Just FYI-Aluminum Foil's "shiny" side goes towards the food so it doesn't stick...I went for years without knowing this fun fact, but it makes total sense now.
WOAH... this just opened my eyes to country style ribs! He describes things so well that I'm able to keep up, follow along easily, and get a handle on trying/cooking new things for the first time, and it always turns out great!!! Where have Country Style ribs been my whole life?! I put just a little bit of teriyaki in mine, and it was really tasty.
@@InTheKitchenWithPete oh my gosh thanks Pete! Yeah and also with the coleslaw, I literally said out-loud about it and then 💥, it was instructions on how ta find the recipe ✔️. Thanks Bro appreciated! 🍽🍴
Hey, Pete tried the recipe. I picked it because I had everything at the house or so I thought. I Found out into the recipe I was out of my usual BBQ Rub so I ended up using Family Dollar branded soul food spice blend as the base for the BBQ and brown sugar rub the recipe turned out great. Thanks to world events I've been refining how I cook a lot of dishes to improve on taste as well as *presentation. in the past these ribs would have been rinsed off buried in BBQ sauce and Baked. *Presentation The blacked parts of the ribs were a big hit.
Tried your recipe except with some salt, pepper, and Slap ya mama seasoning, and cooked before taking out and putting some pineapple teriyaki marinade on, cooking another 30, then adding some Heinz Kansas City bbq sauce just before broiling for 5 minutes, and um um good!! Great job sir!
Great tips here! Super simple, right to the point! I’m always pressed for time, so I hit the 1.5x speed button, and it was perfect! Thanks so much for this video! I’ll do this right now!
@@InTheKitchenWithPete so, just made these for the first time ever, and I was surprised that they are not as tender as the regular kind of ribs you would get in a restaurant. Is that what you experience when you make these? They’re more tough/ hearty?
These came out great. but I do have a question about ribs in general. I had frozen a small pkg of ribs for a couple of months and defrosted them in my fridge. They looked and taste great after I tried cooking them your way. However i caught a whiff of an "off" smell and wondered if we should have eaten them?
If they had an off odour after thawing they likely were past due date before freezing, I would have discarded them. I know the odour you’re talking about. Thanks for watching! 🤗Pete.
@@InTheKitchenWithPete Actually they did not smell after defrosting them, I checked that. They smelled after I baked them. My husband ate them and said they were delicious. Maybe the spices he said, Lol But being the chef in my house, I was a little unsure and after only a bite, I didn’t want them. Thank you for the lovely recipe, I shall try again, in the future with fresh ribs. Thank you for your response!
Hey.. I tried your recipe for my Thanksgiving dinner since there's just me. LOL I looked at all the other recipes and frankly I kinda liked yours better than the rest . Looking good so far just put them in the oven! LOL My hopes are HIGH Amigo! LMAO Keep warm, been to Canada quite a few times and I know how cold it can get there. Adios
Hi AZ! If you follow the times as suggested the internal temperature will be well above the safe temperatures of 145-160F. The time is important because that’s what makes them tender. Thanks for watching! 🤗Pete.
Eliminate the brown sugar replace with 1 or 2 tsp. Of Stevia if that’s ok for you and mixed into the rub. Use a low carb or no sugar BBQ sauce and your good to go! Thanks for watching! 🤗Pete.
I memories I memorized this recipe when I first tried out cooking ribs and I haven’t swayed from it! Coming back a year later to say thank you!!!
Great to hear that! Thanks for watching and happy cooking! 🤗Pete.
These ribs looks simply beautiful.
Thanks Mike👍👍
Just FYI-Aluminum Foil's "shiny" side goes towards the food so it doesn't stick...I went for years without knowing this fun fact, but it makes total sense now.
Thanks, happy cooking! 🤗Pete.
I was just wondering this, thanks
I heard the only difference is which side touched the roller during manufacturing. Not arguing, just saying that's based on my research of the topic
@@russellpeffer7736 💯
Thanks!!!
Lord have mercy, good work, I'll try it on the 4th, 3 long days away.
I NEVER thought of adding brown sugar to my seasonings!! Trying this tonight!!
Hope you enjoy them! Thanks for watching! 🤗Pete.
WOAH... this just opened my eyes to country style ribs! He describes things so well that I'm able to keep up, follow along easily, and get a handle on trying/cooking new things for the first time, and it always turns out great!!! Where have Country Style ribs been my whole life?! I put just a little bit of teriyaki in mine, and it was really tasty.
Great to hear that Suzan! Happy Cooking and thanks for watching. 🤗Pete.
@@InTheKitchenWithPete oh my gosh thanks Pete! Yeah and also with the coleslaw, I literally said out-loud about it and then 💥, it was instructions on how ta find the recipe ✔️. Thanks Bro appreciated! 🍽🍴
PICTURED PERFECT! 👍🏾
@@MichaelOrtello-ek7wi Thanks for watching! Happy cooking! 🤗Pete.
Hey, Pete tried the recipe. I picked it because I had everything at the house or so I thought. I Found out into the recipe I was out of my usual BBQ Rub so I ended up using Family Dollar branded soul food spice blend as the base for the BBQ and brown sugar rub the recipe turned out great.
Thanks to world events I've been refining how I cook a lot of dishes to improve on taste as well as *presentation. in the past these ribs would have been rinsed off buried in BBQ sauce and Baked.
*Presentation The blacked parts of the ribs were a big hit.
Hey Mr. Duck Soup! Great to hear that and thanks for watching! 🤗Pete.
I’m working on this right now, and I don’t have one of those racks so hope it turns out
Tried your recipe except with some salt, pepper, and Slap ya mama seasoning, and cooked before taking out and putting some pineapple teriyaki marinade on, cooking another 30, then adding some Heinz Kansas City bbq sauce just before broiling for 5 minutes, and um um good!! Great job sir!
