I know I’m turning back time commenting on this one. I can hear Cher singing in the back of my mind. But I had a chance to pick up ribs on a discount last week. I hadn’t prepared them before. So on my first try I bagged them up and started them in a crockpot for 14 hours. Then just before eating them I brushed them with sauce and 10 minutes in the Foodi on Air Crisp. And they were awesome. So this week I found more on sale again. But at 11 AM today I realized I would be eating tonight’s dinner tomorrow if I started them right away. So I came across this video. Thanks to daylight savings time I got an extra hour. After following your instructions perfectly, I had these today, not for midnight dinner but for lunch. They are awesome. Even better than the 14 hour method. And who wouldn’t like to have 12 hours of their life back? Thanks Jelly!
4lbs St Louis, 18 min pressure on high with apple cider vinegar and Dr pepper. 12 minute release. Got rid of the liquid and added sauce right to the basket. Air crisp for 12 minutes. Perfect my first time. Your videos are great and inspiring and you keep it easy. Don't stop!
John, I just tried these St. Louis ribs in my Instant Pot at 20 mins with a 15 min natural release and they are the best ribs I have ever had. I broiled/air fried them off in my Air Fryer w/sauce for about 6 min per side and they were PERFECT!!!!! Thank you so much, Melaney from SoCal PS: St. Louis ribs are so much meatier and more tender than Baby Backs. I'm sure the pressure cooker had a lot to do with that. More pressure cooker recipes, please.
Sir, I wish I could put photos in here. You convinced me to buy it. Before I had it at home I bought the ribs. First recipe and damn, I think I ate too much. No regrets though. Thank you
Jesus Rodriguez I just cooked these myself last night in the Foodi and I was determined to find a way to post a photo. I think I found one and am about to try it out publicly. We’ll see if it works. If you have Google Drive, you upload a photo to it, then copy the link to the photo, and paste the link into the comment. Here goes....
John- Like some others, this was one of my first things I made in my Ninja. Your recipe is a home run! Ribs came out great! So tender and the air crisping added just the right doneness to them. I didn't have the rib rack (plan on getting one), but they were great without it. I used Sweet Baby Ray's sauce and the ribs were pre-seasoned (Costco). This is a 5 star recipe, John! Thanks!
Just made STL ribs in the Ninja. Followed your recipe to a tee, well sort of. Forgot to drain the brine after pressure cooking. Luckily caught my mistake after 5 minutes of Air Crisping. Added a minute to AC. Ribs a little too fall off the bone but tasty none the less!. Looks like we will be using the NF for future rib dinners! Thanks for your great tips!
We cooked some St. Louis style ribs in our Foodi Deluxe, following John's temps and times. Day-um they were good (fall off the bone & juicy). Looking forward to trying your pulled pork recipe. Will be great as a sandwich or tacos. Thanks for these videos!!
My foodi gets here tomorrow! I bought a rack of St. Louis and a baby back today! So excited! I wanted a foodi way back... But if it doesn't arrive I still have 3 other pressure because to use lol! Done many ribs but wanted to look at foodi videos. Love yours. Have watched many of your videos and used lots of your suggestions! Thanks again!
That is good to hear Salina...I think you will be impressed... especially with the way the foodi does them... either way please let me know how they turn out and what you think... and ...thank you for watching!!!
Cooked ribs your way tonight. They turned out good even without a rack. I am going to order 8 qt and rake. I packed up my George Forman grill, Showtime Rotisserie and stovetop pressure cookers. Going to have yard sell.
Another great video John...I love that you try different techniques for cooking...this one looks fantastic ! Getting more ribs tomorrow . Keep them coming !!!
I think you will both be impressed...they are very good...Thank you for watching and go ahead and do this...I honestly don't think you will regret it!!!
I am so thankful I was praying I could get one of these. I found one on Facebook Market Place. Brand new in a Box 6.5 qt. For simply $110. I just unpacked it and I am excited to get this. Now I can enjoy your recipes. If I just use this and I bet I do for 4 months only I will sell my Instant Pot And Rice Cooker and enjoy this.
