Hi Anderson I hope you're doing well! I tried your Pork Rib recipe, and I loved you technique, you did NOT use foil to rep the ribs., I don't like to use foil. Rapping the ribs with foil or parchment paper, ribs are steamed rather baked. With your technique my Pork Ribs turned out fantastic! From now on this is the only way I will make my ribs!! I didn't find the "Sticky Fingers BBQ sauce" so I used "Famous Dave's Rich & Sassy their original. Still was very good! The day I made the ribs, my neighbors invited us to join them for dinner at their patio, So I brought my ribs, it was a big hit!! they loved it!!! I hope I can find your BBQ sauce at " Jungle Jim's" in Cincinnati. Thank you so much for the recipe. Take care, Nada.
Those ribs look great! The color of the sauce really brings the ribs to life. I haven't tried oven ribs yet, but with the weather here, sometimes the smoker isn't exactly a fun option.
I have made these 2X now they turned out PERFECT each time!! They weren't fall off the bone they were bones pulled out with ease lmao. They were so good!! Thank you SO MUCH for this! Appreciate it!! 🎉🎉🎉
Followed this recipe and been making this every week now. I only do 1.5 hrs to first round. The little Walmart ribs didn't need more then that. But trust me they are perfect n yummy. Thank you
Excellent video. I have been covering my ribs in fear of drying them out. Apparently that’s not a issue. I like the way your ribs are finished off before you apply the sauce. I will cook mine uncovered. I have been finishing mine off after applying sauce under the broiler. It works great you just have to turn them for best results
thanks for the tips...tweeked as few things but they came out great! i had no idea u had to take the membrane off! I am so glad i learned this as it made the ribs a lot less slimy!! Thank you!~
I Love your channel! You make great content and were a major influence into me getting into backyard BBQ. One question though... where do I pick up one of those ovens that travel through time like you have? 8:22. - P.S.I live in Columbus so I can relate to abysmal Ohio winters.
i nuke mine for 25-27 mins in the instant pot with a whole 12oz beer then toss them on the grill to get a nice crust and glaze with sauce. Start to finish it only takes about 45mins.
@mrbriceno3949 don't knock it till ya try it. I was always a guy that was like wtf never lol. But after trying and perfecting it. Mannn it's hard to beat when you want ribs asap. I've also used dr pepper for the liquid and it's just as good.
I worked with a smoker when I was a sous at a bbq house but I’m still trying to find the best way to cook them without a smoker, I have 4 slabs to cook up and am probably going to use the oven/reverse sear
Excuse me, I ate a whole slab by myself. So, I went ahead and cooked the other two because my parents want to try them. I ate them throughout the day, not in one sitting, just to be clear. 😅
@@AndersonsSmokeShow they’re coming tomorrow. I cooked them today and cooled them. Tomorrow, I’ll grill them a bit. But my brother happened to eat the last two Ribs pieces I had and he said that it’s better than the ones in the restaurants. I was like, damn. Should I just oven bake them from now on instead of smoking them! 🤣
Can I adapt this for a no-wrap spare rib cook on my pellet grill (minus the high 450F at the end bc my grill doesn't go that high)? I watched your no-wrap baby back video but was just curious how i could make it work with St. Louis spare ribs.
@AndersonsSmokeShow thanks, I'll take a look. And you're doing awesome, by the way, with your channel and all things BBQ. I saw your previous vid about last year and the chaos; your bbq methods are always my go-to. Please take care of your mental health and we'll be here whenever you post something 😀.
Most of the time I cook my ribs within the foil and they come out falling off the bone which I don't like so am going to try it your way because those ribs are perfect just the way I like them. Thanks for the tips bro good cooking ribs.
