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.
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!
@@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!!!
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!
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"!
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.
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!
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!
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!
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.
I was 19,676 days old before I learned about you. I have been watichig off and on for the further 24 hours. Just the way you say"butter" with the fingers makes me want to cook. Thank you for releasing the passion again.
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!
It’s heartwarming watching someone actually love what they’re doing. The excitement is so endearing. That’s one of the best memories I have of my grandma. She was as good as it gets. Love your channel!
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!
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.
@@sjl-s7q: 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.
$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.
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!
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.
Thanks for the rib technique, my son loves ribs so I will add this to our christmas buffet. I make an even simpler bbq sauce that is very cheap. Put all these in a sauce pan and simmer for 5 minutes. 250g passata 100g soft brown sugar 100ml soy sauce 4 tbsp smoked paprika 1 tsp garlic powder 1 tsp ginger powder If you want whiskey in it I recommend a good peated whiskey for a perfect smokey flavour. Talisker or Isle of Jura.
Most of the time I put 1/2 inch slabs of onions underneath and strips of portobello mushrooms in the paper. Afterwards I pop the two into the broiler for a little char. The perfect combination for a BBQ sandwich with your awesome slaw recipe. Thanks again Chef 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. 😉
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.
I CANNOT believe the timing of this! Only last month did I get into oven baked St. Louis style ribs, and I've been experimenting with two racks a week! I always thought you had to have a smoker for them. This recipe is exactly the same way I bake them, except I add the step of searing the outside of each side of the rack for 6 minutes at 550f on my propane BBQ just to get some char and browning, and when I wrap them in foil I add butter and honey to the foil, then bake for 2.5 hours at 275F in the oven just like Chef! I actually tried dousing the rack in liquid smoke before adding the dry brine, but I couldn't really tell a difference. It really felt like this video was targeted specifically for me when I woke up this morning!
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).
After watching more then 10 amazing Jean-Pierre video's im going to create a perfect meal for next Saturday, i have bin a cook in a very high end restaurant back in the days and i must say Jean i wish i could cook with you. Much respect
The way I like to do my ribs is exactly how you just did - EXCEPT - after the slow roast in the oven, I take them out and wrap them up and stick them in the fridge overnight. The next day, I pull them out, quarter them, and then throw them on the charcoal grill over indirect heat. I heat them back up slowly adding lots of hickory wood chips to the coals to thoroughly smoke the ribs. (About 30-40 minutes.) I also save the grease from the oven-roasting part and mix that half-and-half with BBQ sauce. I continuously baste them with the BBQ sauce / grease mix while they smoke. Absolutely amazing!
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.👍
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 🤗
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
My birthday is on July 4. So I made these and ate ribs for the first time in my life. Actually we had food for 3 days with under $10 that I paid for a large piece of ribs. Meat is cheaper than vegetables these days and keeps you satisfied for longer.
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. 🎉😊
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!
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
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.
I made this exactly according to chef JP’s instruction for 14 friends, although, as a type 1 diabetic, toned down the sweet components apart from some wonderful chilli honey, together with an accompanying ribeye and lamb roast prepared using the superb marinade recommended by chef JP, roasting for 2.5 hours on a rotisserie in a kettle barbecue, as well as his magnificent garlic bread. One of my friends is a butcher and who commented, together with everyone else, that the roast and the ribs were the best he had ever sampled, and I guess he should know!😎Thanks Jean Pierre!
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.
I love anything ribs. I use a smoker but if you don't have one the oven is your best option. Why spend money on rib rubs when you can make your own. Love this one Chef JP😊
Chef JP - for removing the silver side I bought a pair of 6" needle-nose pliers. Once you get about a 1/4" of the silver-side peeled up it's super easy to grab & just roll it backwards as the membrane peels of ! Throw it in the dishwasher & give it a light coat of non-stick spray when it dry.
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.
I made these ribs today, and they came out beautifully. My father (who showed me your channel) loved the ribs. Thank you, Chef! Keep up the great work.
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! 👏
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!
Chef, I made these with boneless country style pork ribs on the grill , already hot enough in the kitchen . Phenomenal . The sauce is so much better after the oven and a touch of broiler (didn't) have bourbon . Thank you for another delicious dish . We also love your pot roast !!
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.
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.
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.
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.
I just made this recipe for tomorrow's tailgate party and I am blown away by how delicious these ribs are - the best I have ever made. The quick sauce is wonderful too and being in New England I was able to find a local Vermont distilled Maple Bourbon - a very nice touch! Thank you Jean-Pierre...you are truly inspiring!
"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. 🙂
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
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.
👍👍👍
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 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.