Sounds like some great flavours James! Thanks for watching! 🤗Pete.
Yum.. I was looking for a recipe to cook my country style ribs; I'm making these tonight!
Happy Cooking! Thanks for watching! 🤗Pete.
I’m using your receipt right now to make this!!
Hope you enjoy it! Thanks for watching! 🤗Pete.
Thank you for this recipe even my pickiest child LOVED it
Great to hear that Cassius! Thanks for watching! 🤗Pete.
great tips. going to do this recipe tonight. Im sure it will be slammin'
Enjoy! Thanks for watching! Pete🤗
Great tips here! Super simple, right to the point! I’m always pressed for time, so I hit the 1.5x speed button, and it was perfect! Thanks so much for this video! I’ll do this right now!
Happy cooking Dave! Thanks for watching! 🤗Pete.
@@InTheKitchenWithPete so, just made these for the first time ever, and I was surprised that they are not as tender as the regular kind of ribs you would get in a restaurant. Is that what you experience when you make these? They’re more tough/ hearty?
Hi Dave, I have always had a tender, meaty experience with this cut of meat.
@@InTheKitchenWithPete Like baby back ribs? I guess I got a bad batch. Hard to get the meat off the bone a bit here and there.
Yes very true Dave, there’s always the luck of the draw with a tough cut of meat. Hope you’ll try again. 🤗Pete.
These were easy to make and a big hit with my hubby.. thanks
Happy cooking! Thanks for watching. 🤗Pete.
Thanks for sharing Pete
My pleasure Denise, thanks for watching! 🤗Pete.
Very helpful and easy to follow. Thank you
Hope you enjoy them! Thanks for watching! 🤗Pete.
Thanks for this great video. Can’t wait to try this.
Thanks Pamela! Hope you enjoy these ribs and thanks for watching! 🤗Pete.
Like your style
Thanks for watching Ken! Happy cooking! 🤗Pete.
Recipe looks good but you should try cooking them in the juices till the very end that's what's gonna keep them very moist.👍
Thanks for commenting and thanks for watching! 🤗Pete.
That looks delicious
These came out great. but I do have a question about ribs in general. I had frozen a small pkg of ribs for a couple of months and defrosted them in my fridge. They looked and taste great after I tried cooking them your way. However i caught a whiff of an "off" smell and wondered if we should have eaten them?
If they had an off odour after thawing they likely were past due date before freezing, I would have discarded them. I know the odour you’re talking about. Thanks for watching! 🤗Pete.
@@InTheKitchenWithPete Actually they did not smell after defrosting them, I checked that. They smelled after I baked them. My husband ate them and said they were delicious. Maybe the spices he said, Lol But being the chef in my house, I was a little unsure and after only a bite, I didn’t want them. Thank you for the lovely recipe, I shall try again, in the future with fresh ribs. Thank you for your response!
Oh my lord that looks amazing
Thanks for watching Steve! I hope you get to try it! 🤗Pete.
Ty for the recipe🥰
Looked incredible!
Thanks for watching! 🤗Pete.
Yummy 😋. Touch Down
Hey.. I tried your recipe for my Thanksgiving dinner since there's just me. LOL I looked at all the other recipes and frankly I kinda liked yours better than the rest . Looking good so far just put them in the oven! LOL My hopes are HIGH Amigo! LMAO Keep warm, been to Canada quite a few times and I know how cold it can get there. Adios
Hope you enjoyed them Tim. Fortunately a I get to spend the majority of the winter in Florida 🌴 Thanks for watching!
🤗Pete.
Genius ribs mojo man
Happy Cooking! And thanks for watching James! 🤗Pete.
I am looking forward to trying this recipe. What internal temperature should the meat be?
Hi AZ! If you follow the times as suggested the internal temperature will be well above the safe temperatures of 145-160F. The time is important because that’s what makes them tender. Thanks for watching! 🤗Pete.
Hey Pete I'm New Here. Those Ribs Look Amazing. Thanks for Sharing
Hope you get to try them Perry! Thanks for watching! 🤗Pete.
WOW amazing .....
Thanks for watching! 🤗Pete.
My oven is on the blink so I’ll have to use convection/oven any suggestions?
Well convection cooks quicker so I would reduce the heat by 25F. Would love to hear the results. Thanks for watching! 🤗Pete.
Beautiful 🌹!!! Yes sir 💯
Thanks for watching Sharon! Pete🤗
Nice job
Thanks for watching Gina! 🤗Pete.
@@InTheKitchenWithPete I tried your recipe and it came out fantastic! thankyou
Yummy 😋😋
Happy cooking Cindy! Thanks for watching! Pete 🤗
Hey Pete, looks good. What temp did you cook them to, do you check or just go by the cook time and that's it?
Hi Chad, the time is the key factor to get tender ribs, it will be well over the recommended pork temperature (145-160F) Thanks for watching! 🤗Pete.
@@InTheKitchenWithPete Oh that's for sure! 200-ish is a perfect temp, was just curious. Thanks
Sorry mine came out a little tough but great flavor
Sorry to hear that, I’ve never had that issue but like other proteins you can get a tough cut. Thanks for watching and replying. 🤗Pete.
Sounds good dude, but I'm diabetic like most people. How about a low carb, diabetic friendly version?
Eliminate the brown sugar replace with 1 or 2 tsp. Of Stevia if that’s ok for you and mixed into the rub. Use a low carb or no sugar BBQ sauce and your good to go! Thanks for watching! 🤗Pete.
Thanx Pete, I'll give it a try.
Omg they look so dry smh
Give it a try, there very tender and delicious. Thanks for watching! 🤗Pete.