Oh Thank You so I am excited to have it. Also I will need a Ninja cook book this one Came with a very small one but I really like the way the Directions are so simply laid out. There are many on Amazon but I like the Ease and clarity of their own cook books so can you tell me what book is best?
@@kathyfann i personally like ninjas website, it has all of their recipes, however, i have found some of the measurements are off sometimes. Thanks for watching!!!
Hey John. What rack would I use for the 8-qt. SMART XL Pressure Cooker Steam Fryer with SmartLid and thermometer? I'm looking online and can't find the one you're using. I'm soooo looking forward to trying this recipe. By the way...I really enjoy your channel. You are so down to earth, genuine and good natured. I always feel like I'm listening to a friend. Keep up the good work!
It does fit the air frying basket well...and what the heck, I think I've bought all they offer for the Foodi...I guess in all in now LOL, I hope they don't come out with anything else for it.Thanks for watching!
haha! I agree, I'm going broke here. I finally broke down and ordered the baking kit yesterday. Already have everything else but that rib rack. Thought I'd get away without it, but now I need it. lol
This is my first meal in the new Ninja Foodi. My mouth is watering watching your video. I do have a rib rack but I think it will be ok. I was going to throw them on the grill to brown but I gotta try the air crisp feature instead.
I think you will be very impressed...they are truly a very good way to do ribs...especially inside..let us know how they turn out and thanks for watching!
I love to cook and and bake husband got me both ninjas the grill and the pressure cooker for my birthday 11-17 have not tried them yet but I will love your videos
12:32 I spy another Foodi Ninja hiding in the background lol. I just recently bought one of these but have yet to use it, still to read the instructions. Great video. Is the slow release you mention simply leaving the Food alone for 15 minutes; before the quick release? Or is there something else to it? Thank you. The Rendezvous sauce and seasoning is expensive to buy from Scotland, where I live.
Sometimes I let a little out and then wait a few minutes and let a little more but just leaving it alone until the pin drops will work too... Any sauce you like will work also... Thanks for watching and I would love to visit!!! Thanks for watching!!!
John.....great video as always! About how many folks can you serve in one cooking with the 8 qt? I've got 2 adults and 2 small kids (grandkids & great grandkids) visiting my wife and I in about 10 days and I wasn't sure if I could get enough ribs on there or not. What you cooked in this video didn't look like it was near enough for us? Will the rack hold more than what you put on there? Thanks in advance!
you could probably pressure cook a good many at a time but I would not crowd too much in the air Frying phase... maybe air fry in batches... hope this helps and thanks for watching!!!
@@JohnSanders I was thinking about maybe pressure cooking them the day before, pressure cook a pot of red beans the morning of, then air frying in batches like you suggested. Mama won't let me have another Foodi yet! lol
I would have left the vegetable and just ate the ribs too I’m curious about weather you liked the fox brothers or the other one best also What did you use the Apple cider for?
Looks delicious! I'm trying this out now, but quick question is your Ninja Foodi model 6.5 Quart or 8 Quart? I have 6.5 Quart model, and I'm unable to stand up the ribs as shown in your video.
I'm trying to figure out what state you are from? I'm in Georgia and you have a very distinct southern accent. I love watching you cook up those ribs! I've copied you once and ooooh they were good!
Well hi there neighbor, I'm Georgia too.. Temple Ga to be more precise and I'm glad to hear you enjoy watching me cook and that you are trying my recipes and methods... please come back and thank toy for watching!!!
Hello. Thank you for the video!!! Please let me know where you bought the rack, I really like it, but was not able to find it on line. Thank you again and have a blessed day :)
John I have made this so many times following your method and they come out perfect. I couldn’t get St. Louis style ribs recently and had to get baby back. Would you pressure cook in less time ? I am afraid they will overcook since smaller. Any advice is appreciated. Thank you
Thanks John! I did watch the bb rib video. You did a quick release for that one but a slow release for the St. Louis. Do you think the slow release is better ?
