Wow!…those ribs look amazing…however…without smoking…one just has roasted pork coated in barbecue sauce…smoke is a seasoning…and…is much needed when cooking ribs…
these are cooked ribs in the oven, not smoked ribs.....and when I do cooked ribs, I prefer the rendezvous cooked ribs, to oven cooked ribs....the rendezvous ribs are cooked over an open fire with direct heat, and the spices are added at the end of the cooking process.
@@kssaint6290 …I’m a kid from the 60’s and 70’s…and…my mother would cook ribs just like you…ribs in the oven coated in barbecue sauce…however…as a young man…I discovered how to smoke ribs…then finish them in the over…for a more controlled heat cooking…any other way…sorry…is just roasted pork…please…don’t get bent out of shape in reference to my little comment…just know…SMOKE…is a seasoning…and…is much needed for ribs…😊
I’m sure the glaze is delicious but I believe it’s better to smoke ribs with dry rub and apply glaze as a finishing sauce the last 30 minutes or so. But to each his own.
This is the best cooking site I haver ever seen. Congrats to all who put it together as you have created a work of art in many ways. Continue to keep it simple and keep posting.
This is very similar to one I use but I’m gonna give yours a try and see which one wins. I love making barbecue ribs or barbecued anything and I have friends that I go out to eat with for barbecued just to see who’s got the best barbecue in the area. Are used to live in Wichita Kansas and we would go up to Kansas City where they had the barbecue cook off‘s… I’m not a big fan of the heat I just like good barbecue seasoning and I read your recipe and I’m very excited to give it a try. I want to “taste the meat not the heat!!!!!”♥️ Thank you to share your recipe. Keep them coming …love your channel❣️❣️❣️❣️❣️❣️❣️❣️❣️
Привет. Попробуй горчицу зерненную горчицу, вместе с де жонской по 1ч.л. без горки. И далее любую щепу для копчения на отдельный противень немного её смочив в низ за 10-15 минут до выключения рёбер. Только смотри, что бы она не горела, а просто дымила.
Interesting marinade. Will have to try it. I usually do a dry rub on mine and then put it on a grill / smoker outside. Have it about 250 degrees F for about 3 hours and then put some BBQ sauce and back on the grill for 30 minutes. But I spritz the meat with a little apple cider every hour. Comes out very juicy and tender with bones easily pulled out. But I understand you don't have a grill. That's ok. As long as you are happy with your results and it tastes good, it's great! Good job.
Мясоедение - бич современного общества! Пьянство и питание трупами приняло в нашей стране «религиозное обличие»… Но неужели именно такую «религиозность» желает видеть в нас Бог?! А ведь можно было бы исполнять Учение Бога… О заповеди Бога “Не убивай!” Люди, считающие себя религиозными, - в своём большинстве так и не начали её применять - ни по отношению к животным (а животные это и рыбы), ни даже к людям. Представим себе: если бы детям с детства прививали уважительное отношение к чужим жизням, объясняли бы закон их неприкосновенности (за исключением лишь некоторых случаев самозащиты или защиты других) - то ведь насколько бы нравственным стало всё общество! …О сострадании люди не думают вовсе, даже не задумываясь о том, что кто-то ещё, кроме меня, может испытывать боль. Питание мясом и рыбой ярчайшее проявление порока чревоугодия, стремление насытить свою вкусовую прихоть - за счёт боли и смерти других! Подумаем как Бог будет отучать нас от причинения боли другим? Да, через нашу собственную боль. Привнесение истинной культуры и в питании и в сознании в менталитет масс изменит и отношение Бога - к населению тех конкретных стран, и предзнаменует повышение уровня благополучия для населения таких стран в целом.
@@Vitaliy_Utkin Какое ханжество! Причём тут Бог? И почему мясоедение и пьянство приняло" религиозное обличие"? Где это Вы увидели? Простое Ваше словоблудие и только.
@@schnelle_kuche I wish I had the money I would bring you to America to the state of Texas and enter you into a rib cooking contest. I believe you will enjoy all of the flavors you will find there. Your recipe will be well welcomed.
