No Smoker? No Worries! Cook These American Style BBQ Pork Ribs with Ease!
ฝัง
- เผยแพร่เมื่อ 22 มิ.ย. 2024
- I know not everyone has a smoker in their backyard, so here’s how I make American style BBQ pork ribs with a regular household oven. I’ve also whipped some cornbread, cabbage slaw and homemade BBQ sauce (because it wouldn’t be BBQ without them) and stick around until the end because I’ll tell you the best method for reheating your leftover ribs.
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Director, Chef and Host: Andy
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Producer: Dazz Braeckmans
Recipe
Ingredients pork rub
- 2 tbsp salt
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 0.5 tbsp ground coriander
- 0.5 tbsp mustard powder
- 0.5 tbsp wattle seed (optional)
- 0.5 tbsp coarse black pepper
Method
1. Mix everything well and set aside. *If you have leftovers, store them in an airtight container and place in your cupboard.
Ingredients BBQ sauce
- 500g or 2 cups ketchup
- 180g or 1 cup brown sugar
- 120ml or 1/2 cup apple cider vinegar
- 3 tbsp maple syrup
- 8 dashes Worcestershire sauce
- 6 dashes Maggi seasoning
- 1 tsp smoked salt
- 2 tsp garlic powder
- 1 tsp smoked paprika
Method
1. Place everything in a small pot over medium-low heat. Cook the sauce for about 20 minutes or until it just starts to thicken. *If you don't use it all, you can keep it in the fridge in an airtight container for up to 3 weeks.
Ingredients pork ribs
- Pork ribs, either St Louis or baby back. I did 4 x 1/2 racks of St Louis in this video and it was more than enough for 4 adults with some leftovers.
- BBQ rub (recipe above or your favourite store-bought one)
- 2 tbsp vinegar per rack (I used coconut, but apple cider works great)
- 2 tbsp bbq sauce to glaze per rack (use the above recipe or your own)
Method
1. Start by preheating the oven to 160c (320f).
2. Remove the membrane from the back of the ribs, then drizzle with olive oil and rub all over. Cover the ribs in the rub and pat it in, making sure you cover all the ribs evenly.
3. Place the ribs into foil and drizzle the vinegar over before tightly wrapping them up, with the main foil seam at the top.
4. Place onto an oven tray and cook for 2.5-3 hours, checking them at the 2.5-hour mark. You are looking for meat that is tender but still holding together.
5. Once cooked, carefully remove them from the oven and turn it up to 200c (400f).
6. Remove the ribs from the foil, placing them back onto an oven tray on top of the wire rack and liberally glazing them with the barbecue sauce. Place back into the hot oven for 15-20 minutes.
Ingredients Cornbread
- 400g of finely ground cornmeal
- 1 tsp of kosher salt
- 0.5 tsp of baking powder
- 0.5 tsp of baking soda
- 2 large eggs
- 600ml of buttermilk
- 100g (½ cup) of lard
Method
1. To start, add the lard to a skillet over medium heat (you are just looking to melt it at this point).
2. Whisk together the dry ingredients, and then in a separate bowl, whisk the buttermilk and eggs together.
3. Add the wet ingredients to the dry and whisk until combined. Then pour in half of the melted lard and whisk into the batter also. Leave the other 1/2 of the lard in the skillet and place it back onto medium-high heat.
4. Once the lard is hot (but not smoking), pour in the batter and use a spoon to press it so it fills the skillet evenly. Then place the whole skillet into a 220c (450f) oven for 20 minutes or until it's cooked through.
5. Let it rest for 10 minutes before you take it out of the cast iron pan.
Ingredients Slaw
- 120g or 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp mustard
- salt and pepper to taste
- 1/4 head red cabbage, sliced very thin
- 1/4 head white cabbage, sliced very thin
- 1 large carrot, sliced into small matchsticks
- 1 red onion, sliced very thin
- small bunch parsley, sliced thin
Method
1. Mix together all the dressing ingredients in a large bowl
2. Add the veggies to the bowl and mix well with your hands. - บันเทิง
I do hate to correct someone as knowledgeable and professional like you, but it's needed here: baby back ribs and St. Louis style ribs are not as you described, but are from two different areas of the pig. When a pig is processed, the ribs are cut in half across the bones. The baby back ribs are from, as the name implies, the back of the pig. While spare ribs are cut from the belly side of the ribs, and St. Louis style ribs are then cut from the spare ribs. For this reason, baby back ribs are much leaner, while spare ribs/St. Louis style are more marbled. They have a much different flavor and texture profile than each other.
