Easy Grilled Sticky Ribs - Fast & Amazing "Barbecued" Ribs - Food Wishes
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- เผยแพร่เมื่อ 30 มิ.ย. 2022
- With respect to pitmasters everywhere, I called these, “Grilled Sticky Ribs,” and not, “barbecued ribs,” although I’m pretty sure that’s what most people will call them. Culinary semantics aside, these easy, amazingly delicious ribs are a proven crowd-pleaser, and no matter what you call, them I really do hope you give this a try soon. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/841...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Easy Grilled Sticky Ribs, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
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Chef John, I have been watching your videos for over 10 years, thank you very much for the consistent and unique videos.
Wish I discovered chef John 10 years ago!
@@KrayessMcFly would you like to discover what’s in my 38\32 Levi’s?
I have been watching your Videos for a few years now and never once was I dissapointed. Thank you very much for consistent entertainment!!
Happy Canada Day everyone! 🇨🇦🇨🇦🇨🇦
Grilled these today...perfection. That incredible texture of intact-on-the-bone but then melts-off-the-bone as you bite them. The flavor was great....flawless ribs!
The man. The myth. The legend. Chef John returns
That would be Steve Hall, Shotgun Red. Steve passed away in 2019 but his wife Sheila is keeping the channel alive. He has a colorful history career with country music and his recipes and stories are engaging and the recipes, delicious. "And if you haven't watched his channel, you oughta be".
My wife couponed a rack of ribs for $3 from Target yesterday and we were trying to find a good recipe for them - may have to try this one!
I just paid $21 for one rack of baby backs at Trader Joe's....what a rip
What??? Can you explain how? I need to get on that
Nice 😺
😳🤔😏👍
Can't wait to try these out chef John, looks delicious!!
I LOVE his personality! So informative and witty. Keeps you interested in the video. Bless this man 👨🍳
I actually enjoy pulling the membrane off. There's something really satisfying about it. I am going to keep doing it because, after all, I am the David Blaine of deciding whether to remove the membrane. So I'm going to make it disappear like magic.
U crazy!
Your intuition is also good enough for me, Chef John!!!🙏❤️
Great recipe for summer days!
Thank you Chef! These look amazing and will try these ASAP!
Those look amazing! Yummm...thanks Chef!
Yum. Barbecued ribs. Food of the gods. Thank you. I can't wait to make them.
There's nothing like the glossy sheen of perfectly caramelized ribs.
These really do look amazing. Definitely trying this. Thank you.
RIP to that tiny morsel of rib at 07:05
Terrific recipe, Chef John! Next time I'm leaving town to go to the countryside will be with a big old bag o' pre-cooked ribs to grill and glaze outdoors.
Not gonna lie, I’d probably open up the grill to grab that piece.
Some veteran fatassery on my part.
Look very delicious 🤤😋 I love different kind of ribs
No matter how many food channels are out there on TH-cam. I seem to always come back to Chef John and Food Wishes.
Chef John is the OG TH-cam Celebrity Chef!
That looks SO good!
You’re THE BEST! Many are good … great even… but YOU SIR! 💯💜
These look sooooo good!!!
You're a national treasure, Chef.
I bet that smells so good! I want to make this.👍
Thanks for sharing 👌
this video is a work of art so is the dessert well done
Easy grill ribby sticks! My favorite!!
Making them today, low and slow right now for grilling tomorrow on the 4th. Thanks John!
I saw the notification and read "grilled sticky buns" at first and now my carb-craving brain wants to try that too 😂
Well how were the sticky buns?
I can't watch enough rib recipes, and although I'm a pitmaster and love me some barbecued ribs, these are absolutely worth trying. They're on the menu this Tuesday and I'm really looking forward to them ☺️
I think I might try that this weekend
Looks delicious!👍
Down here in Australia we're dodging floods and chopping firewood, but it's never too early to prepare for next summer. And your advice on the rub is spot on. Have a great July 4th.
Tried this today. Rave reviews from my family. This recipe is a keeper!
these are the new lyrics to everytime we touch
everytime we flip, we brush, and every time we brush, we flip
I’ve got two slabs of ribs to smoke this weekend. I may have to make one of them this way. They looked so good!
Reminds me of Trader Vic's recipe for ribs. Absolutely delightful.
Cool technique!
These, I could make! And will!
My family enjoyed it very much. Followed your method pretty mush all the way except applied Korean sweet/spicy sauce to caramelize on the grill. Turned out awesome! 🙌🏽🤙🏽
These look sooooo good! I can't wait to talk about them at tomorrow's chat.
