They were amazing! I stopped at 2.5 hours and it was still a bit too long, but my ribs were much smaller than yours. The taste was amazing! I will be making these again. Thank you for sharing the recipe!
Made these today and they came out ❤so good and tender I hed to use a spatula to pick them up out of the pan . Very simple to make and well worth the time.
My great grandmother use to make these "ribs" literally just like this when I would visit farm land southern Alabama years ago. This is truly grass roots "country-style ribs". Always tasty and hard to mess up. A+
Many 'moons ago', someone told me to coat 'baby back' ribs with yellow mustard before using a rub. Since then, I've found that anytime I use a rub (on any type of pork), this works extremely well. _The rub sticks better throughout the cooking process, and you can't taste the mustard._ *Wrap in plastic or bag them.... leave it on overnight or a couple hours. Give it a try next time! Thanks for the vid!*
In Springfield, IL, the grocery stores all carry the skinny ribs with a bone and hardly any meat on them. Then they also carry these country ribs, which I prefer. My husband has always liked the skinny ribs because that’s what his mother made. However, in the interest of marital harmony, he started buying these thicker cut ribs and eventually had to admit that they were better simply because you aren’t throwing away money just for a bone to chew on but rather a big chunk of meat. Thanks for sharing your recipe.
Funny coincidence, I’m also from Springfield, IL and I bought the butt country style ribs (the thicker cut) for the first time recently, and when learning how to cook them it took me to this video. I also prefer the thick cut because it has more meat at a really affordable price.
Super tender and flavorful! I just made them for dinner and my family was amazed. I left out the BBQ sauce since we don't like it that much, just with the rub the flavor was spectacular. Thank you and definitely a keeper!
Got a huge pack from Costco, was looking for an easy way to cook them while we rake up all the leaves in tha yard. Should be a great dinner, with cornbread of course. Great video, thanks!
Love your video. I can't wait to try this Recipe. I'm hoping they come out exactly like yours, as I have a VERY Big CRITIC! (Husband). I'm making these for our (LoL) THANKSGIVING Dinner 🍽️. 😉 ❤️ 😆
actually part of the shoulder is part of the rib cage. Pork shoulder is a cut of meat that extends from a pig's front ankle to the center line between the shoulder blades. It encompasses the entire shoulder joint, ending at the left side near the base of the pig's neck and on the right side at the top of the rib cage.
Just a few minutes, to cook that BBQ sauce into the meat a little. I'm not sure about low broil or high. I guess try low for 5 minutes and see how they look.
I happened to find these at my local grocery store. They usually don't have 'em, but for whatever reason they had a bunch that week. Ordinarily I'd go to the butcher, or cut them myself from a pork shoulder.
Hi Lawn. Bake for 3 hours at 325, then put sauce on them. Then broil for 10 minutes. Then add a little more sauce before serving. The video description has the full instructions, including times.
If they're sopping wet with juice or water, the seasoning will just turn into a sort of paste that will easily come off. But if they're mostly dry, the seasoning will stick and begin to "soak in" to the meat.
Juice Pronounced 'jüs' From Middle English "jus" 1. the liquid obtained from or present in fruit or vegetables. 2. the liquid that comes from meat or other food when cooked.
I preferr my ribs Country hickory smoked on the BarBQ !! I like to marinate my ribs for 6 hours in Ginger ale to sweeten them up...then put on the rub and slap em on the barbque...with either apple or hickory chips . To bad the price of pork ribs , went up from 9$ to $19 , the same product. 🤬 😡 Your technique in this video, is the same process they use in Swiss Chalet restaurant.. cool beans
@akesPrepping I have it baking at 325.I've tried in the past at 350 and it was tough after a hour.The last time I made them,they were tasty at 325 in 40 mins.My oven in a gas one and can get pretty hot.I also marinated it in italian salad dressing in a zip lock in the frig for 2 days.The ribs were ok,I should have baked them 25 mins than 30 mins.
@@hattiem.7966 Interesting. If I bake them for even 2 hours, they're still pretty tough. Though, I don't marinate first. 3 hours is the magic number for the way I do 'em.
That's very strange. If the temperature and time was right, there's no reason that should happen. Do you have an oven thermometer? Is it possible the oven temp was much higher than it should have been?
You need to put the shiny side of the foil to the inside of the dish to make the foil perform correctly. Putting the shiny side out reflects the heat from entering the food, putting the shiny side in keeps the heat in, allows it to cook in a shorter time, than if the heat is being reflected away from the dish.