Maybe but it depends on how tender... or fall off the bone you like your ribs... the longer they are left under pressure... or before you release pressure... the more tender they will be and quite honestly they are both delicious so I don't think you can go wrong...
After the first 20 minutes of pressure cooking, how did he get it to count back up - I was not at all clear about that. Is it still cooking via pressure, or just waiting another 15 for pressure to release instead of immediately? So it’s 20, 15, then switch to air crisp for another 10? And if so, what is the method for counting up that 15?
I think i understand but if this isn't what you meant please ask again .. but... after the unit finishes the pressure cooking step it automatically switches to keep warm and starts counting up...i bleed the pressure off and then I end the cook... and remove the lid and set unit up for air crisp... hope this helps and thanks for watching!!!
John Sanders Thank you for explaining that. I am waiting for my new Ninja Foodi to arrive today, and ribs are the first thing I’m doing (but man I have to check to see if they’re baby back or St. Louis). I noticed at the end of the pressure cooking 20 minutes, it displayed “COOL” (which I took to mean “off”), and didn’t realize that it automatically switches to keep warm and starts counting back up. So I understand now, you just let it count back up another 15 minutes, bleed the pressure off, remove the lid and set it for air crisp, got it! Really enjoyed your video and subscribed to your channel. Thanks again.
John Sanders Yep, I’ve only owned an air fryer for under a year now and I love that thing but it has its drawbacks and I may end up kicking it to the curb since this Foodi seems so versatile!
@@JohnSanders Will do. I have a meat probe that I cook with. I'm REAL new at this, but in my opinion, temperature takes the guess work out of cooking meat.
John Sanders made the ribs per your directions last night and they were absolutely perfect! Out of all the you tubers doing Ninja Foodi videos (and I’ve watched quite a few), your vids are hands down are the most precise and informative sir! I only use your vids as a reference!! Thanks for all you do to get these vids out to us Foodi newbies!
A lot of people don't bother with it but I believe it to be important...the silver skin is not edible and just hinders the bite through of the rib...hope this helps and thanks for watching!
Hi John, Please make a page on facebook, I see you have a profile, but thats a bit personal. I bet you would get so many viewers there. I love your videos and want to share everything, Thanks
Thank you very much...I have one I started a while back facebook.com/In-the-kitchen-with-Jelly-151639745514165/ Thanks again and thank you for watching
The Green Egg still has a place in my heart by all means and the ribs that come off of it are excellent.. but for quick and easy the Foodi comes out on top, plus, when it's cold and rainy I'll take the Foodi 9 out of 10...Thanks for watching!
I used this exact method this weekend, and unfortunately mine turned out tough and had a funny aftertaste. I also smoked a rack on my smoker using the 3-2-1 method and they were great...sorry but never wasting ribs on the foodi again.
John, this recipe was great! In my case, I think I should have gone a minute or two less on the pressure cooking, as they were falling off the bone so easily once the 15 minute natural release was completed, that I had difficulty holding on to them to remove and sauce before air frying. I did have a power surge a couple of minutes into starting the pressure cook and started over with a full twenty minutes again so that may have had something to do with it. But they still came out delicious! I made your smashed potatoes from your ribeye and smashed potatoes video first and kept them warm. Hopefully this link to this photo will work if you want to see how they looked. 😋 drive.google.com/file/d/1O45jYT-Eer6YHBjnldd3G2LGBUuUNA0g/view?usp=drivesdk
I imagine the power surge did have an effect... those smashed potatoes just might be my favorite item I have ever cooked... no kidding... they are absolutely fantastic in my humble opinion... thank you very much for trying the recipe and sharing your results!!!!
