For paying your knowledge forward, I could never thank you enough chef. Close attention to your entire video series has transformed my life, and that's not an understatement. I truly hope your life is as rich as mine now is.
This is what I've been waiting for. Finally, an apartment-friendly rib recipe that doesn't involve some exotic marinade or an indoor smoker or a ridiculous 12-step roasting procedure. You put the spices on the meat and put the meat in the oven. Ribs for the lazy cook.
Silly, If you did away with all those 10 hour complicated peach tree wrapped refrigerated basting recipes there wouldn't be very many BBQ videos left on TH-cam.
@@thriftshop2609 I'm thrilled that people with backyards and smokers and whatnot have complicated recipes for ribs. It's just nice to have a recipe that I could make, too.
@@danielleanderson6371 same here. Not allowed to grill on our balcony. My mom made delicious ribs in the oven. But I never tried to. Definitely going to make this soon.
I really appreciate the comment, "if its falling off the bone its over cooked". So many people just don't understand or are willing to believe the simple fact. Thanks for educating the masses in so many ways.
I made these at the request of my wife, except I didn't use any cayenne, I smoked them at 250°F for 4 hours using maple wood, and I basted them using a mixture of apple cider vinegar and Worcestershire sauce about once every hour. The absence of most of what goes into my BBQ rubs really allowed the pork taste to shine through, even if painted with a bit of homemade BBQ sauce. Thanks, Chef John!
I’ve made these ribs three times now. I cut down the salt each time though. I did use kosher salt (not table salt) but I still found it salty. Anyway, these ribs turned out perfect each time. I also made a batch of the All American BBQ Sauce. The sauce is good on anything. I’ve had it on steak and hamburgers. Chef John, thanks for work and great videos.
Chef: I made three racks of these yesterday along with your All American Barbecue Sauce. Everyone loved it. I loved it because it tasted great AND I spent most of the day relaxing.
We are making these for the 2nd time this weekend. They are actually in the oven as I type this. They are SO amazing. Thank you for all you do and we enjoy all of your video's and your style of cooking. Everything we have tried has been out so yummy. Chef John, you are one talented Chef!
Bravo! I tried these yesterday according to your exact instructions and they were flawless! Finally I don’t have to mess with a bunch of stupid rules, temperatures and weird tricks. Thank you Chef!
Just made these tonight, they came out absolutely picture perfect! I didn't have any white vinegar for the wet rub, but I used cider vinegar instead, and it really upped the flavor!
I have been saving a rack of ribs in the freezer, waiting for the right day. They’re thawing now! I’m so excited to try this recipe! Thank you, Chef John ❤️
We bought a rack yesterday and look what I found today! It's a variation on what I've done with ribs for some years but I'm giving it a try --- EXCEPT, when they're done my DH takes them out to the grill and gives them a enough time over the coals to baste them with his homemade spicy sweet sauce so it crisps the edges and carmelizes and OMG I can't wait!
Made these tonight and glazed with the recently posted BBQ sauce recipe about a half hour before they came out of the oven. Never bothering to do ribs on the grill again. Just as flavorful and much less of a pain.
I made these and they were the best oven based ribs I've ever had. I went with my own spice rub, but cooked them exactly as suggested here and the rub turned into a wonderful, delicious crust. I topped them with a 50/50 blend of Hoisin and BBQ sauce for a Chinese flair and it was great.
I've made these twice and everytime so delicious. I watch my 11 yr old granddaughter during the summer. We read books learn subjects geared towards 15 yr olds ( yes, I am an academic monster) Tuesdays is our cooking day. I am going to teach her how to make this recipe. She requested we make cheese/garlic buscits to go with it. Can't wait for her to enjoy her own cooking as she always does.
Looking good, Chef. This is how I have always made ribs... both pork and beef. I usually drop pork ribs into a large pot of boiling water for about five minutes first if they're particularly fatty. It helps to remove some of the fat before oven cooking.
I made these ribs. They just might be my go to ribs now. Couldn't be easier, and pretty darned tasty. I feed my grandson often, and he thought they were delicious. Thanks so much for your efforts and great ideas. I love listening to you.
