powder, brown sugar, cayenne, and a touch of salt and pepper. Rub it generously all over the ribs. Want more flavour? Let them marinate overnight in the fridge. For a wet marinade, combine soy sauce, honey, garlic, and your favourite BBQ sauce. Trust me—your taste buds will thank you.
2. Skipping the membrane removal
If you’ve ever bitten into pork ribs and thought, “Why is this so chewy?” chances are, someone forgot to remove the membrane. This is a thin, rubbery layer on the back of the ribs, and it’s tough to eat. Leaving it on is a rookie mistake that can ruin an otherwise perfect rack.
Fix it:
Flip the ribs over, grab a butter knife, and slide it under the edge of the membrane to loosen it. Then grab it with a paper towel (it’s slippery!) and pull it off in one go. It’s oddly satisfying and makes a massive difference in texture.
3. Cooking pork ribs too fast
Here’s the thing about pork ribs: they’re not a “quick dinner” kind of food. You can’t crank up the heat and hope for the best. Cooking them too fast will dry them out and make them tough. The secret to mouthwatering ribs is low and slow—give them time to soak in the heat and become tender.
Fix it:
Patience is key. Set your oven or grill to a low temperature (around 120-150°C) and cook the pork ribs for 3-4 hours. Wrap them in foil to lock in the moisture and check on them occasionally. If you’re grilling, keep them away from direct flames. You want them to cook evenly without burning.
4. Overcooking the ribs
While cooking low and slow is essential, leaving pork ribs on the heat for too long can make them mushy or dry. Yes, there’s such a thing as too tender, where the meat falls apart before you can even pick it up.
Fix it:
Know the signs of perfectly cooked pork ribs. The meat should pull back slightly from the bone, and when you bend the rack, it should crack without breaking apart completely. A meat thermometer is your best friend—aim for an internal temperature of around 85-90°C.
5. Skipping the resting step
Imagine this: you pull a rack of pork ribs off the grill, and they look perfect. The smell is incredible. You’re so excited that you start slicing right away. What happens? All the juices run out, leaving the ribs dry and sad. Skipping the resting step is one of the easiest ways to ruin your ribs.
Fix it:
Let the pork ribs rest for 10-15 minutes after cooking. Wrap them loosely in foil to keep them warm. This allows the juices to redistribute, so every bite is tender and full of flavour. Yes, waiting is hard, but it’s worth it.
Bonus tips for perfect pork ribs
Don’t forget the sauce (or overdo it)
BBQ sauce is the cherry on top, but there’s a right way to use it. Adding it too early can cause it to burn, leaving your pork ribs tasting bitter.
Fix it:
Brush the sauce on during the last 10-15 minutes of cooking. This gives it enough time to caramelise without turning into charcoal.
Choosing the right cut of pork ribs
Not all ribs are created equal. Baby back ribs are lean and cook faster, while spare ribs are meatier but take a bit longer.
Fix it:
Pick the cut that suits your cooking method and flavour preference. If you’re grilling, baby backs might be your best bet. For a slow-cooked feast, go for spare ribs.
Experiment with flavours
Pork ribs are versatile, so don’t be afraid to mix things up. From classic BBQ to Asian-inspired soy and ginger glazes, the possibilities are endless.
Avoiding these common mistakes isn’t just about getting decent pork ribs—it’s about making great ones. When you season them like you mean it, remove the membrane, cook them low and slow, and let them rest, you’re on your way to rib perfection.
The best part? Mastering pork ribs means you’ll never have to rely on takeaway BBQ again. Your friends and family will be begging you to make them every weekend. So fire up that grill (or preheat your oven), grab a rack of ribs, and show everyone how it’s done.