I know I’m turning back time commenting on this one. I can hear Cher singing in the back of my mind. But I had a chance to pick up ribs on a discount last week. I hadn’t prepared them before. So on my first try I bagged them up and started them in a crockpot for 14 hours. Then just before eating them I brushed them with sauce and 10 minutes in the Foodi on Air Crisp. And they were awesome. So this week I found more on sale again. But at 11 AM today I realized I would be eating tonight’s dinner tomorrow if I started them right away. So I came across this video. Thanks to daylight savings time I got an extra hour. After following your instructions perfectly, I had these today, not for midnight dinner but for lunch. They are awesome. Even better than the 14 hour method. And who wouldn’t like to have 12 hours of their life back? Thanks Jelly!
That is excellent!!! Glad to hear I helped and thank you for sharing that story!!!
Where did you get that rack!
4lbs St Louis, 18 min pressure on high with apple cider vinegar and Dr pepper. 12 minute release. Got rid of the liquid and added sauce right to the basket. Air crisp for 12 minutes. Perfect my first time. Your videos are great and inspiring and you keep it easy. Don't stop!
Thank you and very good to hear that!!!
Ninja needs to sponsor this man ASAP
I could get behind that!!! LOL... I'm not sure they know ole jelly exist!!! But... thank you for watching!!!
John, I just tried these St. Louis ribs in my Instant Pot at 20 mins with a 15 min natural release and they are the best ribs I have ever had. I broiled/air fried them off in my Air Fryer w/sauce for about 6 min per side and they were PERFECT!!!!! Thank you so much, Melaney from SoCal
PS: St. Louis ribs are so much meatier and more tender than Baby Backs. I'm sure the pressure cooker had a lot to do with that. More pressure cooker recipes, please.
Sir, I wish I could put photos in here. You convinced me to buy it. Before I had it at home I bought the ribs. First recipe and damn, I think I ate too much. No regrets though. Thank you
That is really good to hear... thanks for trying it and sharing your results!!!
Jesus Rodriguez I just cooked these myself last night in the Foodi and I was determined to find a way to post a photo. I think I found one and am about to try it out publicly. We’ll see if it works. If you have Google Drive, you upload a photo to it, then copy the link to the photo, and paste the link into the comment. Here goes....
John- Like some others, this was one of my first things I made in my Ninja. Your recipe is a home run! Ribs came out great! So tender and the air crisping added just the right doneness to them. I didn't have the rib rack (plan on getting one), but they were great without it. I used Sweet Baby Ray's sauce and the ribs were pre-seasoned (Costco). This is a 5 star recipe, John! Thanks!
Thank you Dave!! I thought it was excellent too...glad you enjoyed it and thank you for watching!!!
Your instructions turned me into a pro. My ribs came out excellent! Thank you and God bless you!
Very glad to hear that... glad I helped and God bless you also!!! thanks very much for watching!!!
much enjoyed the video. will try it out
Glad to hear that... please let me know what you think and thank you for watching!!!
Just made STL ribs in the Ninja. Followed your recipe to a tee, well sort of. Forgot to drain the brine after pressure cooking. Luckily caught my mistake after 5 minutes of Air Crisping. Added a minute to AC. Ribs a little too fall off the bone but tasty none the less!. Looks like we will be using the NF for future rib dinners! Thanks for your great tips!
You are welcome and thank you for trying it and sharing your results!!! I love ribs!!!
We cooked some St. Louis style ribs in our Foodi Deluxe, following John's temps and times. Day-um they were good (fall off the bone & juicy). Looking forward to trying your pulled pork recipe. Will be great as a sandwich or tacos. Thanks for these videos!!
You are very welcome... thank you for trying the recipe and posting your results!!!
This is easily the best Rib Rack I've ever had. Thank you Mr. Sanders!
Ill glad you liked it and thanks for watching!!!
That looks delicious....
My foodi gets here tomorrow! I bought a rack of St. Louis and a baby back today! So excited! I wanted a foodi way back... But if it doesn't arrive I still have 3 other pressure because to use lol! Done many ribs but wanted to look at foodi videos. Love yours. Have watched many of your videos and used lots of your suggestions! Thanks again!
That is good to hear Salina...I think you will be impressed... especially with the way the foodi does them... either way please let me know how they turn out and what you think... and ...thank you for watching!!!