Большое спасибо! Очень нравится способ приготовления. Только нужно, на мой взгляд, готовить при меньшей температуре и ЗАпекать больше по времени. Рёбрышки готовы когда кончики костей видны снаружи. Правильно нужно писать ЗАпекать, а не выпекать как везде пишете вы. ВЫпекают ВЫПЕЧКУ.
It seems delicious! 👏👏👏 I usually cook my ribs in a crock pot, and probably will be my only change from yours…BUT what kind of bag did you use for your potato’s? And if they are not available where I am, would you have a different suggestion for it? Thanks a lot
Wonderful....!!!Qual molho é colocado no final na carne??? PARABÉNS, PELA EXACTIDAO NA TAREFA DO INÍCIO SO FIM COM LIMPEZA À BISTA!!. HFISTMAD AND HEALTH ...PEACE
I always use a wet rub of garlic powder, ginger, white pepper, sea salt, brown sugar, red wine vinegar and olive oil, wrap in foil and cook on grill for about an hour and the last 5-10 minutes remove foil and grill for a smokey flavor, you really don't need any kind of sauce, but sometimes I do add for another level of flavor
I so love your recipes! I'm having some ribs later today, based on a pork belly video you did. I'm 70 yrs old and your cooking reminds me a lot of my Oma's cooking. I loved watching her and often she would let me be involved in some capacity. Good memories.
Muy bueno, lo estoy haciendo hoy domingo 06/03/2022. Un solo comentario, el papel aluminio siempre se pone con el lado brilloso hacia adentro, no hacia afuera. Hacia afuera refracta calor. Hacia adentro lo concentra. Saludos.
Se ve rico y fácil aun sin la esplicacion mi duda es comodebe ser la salsa dulce y q tipo de bolsa usar para las papas quisiera hacerlo esta navidad gracias. Gracias
> Hello Bonjour (Im a frenchman) .. :) But WHAT is this kind of plastic bag (see 3:10 and 5:35) that you can put in the oven without melting? It's extraordinary ! I do not know ! What is it called Please? ? Thanks to those who answer me.. :)) ----------------------
Just soak that rack in coca cola for 24 hours and get a good rub. It will never fail... glad you knew to remove the membrane. It's why I'm still watching. Respect
Ich liebe deinen Kanal❤️❤️❤️ für Individualität und Einzigartigkeit👍👍👍. Jedes Ihrer Rezepte ist ein kulinarisches Meisterwerk.💯💯💯 Natürlich viel Arbeit, aber es lohnt sich🌹🌹🌹
Simplemente yo lo marcaría con la sierra ( pedirle al carnicero que lo haga ) Para mejor y mayor manipulación al momento de servir. Simplemente le agregaría jengibre fresco rellado a la salsa.
another thing i do is par boil the ribs in the marinade and then transfer the lot to the oven. It totally cuts down on cooking time and you know the ribs are well cooked. I cut the ribs into smaller portions.
Everything I cook is by instinct. I put the parboiled ribs into an oven dish, try to space them a bit and get every bit of the marinade you can over them. I cook them at around 180 on a fan assisted oven and keep an eye on them, and baste them. I turn the oven up if they are not getting all tacky and gooey. I love them dark, tacky, luscious. Believe me you’ll know when they are done. I’m getting hungry just thinking about them 🤪 good luck hope this was helpful.
The ribs look amazing so mouth watering and succulent I could happily.eat them on there own without potaoes/chips / so appetising in video brilliant watching in northern ireland where we all like are beef / pork/ and any other meats from butchers
I used your recipe yesterday to prepare spareribs and honestly... I almost had to fight to get my hands on another piece!!!! Very tasty, I will definitely make that again, but with a slightly larger amount!!
Glad everyone enjoyed the record breaking ribs. Forgive me but I put mine on a smoker or grill. Real wood smoke gives an amazing taste ya'll should try it because it beats a oven all day.
marinade has a lot to do with it but not what you are doing. it may work for you and many others but it reminds me of the great sausage maker who called for like 10 different spices and milk. i followed to the letter and when done making and smoking i tied it and threw it all away. being from the south i did not like or care for his northern taste. i marinate and grill ribs that taste great and fall off the bones with a simple marinade.
