Dry cured and cold smoked. These are not ready to eat.
For perfectly cooked ribs you must add moisture and slow cook before you braai or bake in the oven. You can boil or steam (gently) them but the key here is to do almost all the cooking in liquid: water, wine, broth, cider etc. Once cooked, add the basting / dry rub of your choice and get them crispy under or over some serious heat.