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 RUclips.
@@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.
Chef John, I made these today using apple cider vinegar instead of white vinegar, and I have to say they are nothing short of amazing. Thank you for what you do! Please continue to inspire us non professionals to create incredible and oh so tasty food at home. You are appreciated and loved by home cooks everywhere!
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!
Hey there Chef John and all others who want to make this recipe -- I did it with baby back ribs and it cooked much faster and was a bit dry. The next time, I'll cover it with foil for the first hour-and-a-half and then see how it looks and maybe leave the foil off for another 45-60 mins. I had very lean BB ribs so they always cook faster too -- less fat needing rendering. Also, this was REALLY spicy from all of the pepper. I even cut back the cayenne pepper to 1/2 teaspoon and it was still a bit too much for us. Next time I'll cut down on that too -- just personal taste. I couldn't taste the pork with all the pepper. lol Another great recipe from Chef John but if using BB ribs, cook for less time.
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!
Thank you for yet another wonderful recipe! I made the dish, added a couple of additional powders like cumin and spicy red pepper, changed out Dijon mustard with honey mustard, used a little less salt. Marinated over night, It turned out beautifully.
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!
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.
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!
Long time viewer, first time commentator. Love the elegance, precision, and simplicity of your recipes. This one is fantastic as I love ribs but have always been intimidated by all the complex steps and fussiness. The respect you have for your craft and audience is much appreciated. Especially by my taste buds!! Thank You!!!
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'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.
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.
Excuse me - just made these on the Big Green Egg - everyone preferred these over all the other slow smoke/wrap in honey/mess and time like you have nothing better to do ribs I’ve been doing on the Egg for years. The first non-Kenji life changing recipe in a long time! Kudos.
I love how easy you made this look. 😊 As someone who's dabbled in vegetarianism repeatedly over the years, I don't have much experience with most uncommon cuts of meat, for better or worse. 😶 I'm hungry now lol. Thank you! 💜💚
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
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 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.
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 😁
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.
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.
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.
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!
Made this tonight, came out absolutely fantastic. Used to do oven ribs covered in foil for a few hours and then uncovered and then tried doing the reverse all this time. Such a hassle. Just throw those bad boys in the oven uncovered and feast three hours later. So easy, so good.
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
Thank you Chef John. I am so going to try this one. I had ribs at a restaurant earlier this week and they were amazing. But yours look very easy to make and I like the combo of spices. Thank you
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!
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.
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
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
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
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!
" 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 ! "
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 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!
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!
![Yeat & Quavo - 5BRAZY [Official Music Video]](http://i.ytimg.com/vi/4XxnTAwyxus/mqdefault.jpg)
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 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
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 RUclips.
@@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.
Chef John, I made these today using apple cider vinegar instead of white vinegar, and I have to say they are nothing short of amazing. Thank you for what you do! Please continue to inspire us non professionals to create incredible and oh so tasty food at home. You are appreciated and loved by home cooks everywhere!
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!
Chef John - you can say anything as many times as you wish. Without you, life would be less enjoyable and less tasty...
Mark723 I agree. Without Chef John, I would have blown my head off years ago!
Chef John has helped me fool people into thinking that I can cook for years.
Simp alert
He can repeat as often as he wishes. After all, he's the Chef John of his channel. Grin.
I've been making S&P ribs for years. Friends are always amazed by the taste.
The more spices you use, the less you taste the meat....
Hey there Chef John and all others who want to make this recipe -- I did it with baby back ribs and it cooked much faster and was a bit dry. The next time, I'll cover it with foil for the first hour-and-a-half and then see how it looks and maybe leave the foil off for another 45-60 mins. I had very lean BB ribs so they always cook faster too -- less fat needing rendering. Also, this was REALLY spicy from all of the pepper. I even cut back the cayenne pepper to 1/2 teaspoon and it was still a bit too much for us. Next time I'll cut down on that too -- just personal taste. I couldn't taste the pork with all the pepper. lol Another great recipe from Chef John but if using BB ribs, cook for less time.
That’s exactly what I thought after I did mine.
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!
Mmmh, I want it right now 😍 sooo delicious
Thank you for yet another wonderful recipe! I made the dish, added a couple of additional powders like cumin and spicy red pepper, changed out Dijon mustard with honey mustard, used a little less salt. Marinated over night, It turned out beautifully.
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!
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.
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.
His high to low, fast and slow pitch in his voice is mesmerizing.
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!
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
Long time viewer, first time commentator. Love the elegance, precision, and simplicity of your recipes. This one is fantastic as I love ribs but have always been intimidated by all the complex steps and fussiness. The respect you have for your craft and audience is much appreciated. Especially by my taste buds!! Thank You!!!
