The Best Oven Roasted BBQ Ribs | Chef Jean-Pierre
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- เผยแพร่เมื่อ 28 มิ.ย. 2023
- Hello There Friends, BBQ Ribs are a simple and delicious way to enjoy a messy meal. However, it is commonly believed that achieving juicy, tender, and delightfully smoky ribs requires the use of a grill. In this video, I will demonstrate how you can create the ideal BBQ ribs using just your oven, accompanied by a straightforward yet flavorful smokey BBQ sauce to complement them perfectly. I encourage you to watch the video and endeavor to prepare these mouthwatering BBQ ribs on your own. Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/pork-recip...
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VIDEOS LINKS:
Homemade BBQ Sauce: • Homemade BBQ Sauce | C...
Creamy Coleslaw: • Perfect Creamy Colesla...
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PRODUCTS USED BY CHEF:
❤️ Acacia Honey: chefjp-com.3dcartstores.com/A...
❤️ White Balsamic Vinegar: chefjp-com.3dcartstores.com/W...
❤️ Large Spatula Slotted: chefjp-com.3dcartstores.com/L...
❤️ Silicone Brush: chefjp-com.3dcartstores.com/S...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
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The best cooking part of this is how Chef adjusts the BBQ sauce after tasting it. I've been cooking since I was a kid. The most important lesson I have learned is that you have to taste and adjust. Exact measurements don't always work. Ingredients are different at different times of the year. What's important is how you want it to taste. Trust your taste buds. Chef does that intuitively without drawing attention to how important it really is. That seemingly insignificant act was actually the most important point of the entire video.
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i want Chef Jean-Pierre shirts of his funniest lines: "Butter makes everything butter." "You can rub it all over your body" and so forth lol
That’s actually a great idea!!😂😂
“I love cumin, I put it everywhere” 😂😂😂
That would be epic
Love it!
Ok Chef, how did you know? First you give me the best recipe for cole slaw and then this morning at 7 I bought some ribs. Are you reading my mind? Thanks, Jean Pierre- I know everyone will love these on the 4th. You're the best!
Yah but measure??? (sacrilege) Not Me!
Did you use bleu cheese in the coleslaw?
Love the presentation love the whole experience of watching the chef cook
@@ranger2055hah?
@@nil-uf5vm Sorry I'm wrong! apparently there are several Chef Jean-Pierre's in Florida. One passed in February and I'm relieved to hear it wasn't this one!!!
This man knows more about cooking than all the fancy chefs put together.
I made this yesterday, because ribs are almost free in Norway in this time of year. It's one of the tastiest meals I've ever had! Thanks for the recipe! :)
I steamed it with the skin on though, because Norwegians love that crisp! Afterwords, I cut off the upper layer, then dry brined it as shown and then I grilled it on charcoal. So it's not exactly the same, but I think it's close enough.
Why would ribs be almost free in Norway at any time ?
@@songjunejohnlee2113: It's because almost all Norwegians eat ribs for Yule, so every store is terrified of running out, because that's a deadly sin. That means there's _lots_ of frozen ribs left over that they have to get rid of when the summer comes. In order to reduce food waste, most stores will either sell the food close to expiration at a huge rebate or give it away for free.
@@jeschinstad thank u ! Sounds like yet another great reason to visit Norway !
$24/kg AUD. Drives me nuts. Strayuns love to pay exorbitant prices for peasant food. Due to weight loss of fat & bone tenderloin steak is of equivalent price.
This guy, with his bubbly personality, and great recipes, makes me smile! ❤️😊
Always!
You are completely spot on about aluminum, and I never thought of using parchment paper so THANK YOU! That one tip alone just made my life so much easier!
Do you think it does something to you? I know styrofoam is a no no also. But I didn’t know aluminum foil could be bad.
This dude is medicine for my soul
Dear Chef, I’m so happy for this one, I don’t even have an outdoor grill but I love me some smokey ribs!! Can’t wait to try it!!
I've bottled this sauce for friends and family! It IS truly AMAZING! I'm a South Carolina girl so I have tweeked it a bit (a wee less ketchup, more mustard, vinegar and hot sauce) but as you say, I "will never buy bottled again!"
Chef, you (and Jack) are "AMAAAZING"!
When the meat falls off the bone you know you have it perfectly done and crisp on the outside!!! Yesssss
High fructose corn syrup is not to be found in my country and hopefully never will but I used Golden syrup and Maple syrup instead and it came out perfectly 😋
Thank You 🤗
As an apartment dweller I don't have immediate access to a grill or a smoker, but with a good recipe and the right preparation you can indeed make stunning ribs in an oven. This being a fine example. That sauce especially sounds amazing.
I put on a Chef JP video and *poof!* - no more people arguing!