I am back as promised and this was just as I thought , just like everyone always says , its too high of a heat for an item like ribs that require a specific temperature and time to properly render the fat and break down the connective tissues . I checked these at 2 hours and the top was already getting extremely dry and crisp , I had to rescue these ribs with my usual foil wrap which I would have done much sooner as soon as the bark "set" on them . they were good because of this , but , not as good as they would have been if I just did the usual 275 as I had to take my usual cook time to rescue them any ways , if I were to keep going on those ribs , they would have been so dry after exposing them to such a heat . maybe this works for you , I am just warning people , if you are not willing to gamble that your ribs may not come out as you desire them to be , you might want to go with what all the pros are doing and that is setting the bark and then wrapping them in foil for tenderness and internal temp all at 275 with a lower and slower cook that perfectly renders and breaks down the rack properly . maybe it is my heavy rub that did this? maybe I will try again another time to make sure , but , any method that requires me to lighten up on the flavour is a no go for me any ways , I like a nice bark full of flavour to compliment the pork and sauce . if this works for you guys , that is lovely , just make sure you are ready to gamble in case your rack or oven for what ever reason causes an extremely dry rib
ye this recipe isnt too good imo this is my go to recipe for oven ribs (gets great char and still juicy) season your ribs then wrap in foil for atleast an hour. preheat oven to 325F for like 2 hours 30 mins (Best way would be 200F for 4 hours but i dont got time like that). Then take ribs out rub any sauce you want on it and put back in on oven at like 375F - 400F for bake but I use convection oven at 325F. the way I cook it is my prefence but change time depending on how tender or juicy u want it.
I am going to try this temperature even though everything in me says my ribs will render best at 275 low and slow for 3 1/2 - 4 hours + and if this ruins my rack , I will be back here to let you all know . see you all later tonight for the results .
I use brown sugar,paprka,garlic salt,blk pepper,cajun seasoning. Bake for 3hrs @375 uncovered. Comes out perfect
Did you wrap em in foil? Thx
Yes.. I add the carbon seasoning too.. 👍🏽
Hi Anderson I hope you're doing well! I tried your Pork Rib recipe, and I loved you technique, you did NOT use foil to rep the ribs., I don't like to use foil. Rapping the ribs with foil or parchment paper, ribs are steamed rather baked. With your technique my Pork Ribs turned out fantastic! From now on this is the only way I will make my ribs!! I didn't find the "Sticky Fingers BBQ sauce" so I used "Famous Dave's Rich & Sassy their original. Still was very good! The day I made the ribs, my neighbors invited us to join them for dinner at their patio, So I brought my ribs, it was a big hit!! they loved it!!! I hope I can find your BBQ sauce at " Jungle Jim's" in Cincinnati. Thank you so much for the recipe. Take care, Nada.
Heck yeah! 💪🏻
I like your style, bro. Keep it up. BTW I can’t cook outside when it’s raining, so this is perfect for us. Thanks man. Good to see you back
Those ribs look great! The color of the sauce really brings the ribs to life. I haven't tried oven ribs yet, but with the weather here, sometimes the smoker isn't exactly a fun option.
I have made these 2X now they turned out PERFECT each time!! They weren't fall off the bone they were bones pulled out with ease lmao. They were so good!! Thank you SO MUCH for this! Appreciate it!! 🎉🎉🎉
So great to hear!!
Followed this recipe and been making this every week now. I only do 1.5 hrs to first round. The little Walmart ribs didn't need more then that. But trust me they are perfect n yummy. Thank you
Glad the video helped!
Excellent video. I have been covering my ribs in fear of drying them out. Apparently that’s not a issue. I like the way your ribs are finished off before you apply the sauce. I will cook mine uncovered. I have been finishing mine off after applying sauce under the broiler. It works great you just have to turn them for best results
Thanks 👍
I’m making spare ribs for my dads birthday this weekend so these are perfect thank you
How did they come out? Did you follow these instructions closely or loosely? Thanks!
another great recipe, and the mosaic backsplash in your kitchen is dope
Appreciate it brother!
Great video and instruction....no annoying music or noise in the background...thanks.