I am sure he's glad to see your answer and explaination. If it's constructive, then it's always positive 😊
Thanks for clearing that up in such a polite way, after a more indepth search it looks like my information was wrong. My bad, i should have done more research instead of just listening to what information has been handed to me. i'll make sure i fact check further in the future. Thanks again for letting me know.
You just got somebody fired😉😆
@@andy_cooks great video nonetheless, sir!
Thank you !
This is by far my favorite cooking channel. The range in your recipes from basics to more advanced dishes/techniques, working with basic equipment, and your thoughtfulness into each video and recipe is just so beyond appreciated! Thank you so much for this one specifically as my husband has been craving bbq lol so I am going to definitely try this out in the near future!
I’m from the American south and my step mother is from New Zealand. We have been talking for years about bringing southern bbq to New Zealand . She just moved back a week ago and I’m sure she will be excited to see another kiwi enjoying it. I’ve used this technique myself while I’ve been in areas I didn’t have access to a smoker and it works great. Great job chef.
I'm from Southern USA also.
I remember Sundays before my neighborhood church services would start.
The Elder Gentlemen would use cut-up oil drums & get the coals going. You could smell that goodness from A1A to I-95, no joke.
Every Sunday Morning I'd wake up wanting ribs for breakfast- LOL. Boy, this brings back memories.
Thank you for sharing chef Andy delicious meal ribs and coleslaw and cornbread the perfect compliment to each other yummy. 😋😋😋🙏❤🙏❤🙏🥰🥰🥰🥰
American style BBQ is already huge in NZ.. We have an entire festival around it called Meat Fest.
I've been cooking ribs in the oven for decades after I sold my house and went into a condo.
Thank-you Andy for showing people that ribs can be successfully cooked in the oven.
I usually have potato salad and corn on the cob as sides. Strawberry shortcake for dessert 🍨.
Hope you enjoy
@andy_cooks I always do when I try your recipe 😋.
@@andy_cooksOrder up Chef! Please make Chicken Piccata!
Oh my, looks sooo good. As an American living in France for 40 years, I too learned to make cornbread with polenta instead of cornmeal. It's delish, just like mom used to make. Hugs from France.
Andy is such a gentleman, thoroughly enjoy learning so much from a good hearted content creator.
I've been racking my brain for months on why I like the channel so much (yes, a late comer). Yes Chef, is a great host and the team work incredibly hard to produce wonderful content but what it really comes down to is that is I learn so much from these videos as a home cook. The team has inspired me to spend more time in the kitchen learning new techniques, so thank you! I'm looking forward to getting my hands on a copy of the new book!
1:38 Tip to remove the membrane. Grab it with paper/kitchen towel for better grip. Great recipe and love the channel
It's a sunny Sunday morning here in Western Australia and I've woken up to this inspired idea for my next dinner gathering. And I just this moment, bought your cookbook. Genius Andy, true genius! 🤙
Looks delicious!! Thank you Andy!
Great Southern cooking.. Love that you use lard and a cast Iron skillet for that cornbread. You could of added a couple tablespoons of day old coffee in that sauce. Yum. From Georgia, USA
This was the video that sold the book for me. I love to cook for my friends, so this is exactly what I like to have on standby. Looking forward to seeing what I can cook up! Much love from an American in Germany very much missing home cooked southern food ❤
Thanks! Going to give these a shot this week!
Edit: Made them last night! Turned out fantastic! Thanks again!
Chef Andy- This looks scrumptious. Thank you for including the non-metric stuff for us Yanks.
I have an electric BBQ that I can use in my house. I can make these in the oven or on the BBQ.
Book ordered. Can’t wait to start cooking more of your magnificent creations.🎉🎉🎉🎉❤❤❤❤
Thank you for this Mr Andy. Helps me get good ribs any time I cook them.
Made ribs with this method last night and they were perfect.
Yayay! Congratulations! Just ordered my copy!
They look so good Andy. Keep up the good work. Hopefully I can get my hands on a cookbook. From a true Aussie
He's Kiwi lol
oh my.. looks SO GOOD. Adding this recipe to my Christmas menu list! Thank you, Andy!
