Fall-off-the-bone tenderness, rich smoky flavour, and perfect caramelisation — all using professional chef equipment.

If you’ve ever wondered how restaurants make pork ribs that are so tender they nearly fall apart, yet still have that perfectly glazed, flavour-packed finish, you’re about to learn the secret. The key is proper preparation, precise cooking control, and using the same reliable equipment the professionals use behind the pass.

In this recipe, we combine all three — and show you how to create unforgettable pork ribs using the Victorinox Boning Knife, Girokic Combi Oven, and Chef Inox Baking Trays.

⭐ Why This Method Makes Better Ribs Than Most Restaurants

This recipe uses proven commercial-kitchen techniques supported by chef-preferred tools:

🔪 Victorinox Boning Knife – Essential for Removing Rib Skin

Removing the silverskin (membrane) is crucial for tender ribs.
Benefit: The Victorinox Boning Knife slices cleanly under the membrane, helping you pull it off quickly and safely with no tearing.
➡️ External Link:  Victorinox product page)

🔥 Giorik Combi Oven – Professional Precision at Home

Combi ovens combine steam and dry heat for unmatched control.
Benefit: Steam keeps your ribs juicy, while dry heat builds flavour and bark — resulting in restaurant-level tenderness.
➡️ Internal Link: Giorik Combi Ovens 

🥘 Chef Inox Baking Trays – Commercial Grade Performance

These trays can handle heavy ribs, high heat, and long cook times.
Benefit: Superior heat distribution ensures even cooking, caramelisation, and no burnt spots.
➡️ Internal Link:  Chef Inox baking trays)

🍖 Ingredients

• 2 full racks pork ribs

• 2 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tbsp brown sugar

• 1 tsp mustard powder

• 1 tsp salt

• 1 tsp cracked black pepper

• 1 tbsp olive oil

• Your favourite BBQ sauce

🔪 Step 1: Remove the Membrane Using a Victorinox Boning Knife

The silverskin on the back of the ribs becomes chewy if left on.

Use the pointed edge of the Victorinox Boning Knife to slide under one corner of the membrane. Grip with a paper towel and pull off in one smooth motion.

Why remove it?

• Makes ribs more tender

• Allows flavour to penetrate

• Prevents a rubbery texture

🌶️ Step 2: Apply the Dry Rub

Mix all dry ingredients and massage into both sides of the ribs.
Let rest 20–60 minutes or overnight in the fridge.

Place the ribs on a Chef Inox Baking Tray — strong enough to hold heavy cuts and ensure even heat.

♨️ Step 3: Slow Cook in the Giorik Combi Oven

This step is where your ribs become melt-in-your-mouth tender.

Settings:

• 120°C

• 60% steam / 40% dry heat

• 2.5–3 hours

The Girokic Combi Oven maintains consistent humidity and temperature, eliminating the risk of dryness.

➡️ Internal Link: (Insert your combi oven collection page)

🍯 Step 4: Glaze & Caramelise

Remove the ribs from the oven and brush generously with BBQ sauce.

Switch the oven to 200°C, dry heat only, and roast for 10–15 minutes until caramelised.

Using the Chef Inox baking tray ensures even browning without burning.

🍽️ Step 5: Rest & Slice

Let the ribs rest for 5–10 minutes.
Slice between bones using the Victorinox Boning Knife for clean, professional presentation.

Serve with coleslaw, chips, grilled corn, or your favourite sides.

🔥 Chef Tips for the Best Ribs

• Removing the membrane is non-negotiable

• Slow low-temperature steaming keeps ribs juicy

• A high-heat finish creates sticky, glossy caramelisation

• Letting ribs rest prevents dry streaks when slicing

• Using a combi oven ensures consistency every time

❓ FAQ: How to Make the Best Pork Ribs

1. Why do I need to remove the membrane?

It helps the seasoning penetrate and prevents a tough, chewy texture. The Victorinox Boning Knife makes this step simple and safe.

2. Do I need a combi oven for restaurant-quality ribs?

A Girokic Combi Oven is ideal because the combination of steam and dry heat guarantees tender, evenly cooked ribs. However, you can adapt the recipe for a standard oven (just add a water tray for moisture).

3. How long do pork ribs take to cook?

Using a combi oven: 2.5–3 hours at low temperature.
Standard oven: 3–3.5 hours covered with foil.

4. What baking tray should I use?

Commercial-grade Chef Inox baking trays ensure even heat distribution and prevent burning during caramelisation.

5. Which knife is best for rib preparation and slicing?

The Victorinox Boning Knife — designed for precision, flexibility, and effortless trimming.

6. Can I make the ribs ahead of time?

Yes. Slow cook them a day ahead, refrigerate, and caramelise just before serving.

7. What BBQ sauce works best?

Sweet and smoky sauces caramelise beautifully at high heat, creating glossy, sticky ribs.