Literally has annoying music in the background 😂😂😂
Some of these videos I’ve seen some people wrap the ribs in foil, others just put them directly in the oven. What’s the difference?
Wrapping them is basically like braising them. They cook in their own steam
Great video! I’ve been cooking for 50 years and I learned a few things from you.
That is awesome!
Nice ! Another killer oven baked method
thanks for the tips...tweeked as few things but they came out great! i had no idea u had to take the membrane off! I am so glad i learned this as it made the ribs a lot less slimy!! Thank you!~
I NEED that wire rack/baking sheet combo
looks like a Nordic Ware Crisping & Roasting Pan
Costco sold them about a year ago in Canada for about 30 bucks
Great recipe and perfect presentation keep it up
Great alternative recipe.
Precise and to the point!
💪🏻
I Love your channel! You make great content and were a major influence into me getting into backyard BBQ. One question though... where do I pick up one of those ovens that travel through time like you have? 8:22. - P.S.I live in Columbus so I can relate to abysmal Ohio winters.
Haha sometimes I rework the talking to make it make more sense, but you caught me 🤣
Looks fantastic. Where did you get that rack/pan? I need that setup
Its a Nordicware baking sheet. I think I got it at Costco or Sams Club
@@AndersonsSmokeShow Thank you so much
i nuke mine for 25-27 mins in the instant pot with a whole 12oz beer then toss them on the grill to get a nice crust and glaze with sauce. Start to finish it only takes about 45mins.
Instant pot is a whole nother beast haha
That’s different lol
@mrbriceno3949 don't knock it till ya try it. I was always a guy that was like wtf never lol. But after trying and perfecting it. Mannn it's hard to beat when you want ribs asap. I've also used dr pepper for the liquid and it's just as good.
I've been doing my ribs in the Instant Pot for a couple of years now and I think that I just want to change it up.
I worked with a smoker when I was a sous at a bbq house but I’m still trying to find the best way to cook them without a smoker, I have 4 slabs to cook up and am probably going to use the oven/reverse sear
Awesome recipe, turned out fantastic...and like your sign says "Let's good, Eat food" =)
Thanks!
Excuse me, I ate a whole slab by myself. So, I went ahead and cooked the other two because my parents want to try them. I ate them throughout the day, not in one sitting, just to be clear. 😅
Glad you enjoyed them! What did your parents think?
@@AndersonsSmokeShow they’re coming tomorrow. I cooked them today and cooled them. Tomorrow, I’ll grill them a bit. But my brother happened to eat the last two
Ribs pieces I had and he said that it’s better than the ones in the restaurants. I was like, damn. Should I just oven bake them from now on instead of smoking them! 🤣
Thanks. About to try this right now
I can’t wait to try these! I have the same LG thin q stove you have lol
Hi, do I need to wrap them with a foil when baking?
Nope
Can I adapt this for a no-wrap spare rib cook on my pellet grill (minus the high 450F at the end bc my grill doesn't go that high)? I watched your no-wrap baby back video but was just curious how i could make it work with St. Louis spare ribs.
Yeah they call this method hot and fast. I don’t necessarily have a video covering it on my smoker, but there are some videos out there
@AndersonsSmokeShow thanks, I'll take a look. And you're doing awesome, by the way, with your channel and all things BBQ. I saw your previous vid about last year and the chaos; your bbq methods are always my go-to. Please take care of your mental health and we'll be here whenever you post something 😀.
I was just watching the 2 y/o one so dope these look ten times better and those looked fire
💪🏻💪🏻💪🏻
Looks awesome 😅 I choose this recipe for tonight.
What brand of pan/grill grate did you use? I like the larger size a depth.
Most of the time I cook my ribs within the foil and they come out falling off the bone which I don't like so am going to try it your way because those ribs are perfect just the way I like them. Thanks for the tips bro good cooking ribs.
I’m making some today! Thanks for the tricks!
Hope they turned out great!