On point once again.
Cooked ribs your way tonight. They turned out good even without a rack. I am going to order 8 qt and rake. I packed up my George Forman grill, Showtime Rotisserie and stovetop pressure cookers. Going to have yard sell.
I think that is a good decision... thank you for watching!!!
I’v been watching your videos for a couple months. Love them. Just wanted to say nice editing on this one.
Thanks, I'm learning a little at a time but still got a long way to go LOL but thank you for your comment and for watching!!!
Another Fantastic Recipe Jelly007, I followed this recipe with baby backs I had in the freezer, They were great!!!. Thanks Again and GO DAWGS.
Glad to hear that Buck...Thank you for trying the recipe and sharing your results!!
Always glad to see your videos pop up in my notifications! The ribs look great John!
Thanks and thank you for watching them!!
Another great video John...I love that you try different techniques for cooking...this one looks fantastic ! Getting more ribs tomorrow . Keep them coming !!!
Thank you and thanks for watching!!!
Great content, I really enjoy how he describes stuff. Down to earth!
@@richarddangle thank you very much!!
It's funny my son and I were just talking about doing ribs in the foodi. Those St Louis ribs looked great I do believe we will try them.
I think you will both be impressed...they are very good...Thank you for watching and go ahead and do this...I honestly don't think you will regret it!!!
I am so thankful I was praying I could get one of these. I found one on Facebook Market Place. Brand new in a Box 6.5 qt. For simply $110. I just unpacked it and I am excited to get this. Now I can enjoy your recipes. If I just use this and I bet I do for 4 months only I will sell my Instant Pot And Rice Cooker and enjoy this.
Very glad you were able to get one, it is a very neat device... thank you for watching my videos!!
Oh Thank You so I am excited to have it. Also I will need a Ninja cook book this one Came with a very small one but I really like the way the Directions are so simply laid out. There are many on Amazon but I like the Ease and clarity of their own cook books so can you tell me what book is best?
@@kathyfann i personally like ninjas website, it has all of their recipes, however, i have found some of the measurements are off sometimes. Thanks for watching!!!
John, Making these tonight with our Ninja Foodi XL Deluxe!! Thank you for this video!!!
I think you will be impressed!! Let us know how they turn out!! And thanks for watching!!
Ribs look great!❤️❤️. Thanks!
Thanks...glad you enjoyed the video and thanks for watching!!!
Good Video, i Do IT like you, greetings from Germany
Thanks... and thanks for watching!!!
Hey John. What rack would I use for the 8-qt. SMART XL Pressure Cooker Steam Fryer with SmartLid and thermometer? I'm looking online and can't find the one you're using. I'm soooo looking forward to trying this recipe. By the way...I really enjoy your channel. You are so down to earth, genuine and good natured. I always feel like I'm listening to a friend. Keep up the good work!
The one it came with is the only one I have used in the Smartlid... glad to hear you enjoy my videos and thanks for watching!!!
Just did my first rack of ribs in the foodi using your technique. Thanks a TON! Awesome Eats!!
Really glad to hear that..Thank you very much for trying it and sharing your results!!!
I’ll give this a whirl! I love Rendezvous Ribs!
Thanks for watching!!!
Now I'm gonna have to break down and splurge on that rib rack. lol Thanks for sharing! :)
It does fit the air frying basket well...and what the heck, I think I've bought all they offer for the Foodi...I guess in all in now LOL, I hope they don't come out with anything else for it.Thanks for watching!
haha! I agree, I'm going broke here. I finally broke down and ordered the baking kit yesterday. Already have everything else but that rib rack. Thought I'd get away without it, but now I need it. lol
This is my first meal in the new Ninja Foodi. My mouth is watering watching your video. I do have a rib rack but I think it will be ok.
I was going to throw them on the grill to brown but I gotta try the air crisp feature instead.
I think you will be very impressed...they are truly a very good way to do ribs...especially inside..let us know how they turn out and thanks for watching!