Thank you for not over talking and getting straight to the point 🙌🏽
These are baking in the oven now! First time making country style ribs. Very excited to try these! ❤️
Awesome, I hope you love 'em!
They were amazing! I stopped at 2.5 hours and it was still a bit too long, but my ribs were much smaller than yours. The taste was amazing! I will be making these again. Thank you for sharing the recipe!
Made these today and they came out ❤so good and tender I hed to use a spatula to pick them up out of the pan . Very simple to make and well worth the time.
Glad they turned out great!
My great grandmother use to make these "ribs" literally just like this when I would visit farm land southern Alabama years ago. This is truly grass roots "country-style ribs". Always tasty and hard to mess up. A+
I followed your recipe and my husband and I had to stop each other from eating all of them in one sitting 😂😂 They were so tender and delicious 😋
Ha, that's great! I know exactly how you feel, they're so tasty.
Many 'moons ago', someone told me to coat 'baby back' ribs with yellow mustard before using a rub.
Since then, I've found that anytime I use a rub (on any type of pork), this works extremely well. _The rub sticks better throughout the cooking process, and you can't taste the mustard._
*Wrap in plastic or bag them.... leave it on overnight or a couple hours. Give it a try next time! Thanks for the vid!*
My mother always slathered the ribs with yellow mustard. And the ribs were delicious.
Coca cola is perfect if you add a watery substance under your wire racks, Mmmmm delicious
In Springfield, IL, the grocery stores all carry the skinny ribs with a bone and hardly any meat on them. Then they also carry these country ribs, which I prefer. My husband has always liked the skinny ribs because that’s what his mother made. However, in the interest of marital harmony, he started buying these thicker cut ribs and eventually had to admit that they were better simply because you aren’t throwing away money just for a bone to chew on but rather a big chunk of meat. Thanks for sharing your recipe.
Funny coincidence, I’m also from Springfield, IL and I bought the butt country style ribs (the thicker cut) for the first time recently, and when learning how to cook them it took me to this video. I also prefer the thick cut because it has more meat at a really affordable price.
Super tender and flavorful! I just made them for dinner and my family was amazed. I left out the BBQ sauce since we don't like it that much, just with the rub the flavor was spectacular. Thank you and definitely a keeper!
That's great, Gisel. I'm glad you all liked 'em!
Did you cook them for 3 hrs or less?
Hey, this was very useful (and humorous at times). Thanks, the recipe turned out perfect.
Looks good and simple
Oooooh, that looks fantastic, Great Lakes! I know what I'm going to be cooking this weekend!
Very good pull apart right there 👌
Great recipe!
Thanks!
Thanks! 😀
Found your channel from these ribs , stayed for the rest of the content! Nice work
Thanks Kevin, I appreciate it!
Got a huge pack from Costco, was looking for an easy way to cook them while we rake up all the leaves in tha yard. Should be a great dinner, with cornbread of course. Great video, thanks!
Sounds like a good way to spend a Saturday!
Thanks for this. Making this tonight!
Going to try it this week!
Wow good..yummy.
Omg!!!....Thank You!!!!....I was gonna buy baby back ribs....Damn That!!!!... I'm getting these bad boys!!! 👍🙏♥️
Made this last nite for dinner. Very good. Will definitely make more often. TFS
Great, glad you enjoyed!
Love your video. I can't wait to try this Recipe. I'm hoping they come out exactly like yours, as I have a VERY Big CRITIC! (Husband). I'm making these for our (LoL) THANKSGIVING Dinner 🍽️. 😉 ❤️ 😆
Thanks Gloria. The main thing is to be sure and cook them for long enough. Time is the difference between tough meat and falling-apart tender!
Great job man
Thank you James
👋 Hello, I'm going to try you're recipe tomorrow, ( Monday) and cook my ribs, I live in Michigan too, Gibraltar michigan 😋⚓⚓⛵😎🇺🇸👍
Thanks Dottie, I hope they are delicious!
@@GreatLakesPrepping I'll let you know..😎👍⚓⚓⛵
That looks great. Do you buy a those cuts like that or do you make them from a pork shoulder?
Thanks! I happened to find some that were already cut up like this for a really good price, but in the past I've cut them myself from a shoulder.
Those "ribs" look delicious...
Thanks!
Hi this recipe looks great. My ribs are much thinner than these, should I just cut down on the cook time? They are boneless.
actually part of the shoulder is part of the rib cage. Pork shoulder is a cut of meat that extends from a pig's front ankle to the center line between the shoulder blades. It encompasses the entire shoulder joint, ending at the left side near the base of the pig's neck and on the right side at the top of the rib cage.