Mientras prepara la receta, favor hable para escuchar lo que está poniendo , le ruego. Estoy tan ocupada , que no puedo detenerme a mirar su excelente video, no esté en silencio, perdoneme por favor , gracias Tengo niños chiquitos
Estimado espectador! Incluso si hablo, será en otro idioma, ¡y no lo entenderás! Hay una pequeña receta debajo del video, ¡quizás sea más clara! Esperanza de comprensión) 💖💖💖
first of all, i like the recipe for the sauce...with that said, never cook ribs on a temp over 325*F NEVER. slow and low for about 4-6 hours depending on your temps. if you cant grab the end of the rib bone and it gently slides out of the meat clean as a whistle, it's not done. Also, the first 45 minutes to an hour and a half the ribs should not be covered. after that duration uncovered, pour a little apple juice in the pan and then cover, SLOW and LOW, for another few hours...once the meat retreats from the end of the rib bones on both sides, its perfect....every time.
Мед ,соевый соус ,соль перец , чеснок и это все ,что надо для счастья )))
The best example of why italian kitchen is so much much much superior!!!!
I love pizza and pasta) hello Italy)
I find that if you cut them first and then marinade you get more flavour in to them
Maybe)
Wouldn’t the ribs dry out?
Wowwww!!!!😋😝😘 Fantastic!!!
😉🖐🧡👍
Hahaha. That’s my dads recipe. He has being doing that for years. Brilliant 👍
This is my sisters recipe too. AHHAH i thought no one knows this recipe LOL until youtube recommend it. HAHAHA
@@johndenver2356 a Dios por
Wow!…those ribs look amazing…however…without smoking…one just has roasted pork coated in barbecue sauce…smoke is a seasoning…and…is much needed when cooking ribs…
these are cooked ribs in the oven, not smoked ribs.....and when I do cooked ribs, I prefer the rendezvous cooked ribs, to oven cooked ribs....the rendezvous ribs are cooked over an open fire with direct heat, and the spices are added at the end of the cooking process.
@@kssaint6290 How long do they cook for?
@@kssaint6290
…I’m a kid from the 60’s and 70’s…and…my mother would cook ribs just like you…ribs in the oven coated in barbecue sauce…however…as a young man…I discovered how to smoke ribs…then finish them in the over…for a more controlled heat cooking…any other way…sorry…is just roasted pork…please…don’t get bent out of shape in reference to my little comment…just know…SMOKE…is a seasoning…and…is much needed for ribs…😊
Bom dia ótima sábado Jesus te ama muito você tua família abraço beijo no coração 👏👏👏👏👏
🙏
Sensationell.Die besten Rippchen, die ich je gegessen habe.Vielen Dank für dieses Rezept.😊
For my son he'll love this recipe ..thank you
👍👍
VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...
I’m sure the glaze is delicious but I believe it’s better to smoke ribs with dry rub and apply glaze as a finishing sauce the last 30 minutes or so. But to each his own.
I agree. I smoke my ribs for 4-5 hours, takes awhile but it's with friends and a cold beverage or two and totally worth the effort
Rub first..then glaze..but in glaze it was missing hickey
Agreed! Glazing is more Carolina/Kansas type BBQ but Texas BBQ is all naked just smoke and rub
3-2-1 style with hickory is supreme over the rest! Flavorful, Juicy, and Tender every time! 😋
I agree but do not prefer the glaze.
Exquisito. Gracias. Desde Bogotá Colombia.
Вот это да! Спасибо за разнообразие!
Готовьте с удовольствием! Приятного аппетита!
th-cam.com/video/UxMqegvUNp0/w-d-xo.html
Se ve muy interesante y exquisito
Hallo, bei uns kommt noch Senf in die Marinade 😊. RIPPCHEN sind immer lecker.❤
This is the best cooking site I haver ever seen. Congrats to all who put it together as you have created a work of art in many ways. Continue to keep it simple and keep posting.
9
😊😊
Que salsa le ha echado por encima cuando la saco por primera vez del horno gracias tiene que estar espectacular
Hola, me encanta tu forma de cocinar, yo soy de Mallorca-España
¡Muchas gracias! ¡Quédate conmigo!