Ninja Foodi St. Louis ribs excellent
Yes they were!!! Thanks for watching!!!
I love to cook and and bake husband got me both ninjas the grill and the pressure cooker for my birthday 11-17 have not tried them yet but I will love your videos
Thank you and you need to start using those things...lol...you are going to love them and he must be an ok guy...lol...thanks for watching!
Thanks!!
Love your videos brother, keep it up!
Thanks and thank you for watching, glad you enjoy them!!
Looks delicious. Can’t wait to try your new technique. Rendezvous does have some good BBQ. But Texas is still king. 😉
Thanks, I haven't made it out to Texas for some of that world renown bbq but I guarantee you it is on my bucket list...Thanks for watching!
Looks good.
Thanks... and thanks for watching!!!
Made these today, they are ,"smack your mama good!" Thank you for sharing.
That is good to hear Diane!!! Thanks for trying the recipe and sharing your results!!!
Hi John! How long would you suggest to pressure cook country style pork ribs? I enjoy your videos, Thanks for sharing!
Here is a video I did a while back...hope this helps and thanks for watching!!!
th-cam.com/video/030GxaClYM0/w-d-xo.html
12:32 I spy another Foodi Ninja hiding in the background lol. I just recently bought one of these but have yet to use it, still to read the instructions. Great video. Is the slow release you mention simply leaving the Food alone for 15 minutes; before the quick release? Or is there something else to it? Thank you. The Rendezvous sauce and seasoning is expensive to buy from Scotland, where I live.
Sometimes I let a little out and then wait a few minutes and let a little more but just leaving it alone until the pin drops will work too... Any sauce you like will work also... Thanks for watching and I would love to visit!!! Thanks for watching!!!
They were delicious. I am going to order a rib rack.
I thought you would be impressed...quick...easy...and very very good...thanks for trying my recipe and sharing your results!
Im curious to know if you use liquid smoke? Why or why not? Thank you
I am not a fan of it but a lot of people are...I do use smoked salt sometimes...thanks for watching!!!
John.....great video as always! About how many folks can you serve in one cooking with the 8 qt? I've got 2 adults and 2 small kids (grandkids & great grandkids) visiting my wife and I in about 10 days and I wasn't sure if I could get enough ribs on there or not. What you cooked in this video didn't look like it was near enough for us? Will the rack hold more than what you put on there? Thanks in advance!
you could probably pressure cook a good many at a time but I would not crowd too much in the air Frying phase... maybe air fry in batches... hope this helps and thanks for watching!!!
@@JohnSanders I was thinking about maybe pressure cooking them the day before, pressure cook a pot of red beans the morning of, then air frying in batches like you suggested. Mama won't let me have another Foodi yet! lol
That day before sounds like a really good idea and the menu you have ain't bad either!!!
I would have left the vegetable and just ate the ribs too
I’m curious about weather you liked the fox brothers or the other one best also
What did you use the Apple cider for?
I love Fox Brothers sauce... and I don't always use the apple cider vinegar any more...thanks for watching!!!
Looks delicious! I'm trying this out now, but quick question is your Ninja Foodi model 6.5 Quart or 8 Quart?
I have 6.5 Quart model, and I'm unable to stand up the ribs as shown in your video.
That is my 8qt... thanks for trying the recipe and please let me know how it turns out. Sorry about the late answer, I just saw this question..
I have the 6.5 Quart. This recipe works fine!
Thank you...and thanks for trying that and posting results!!!
What size Foodi did you use on this episode? 8 or 6.5 quart? I have the 6.5, and I’m wondering if I should sell/trade up to the 8 quart.
I think that was the first one I got which was the 6.5 but I usually recommend the 8 quart...thanks for watching!!!
I'm trying to figure out what state you are from? I'm in Georgia and you have a very distinct southern accent. I love watching you cook up those ribs! I've copied you once and ooooh they were good!
Well hi there neighbor, I'm Georgia too.. Temple Ga to be more precise and I'm glad to hear you enjoy watching me cook and that you are trying my recipes and methods... please come back and thank toy for watching!!!