I wonder if this would work for some pre-pandemic ribs I just found in my freezer from 2019?
Your Salt & Pepper rib recipe, is by far the best rib recipe EVER. 😋
These sound delicious.
Great idea, Chef. They seem like an easy crowd-pleaser.
Not only that.....but it looks like a perfect "do-ahead" type of recipe. Do all the prep and pre-cooking the day before your cook-out.
Then, when your guests arrive, pull the cooked ribs out of the 'fridge and put on the grill....instant happiness !!
Hooray, Hooray, for "simply pierce, and score the membrane!" My uncle did the best ribs, ever. He felt that the membrane helped to retain moisture during the long cooking process that ribs require. Removing it often led to dry meat.
So long as you cook it long enough, that membrane will break down into delicious, delicious collagen. Basically, if you're gonna cook them really hot & fast, probably take it off. But if it's gonna be cooked for hours, absolutely leave it and reap the rewards.
@@RaptorJesus Thanks for the rule of thumb 👍
Had the family over yesterday for the "July Birthdays" party. 20+ people. I used this method and recipe on St. Louis style ribs...a bit more meat. I put in oven for 2:30 instead of 2:00. Might not have proportioned the sauce quite perfectly iaw the recipe, but WOW.... what a hit! So easy because I baked the racks a day before the party.
Looks very delicious I will try that inshallha 👍💖
Fanlicious! What are your thoughts about warming the ribs over indirect heat?
Oh, HELL YEAH!
Added 1 tsp of cayenne to the rub and just put them in the oven. They will rest in the fridge overnight. Cannot wait to finish them on the Kamado tomorrow....I'm sure I'll be reporting back that they were terrific. Thanks Chef John and Happy 4th.
That’s a nice easy recipe. As a person who really likes smoked ribs, that’s freaking blast with me saying that cooking them this way is better than a properly smoked rib, but this is much easier.
John,
I've NEVER made ribs before. Made these this past weekend and they are FANTASTIC! And so easy!
I was a little worried as I made the sauce, because it tasted mostly just ketchupy, but once it was caramelized on there, the ketchup flavor went away and just left the sweet. Super delicious. Thanks!
Ribs are moron proof.
I’ll be cooking these up! Thanks Chef John! Also, the only orthodoxy for ribs should be: they be made delicious.
I made these yesterday, and they were the best I’ve ever made, said my husband. Thank you!
I feel bad for your husband. He is probably cheating on you because you can't cook...
Hi chef! Thank you for the amazing recipe. I have a problem, can’t get to a bbq but can these be finished up in a pan or oven?
These look wonderful. There was a time when hubs-dear and I wanted to know about the best local rib restaurant we’d ask your mother and father-in-law. Now they have you.
Ended up with tequila lime ribs using agave for the sugar base in the glaze along with spices in the dry rub
SPOOOON!
Love adding pepper for luck ❤️
did anyone else switch from ribs to carbs when he showed that foil from the oven? Damn thing made me want garlic bread.
Chef John, as a southerner I've never seen ribs prepared in this way. However, given that you have never led me astray, I will give this a try. Happy 4th!
Southerner here. I prepare mine this way. The only difference is I don't brush on sauce. I always dunk them in the bowl when turning them. I also like lots of char.
I think you're the first vid I've ever seen who says that removing the membrane isn't necessary. Thank you for that justification, cause I'm too lazy to do that part :b
Chef John I made these on Memorial Day and my wife absolutely devoured them.I’ve had my struggles with over charcoal grilling of my ribs this was great and easy to do. I do have a question about sticky sauce can the flavor be adapted with maybe orange or cranberry?
Splendid recipe Chef John ,but i wonder , can i do the last part on pan ? I only have electric oven , not have grill like that
I was literally just about to hit the big, big box store to pick up a rack of ribs.
To save a couple bucks, I've used farmer style ribs in place of baby back for a similar recipe. Purty darn good too I might say! Thx Chef
As a barbecue hobbyist, I really don't have anything against making ribs (or pulled pork, brisket, etc.) any way you like -- there are many good ways to make many different things. I used to make ribs much like this, before I bought a smoker many years ago. But I must say: for me, it's not just about the flavor; it's also about the process. The process of dry-brining some ribs overnight, getting a fire going the next morning, rubbing the ribs with a few spices, putting them in the smoker, and then tending the fire for four or five hours or more while the ribs slowly absorb a good deal of smoke and transform from cold, fatty raw stuff to tender meat-candy, and serving that smoky goodness to some guests in the afternoon, is an almost-mystical experience. Having said that, though: I'll probably have to try this procedure sometime this summer. It's been ages since I've done it this way, and those ribs definitely look pretty excellent.