@@schnelle_kuche ¡)7que
This is very similar to one I use but I’m gonna give yours a try and see which one wins. I love making barbecue ribs or barbecued anything and I have friends that I go out to eat with for barbecued just to see who’s got the best barbecue in the area. Are used to live in Wichita Kansas and we would go up to Kansas City where they had the barbecue cook off‘s… I’m not a big fan of the heat I just like good barbecue seasoning and I read your recipe and I’m very excited to give it a try. I want to
“taste the meat not the heat!!!!!”♥️
Thank you to share your recipe. Keep them coming …love your channel❣️❣️❣️❣️❣️❣️❣️❣️❣️
Bon appetit! I hope you enjoy my recipe!
Nice! Did you use the leftover marinade on ribs to saturate it more or is that bbq sauce after taking the ribs out the first time
I wondered that too, but it did look like the same when she spread it on the precooked ribs.
Toda una verdadera delicia. Saludos desde Pedernales, República, Dominicana
Se ve espectacular la prepararé pronto. Consulta.- La salsa de la segunda horneada es la misma de la preparación inicial o es salsa de tomates?
Me hice la misma pregunta 😬
Вот это вкуснятина!!!!!!!! А чем поливали когда сняли фольгу ?
Sorry, I missed that revelation. Which records did the recipe break exactly? Also that's a pretty standard marinade, what's the secret?
Четиридесет години
4:32
@@hristopopov1365 What are you talking about? 40 years of what?
I used more garlic , red peppers and soy sauce. No honey or sugar. Burns sooo good.
👍👍👍
Estou gostando muito de ver suas receitas.parabems são muito bem explicada.🐖🐖
Will try...where did u get lovely flower decorated
containers gutt gesmecht‼️‼️
Thank you)) it was a long time ago) I don't remember)
Estuve pasando saliva...Jajaja
Lo haré por supuesto !.
Saludos 🤗
Estoy muy contento) Buen provecho)
Fleisch auf alu Folie. Nicht gut
Привет. Попробуй горчицу зерненную горчицу, вместе с де жонской по 1ч.л. без горки. И далее любую щепу для копчения на отдельный противень немного её смочив в низ за 10-15 минут до выключения рёбер. Только смотри, что бы она не горела, а просто дымила.
Interesting marinade. Will have to try it. I usually do a dry rub on mine and then put it on a grill / smoker outside. Have it about 250 degrees F for about 3 hours and then put some BBQ sauce and back on the grill for 30 minutes. But I spritz the meat with a little apple cider every hour. Comes out very juicy and tender with bones easily pulled out. But I understand you don't have a grill. That's ok. As long as you are happy with your results and it tastes good, it's great! Good job.
Yes, you understand correctly, I do not have a grill! Thanks for your story! I think it's delicious!
Мясоедение - бич современного общества!
Пьянство и питание трупами приняло в нашей стране «религиозное обличие»…
Но неужели именно такую «религиозность» желает видеть в нас Бог?!
А ведь можно было бы исполнять Учение Бога…
О заповеди Бога “Не убивай!”
Люди, считающие себя религиозными, - в своём большинстве так и не начали её применять - ни по отношению к животным (а животные это и рыбы), ни даже к людям.
Представим себе: если бы детям с детства прививали уважительное отношение к чужим жизням, объясняли бы закон их неприкосновенности (за исключением лишь некоторых случаев самозащиты или защиты других) - то ведь насколько бы нравственным стало всё общество!
…О сострадании люди не думают вовсе, даже не задумываясь о том, что кто-то ещё, кроме меня, может испытывать боль.
Питание мясом и рыбой ярчайшее проявление порока чревоугодия, стремление насытить свою вкусовую прихоть - за счёт боли и смерти других!
Подумаем как Бог будет отучать нас от причинения боли другим? Да, через нашу собственную боль.
Привнесение истинной культуры и в питании и в сознании в менталитет масс изменит и отношение Бога - к населению тех конкретных стран, и предзнаменует повышение уровня благополучия для населения таких стран в целом.
@@Vitaliy_Utkin Какое ханжество! Причём тут Бог? И почему мясоедение и пьянство приняло" религиозное обличие"? Где это Вы увидели? Простое Ваше словоблудие и только.
Ohhh 🥴 tantas 😋 😋 😋 😋 deliciosas comidas, gracias por compartir sus recetas 💐😘
¡Disfrutar! ¡Disfruta tu cocina! ¡Estoy intentando por ti!