@@willbutler2639Sweden and Norway won’t allow food contact with aluminum. It’s linked to Alzheimer’s.
Its EXTREMELY DANGEROUS, especially if in contact with acidic foods such as lemon. @willbutler2639
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"!
Tried this today and it came out insanely good. My kids couldn't get enough. This is an excellent recipe. A must try.
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.
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!
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!
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!
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!!
I was 19,676 days old before I learned about you. I have been watichig off and on for the further 24 hours. Just the way you say"butter" with the fingers makes me want to cook. Thank you for releasing the passion again.
🙏❤️
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!
1:13
1 Tbs Garlic powder
1 Tbs Onion powder
2 tsp Smoked paprika
1/2 tsp Cumin
1/4 tsp Thyme
1/4 tsp Oregano
1/4 tsp Cayenne “you gotta watch it with Cayenne”
1/2 tsp Pepper
2 tsp Salt
🙏🙏🙏👍
These ribs look sooo good and so much easier than I thought! Thanks a lot for the recipe!
It’s heartwarming watching someone actually love what they’re doing. The excitement is so endearing. That’s one of the best memories I have of my grandma. She was as good as it gets. Love your channel!
🙏🙏❤️
not only love what he does,but he knows what he does,that`s the difference between the real deal and wanna be chefs
Anything you cook comes out amazing 😊
Ontario Canada 🇨🇦
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!
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 ?
@@sjl-s7q: 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.
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.
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!
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!!
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.
👏👏👏👍
Thanks for the rib technique, my son loves ribs so I will add this to our christmas buffet. I make an even simpler bbq sauce that is very cheap. Put all these in a sauce pan and simmer for 5 minutes.
250g passata
100g soft brown sugar
100ml soy sauce
4 tbsp smoked paprika
1 tsp garlic powder
1 tsp ginger powder
If you want whiskey in it I recommend a good peated whiskey for a perfect smokey flavour. Talisker or Isle of Jura.
Clearly there is no food item that Chef cannot master! Bravo. And "thank you", Chef.
Most of the time I put 1/2 inch slabs of onions underneath and strips of portobello mushrooms in the paper. Afterwards I pop the two into the broiler for a little char. The perfect combination for a BBQ sandwich with your awesome slaw recipe. Thanks again Chef 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. 😉
👍👍👍😊
I've been watching cooking channels for 30 years. Maybe more and you have to be my most favorite shift to watch😊
This man knows more about cooking than all the fancy chefs put together.
He thinks you can make BBQ in the oven. LOL
I agree this guy is brilliant......👨🍳👨🍳
Chef....this is spot on! No more babysitting the BBQ, just follow his recipie and you will be amazed! Thank you Chef!
🙏❤️
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.
I CANNOT believe the timing of this! Only last month did I get into oven baked St. Louis style ribs, and I've been experimenting with two racks a week! I always thought you had to have a smoker for them. This recipe is exactly the same way I bake them, except I add the step of searing the outside of each side of the rack for 6 minutes at 550f on my propane BBQ just to get some char and browning, and when I wrap them in foil I add butter and honey to the foil, then bake for 2.5 hours at 275F in the oven just like Chef! I actually tried dousing the rack in liquid smoke before adding the dry brine, but I couldn't really tell a difference. It really felt like this video was targeted specifically for me when I woke up this morning!
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).
I love seeing and trying out your recipes! I also love to hear you speak English with French accent! Thank you Chef Jean Pierre!
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! 😂
How your family must love you, you are just a delight.
🙏🙏🙏😊
Tried this today, my wife and her kids loved it! Thank you Jean-Pierre for an amazing recipe! 🤗
After watching more then 10 amazing Jean-Pierre video's im going to create a perfect meal for next Saturday, i have bin a cook in a very high end restaurant back in the days and i must say Jean i wish i could cook with you. Much respect
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!!
The way I like to do my ribs is exactly how you just did - EXCEPT - after the slow roast in the oven, I take them out and wrap them up and stick them in the fridge overnight. The next day, I pull them out, quarter them, and then throw them on the charcoal grill over indirect heat. I heat them back up slowly adding lots of hickory wood chips to the coals to thoroughly smoke the ribs. (About 30-40 minutes.) I also save the grease from the oven-roasting part and mix that half-and-half with BBQ sauce. I continuously baste them with the BBQ sauce / grease mix while they smoke. Absolutely amazing!
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.👍
Your timing is perfect given the weather forecast here in the midwest for the July 4th weekend.
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 🤗
Chef Jean-Pierre EVERY dish you make is OUTSTANDING…Thank You
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
This is great! Small change: I smoked the ribs outdoors in BBQ for an hour and half then I followed your sauce and baking instructions after that.