Hello. Thank you for the video!!! Please let me know where you bought the rack, I really like it, but was not able to find it on line. Thank you again and have a blessed day :)
You are welcome! And I put a link to the rack below... thank you for watching!!!
m.ninjakitchen.com/parts/0/all/2640/roasting-rack-insert/?pa=true
John I have made this so many times following your method and they come out perfect. I couldn’t get St. Louis style ribs recently and had to get baby back. Would you pressure cook in less time ? I am afraid they will overcook since smaller. Any advice is appreciated. Thank you
I think you should get nearly the same texture using this same recipe...i do have a video on baby backs though...thanks for watching!!!
Thanks John! I did watch the bb rib video. You did a quick release for that one but a slow release for the St. Louis. Do you think the slow release is better ?
Maybe but it depends on how tender... or fall off the bone you like your ribs... the longer they are left under pressure... or before you release pressure... the more tender they will be and quite honestly they are both delicious so I don't think you can go wrong...
Can this be done with a crockpot?
After the first 20 minutes of pressure cooking, how did he get it to count back up - I was not at all clear about that. Is it still cooking via pressure, or just waiting another 15 for pressure to release instead of immediately? So it’s 20, 15, then switch to air crisp for another 10? And if so, what is the method for counting up that 15?
I think i understand but if this isn't what you meant please ask again .. but... after the unit finishes the pressure cooking step it automatically switches to keep warm and starts counting up...i bleed the pressure off and then I end the cook... and remove the lid and set unit up for air crisp... hope this helps and thanks for watching!!!
John Sanders Thank you for explaining that. I am waiting for my new Ninja Foodi to arrive today, and ribs are the first thing I’m doing (but man I have to check to see if they’re baby back or St. Louis). I noticed at the end of the pressure cooking 20 minutes, it displayed “COOL” (which I took to mean “off”), and didn’t realize that it automatically switches to keep warm and starts counting back up. So I understand now, you just let it count back up another 15 minutes, bleed the pressure off, remove the lid and set it for air crisp, got it! Really enjoyed your video and subscribed to your channel. Thanks again.
Glad to hear that Michael... you'll love that device...it does many things very well... thanks for watching... and subscribing!!!
John Sanders Yep, I’ve only owned an air fryer for under a year now and I love that thing but it has its drawbacks and I may end up kicking it to the curb since this Foodi seems so versatile!
Pressure for 19, place in foil (wrapped in towels and placed in cooler) about an hour of longer, then air fry is my method.
That sounds like a good method...thanks and thanks for watching!!!
If you say it's the best then it's gotta be the best
Thanks and thank you for watching!!
Does that rib rack fit your ol601 or ol701?
Hi........where did you buy your ninja rack at? The ribs look yummy. Tfs🤗
I bought it from Ninja's website...and Thanks for watching!
John.....GREAT video as always! Would you cook boneless ribs, either pork or beef, basically the same way?
I have never tried boneless ribs so I'm afraid I can't answer... maybe someone reading will have a suggestion... sorry but thank you for watching!!!
@@JohnSanders Not a problem. I'll have to give it a try myself.
I would probably reduce time... especially on the pork but use an instant read thermometer... let me know how it does...
@@JohnSanders Will do. I have a meat probe that I cook with. I'm REAL new at this, but in my opinion, temperature takes the guess work out of cooking meat.
It really does help!!
DELICIOUS 😋
Hi John. Is apple cider vinegar required? Will distilled white vinegar work also? Thank you sir and keep up the videos!
Yes...It will work just as well...thanks for watching!
John Sanders made the ribs per your directions last night and they were absolutely perfect! Out of all the you tubers doing Ninja Foodi videos (and I’ve watched quite a few), your vids are hands down are the most precise and informative sir! I only use your vids as a reference!! Thanks for all you do to get these vids out to us Foodi newbies!