This recipe hasn't broken any record in the state of Texas.
I will try better)))😉👍
@@schnelle_kuche I wish I had the money I would bring you to America to the state of Texas and enter you into a rib cooking contest. I believe you will enjoy all of the flavors you will find there. Your recipe will be well welcomed.
Смотрите зона Лазерсона, там и это есть и еще море вкусняшек!
Ребрышки в соевой глазури от Ильи Исаковича гораздо круче.Опробовано на всех родственниках,друзьях и знакомых.
Большое спасибо! Очень нравится способ приготовления. Только нужно, на мой взгляд, готовить при меньшей температуре и ЗАпекать больше по времени. Рёбрышки готовы когда кончики костей видны снаружи. Правильно нужно писать ЗАпекать, а не выпекать как везде пишете вы. ВЫпекают ВЫПЕЧКУ.
Вам спасибо!
@@schnelle_kuche Правильно бы этой смесью натирать в перчатках. Вы представляете, что может быть с этими ручками ? Берегите себя!🤔😟😲
Beautiful mahogany colored ribs. Pretty hands! Hübsche Hände! 🙂
Thank you)
Bonsoir...
C'est trop bon vraiment, ça me donne envie de mangé 😋 félicitations...( congolaise).
Don't worry about how your food tastes I've tried some of your recipe and they are amazing. 👍
It seems delicious! 👏👏👏
I usually cook my ribs in a crock pot, and probably will be my only change from yours…BUT what kind of bag did you use for your potato’s?
And if they are not available where I am, would you have a different suggestion for it? Thanks a lot
Its a baking bag. You can find in grocery store with the storage bags and foil is. They come in different sizes.
I like your home cooking methods alot...😊 I have to agree the secret is in the marimade...
Супер рёбрышки! Thanks a lot!
Извиняюсь,не уловил, перед финальным запеканием поливаем остатками того же маринада или просто томатным соусом?
Все верно, остатками того же маринада !!!
Manos de ángel para preparar! Además, manos preciosas!
😊😊😊🥰🥰🥰🥰
Gracias por tus corazones 😍 manos preciosas! Con ellas todo te debe quedar rico!
Lo voy a hacer y seguro me sale buenisimas porque lo explicas muy bien 👍👋👋😋👍😋😋
Yum yum yummy. Thanks now we are hungry again just had tea long way until breaky
😉👍🖐
Wonderful....!!!Qual molho é colocado no final na carne??? PARABÉNS, PELA EXACTIDAO NA TAREFA DO INÍCIO SO FIM COM LIMPEZA À BISTA!!. HFISTMAD AND HEALTH
...PEACE
Por fim, usamos o molho em que a carne foi marinada!
Awesome, and I will try soon, I'll let you know how it comes Out.
I always use a wet rub of garlic powder, ginger, white pepper, sea salt, brown sugar, red wine vinegar and olive oil, wrap in foil and cook on grill for about an hour and the last 5-10 minutes remove foil and grill for a smokey flavor, you really don't need any kind of sauce, but sometimes I do add for another level of flavor
Sounds delicious, I have to try! Thanks!
La bolsa conlas papas no se quema en el.horno 🤔🤔 o bolsa deque es 🤔
Bolsa especial para hornear, ¡mantiene altas temperaturas!
Hola todo lo que ustedes prepara es delicioso un abrazo desde Oaxaca, México
¡Gracias!
I so love your recipes! I'm having some ribs later today, based on a pork belly video you did.
I'm 70 yrs old and your cooking reminds me a lot of my Oma's cooking. I loved watching her and often she would let me be involved in some capacity. Good memories.
Muy bueno, lo estoy haciendo hoy domingo 06/03/2022. Un solo comentario, el papel aluminio siempre se pone con el lado brilloso hacia adentro, no hacia afuera. Hacia afuera refracta calor. Hacia adentro lo concentra. Saludos.
Importante esto porque pasa que al poner el aluminio incorrectamente el tiempo de cocción es insuficiente.
Супер вкусни ребърца, обичани от всички. Живи и здрави да сте.
Спасибо!