Yum
Nice 🙂
yummy
Hi,john after long long time i came across your video,so was happy to see you.You have unique voice and your talk is like music 🎵.it has rhythm ,sounds like musical talk very pleasant to ears.
One suggesion.Foil is dangerous to use.Has very bad effects on health due to all toxins are absorbed by food inside.So avoid to use foil.
I like your simplicity in cooking yet the end result of the dish is exotic. 👌😋😋
Why would Aluminum foil be toxic but aluminum cookware not?
Food Love
Yums❣️
Love your videos and I'm sure that turned out to be good... just don't try that in the midwest.
Yum! Just seeing those has me licking my fingers. Yum!
I love the *ol’ poka poka*
Chef John, I have also been a loyal watcher of your videos and many of your recipes are staples for my meals but I have one comment. You need to up your bbq game, one suggestion I have is to pile your coals to one side of you bbq so you place your meat to the side instead of directly over the coals to prevent that charring. Give it a try and keep on keepin on.
I'm very sure he knows all about that 🤣🤣🤣🤣
HERSEY!!!
My only critique is that : Apartment Dwellers Don't Have A Grill : It's Illegal ! I like your tip about not having to remove the silver skin . Personally , I prefer Country style ribs which has more meat. which most black cooks prefer ! ❤
Chef John these look great! I don’t have a grill…..is there a way I can glaze and finish these in the oven? 👍🤣👍
I've done them under the broiler in the oven or air fryer if you have it to get the sauce cooked in, they won't have that grill flavor but still will be great!
Broiler
Hi Chef John,
To the barbecue sauce can you substitute organic maple syrup instead of honey? This recipe looks absolutely amazing!!!!
Thank you ❤
He said add any sweetener you want
NO NO NO ......do not use organic maple syrup !!! it will blow-up and cause your house to burn down !!! and likely spread to all your neighbors houses as well !!! dolt.....
Organic Maple Syrup? All maple syrup comes from trees and would make it all organic
Is there a benefit to using white sugar over brown? I’ve only ever used brown, and that just really because most recipes I’ve seen call for it. I have no idea about the food science behind it though. Edit: I was talking about the dry rub but I see you use it later so probably just didn’t want to overdo it. I should probably fully watch before commenting
John, you could still do the first part of this in your big green egg, and call it bbq.
I mean, who wants to heat up their house with an oven in summer anyway?
That said, these look darn good.
Really ? REALLY?! You mean I don't ever have to wrestle with that membrane ever again? THANK YOU!!!!!!!!
Glad to see the freakishly small wooden spoon make another appearance;)
Made these exactly as directed, and they were delicious! I'm back here to check the recipe to make another batch. I think step 3 of the written recipe should say "bone side up" in both instances, as this is what is suggested in the video. I don't think it would be good to poke and slit the meaty side.
Cheers! Finally another chef calling out some modern culinary BS (peeling the membrane). It goes along with the vortex for poaching eggs, and the reserving of starch water for pasta. Cooking excellent food doesn't have to be so difficult as many are making it.
There is a reasonable amount of logic to what you are saying. It is also a good idea to have options when doing things - like cooking.
Leaving the options open for all cooks is an important way for each to create their own personal style and methods.
OMG the freakishly small wooden spoon for the win!
Most recipes for barbecue sauce include some allspice, And I'd probably put in some cayenne.
Going to sub chipotle powder, or some other dried chili powder for the paprika.
In Texas we put plenty of sauce on pork ribs, but we never, and I repeat never, require sauce on smoked brisket (which in Texas is synonymous with the word barbecue). I don’t know anyone who would say you cannot or should not glaze a pork rib, that seems rather strange!
Prime eating!
Love your videos, but please, please, please can you start including temperatures in Celsius. You must be aware that the majority of the world uses metric now.
And I'm one of those folks who Does Not enjoy sweet, sticky BBQ anything. I have noted from eating BBQ around the country that folks in the west think sweet, sticky is good, and folks east-n-south of KC, MO want smoked, savory BBQ meat. I'm in the smoked, savory crowd with my sauce on the side.
Get a Weber kettle gril so you can promote from master chef to pit boss!
Chef you are the B💥mb I will watch and cook and eat anything you put in front of me 🥰
Yum dudes... and dudettes
.."major league butt kicking is back in town"
Chef John this looks excellent but I'm spoiled with your salt and pepper baked rib recipe which is near perfect as is and this seems like so much extra work compared to those xD