Normally I'll smoke ribs (via the 3-2-1 method) but I made these today and the taste was great. I'm a big fan of black pepper- not the crap that's already ground in a tin but freshly ground black peppercorns.
" The spareribs in the fridge were $1.27 a pound so this is what's for supper in my home ! Thanks for sharing your recipe with your viewers, Chef John, @ FOOD WISHES ! "
Ok sold I placed 2 dry rubbed racks in fridge at noon Will let them sit and put in oven at 5pm using a nice mustard from the the Netherlands with the vinager
Just made this. Delicious, best pork ribs I've ever made. I used slightly smaller pork ribs and baked for 2.5 hrs instead of 3, perfectly tender. Thank you.
Chef John , thank you for the recipe . What a great and easy way to get this on a plate ! I did however make a little more difficult . I put them over a 250 degree lump charcoal fire for about 45 minutes before putting them in the oven . I also added a product named Cavender’s Greek seasoning , just a large pinch . I only did this because after all, I am the Mr Tibbs of my barbecue ribs . They were tender as you described and delicious, 2 racks were devoured by 3 people and no leftovers unfortunately . Thanks again for the no wrap rewrap ribs ! Awesome
Hey chef John, I did it,..my first time with ribs, my wife was amazed 😁👍. We love your vids, they're so cool and (humourous too). I first saw your vids when i was looking how to make apple pie and saw your hand pies and also the pastry making. I was trying to teach my daughter as I was living in a small unit after my first wife divorced me and 2nd wife did. So it was all about Dad n daughter time,and she loved your vids and we did alot of baking on on our fortnightly get togethers. Love your work man.
Once again, right on the money with the origin of a word. I always learn so much from your videos. Math, poetry, history, etymology, sometimes even cooking.
One of my relatives makes ribs a lot and they're so good and a couple weeks ago I saw how he makes them. He hits them with apple cider vinegar and honey, rubs that around and then rubs on some meat seasoning and then grills them and sauces them with barbeque sauce. And I was watching him do this and I was like vinegar? Honey? but sure enough they came out as tasty as always
Last year I bought an infrared grill when it was on sale on Amazon. I have a rack of ribs sitting in my refrigerator crying out for this simple salt and pepper rub. I know what I'm having for dinner tomorrow night, along with some Garlic Naan!
Well. I watched this cuz I had some ribs I wanted to fix and I didn’t bother watching any other videos. These look and sound delicious. It’s early morning so I’m going to season them now and put back in the fridge. I’m looking forward to cooking them tonight. Thanks
Made this today. The only thing I regret is I covered the whole rack with BBQ sauce near the end. I suggest everyone save part of the burnt end as is because dry pepper charred in pork fat is truely something else, plus it really brings the intrinsic flavor of the pork. Good job Chef!
I like your style, and your recipe for these flavorful, savory ribs. I was a little pressed for time, so they got basted, sprinkled, and went right into the oven. And as you stated in the video, they were still unbelievably tender and delicious. I eat keto-style for the anti-inflammatory benefits, so I was rooting for your sugar-free recipe to turn out wonderful and they didn't disappoint. Now time to check out your other recipes. Thanks!
I loved these Chef John. I certainly didn't need the All American BBQ Sauce, these were yummy without that extra sugar rush! ..... just wonderful .. thank you, Chef John
wish you were here to try my experiment. Bourbon soaked then rubbed with a cajun base rub baby backs. 4 hour slow cook with applewood then glazed with bourbon in my sauce. Neighbors loved them so much they ate all of them before I finished my first 2 rib serving.
I follow chef Jhon for the last 14 years! Never failed!... Well if I'm telling the truth I did a chocolet with honey that came out really bad but the rest is awesome!
Made this and didn't use all the rub after reading complaints about it being too salty. Didn't need the sauce, tasty by itself and perfect cook on the ribs. Thanks Chef John, husband approved 😁
Dear Chef John, I never thought I could make good ribs. But your video of Salt and Pepper ribs inspired me to give it a try. And now here sit a pan of the juciest, most tender and flavorful baby back ribs that I've ever made. And they're paired with your All American BBQ sauce. Succulent! I'm going to have to tweak the salt a bit for my taste, but otherwise, these are fabulous ribs. Thanks for inspiring me and giving me the confidence to try something new and succeed at it.