Will this work with regular "Pork Back Ribs" - here in Canada - most our stores have either Pork Back Ribs or Pork Side Ribs -
Yes... maybe adjust time a little and go by instant read thermometer
What happens if ya dont pull the white skin underneath? It was breaking up on me and was super stuck on?
A lot of people don't bother with it but I believe it to be important...the silver skin is not edible and just hinders the bite through of the rib...hope this helps and thanks for watching!
I have looked for the Ninja rib RACK? Please give a link as I was unable to locate. Thanks
m.ninjakitchen.com/parts/0/all/2640/roasting-rack-insert/?pa=true
Thanks for watching!!
Hi John, Please make a page on facebook, I see you have a profile, but thats a bit personal. I bet you would get so many viewers there. I love your videos and want to share everything, Thanks
Thank you very much...I have one I started a while back facebook.com/In-the-kitchen-with-Jelly-151639745514165/
Thanks again and thank you for watching
Damn shame you can’t reduce that rib likker into some kind of super rib glaze.
I can't find the rack you bought can you share please
Not sure they still offer it...I think it came from ninjas website...
So what you are saying is the the Big Green Egg is now the the Big Green Mold Egg! I don't have a Ninja Foodi but I have to say the ribs looked great.
The Green Egg still has a place in my heart by all means and the ribs that come off of it are excellent.. but for quick and easy the Foodi comes out on top, plus, when it's cold and rainy I'll take the Foodi 9 out of 10...Thanks for watching!
@@@JohnSanders as a Primo XL guy I have to poke the Egg when I can. LOL... I fully understand quick ribs. Enjoyed the video.
@@larrystephens7437I can understand that...us eggheads are bad about doing that but I admit..that primo looks like a well made device!
Can you explain the 20 and 15
where u vet that rib rack
I think those came from Sam's club... they are usually very good!!! Thanks for watching!!!
@@JohnSanders love your TH-cam helps me alot. found rack on Amazon 20 bucks.
That good to hear!!! Thanks!!!
BEST... RIBS... EVER!!! I cannot believe I just made this. 👏🏼
Thank you!!! I'm so glad you enjoyed them... thank you for trying the recipe and sharing your results!!!
Ok I can’t find that rib rack anywhere. Where do you get it? Do you have an Amazon Store?
Thanks
I do not have a store or links at this time...I got mine in Ninja kitchen website...hope this helps and let me know...thanks for watching!
That's where I got mine from love it.
U best invite me brother. I am armresetling totally
how do you get the recipe?
It is not posted... maybe soon...thanks for watching!!!
Anyone else notice the Ninja foodi in the back when hes eating the ribs?
Whatcha making over there?
Lol... probably rice or something...thanks for watching!!!
I went to sauce them and the bones were falling out everywhere.
They are really good and tender!!! Thanks for watching!!!
Focus bro, focus!
I do have trouble with that sometimes...lol...thanks for watching!!!
I used this exact method this weekend, and unfortunately mine turned out tough and had a funny aftertaste. I also smoked a rack on my smoker using the 3-2-1 method and they were great...sorry but never wasting ribs on the foodi again.
Sorry to hear that, they are a different taste than smoked ones but thanks for watching.
going to get that rack too
John, this recipe was great! In my case, I think I should have gone a minute or two less on the pressure cooking, as they were falling off the bone so easily once the 15 minute natural release was completed, that I had difficulty holding on to them to remove and sauce before air frying. I did have a power surge a couple of minutes into starting the pressure cook and started over with a full twenty minutes again so that may have had something to do with it. But they still came out delicious! I made your smashed potatoes from your ribeye and smashed potatoes video first and kept them warm. Hopefully this link to this photo will work if you want to see how they looked. 😋 drive.google.com/file/d/1O45jYT-Eer6YHBjnldd3G2LGBUuUNA0g/view?usp=drivesdk
I imagine the power surge did have an effect... those smashed potatoes just might be my favorite item I have ever cooked... no kidding... they are absolutely fantastic in my humble opinion... thank you very much for trying the recipe and sharing your results!!!!
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