Ribs are on sale and I knew Chef Jean-Pierre would have a recipe just for me. I love the fact that Chef not only tells us what to do and not what to do, he explains why. I had no idea the membrane would interfere with the rub. Thank you!
Chef! You’ve cracked the code on perfect ribs. I’m following your dry rub to the letter but I was so inspired by your BBQ sauce recipe that I added Grand Marnier and maple syrup and viola it’s my new favorite thanks to you Jean-Pierre!
OMG! Those ribs looks amazing! I love how quickly it came together and the simplicity of the barbecue sauce. My usual rib recipe involves braising the ribs in apple ale and my sauce required cooking it on the stovetop, so this is definitely a recipe I want to try.
Chef, love the idea. I am a championship BBQ cook so I get to give you a tip for the first time ever! Scrunch up the ribs like an accordian before you wrap them up and put them into the oven. I do it before I put them on the smoker. It helps to make the rib meat so much more plump and thicker. I would love to come down and cook some BBQ for you sometime!
Chef is the GOAT
I love seeing and trying out your recipes! I also love to hear you speak English with French accent! Thank you Chef Jean Pierre!
Tried this today, my wife and her kids loved it! Thank you Jean-Pierre for an amazing recipe! 🤗
Chef JP is amazing🥂 Thank you Chef for entertaining us, showing us technique, and bringing an attitude of go with the flow to keep it all light-hearted and spiritually fun and satisfying. Your soul, your spirit, and your dedication to the enjoyment of gustatory pleasure is always on display..thank you
great recipe ❤
Anything you cook comes out amazing 😊
Ontario Canada 🇨🇦
These ribs look sooo good and so much easier than I thought! Thanks a lot for the recipe!
This man is great
Wow, can’t wait to make this 😋
For years my ribs have turned out.... OK. But I took your method (sort of - I had a low heat grill like your oven), and used the rub, nice slow bake, added sauce and caramelized.... the best ribs we have had! falling off the bone. My daughter said "I will never be afraid to do ribs again."
Thank you so much. I love how you teach me so many new (but proven) techniques. Keep up the good work, and I will try my best to keep up!
Another 1 for the must do list👍had a lot of successes with your recipes because of the way you list it down and show us how to cook them. Also Can't thank you enough, when family favourite meals I've cooked for years taste so much better just by following your golden rules on bacon onion mushrooms.👍
Chef Jean-Pierre, just found you channel and wanted to let you know you do a fantastic job! God bless you!
This is a wonderful recipe for ribs! We have a smoker in our outdoor kitchen but I like to cook them in the oven, especially when there's just a small batch or when the weather is being nasty in the Appalachians.
You can avoid the aluminum foil by making a flat covered pan. I used two stainless steel half-sheet cake pans and banged on the top until it would nest inside the bottom. Then my husband added a metal handle in the middle of the top.
One can also just wrap them in butcher paper - I like to add a seasoned butter mix (butter + herbs/spices); you can spray the butcher paper down with a water/vinegar mix to make it more malleable, if necessary. Mostly, I use my wood pellet smoker (RecTec) as an "outdoor oven" which gives it all the smokey flavor (no liquid smoke needed).
Thank you Chef. While I hate ketchup, bbq ribs (and wings) are my son's favourite. Can't wait to make it for him. Thank you Jack for the great close ups and all the work involved behind the scenes.
This is another amazing recipe! I have tried it once and still need to practice more to get it as good as you Chef Jean-Pierre. 😊
Amazing recipe! Simply mouthwatering looking at the delicious ribs! Thank you so very much Chef Jean- Pierre!
Much Love and Light!❤
My mom put extra bourbon so we go to bed early!🤣🤣🤣
Thanks for all the awesome videos! Those ribs looks absolutely delicious!😋🤤
Thanks for watching!❤️
@@ChefJeanPierre Oh Jack! comical as usual.
hahahaha! nice! that part was pretty funny!
His mom was smart.
That was hilarious, you are right! 😂
Jack wins the production award - first, the little corner animations are hilarious, but the addition of the full-length tasting by Chef at the end... BRILLIANT. I LOVE to see Chef enjoying his food.
Yup Chef JP is the best. Omg so want to try this. Already mouth watering!!
Thank you so much dear Chef Jean-Pierre for your wonderful 'barbecue ribs' tutorial! Looks so very delicious sir!😅
I love you Chef-Jean Pierre! ❤😂
Clearly there is no food item that Chef cannot master! Bravo. And "thank you", Chef.
Oh I do love me some ribs. Love oven roasting them. Looks so good. Great one Chef. Thanks! Love all you do. Thanks to Jack and crew too!!
I am a Southerner and I am drooling. Looks so awesome
Good job, Chef.