Chef John I love your channel. I never comment but now I must. I cook Premium Smoked Meats for a living. A rack of ribs has not reached complete tenderness unless you lift the rack by gripping it half way across length wise and the rack breaks from its own weight. Any less tender and you are cheating yourself of true excellence!
I love these ribs! I've made them about 4 or 5 times so far and everyone raves about them every time. My 4 year old even had fun making them because he got to "paint" the ribs lol
I made these last weekend for Father’s Day. They were really great. I found they were a little too salty..I plan on cutting back to one tablespoon of Kosher salt next time. My wife used the rub on boneless chicken thighs and they were delicious as well.
Chef John is exactly right about them being perfectly tender. People seem to be impressed by pork that has been turned into mush. It takes no talent at all to do that, just wrap them in foil and if you wait long enough they are mush. Meat is expensive and has a texture to it that requires that you chew. I might have to eat mush some day but I prefer not to until my teeth fall out. Now I am always trying to cook ribs and pork steaks to that "perfectly tender" stage that chef John describes.
CJ you are my god of food. No, no, don't be modest. Every dish I make that's based on one of yours becomes a favorite, and any time I need an idea I look to Food Wishes first, and 95% of the time that's where I find it.
There are things about this recipe I disagree with because I am a southern BBQ purest. However,I like the rub, I like the mustard and vinegar but since I soak my wood chips in vinegar and I rub the ribs with mustard, I will just apply the salt and pepper and smoke them as I usually do. Thanks for a different take on a wonderful classic! Also, I LOVE St. Louis style ribs. They are much better. Cheers!
I made these but messed up. Because I didn't have 4 hours to marinate I vacuum sealed them then the fatal mistake was adding more rub as some was left in the bag I used. The resulting ribs were way too salty. But this is why we cook, sometimes we mess up and try to learn from it.
Made these last night....came out beautifully and were really good. Best oven ribs I've made/had. Thanks for the recipe! (barbecue sauce was great as well) Served with the slow cook southern beans....it was a FoodWishes night :)
Pork ribs made with just a couple ingredients really are the best *procedes to slather said ribs in bbq sauce before each bite.* It's really all you need! I'm ribbing you a little. I do the same thing with mine. Salt, Pepper, Smoked Paprika, then sauce while eating.
I like everything you did. I'm going to save this in my chef, .John file. The only thing I'll do differently is to put a glaze on because I'm the boss of my sauce
I switch the white vinegar for apple cider vinegar. But yes!!!! Btw, I'm a "remove the membrane" guy, BUT... I save it for making stock and/or ti slice up and eat in soups like pho and ramen :)
Looks delicious....and similar to a method I have stumbled on just because I didn't have the fancy smoker stuff available...I do use my woodstove oven during winter which cooks slow and so long too. Good tip on the mustard as a binder?. I have used mayo once, that worked too. Usually I use a cold custard of cooked cornstarch and water and mix the seasonings into that before smearing on. The same as I use with battered, oven baked fries. ( or as kiwis say, oven chips).
Mustard is very common as a binder for ribs. Used to see the pros do it on thst bbq pitmaster show and every how to video usually includes it as a binder.
Check out the recipe: www.allrecipes.com/recipe/280667/salt-and-pepper-spare-ribs/
Thanks for the simple recipe.
For paying your knowledge forward, I could never thank you enough chef. Close attention to your entire video series has transformed my life, and that's not an understatement. I truly hope your life is as rich as mine now is.
I just put them in the over Chef John. Wake and bake after 12 hrs..
After all, you are in the inner boss…of your Bob Ross.
You’re literally the Bob Ross of food, your voice is so calming.
What about babish
Chef John really is the Bob Ross wirh his Cayenne toss!!
@@botloosigk he's the Bob Ross of barbeque sauce
Babish and him share the crown for the bob Ross of food
@@HentaiCheaters He's more the sexy voice guy of food.
This is what I've been waiting for. Finally, an apartment-friendly rib recipe that doesn't involve some exotic marinade or an indoor smoker or a ridiculous 12-step roasting procedure. You put the spices on the meat and put the meat in the oven. Ribs for the lazy cook.
