Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed.
I mean the recipes both call for the ribs to be cut to individual bones and cooked at 325+ in liquid. You could call it braising, but we could also just say they are boiled in sauce
Normally we smoke a whole rack of ribs, low and slow, for 5-6 hours. Then we cut them apart to eat them. For Blasphemy Ribs, we slice the rack into individual ribs before we cook them. The ribs cook in half the time and have more flavor.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
A couple of thoughts come to mind. First, as others point out - the first recipe has the ribs cut apart, and braised in a covered pan in liquid at 325. Of course they get done faster that way. I cannot see the 2nd recipe (pop ups cover it), but it is also a Thai style rib recipe, so I am guessing uses a similar approach to the first recipe, so I imagine it also runs about 2 hours cook time.
I get about 2.5 hours doing the blasphemy rib method (blasphemyribs.com), and I've done Meathead's char-siu rib recipe which I think cooks a shorter time as well. And you can always go hot and fast and grill/smoke at 325 and get the ribs done faster too I imagine. At the Rendezvous in Memphis, their dry-rub ribs are technically grilled over a charcoal fire, not smoked. They cook about 2-3 feet above the fire, so the heat is not so intense, and the ribs are done much much faster (about an hour), and I'll be among those who agree they have great results at the 'Vous. Here's Meathead's take on it:
I will point out however that the recipe calls for baby back ribs - a slab of about 2 pounds. Those are next to impossible to find, and the "loin back" ribs that are 3+ pounds per slab have so much loin meat on them that they will likely dry out if cooked using this method.
I am sorely tempted to try the Rendezvous method on my kamado, with a charcoal fire in the bottom, no heat diffuser, and put the ribs on an elevated grate above the main cooking grate - I have a Hovergrill that would work well for this. That ought to get me 18 to 24 inches above the fire. The question is, would I run with the lid open or closed. I am thinking at the Rendezvous the pit is open.
PREPARATION
Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-low.)
Sprinkle the ribs generously with salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
When the rib racks come off the grill, cut them into individual ribs and place in a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.
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I have a recipe for grilled pork ribs rosticciana that calls for cutting the ribs into 2-bone sections and grilling them. They are kind of chewy, like steak, but really excellent.
John "JR"
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One thing I will tell you is never cook by time. This is the number one way people over cook food, especially chicken and pork.
That being said, these are braised. So these cooking time are certainly possible. However........Meathead said it best...."If you boil ribs, the terrorists win"
Plus braising ribs make them mushy, if you are shooting for that, then by all means, go for it. to me BBQ is a ritual that takes time. Everything else in this world HAS to be done at lightning speed. BBQ is place where we can all turn off the warp drive, slow down and enjoy things a little bit. Two- Hour Ribs? Save it.
My son gave me a rib cookbook and a number of the recipes are grilled at medium to medium high for 1 - 1 1/2 hours for Baby Backs and 2 1/2 - 3 hours for Spares.
The NYT article is baby backs, and they aren't really going for a break down. I'd argue that this might be a better process for the modern baby back, with all it's loin meat.
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So the NYT recipe calls for 2 racks of baby backs for a total 3 to 3 1/2 lbs. Those are some small racks.
As a tip, if you want to post an NYT Cooking recipe, copy the URL then go to archive.org (The Internet Archive Wayback Machine), paste in the URL, do your search, then grab the resulting URL and use that here instead.
e.g. Thai-Style Baby Back Ribs Recipe - NYT Cooking (archive.org)
PBC can do multiple 3 lb racks of wibs in 3 to 3.5 hours just fine. Be sure to probe between the bones with something like a toothpick to test for "probe tender".
Two- Hour Ribs? Save it. 
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