At about 3:39, it looks like liquid has been added to the pan. How much would you say is added, and is it water?
Looks really good! ❤👍
You should save the juice and make gravy to go on top of your mashed potatoes. They look delicious!
How long did you broil. Was it a high broil or low my oven has both
Just a few minutes, to cook that BBQ sauce into the meat a little. I'm not sure about low broil or high. I guess try low for 5 minutes and see how they look.
Looks good. Where do you find there large country ribs.
I happened to find these at my local grocery store. They usually don't have 'em, but for whatever reason they had a bunch that week. Ordinarily I'd go to the butcher, or cut them myself from a pork shoulder.
Costco
you put something liquid in the. bottom of the dish after you sealed it, what was it?
BASTE and BBQPILLED
Nice hat
Hiii omg pls help me for one sec I’m cooking these today…how long do I broil them??
Hi Lawn. Bake for 3 hours at 325, then put sauce on them. Then broil for 10 minutes. Then add a little more sauce before serving. The video description has the full instructions, including times.
@@GreatLakesPrepping omg I’m sry I didn’t look at the description LOL 😬 thank you SO much!
@@lawnguylanda912 No problem, good luck with the ribs!
@@GreatLakesPrepping ok so I started super early followed what u did and it’s falling off the “bone” and delicious lol
@@lawnguylanda912 Excellent!
👍🏾👍🏾
Why dry them?
If they're sopping wet with juice or water, the seasoning will just turn into a sort of paste that will easily come off. But if they're mostly dry, the seasoning will stick and begin to "soak in" to the meat.
3:29 It's not called juice it's referred to as rendered fat & or stock.....
Juice
Pronounced 'jüs'
From Middle English "jus"
1. the liquid obtained from or present in fruit or vegetables.
2. the liquid that comes from meat or other food when cooked.
They’re actually a cut from the shoulder, but need to be called something, hence the name.
I preferr my ribs Country hickory smoked on the BarBQ !!
I like to marinate my ribs for 6 hours in Ginger ale to sweeten them up...then put on the rub and slap em on the barbque...with either apple or hickory chips .
To bad the price of pork ribs , went up from 9$ to $19 , the same product. 🤬 😡
Your technique in this video, is the same process they use in Swiss Chalet restaurant.. cool beans
Thanks Kanzee, I like your ginger ale idea. That sounds like something I'd like to try.
This “liquid” could make a great ramen broth
I cook mine this way but only for 45 mins.3 hrs is tooooo long.
You should give 3 hours a try. At 45 minutes, you're eating shoe leather!
@akesPrepping I have it baking at 325.I've tried in the past at 350 and it was tough after a hour.The last time I made them,they were tasty at 325 in 40 mins.My oven in a gas one and can get pretty hot.I also marinated it in italian salad dressing in a zip lock in the frig for 2 days.The ribs were ok,I should have baked them 25 mins than 30 mins.
@@hattiem.7966 Interesting. If I bake them for even 2 hours, they're still pretty tough. Though, I don't marinate first. 3 hours is the magic number for the way I do 'em.
@@GreatLakesPrepping I should have baked them for 30 mins,not 40.
Didn't know bills qb Josh Allen had a youtube channel 😂😂😂
Haha, I'm gonna take that as a compliment. Though Josh Allen might not!
Just did some, outstanding.
Salt & seasoned salt seems like too much
Pork needs a lot of seasoning. But give it a try with less if you prefer.
I would never turn it up this high for this long..
I swear people are some fiends for the white powder (a.k.a salt)
I tried this recipe and my meat was burned to a crisp. There was no juice like his.
That's very strange. If the temperature and time was right, there's no reason that should happen. Do you have an oven thermometer? Is it possible the oven temp was much higher than it should have been?
You need to put the shiny side of the foil to the inside of the dish to make the foil perform correctly. Putting the shiny side out reflects the heat from entering the food, putting the shiny side in keeps the heat in, allows it to cook in a shorter time, than if the heat is being reflected away from the dish.
It doesn't matter in a oven.. stop spreading false infomation
He also had the ribs upside down
RIP headphone users when he started with the aluminum foil. 😅
3 hours? Come on man. Should only be one hour, top off for last 10min
If they're this size, they need 3 hours. Otherwise they'll be very tough.
What is top off?
Thanks!