Silly, If you did away with all those 10 hour complicated peach tree wrapped refrigerated basting recipes there wouldn't be very many BBQ videos left on TH-cam.
@@user-tq3rr8vy2w I didn't say that she did, was just agreeing with her, now don't you feel silly?
@@thriftshop2609 I'm thrilled that people with backyards and smokers and whatnot have complicated recipes for ribs. It's just nice to have a recipe that I could make, too.
Yes, indoor is good. Here in AZ it's too hot to grill. I learned that a good addition to bbq rub is some very crushed up celery seed.
@@danielleanderson6371 same here. Not allowed to grill on our balcony. My mom made delicious ribs in the oven. But I never tried to.
Definitely going to make this soon.
I really appreciate the comment, "if its falling off the bone its over cooked". So many people just don't understand or are willing to believe the simple fact. Thanks for educating the masses in so many ways.
I made these at the request of my wife, except I didn't use any cayenne, I smoked them at 250°F for 4 hours using maple wood, and I basted them using a mixture of apple cider vinegar and Worcestershire sauce about once every hour. The absence of most of what goes into my BBQ rubs really allowed the pork taste to shine through, even if painted with a bit of homemade BBQ sauce. Thanks, Chef John!
His high to low, fast and slow pitch in his voice is mesmerizing.
I’ve made these ribs three times now. I cut down the salt each time though. I did use kosher salt (not table salt) but I still found it salty. Anyway, these ribs turned out perfect each time. I also made a batch of the All American BBQ Sauce. The sauce is good on anything. I’ve had it on steak and hamburgers. Chef John, thanks for work and great videos.
Chef: I made three racks of these yesterday along with your All American Barbecue Sauce. Everyone loved it. I loved it because it tasted great AND I spent most of the day relaxing.
We are making these for the 2nd time this weekend. They are actually in the oven as I type this. They are SO amazing. Thank you for all you do and we enjoy all of your video's and your style of cooking. Everything we have tried has been out so yummy. Chef John, you are one talented Chef!
Bravo! I tried these yesterday according to your exact instructions and they were flawless! Finally I don’t have to mess with a bunch of stupid rules, temperatures and weird tricks. Thank you Chef!
This guy is brilliant. Everything I"ve made after watching his videos turns out great. These ribs look awesome.
Agreed. I got turned onto him with his baked babyback rib recipe! 👌
@@evanbragin9620 geez 😒
State fair lemonade is the bomb the kids love it!
I concur
Chef john changed our lives. Srsly
Just made these tonight, they came out absolutely picture perfect! I didn't have any white vinegar for the wet rub, but I used cider vinegar instead, and it really upped the flavor!
I have been saving a rack of ribs in the freezer, waiting for the right day. They’re thawing now! I’m so excited to try this recipe! Thank you, Chef John ❤️
Looks amazing. I've been wrapping mine and they fall off the bone, I'll be trying this for a little more chew. Thanks, CJ!
I want mine falling off, so you do the same thing just cover them?
When quarantine hits so hard, the only things left are salt and pepper
An. Cr. Sadly I can’t even find spareribs, not gonna complain though, we’re all still healthy 😁
@Robert R Shut up and watch.
Just in time for father's day. Thanks Chef John.
We bought a rack yesterday and look what I found today! It's a variation on what I've done with ribs for some years but I'm giving it a try --- EXCEPT, when they're done my DH takes them out to the grill and gives them a enough time over the coals to baste them with his homemade spicy sweet sauce so it crisps the edges and carmelizes and OMG I can't wait!
Mmmh, I want it right now 😍 sooo delicious
Made these tonight and glazed with the recently posted BBQ sauce recipe about a half hour before they came out of the oven. Never bothering to do ribs on the grill again. Just as flavorful and much less of a pain.
I made these and they were the best oven based ribs I've ever had. I went with my own spice rub, but cooked them exactly as suggested here and the rub turned into a wonderful, delicious crust. I topped them with a 50/50 blend of Hoisin and BBQ sauce for a Chinese flair and it was great.