These ribs look so delicious & tender & the slaw looks delicious too 😋
Just followed your method for the ribs today as the weather was no good for getting the smoker out but I had already thawed the St Louis ribs. Man oh man were they good. Thank you so much for uploading this awesome way to bring 80% of the experience indoors (just couldn't get the smoke flavour, but good rubs go a long way).
Love your smoked ribs, am already salivating!
Again congratulations on your new cookbook. It's really great to have one instead of being glued to my tablet!
Deffo ordering the book. The recipes from the videos are easy enough to follow and they are delicious and mostly traditional. Absolutely love them. Also, I will make these ribs next week. Thanks for this!
Nice cook! This American approves 😂 But truly how I do ribs indoors. Great slaw recipe as well. All looking excellent!
Looking very delicious😋👌
Love your videos and learn something new with each one.
That looks brilliant. I'm making it. 👊👍
Heck yeah Andy. Yall are Legendary. I couldnt get into the kitchen these days without your super positive attitude and expertise.
Excellent! I love your cooking. I also make oven baked ribs much like you do. I usually cook mine a bit longer until they fall off the bone. Your cornbread is exactly as my West Virginia mom made hers…. Even in a cast iron skillet. She served hers with pinto beans & ham (or ham hocks) and fried potatoes. A truly southern dinner.
I always liked putting diced raw onion on my beans with lots of the bean broth (almost like a soup). The raw onion is delicious with the pinto beans.
Thank you!
Since I love cooking and cookbooks, it's ordered :)
Got my book today great recipes and plenty of good tips too
I’m definitely buying the book!
one of the aspects i really like about your style of cooking is the.. getting in touch with your food.. doing things with your bare hands and get a feeling for things..
I feel that clean hands in the food is so important. Hands can tell us if your ingredients are mixing properly. I use my hands in dinners to inject a helping of love in all that I cook and bake
Delicious looking food for normal budgets and households that do not have fancy smokers and gadgets. Thanks Andy!
Andy - Legend! Ribs look amazing and all done in an oven. Good work Andy, and not forgetting the team! Peace ❤
Great recipe. Looks so tasty
Salivating
Thanks for this video, that's an awesome recipe. I usually buy pre-smoled ribs from the supermarket that I can just stick in the oven for like 20 minutes, they're convenient but quite expensive, so I'll try this instead in the future!
Cookbook pre ordered 👍
Awesome vid brother. Might have to give this a whirl this week 👌
Can confirm that these ribs were VERY tasty!
Good work on the coleslaw and corn bread
Looking forward to the new cookbook. Thank you…. Order placed for delivery to England…..
Mmmm! 😋😍 Those ribs look tasty!
Andy I ordered your book. But I might like to suggest that after rubbing the ribs down, put them on a sheet pan bone down and into a 450 degree oven for 15 minutes until bones start to bleed. Then remove from oven and wrap in foil then back into oven on 300 for 1.5 to 2 hours. Extra step but absolutely full proof method. CIA grad 93'.
Thank you for this video.
I’ll look for a beef rib video 😉
Yes chef 🙏🏼
this is exactly how i make mine at home same time and temps for the ribs
Great cornbread recipe, especially using the cast iron skillet and hot fat for those crispy edges. I recommend using bacon grease sometime in place of the lard. Extra yummy!
It’s also nice to change it up every now and then by slathering honey butter on the cornbread instead of straight butter.
Best ribs EVER 🎉thank you
Could you do a brisket in the oven too? I’d love a smoker and a bbq, every time I’m in a garden centre with my wife I’m just there looking at them longingly thinking one day when I have a garden I’ll get one. Harsh reality is I won’t ever have a garden so Andy help me and other and do more bbq and smoker style foods in the oven, cheers mate.
Love your videos, greetings from Austria, just bought 2 copies
As an American I give this menu 2 thumbs up.
Delish! One thing…cole slaw in the States has sugar in it, I’m pretty sure. Frankly, I prefer your version!
My aunt always made a vinegar and oil coleslaw. Her late husband was a chef and taught her to make that killer coleslaw, spaghetti, and soup. Loved when she came over and made any of those three dishes for us. Miss you so much Aunt Virginia. Bet you are helping feed everyone in heaven.
congrats Andy
I like the way you slip in the life hacks subliminally during your video, example corn meal = polenta,,,etc ! Great work man!!
Exquisite, chef.
Many thanks!