I have ribs in my fridge for July 4th… needed a great recipe for them. Thanks JP… can’t wait to try this and the BBQ sauce! 😋👍🍷
Chef is so well organized, it's breathtaking. I aspire to that level.:)
Its all about Mise en place having your prep work done, as if you're in a restaurant kitchen . 1 of the biggest things I learned while I was in my apprenticeship
Looks great. Going to try that next. Love your pork loin. 😋
Simple straight to the point and it sure looks delicious, making a side of ribs now I change the recipe a little bit from when I had but that part about making sure it has that perfect sweet and salty mix really helps I appreciate it, subscribed and liked for the algorithm God's!
Esta es la receta que yo estaba esperando sin saber que lo necesitaba. Tengo obligatoriamente que probarla. 😋😋😋
Thank you Chef. I’ll try it soon.
This is definitely our next rib bake looks beautiful. Thanks Chef
Love this channel so much and what a great host you are.
I can almost taste these dishes with your reactions on them.
I've been watching cooking channels for 30 years. Maybe more and you have to be my most favorite shift to watch😊
thank you chef
Love the recipe, thanks for sharing with us.. You and Jack enjoy your summer and all be safe❤️
I made your ribs and creamy cole slaw for the assembled 4th of July hoard and it was a complete hit. Particularly like having BBQ sauce with ingredients I can actually pronounce. Thank you!
I cant wait to do this one! 🎉❤
I cooked ribs this past weekend using this way, they were awesome. I used my own special rub and sauce, lol.
Why is my mouth watering watching Chef enjoying those amazing ribs? 😋 That homemade dry rub and BBQ sauce recipe look delicious! I'm buying rack of ribs Saturday and will be using this recipe! Thanx, Chef, for another great recipe! Have a safe and enjoyable July 4 everyone! Peace.
I agree with ron56 first you gave us the slaw recipe then this rib recipe 😊 now all we need is the Apple Pie recipe next Monday for 4th of July on Tuesday. 🎉😊
Thanks chef I made them today ❤. I always thought that you needed a smoker to make them.
I just found Chef's channel this a.m.... I don't know how I missed him before now! ?!?!
I've watched several of your programs this morning. & I'm going to try this rib recipe for tomorrows Labor day get together!
Thanks Chef!
I finally made this todays lunch, New Year and we'd enjoyed it! It's so delicious Chef. If not from you, I wouldn't have thought of removing the membrane of the ribs. Thanks, been learning a lot from you lately.
Ohhhhh these ribs with the coleslaw you made and some baked beans......perfect summer day meal. Happy 4th of July Chef and everyone
The video after the video is over is some of the best footage! Would love to see that in all the video's, including Jack getting to enjoy after filming all day lol. Thank you Chef JP and Jack for the wonderful content every week!
2 days before watching this video, I was in a hurry & took ribs pla 14:30 d in foil, used a seasoned salt, pepper, minced garlic & lots of dehydrated onion, wrapped it up tightly, 275 degrees for 2 1/2 hrs, & I had the juiciest, succulent, fall off the bone tender & flavorful ribs, that I had my favorite BBQ sauce, but were so tasty, that I finished mine. & never even needed the sauce cuz they were so tremendous. Mwah! Delicious!
Made ribs many times and always came out great but I'm sure his recipe will make them even better. It's great how he explains what he's doing and why during the process. He has taught me so much and I appreciate his tips very much.
Tried it last night - came out fantastic! I couldn't find corn syrup so I just substituted a golden syrup made with cane sugar. Better than any of the store bought ribs my wife and I have had.
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thanks Chef, watching in Morocco.
Awesome video man 😎
This looks incredible 😍
Happy 4th of July to all my American friends, God bless America 🇺🇲🎩🦅🎉🌟✨️
👍👍👍❤️❤️❤️
Happy 4th of July Chef! Perfect recipe, just in time for a barbecue!
You are correct. The BBQ sauce is a very good base...but all taste varies...it can be modified a little by taste...to ensure it suits the pallet of the diner! I have always done very similar in our garden BBQ restaurant ribs....except we use Apple cider Vinegar. More readily available and suits the local peoples pallet a bit better here in Mexico. Also I dont use Smoke sauce, but use a good BBQ griller, instead of the oven, with a pellet smoker on it. But, I did learn something today Chef JP. Something very important. The cooking temperatures. 135 deg Celsius for 2 1/2 hours and 450 deg celsius for 15 minutes is perfect. We have been cooking too hot for less time. It is not as good as these temperatures and times are for ribs. It really does make a complete difference. Clients love it! Thanks for the tips. They are priceless Chef JP!