Ohhhhh these ribs with the coleslaw you made and some baked beans......perfect summer day meal. Happy 4th of July Chef and everyone
Love this guy
👍❤️
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.
I had ribs to cook tonight and turned on TH-cam and there's your recipe for ribs.
In the oven now, Jean Pierre style.
Hi from Sydney Australia 🇦🇺
Be sure to let us know your thoughts!!!!😊
I put on a Chef JP video and *poof!* - no more people arguing!
My birthday is on July 4. So I made these and ate ribs for the first time in my life. Actually we had food for 3 days with under $10 that I paid for a large piece of ribs. Meat is cheaper than vegetables these days and keeps you satisfied for longer.
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. 🎉😊
WOW i cannot believe how well the website recipe is written. I love how educational it is
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!
You make me love cooking. I've learned so much from you. THANK YOU!
Love the recipe, thanks for sharing with us.. You and Jack enjoy your summer and all be safe❤️
I am a Southerner and I am drooling. Looks so awesome
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
This dude is medicine for my soul
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.
I made this exactly according to chef JP’s instruction for 14 friends, although, as a type 1 diabetic, toned down the sweet components apart from some wonderful chilli honey, together with an accompanying ribeye and lamb roast prepared using the superb marinade recommended by chef JP, roasting for 2.5 hours on a rotisserie in a kettle barbecue, as well as his magnificent garlic bread. One of my friends is a butcher and who commented, together with everyone else, that the roast and the ribs were the best he had ever sampled, and I guess he should know!😎Thanks Jean Pierre!
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.
I love anything ribs. I use a smoker but if you don't have one the oven is your best option. Why spend money on rib rubs when you can make your own. Love this one Chef JP😊
This looks incredible 😍
Happy 4th of July to all my American friends, God bless America 🇺🇲🎩🦅🎉🌟✨️
👍👍👍❤️❤️❤️
Chef JP - for removing the silver side I bought a pair of 6" needle-nose pliers. Once you get about a 1/4" of the silver-side peeled up it's super easy to grab & just roll it backwards as the membrane peels of ! Throw it in the dishwasher & give it a light coat of non-stick spray when it dry.
Nice technique! Thank you!!!😊
This is definitely our next rib bake looks beautiful. Thanks Chef
Another recipe stee-raight into my folder. I can't wait to try both the meat rub and the bbq sauce.
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! 😋👍🍷
Bonjour Chef, j adore vos videos ..je vous suis régulièrement de VERSAILLES France.. continuez ainsi ..
Merci Thierry! 🙏😊
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.
I love the out takes at the end!
Your personality cracks me up
I made these ribs today, and they came out beautifully. My father (who showed me your channel) loved the ribs. Thank you, Chef! Keep up the great work.
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! 👏
🙏🙏🙏❤️
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!
I made these tonight chef and they were absolutely amazing. Wanted the whole rack for myself!!
👏👏👏😂
Chef,
I made these with boneless country style pork ribs on the grill , already hot enough in the kitchen . Phenomenal . The sauce is so much better after the oven and a touch of broiler (didn't) have bourbon . Thank you for another delicious dish . We also love your pot roast !!
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.
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.
BBQ ribs are among the best, I am seriously drooling with what you presented as your finished product 🤤😋❤️
How I would like to have some right now!
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.
I love your videos ❤❤
You make me feel better everyday 😊
Another great presentation sprinkled with many delicious tidbits of knowledge! Merci, Chef.
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.
Sooooo making this on Canada Day! I've been scouring the interwebs for a decent recipe for ribs. Thank you Chef 👨🍳
Happy 4th of July Chef! Perfect recipe, just in time for a barbecue!
I just made this recipe for tomorrow's tailgate party and I am blown away by how delicious these ribs are - the best I have ever made.
The quick sauce is wonderful too and being in New England I was able to find a local Vermont distilled Maple Bourbon - a very nice touch! Thank you Jean-Pierre...you are truly inspiring!
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!
Have been waiting for this. Thanks chef!
Mmmm ribs delicious
Chef I love your cooking and I love your humour! God bless you.
Oh, Chef, next time you make this BBQ sauce, substitute Fireball Whiskey or Jack Daniel's Fire for the regular Bourbon. It tastes phenomenal!
Good morning. The perfect companion to the coleslaw.
"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).
The thought of cooking ribs always intimidated me, but this is a very easy recipe! Thank you very much, I shall try it! Love from T&T!
Looks like I have something to go with the coleslaw recipe from the other day.
My Mom was French and her BBQ sauce was thin and chilie pepper and cooked lemon based rind and all.
It was delicious.
Not hardly any sugar.