Your still one of the few food channels that doesn't annoy me for 1 reason or another.. always come here for recipes. Your the man
Just tried this recipe for during my thanksgiving break. Everyone loved it! Chef John never disappoints you!
I will never forget where I was the day I heard Chef John say "little meat flap".
I've made these twice and everytime so delicious. I watch my 11 yr old granddaughter during the summer. We read books learn subjects geared towards 15 yr olds ( yes, I am an academic monster) Tuesdays is our cooking day. I am going to teach her how to make this recipe. She requested we make cheese/garlic buscits to go with it. Can't wait for her to enjoy her own cooking as she always does.
Looking good, Chef. This is how I have always made ribs... both pork and beef. I usually drop pork ribs into a large pot of boiling water for about five minutes first if they're particularly fatty. It helps to remove some of the fat before oven cooking.
The last time I was this early, Chef John still had echo in his videos.
After all, you are the Andy Gibb, of how you make your salt and pepper spare rib.
Oh, you can tell by the way I walk
My dad’s a Kansas City man
No time to talk
@@jonathannagel7427 👍👍✌️
Too soon.
@@jonathannagel7427 Brooklyn angst.
These come out perfect every time. Is now in our dinner rotation. Amazing.
I made these ribs. They just might be my go to ribs now. Couldn't be easier, and pretty darned tasty. I feed my grandson often, and he thought they were delicious. Thanks so much for your efforts and great ideas. I love listening to you.
Year after year I make at least one of his recipes a week and he has taught me so much, THANK YOU!
Normally I'll smoke ribs (via the 3-2-1 method) but I made these today and the taste was great. I'm a big fan of black pepper- not the crap that's already ground in a tin but freshly ground black peppercorns.
" The spareribs in the fridge were $1.27 a pound so this is what's for supper in my home !
Thanks for sharing your recipe with your viewers, Chef John, @ FOOD WISHES ! "
Ok sold I placed 2 dry rubbed racks in fridge at noon Will let them sit and put in oven at 5pm using a nice mustard from the the Netherlands with the vinager
Just made this. Delicious, best pork ribs I've ever made. I used slightly smaller pork ribs and baked for 2.5 hrs instead of 3, perfectly tender.
Thank you.
You know what do I like most?? That's your voice and the way you explain things....
Love it when he says: Freshhhhhly ground ... Just sounds so cool.
Chef John , thank you for the recipe . What a great and easy way to get this on a plate ! I did however make a little more difficult . I put them over a 250 degree lump charcoal fire for about 45 minutes before putting them in the oven . I also added a product named Cavender’s Greek seasoning , just a large pinch . I only did this because after all, I am the Mr Tibbs of my barbecue ribs . They were tender as you described and delicious, 2 racks were devoured by 3 people and no leftovers unfortunately . Thanks again for the no wrap rewrap ribs ! Awesome
Hey chef John, I did it,..my first time with ribs, my wife was amazed 😁👍.
We love your vids, they're so cool and (humourous too).
I first saw your vids when i was looking how to make apple pie and saw your hand pies and also the pastry making. I was trying to teach my daughter as I was living in a small unit after my first wife divorced me and 2nd wife did. So it was all about Dad n daughter time,and she loved your vids and we did alot of baking on on our fortnightly get togethers. Love your work man.
Once again, right on the money with the origin of a word. I always learn so much from your videos. Math, poetry, history, etymology, sometimes even cooking.
One of my relatives makes ribs a lot and they're so good and a couple weeks ago I saw how he makes them. He hits them with apple cider vinegar and honey, rubs that around and then rubs on some meat seasoning and then grills them and sauces them with barbeque sauce. And I was watching him do this and I was like vinegar? Honey? but sure enough they came out as tasty as always
Chef, Thank you for YEARS of food and fun. Bravo! Bravo!
And now imagine how those would taste with only salt and pepper.
Andy 2000 - naked is how I like them best. Restaurants want to drown them in flavorings.
I don't have to imagine; my mom hardly ever used herbs or spices. Wicked, evil wastes of money (that could go toward cigarettes!!!).
@@Ea-Nasir_Copper_Co So all your food was smoked. Mmmmm, flavor country.