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!
Me: Well, I guess I'll just make some instant ramen...
*Chef John posts video*
Me: Orrrrr.....
Eat the ramen while watching his video.
Still make some instant ramen
facebook.com/watch/?v=262590731743819
Just in time for father's day. Thanks Chef John.
You know what do I like most?? That's your voice and the way you explain things....
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.
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?
These come out perfect every time. Is now in our dinner rotation. Amazing.
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.
Chef, Thank you for YEARS of food and fun. Bravo! Bravo!
We made these yesterday, so simple and absolutely delicious, thank you.
Excuse me - just made these on the Big Green Egg - everyone preferred these over all the other slow smoke/wrap in honey/mess and time like you have nothing better to do ribs I’ve been doing on the Egg for years. The first non-Kenji life changing recipe in a long time! Kudos.
Ribs are simply a nice cut. Thank you for dispelling the myth of unnecessary complication.
After making these easy, yummy ribs, they just might be my new go to ribs. Thanks 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!
I love how easy you made this look. 😊
As someone who's dabbled in vegetarianism repeatedly over the years, I don't have much experience with most uncommon cuts of meat, for better or worse. 😶
I'm hungry now lol. Thank you!
💜💚
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
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 made these Saturday. Outstanding ribs. Thank you so much for this one. Amazing dinner.
Just tried this recipe for during my thanksgiving break. Everyone loved it! Chef John never disappoints you!
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.
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.
Have made these a few times… Fantastico … Delicious stuff. Danke, Grazie, Merci
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.
Award-winning very simplistic functional and it works
Made these for 4th of July, very good and definitely making again!
The last time I was this early, Chef John still had echo in his videos.
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 😁
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 your are simply the BEST !!!
I will never forget where I was the day I heard Chef John say "little meat flap".
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.
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.
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!
Made this tonight, came out absolutely fantastic. Used to do oven ribs covered in foil for a few hours and then uncovered and then tried doing the reverse all this time. Such a hassle. Just throw those bad boys in the oven uncovered and feast three hours later. So easy, so good.
Just got back from the market. These are on the menu for tomorrow. Gonna do the rub/overnight resting step.
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
Thank you Chef John. I am so going to try this one. I had ribs at a restaurant earlier this week and they were amazing. But yours look very easy to make and I like the combo of spices. Thank you
Our favorite bbq joint had to shut down, we were of course devastated
Thank God & the internet for Chef J
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!
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.
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
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
Love it when he says: Freshhhhhly ground ... Just sounds so cool.
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
Yummy the beginning always just hugs me🖤🧡🖤 we love you chef john
Super simple and absolutely delicious without all the hyperbole
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
Been doing a lot of RUclips research on ribs. I'm gonna use this method ! ! Thanks, John.
Love his recipes, his demeanor & his calming voice
Chef John shows love for peppers of all colors.
You are the Chef John of the type of ribs you put on.
Just made these for friends. and they turned out to be a big hit. Thanks.
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!
Love that this is an oven recipe because I have only grill pan, not a real outdoor grill.
Chef John, you are the best! Great rib recipe :) I followed your instructions last night and the ribs were excellent. Thank you!
Best ribs I’ve had! Thank you so much.
Glenn & Friends just posted Smoked ribs.
I call Cookoff!
The same happened with pepper scaloppini 🤣🤣
Glen wins because no oven was used.
Grizz Axxemann yeah but who has smoker nobody and chef John used something everyone has
So did Guga Foods, and he even had a taste test between deep fried ribs and smoked
These ribs are what I follow meticulously each time. So good, so easy. 3 hours 150 degrees Celsius.
" 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 ! "
Making these this morning for dinner tonight! Mmmmm
Just made these for the 2nd time - delicious!!!
YESSS! BBQ is my favorite food group!!
Thanks, Chef!!!
You're right chef John, ribs REALLY don't need masking. Like quality fish or seafood, the seasoning is secondary or simple. Bravo sir!
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
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.
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!
Some of your best work ever. Fantastic.
I'm no chef, but you Chef John have taught me how to cook
Now this is what I’m talking about. Because I’m making these this weekend. Thanks, Chef!
Those look amazing without the BBQ grill.
Always, and I mean always, season under the meat-flap!😂
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!
This is my preferred way to cook St. Louis Spareribs; this recipe just works!
Thanks for the video Chef John! You are the bib to my bbq rib!!!!
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.
You're the man chef John , love you
That’s the barbeque sauce right there in the intro omg omg
Yes, it is
When I saw the barbecue sauce video I was like: OH BOIII RIB RECIPE COMING OUT!!
Mee too lol!
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!