Great looking ribs Andrew! Cheers 🍻
Great video!!! Trying this today
He’s so particular… he’s probably like that with everything 😂
Probably 🤷🏼♂️
I'm going to try a char siu recipe using this technique this weekend
I am back as promised and this was just as I thought , just like everyone always says , its too high of a heat for an item like ribs that require a specific temperature and time to properly render the fat and break down the connective tissues . I checked these at 2 hours and the top was already getting extremely dry and crisp , I had to rescue these ribs with my usual foil wrap which I would have done much sooner as soon as the bark "set" on them .
they were good because of this , but , not as good as they would have been if I just did the usual 275 as I had to take my usual cook time to rescue them any ways , if I were to keep going on those ribs , they would have been so dry after exposing them to such a heat .
maybe this works for you , I am just warning people , if you are not willing to gamble that your ribs may not come out as you desire them to be , you might want to go with what all the pros are doing and that is setting the bark and then wrapping them in foil for tenderness and internal temp all at 275 with a lower and slower cook that perfectly renders and breaks down the rack properly .
maybe it is my heavy rub that did this? maybe I will try again another time to make sure , but , any method that requires me to lighten up on the flavour is a no go for me any ways , I like a nice bark full of flavour to compliment the pork and sauce .
if this works for you guys , that is lovely , just make sure you are ready to gamble in case your rack or oven for what ever reason causes an extremely dry rib
ye this recipe isnt too good imo this is my go to recipe for oven ribs (gets great char and still juicy)
season your ribs then wrap in foil for atleast an hour. preheat oven to 325F for like 2 hours 30 mins (Best way would be 200F for 4 hours but i dont got time like that). Then take ribs out rub any sauce you want on it and put back in on oven at like 375F - 400F for bake but I use convection oven at 325F. the way I cook it is my prefence but change time depending on how tender or juicy u want it.
Best ribs I have ever made! Thank you ❤
So glad to hear that!
Thanks!
Thank you!
Hell yes
Trying this right now. Thanks❤
Following this great recipe now,unfortunately an hour and half to 😮 😊
Does the name "Pavlov" ring a bell?
They look amazing.
Thanks!
Looking for rib rub recipe@@AndersonsSmokeShow
Beautiful and thank you 🥂
What bbq rub if not you're own, like meat church. I also have ninja xl pro grill and griddle.
For ribs I usually would go for something a little sweet. So like the Honey BBQ by meat church
Hell ya
GREAT job Andrew. Gotta have some "nasty weather" rib recipes! !! !!!
LOL delicious!👍Stay warm😊
Thank you 😋
2 million views... lets go
Instead of setting 450 for 10 minutes to carmelize, why not put under broiler?
To not burn it?
I broil mine and it carmelizes them fast.
Tried this recipe. Ribs came out dry. Going back to wrapping them.
Don't remove the membrane, just slice the membrane, before marinating it.
I thought that would happen!!! Thanks!!!!😂
Three rack of ribs for $40 😮 where I'm from one rack cost $30
Walmart $10-$11 per rack. Excellent Smithfield ribs.
My husband got them 10 bucks a rack
Will the butcher remove the membrane if asked?
They may. I’ve never asked
Was hoping to see a successful toothpick check....
I'm not seeing the recipe for the rub. Did I just miss it?
I thought it was in there, I’ll have to add it when I get home from my trip
I wanted to reach through the phone and grab one
I wish that could be an option
thanks for the video
Thanks for watching!
Pick upgrade that sweet fat and enjoy it later on in the process.
I am going to try this temperature even though everything in me says my ribs will render best at 275 low and slow for 3 1/2 - 4 hours + and if this ruins my rack , I will be back here to let you all know .
see you all later tonight for the results .
how’d it go!?
what a waste of the seasoning.... like re-watch what you did
Why have a towel on the oven door if it's not folded correctly 🙃
Where can i get that baking sheet and wire rack?