I love this rub and making ribs there just so yummy
Hello Andy my name is Michael and I'm from Southern Indiana and I have been type 1 diabetic for many years and always try to make low carb high protein meals for dinner. Use spice instead of sugar in cooking . Was wondering if you had any recipe ideas that you have I could try at home that might be new for me. I love sushi maybe something along those lines. Thank you sir love you and your teams channel
I use vinergar on my ribs when i bake them,and it does wonders i was waiting to see if you were going to use it great channel
This is how you cook tasty delicious food
All those little tips and additions with the vinegar and butter to reheat, is the advice of a great professional chef!
Nz proud 👍
i love the ration of ribs to everyhting else
Hi Andy…what a fantastic meal…beautifully plated-looks amazing…BRAVO Chef!👌👌👏👏😁😁….oh by the way-COOKBOOK ORDERED!😁😁😁😁❤️❤️❤️
Hope you enjoy!
I'm still waiting for my order, I'm so looking forward to getting it soon
Bon appétit from France
While watching your rib short l pre-cut the ribs, then assembled and applied the rub. Afterwitch, l made the sauce. I failed to oil the ribs before rubbing the meat but figured they'd cook in their own oils.
Top notch chef you are.
The book is ordered and paid for...just waiting impatiently😂
Fantastic looking ribs
Great video Andy and I'll be sure to get the book. unfortunately its almost as much to ship to the UK as it is for the book itself. If you get a distributor this side of the pond (UK), I'll be sure to get it.
Yum
Thanks man. I use an air fryer to heat up my ribs. Gives a little crispy to them
Great recipe Andy and thanks for the book! Any chance you'll be signing any copies?
BIG UP to you, your friends and family and everyone -- loved you folks 4ever! ... also love that you love my Worcs Sauce ...
seriously, just about everyone posted their own version of ribs this weekend!!! Carla Music, Molly Baz, Alison Roman is about to post, and now Chef Andy. it's a sign to make ribs for weekend lunch!!!
YUM!
I watched his shorts and i realised he has "wok hey" for his chinese cooking. Amazing!!
Wow man. I been watching ur cooking for a while now. Great stuff. Will try it out. But I got an air fryer. But I get the idea first bake it in foil then go for glazing
Verry good mmm😃😃😃👍👍👍im froom Poland.
Just used ur recipe mate best ribs ever cheers
First cookbook in years.
Mmmmmmm...always like to see what you're cooking up.
3:04 when overlapping a meat wrap (butchers paper or foil) fold the edge back by an inch on both sheets and interlock them for a better seal.
@andy_cooks Decent style, no phony mumble-jumble-hands-swinging ''wow'' show. Good job, keep doing it that way! Cheers from city of Banja Luka!
USA independence day coming up. We always do ribs in the smoker, once in a while do them in the oven. This looks like a banging recipe. With the weather being the way it is looks like some might go in the oven. Thanks Andy.😊 Happy birthday America 🎉🎉 🎇🎆🎇
Dang! Now I gotta add ribs and cornbread to the 4th menu! Already had the the slaw going;)
Chef John from food wishes just did little berry and cheesecake bites if you’re looking for a 4th of July dessert!
You should try honey butter on your cornbread... Yummm
Hey Andy love your work mate! Hey, what brand and model oven and cooktop do you use?
Thanks for setting a random alarm for me!!! 2 hours go by and my phone was going off had me scratching my head.
😅
Thanks
My father, rest his soul, would do this once in a while...and now I know. Thank you, Andy!
Excellent!!! Next day if there are leftovers. Make sure to have some hoagies and a can of beer ready.
Oh yeah baby indeed
Love your cooking! I just tried to order your cookbook... You won't be shipping to Canada????
I making them for tomorrow nights dinner.
what setting do you use for the oven? I assume fan bake first and then when glazing use the broil function
The 2 interesting things for me, not salting the cabbages to draw out liquids and splash of vinegar on pork right before going into the oven... Any reasons?
Hey, I love stuff that have been cooked with cinnamon sticks (like your moussaka for instance). Do you have any other recipes like that ? Thanks :D
Thank you for not adding wheat flour or sugar to the cornbread! I love me some wheat bread but keep that stuff away from my cornbread. I do like to add shredded cheddar, jalapeños and bacon bits to mine, and sometimes I'll add a thick layar of cornbread batter on top of some simmering chili before putting in in the oven.
First Chef Jean-Pierre, and now chef Andy? I'm thinking the universe is telling me its time for some ribs.