I've done them jp OMG absolutely gorgeous I used my own homemade bbq sauce prity much the same as yours my wife absolutely inlove with them perfect GOD bless you JP
😊😊😊😊😊😊😊😊😊😊😊
Made these on the 4th Chef. Put the rub on the day before. Finished them on the grill after a couple hours in the oven. They turned out fantastic! Even my picky better half had seconds. That is a pretty significant endorsement. 😉
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Love that I can cook them in the oven. I might finish them with the BBQ sauce on my BBQ grill. Looks mouth wateringly-good. With your recent recipes, we will be all set for the holiday BBQ.
God Bless America! great recipe chef!!!
You and Jacques Pepin are my favorite chefs online. I love that you’re an honest chef in front of the camera. This recipe looks delicious.
Mine too.
I made these tonight chef and they were absolutely amazing. Wanted the whole rack for myself!!
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From Chefs JPs reaction... This is definitely great... Must be the bourbon 😉. Poor Jack counting those agonising minutes to get to sample. Definitely worth the wait.
The Best Ever Rib Recipe. Ribs & sauce came out perfect. I finished them on the grill. I love your show, Chef. Everyone of your recipes that I've made has come out delicious! Thank you.
WOW i cannot believe how well the website recipe is written. I love how educational it is
Looks like I have something to go with the coleslaw recipe from the other day.
Mmmm ribs delicious
Thanks for the recipes here. I was looking for oven cooked ribs because it's just too darned hot to grill in the evening; yesterday at 7:30 temp went down to 104 degrees. I've never made BBQ sauce, I'll try yours, it sounds really good. Thank you Chef!
"You can rub it all over your body, its that good." every video you say something I get a laugh out of and I get the bonus of a great recipe. Well done again! *EDIT* And yes Jack, we all see. 🙂
Have a wonderfully safe holiday(applicable).
I nearly spit out my coffee when he said that!
@@GoodLifeInSpain Referring to body rub?
I cook mine ribs very much the same
I only rub it on my ribs (not my whole body).
BBQ ribs are among the best, I am seriously drooling with what you presented as your finished product 🤤😋❤️
Another amazing video Chef! Love the editing too Jack… especially at the end when we get a kick out for seeing how Chef let nothing go to waste, cleaning up the bone! 😂
Master Chef! I have watched other Utube cooks. No comparison!
Hello chef ❤❤❤❤
Oh, Chef, next time you make this BBQ sauce, substitute Fireball Whiskey or Jack Daniel's Fire for the regular Bourbon. It tastes phenomenal!
Chef Jean-Pierre EVERY dish you make is OUTSTANDING…Thank You
Happy 4th Chef, love you dude. The expression of the final taste is always the best.
Hats off to the rib maestro who turned these oven-roasted BBQ ribs into a saucy symphony that made my taste buds sing a meaty opera! You're a true rib-olutionary, chef! 👏
🙏🙏🙏❤️
Just tried these tonight!! First meal in my remodeled kitchen. They turned out so amazing🤩😋😍 I did them with baby back ribs. So very delicious and the sauce was truly addictive. Definitely worth “rubbing all over your body” 😁
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I love the out takes at the end!
Hi Jean THANK YOU SO MUCH CHEF JEAN , WOW AND AMAZING DELICIOUS AND TASTY 🤤😋. I’m love it best BBQ RIBS YES OF COURSE 🤤…………,❤️thank you sharing with us recipes
Delicioso, my friend, thanks for sharing this video AWESOME 🤣 Even a child could do it!! Oh yes, but not me, sorry 🍽🍕🥤🤔
The Barbeque sauce is called simple, yet it is complex, Chef.
I hope one day you try Georgian (the country, not state) tomato sauce, Satsebeli.
Our family also makes the simple sauce for our roasted meat
1 cup of crushed tomatoes
4 cloves of garlic, crushed
One pack of coriander greens (cilantro, green coriander, you know) chopped fine
1 teaspoon sugar
2 teaspoon salt
1 ground pepper
mix all, so good.
You can modify with ground coriander, khmeli-suneli spices, some cognac or brandy
so easy a child can do it...and they do (me since 10 years old)
Sounds good! Thank you for sharing!😊
Even Jack wiggled his fingers!
I can't stop drooling no ambisol !!!
Please go outside and cook. Would love to see my favorite chef at a grill
Use something else than corn syrup. "Studies show that high fructose corn syrup increases your appetite and promotes obesity more than regular sugar. “High fructose corn syrup also contributes to diabetes, inflammation, high triglycerides and something we call non-alcoholic fatty liver disease,” says Dr.Dec 1, 2020"
He didn't use high fructose corn syrup. He used regular corn syrup, probably something like Karo syrup that you can buy at the grocery store. Regular corn syrup is glucose. High fructose corn syrup is regular corn syrup that has been chemically altered to turn some of the glucose into fructose. Corn syrup and high fructose corn syrup are two different things.
You must be fun at a party