The garlic is what takes it over the top. Believe me
Pretty good on a wood bbq
Last year I bought an infrared grill when it was on sale on Amazon. I have a rack of ribs sitting in my refrigerator crying out for this simple salt and pepper rub. I know what I'm having for dinner tomorrow night, along with some Garlic Naan!
Well. I watched this cuz I had some ribs I wanted to fix and I didn’t bother watching any other videos. These look and sound delicious. It’s early morning so I’m going to season them now and put back in the fridge. I’m looking forward to cooking them tonight. Thanks
Made these for 4th of July, very good and definitely making again!
YESSS! BBQ is my favorite food group!!
Thanks, Chef!!!
Made this today. The only thing I regret is I covered the whole rack with BBQ sauce near the end. I suggest everyone save part of the burnt end as is because dry pepper charred in pork fat is truely something else, plus it really brings the intrinsic flavor of the pork. Good job Chef!
Been doing a lot of TH-cam research on ribs. I'm gonna use this method ! ! Thanks, John.
I like your style, and your recipe for these flavorful, savory ribs. I was a little pressed for time, so they got basted, sprinkled, and went right into the oven. And as you stated in the video, they were still unbelievably tender and delicious. I eat keto-style for the anti-inflammatory benefits, so I was rooting for your sugar-free recipe to turn out wonderful and they didn't disappoint. Now time to check out your other recipes. Thanks!
It's nice that Allrecipes makes it super easy to print the metric version.
You don't need to be that precise. This isn't pastry or chocolate, it's ribs.
Yummy the beginning always just hugs me🖤🧡🖤 we love you chef john
I loved these Chef John. I certainly didn't need the All American BBQ Sauce, these were yummy without that extra sugar rush! ..... just wonderful .. thank you, Chef John
wish you were here to try my experiment. Bourbon soaked then rubbed with a cajun base rub baby backs. 4 hour slow cook with applewood then glazed with bourbon in my sauce. Neighbors loved them so much they ate all of them before I finished my first 2 rib serving.
Chef John: number one! Everyone else follows.
I follow chef Jhon for the last 14 years! Never failed!... Well if I'm telling the truth I did a chocolet with honey that came out really bad but the rest is awesome!
You are the Chef John of the type of ribs you put on.
Made this and didn't use all the rub after reading complaints about it being too salty. Didn't need the sauce, tasty by itself and perfect cook on the ribs. Thanks Chef John, husband approved 😁
Those look amazing without the BBQ grill.
Chef John your are simply the BEST !!!
Dear Chef John,
I never thought I could make good ribs. But your video of Salt and Pepper ribs inspired me to give it a try.
And now here sit a pan of the juciest, most tender and flavorful baby back ribs that I've ever made. And they're paired with your All American BBQ sauce. Succulent!
I'm going to have to tweak the salt a bit for my taste, but otherwise, these are fabulous ribs.
Thanks for inspiring me and giving me the confidence to try something new and succeed at it.
Not sure if I like falling off the bone or the slight chew better. Both are good.
Chef John I love your channel. I never comment but now I must. I cook Premium Smoked Meats for a living. A rack of ribs has not reached complete tenderness unless you lift the rack by gripping it half way across length wise and the rack breaks from its own weight. Any less tender and you are cheating yourself of true excellence!
No membrane removal....no approval. Lol love ya chef John
Making these this morning for dinner tonight! Mmmmm
Side ribs like these are always my go to favorites, and less expensive than back ribs. I strip the membrane though.
As you should. Silver skin doesn't break down in the cooking process.
Love that this is an oven recipe because I have only grill pan, not a real outdoor grill.
That’s the barbeque sauce right there in the intro omg omg
Yes, it is
I love these ribs! I've made them about 4 or 5 times so far and everyone raves about them every time. My 4 year old even had fun making them because he got to "paint" the ribs lol
Just made these for friends. and they turned out to be a big hit. Thanks.
Love how simple this appears, definitely something I’ll try - BUT, I will be removing that membrane, too chewy for my preference
I'm no chef, but you Chef John have taught me how to cook
Some of the best ribs I ever had were the last ribs I had, and before those, it was the last ribs I had, too.
