Preparation: Preheat your oven to 175°C (350°F). Place the ribs meaty-side up on a rimmed baking sheet. Bake for 2-3 hours until tender, basting occasionally with sauce. Increase temperature to 220°C (425°F) for the last 15 minutes to crisp the outside.
Preparation: Heat your grill to medium heat. Place ribs meaty-side down and grill for 20-30 minutes, flipping once. Move ribs to a cooler part of the grill and cook for 1-2 more hours, flipping occasionally. Baste ribs with sauce during the last 30 minutes.
Preparation: Heat your smoker to 225°F (110°C). Smoke ribs for 4-6 hours, spritzing with apple juice or cider periodically. Wrap ribs in foil and continue smoking for 1-2 hours until tender. Unwrap, baste with sauce, and smoke for an additional 30 minutes.
Preparation: Season ribs and seal them in a sous vide bag. Cook for 18-24 hours at 75°C (165°F). Remove ribs from the bag and pat dry. Quickly sear ribs for 2-3 minutes per side to crisp the outsid
Malaysia