Se ve rico y fácil aun sin la esplicacion mi duda es comodebe ser la salsa dulce y q tipo de bolsa usar para las papas quisiera hacerlo esta navidad gracias. Gracias
👉Paradies auf Erden👈 👍Gottes Hände👍🤩
Danke)
> Hello Bonjour (Im a frenchman) .. :)
But WHAT is this kind of plastic bag (see 3:10 and 5:35) that you can put in the oven without melting?
It's extraordinary !
I do not know ! What is it called Please? ?
Thanks to those who answer me.. :))
----------------------
They are called "oven bags" or baking bags, Check amazon
You don’t see any pull on the ribs, they are definitely not done, looks really chewy
Apetyczne danie :) Po świętach wypróbuję :) Pozdrowienia z Polski :)
Скажите а в конце чем полил эти ребра? Не на писано, тот же соус или просто кепчуп?
ДА это тот же соус в чем мариновали!
Just soak that rack in coca cola for 24 hours and get a good rub. It will never fail... glad you knew to remove the membrane. It's why I'm still watching. Respect
I love this channel, great recipes!!!
Oven cooked ribs I don't prefer but still looked good at the end. Nothing like that smoke and char on rib though
Change honey for maple syrup. Use mustard with seeds and dark beer. This is polish recipes from Canada. Regards
Thank you!
Muy buena receta, es muy rica, y también me gusta como enseñas a usar el papel de aluminio para envolver la comida, muchas gracias
Weltklasse!
Muito bem! Amei, quero aprender a fazer o molho de pimentão doce!!!
Perfektsinkonviscaestedeliciossisanatosmutumeskpentrureta
Nмододецпопробуюзапечькрасивоо
jako lijepo po izgledu a i po okusu mora biti savršeno
Hvala vam!! Stvarno je ukusno!
Ich liebe deinen Kanal❤️❤️❤️ für Individualität und Einzigartigkeit👍👍👍. Jedes Ihrer Rezepte ist ein kulinarisches Meisterwerk.💯💯💯 Natürlich viel Arbeit, aber es lohnt sich🌹🌹🌹
Simplemente yo lo marcaría con la sierra ( pedirle al carnicero que lo haga ) Para mejor y mayor manipulación al momento de servir.
Simplemente le agregaría jengibre fresco rellado a la salsa.
Mir ist es sehr angenehm! Bleib mit mir! Immer glücklich!
Eu gostei da Costelinha tudo de bom
Gracias...se ve deliciosa...voy hacerla ...
¡Buen provecho!)
Looks fantastic I’m going to do it, but i wont be as tidy, my kitchen will be a mess, 8 hours to clean up. But chips the UK way, great video
Thank you very much)🤩
WHY peel the potatoes ???? skin on is fab. also NEVER USE vegetable oil.. ONLY use olive oil. otherwise good
🖐
I don't think that broke any records, but if you think it did, congrats.
Տ очен красиво и опетитно!!!
Richtig gut danke 🙏🏻
Por favor traducirlo al castellano o lo escribes las letras gracias porque tienen que estar riquísimas 😋😋💞💞💞😋👍👍
¡Enciende los subtítulos! ¡todas las traducciones también están en español!
Esta de muy buen ver
Esta navidad la tendre en cuenta
Gracias por compartir
¡Sin duda te quedará delicioso! ¡Buen provecho!
Прям слюнки текут🤤
Приготовьте и попробуйте)
Rico felicidades y muchísimas gracias,le envío habracitos
Un buen platillo para Navidad, muchas gracias por la receta.
I use this same recipe but add Worcestershire sauce as well for chicken wings. Use sesame oil n seeds as well.
Very tasty!
Супер класс👍👍👍👍👍👍
Пригодится 👍🤗
This looks amazing!
Супер!!! Готовлю уже не первый раз. Спасибо.
When I was a kid, Harrys open pit bbq, a plate of ribs, a plate of fry’s, a plate of salad, damn I loved that place.
Tom that name rings a bell from a long time ago. Where were they?
@@somedude2630 2nd Street, Belmont shore, Long Beach Ca.
Lekker en vinnig, Kaapstad, Suid-Afrika 😋👍
Both recipes look sensational! And I'm still dancing to the music.
👍😋
delicioso costilla marina con ese tipo de salsa excelente me gusta, gracias por compartir
another thing i do is par boil the ribs in the marinade and then transfer the lot to the oven.