Chef John, still love you man. *shakes head in Southern, turns, walks off to go cry*
Made these last time with back ribs, gonna try it again with spare ribs can't wait hopefully I can get them dark like this
Thanks for the info. I'm going to try these since I have a get together soon.
I made these last weekend for Father’s Day. They were really great. I found they were a little too salty..I plan on cutting back to one tablespoon of Kosher salt next time. My wife used the rub on boneless chicken thighs and they were delicious as well.
Chef John is exactly right about them being perfectly tender. People seem to be impressed by pork that has been turned into mush. It takes no talent at all to do that, just wrap them in foil and if you wait long enough they are mush. Meat is expensive and has a texture to it that requires that you chew. I might have to eat mush some day but I prefer not to until my teeth fall out. Now I am always trying to cook ribs and pork steaks to that "perfectly tender" stage that chef John describes.
I just made mine. They came out nice.
I added smoked paprika to give it a smoked flavor.
CJ you are my god of food. No, no, don't be modest. Every dish I make that's based on one of yours becomes a favorite, and any time I need an idea I look to Food Wishes first, and 95% of the time that's where I find it.
I love watching your videos. They are a real stress reliever
They are moist and juicy AND not dry at all 👌
There are things about this recipe I disagree with because I am a southern BBQ purest. However,I like the rub, I like the mustard and vinegar but since I soak my wood chips in vinegar and I rub the ribs with mustard, I will just apply the salt and pepper and smoke them as I usually do. Thanks for a different take on a wonderful classic! Also, I LOVE St. Louis style ribs. They are much better. Cheers!
I'm going to try that out tomorrow on my offset smoker
I made these but messed up. Because I didn't have 4 hours to marinate I vacuum sealed them then the fatal mistake was adding more rub as some was left in the bag I used. The resulting ribs were way too salty. But this is why we cook, sometimes we mess up and try to learn from it.
Chef John, these look amazing. Definitely a must try.
Made these last night....came out beautifully and were really good. Best oven ribs I've made/had. Thanks for the recipe! (barbecue sauce was great as well) Served with the slow cook southern beans....it was a FoodWishes night :)
Pork ribs made with just a couple ingredients really are the best *procedes to slather said ribs in bbq sauce before each bite.* It's really all you need! I'm ribbing you a little. I do the same thing with mine. Salt, Pepper, Smoked Paprika, then sauce while eating.
Super simple and absolutely delicious without all the hyperbole
Thanks to you and your team for all the great knowledge from all your videos (I presume you have a team because it seems like it) ANYWAY - THANKS!
I like everything you did. I'm going to save this in my chef, .John file. The only thing I'll do differently is to put a glaze on because I'm the boss of my sauce
Wow...I was just driving around thinking of doing something like this ! I get home and your video just came up!
Dang, I was really holding my breath for a "you are, after all, the Salt n Pepa of your salt and pepper" reference.
I switch the white vinegar for apple cider vinegar. But yes!!!! Btw, I'm a "remove the membrane" guy, BUT... I save it for making stock and/or ti slice up and eat in soups like pho and ramen :)
Just absolutely delicious.
I cant believe he hasn't eaten the end of the ribs, that's the reward at the end👍
If you're talking about the part they trimmed off of the sparerib, with the cartilage, Yep, you nailed it!
Looks delicious....and similar to a method I have stumbled on just because I didn't have the fancy smoker stuff available...I do use my woodstove oven during winter which cooks slow and so long too. Good tip on the mustard as a binder?. I have used mayo once, that worked too. Usually I use a cold custard of cooked cornstarch and water and mix the seasonings into that before smearing on. The same as I use with battered, oven baked fries. ( or as kiwis say, oven chips).
Mustard is very common as a binder for ribs. Used to see the pros do it on thst bbq pitmaster show and every how to video usually includes it as a binder.
My simple method is 11/2 to 2 hours on grill wrapped in foil ! Take out and put on grill directly and char a bit ! Perfect!
These were awesome. I totally forgot the mustard and vinegar at the beginning but still turned out great.
Making these for the second time this afternoon! So excited!
Best ribs I’ve had! Thank you so much.