It totally cuts down on cooking time and you know the ribs are well cooked.
I cut the ribs into smaller portions.
maybe in the instantpot?
Bernadette How long do you cook it for and at what temp?
Everything I cook is by instinct. I put the parboiled ribs into an oven dish, try to space them a bit and get every bit of the marinade you can over them. I cook them at around 180 on a fan assisted oven and keep an eye on them, and baste them. I turn the oven up if they are not getting all tacky and gooey. I love them dark, tacky, luscious.
Believe me you’ll know when they are done.
I’m getting hungry just thinking about them 🤪 good luck hope this was helpful.
Iam sorry to ask, but why sugar or honey to be added to the meat. In this case, all we can taste is sugar and honey no meat
In order to have a beautiful golden crust on top, it won't look like that without sweet icing! Plus taste. Sauces can be sweet too!
Se ve rica, como se llama la receta?
Piense usted mismo en un nombre) Por ejemplo, costillas en la marinada)
@@schnelle_kuche Ááá
0
The ribs look amazing so mouth watering and succulent I could happily.eat them on there own without potaoes/chips / so appetising in video brilliant watching in northern ireland where we all like are beef / pork/ and any other meats from butchers
I'm very glad you liked it! I have many options for cooking ribs, enjoy!!!😉😉😉🤗🤗🤗💛💛💛
Слюни потекли,сделаю обязательно, спасибо за рецепт
I will be trying this very soon😋😋
I used your recipe yesterday to prepare spareribs and honestly... I almost had to fight to get my hands on another piece!!!! Very tasty, I will definitely make that again, but with a slightly larger amount!!
Fine! I am very glad!!!
Мно вкусно изглежда !Браво!
@Ex troll Now living clean life Because if they look as good as those ribs you'll be hard pressed to get any spare ribs 😆
I'm definitely going to try that this week
Could you post a list of the records that were broken ?
Glad everyone enjoyed the record breaking ribs. Forgive me but I put mine on a smoker or grill. Real wood smoke gives an amazing taste ya'll should try it because it beats a oven all day.
I really doubt any records have been broke with this recipe.
marinade has a lot to do with it but not what you are doing. it may work for you and many others but it reminds me of the great sausage maker who called for like 10 different spices and milk. i followed to the letter and when done making and smoking i tied it and threw it all away. being from the south i did not like or care for his northern taste. i marinate and grill ribs that taste great and fall off the bones with a simple marinade.
Boa noite que bela receita pra uma costelinha e de dar água na boca até depois do jantar
Использовала этот маринад для запекания утки. Шедевр.
Вкуснятище!!!!😋😋😋 Огромное спасибо за рецепт!!!🤩🥳🤩
Во благо! Спасибо)
Chicken
Recipes
😂❤
@@schnelle_kuche o😊
Mientras prepara la receta, favor hable para escuchar lo que está poniendo , le ruego. Estoy tan ocupada , que no puedo detenerme a mirar su excelente video, no esté en silencio, perdoneme por favor , gracias Tengo niños chiquitos
Estimado espectador! Incluso si hablo, será en otro idioma, ¡y no lo entenderás!
Hay una pequeña receta debajo del video, ¡quizás sea más clara!
Esperanza de comprensión)
💖💖💖
first of all, i like the recipe for the sauce...with that said, never cook ribs on a temp over 325*F NEVER.
slow and low for about 4-6 hours depending on your temps. if you cant grab the end of the rib bone and it gently slides out of the meat clean as a whistle, it's not done. Also, the first 45 minutes to an hour and a half the ribs should not be covered. after that duration uncovered, pour a little apple juice in the pan and then cover, SLOW and LOW, for another few hours...once the meat retreats from the end of the rib bones on both sides, its perfect....every time.
Thank you for the detailed instructions)
I second this persons comment.
Thank Q
only time over 325 is to broil for some caramelizing. never tried a marinade just dry brine and a salt free rub.
Yep 300 slow on grill flipping sauced each flip
Donde allo la receta de las papas que metió al horno junto con la costilla
Que rico!
Gracias por la receta
th-cam.com/video/UxMqegvUNp0/w-d-xo.html