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.
@JulietteEmbraceTheWorld Жыл бұрын
I am sure he's glad to see your answer and explaination. If it's constructive, then it's always positive 😊
@andy_cooks Жыл бұрын
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.
@drdeath1971 Жыл бұрын
You just got somebody fired😉😆
@VirginiaBronson Жыл бұрын
@@andy_cooks great video nonetheless, sir!
@andy_cooks Жыл бұрын
Thank you !
@VictoriaKlippy Жыл бұрын
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!
@nealwhite7985 Жыл бұрын
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.
@dee_dee_place Жыл бұрын
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.
@debbiereilly900 Жыл бұрын
Thank you for sharing chef Andy delicious meal ribs and coleslaw and cornbread the perfect compliment to each other yummy. 😋😋😋🙏❤🙏❤🙏🥰🥰🥰🥰
@xdeadyoungx Жыл бұрын
American style BBQ is already huge in NZ.. We have an entire festival around it called Meat Fest.
@OrthodoxJourney359 Жыл бұрын
Andy is such a gentleman, thoroughly enjoy learning so much from a good hearted content creator.
@cassandrahoward463 ай бұрын
As an apartment dweller with no smoker and no grill, I really appreciate videos like this so I can do the best I can with what I've got. The ribs I made using this information were amazing!
@louisaleroux5610 Жыл бұрын
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.
@itsjustme7487 Жыл бұрын
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 🍨.
@andy_cooks Жыл бұрын
Hope you enjoy
@itsjustme7487 Жыл бұрын
@andy_cooks I always do when I try your recipe 😋.
@moulikpatel7311 Жыл бұрын
@@andy_cooksOrder up Chef! Please make Chicken Piccata!
@fulltimer56 Жыл бұрын
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
@risingphoenix01 Жыл бұрын
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!
@l.k.3966 Жыл бұрын
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..
@galeluckey3516 Жыл бұрын
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
@iantaylor1341 Жыл бұрын
1:38 Tip to remove the membrane. Grab it with paper/kitchen towel for better grip. Great recipe and love the channel
@lobo1990 Жыл бұрын
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! 🤙
@flammablewater1755 Жыл бұрын
Made ribs with this method last night and they were perfect.
@nickman0303 Жыл бұрын
Heck yeah Andy. Yall are Legendary. I couldnt get into the kitchen these days without your super positive attitude and expertise.
@gonzalezbobadilla-vm2in Жыл бұрын
Delicious looking food for normal budgets and households that do not have fancy smokers and gadgets. Thanks Andy!
@donosuarez8869 Жыл бұрын
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
@chartroy Жыл бұрын
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!
@kiwimotoadv Жыл бұрын
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).
@nicholaspetrovitch7925 Жыл бұрын
Thanks! Going to give these a shot this week! Edit: Made them last night! Turned out fantastic! Thanks again!
@victornikora28578 ай бұрын
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 👍
@Byokugen Жыл бұрын
Since I love cooking and cookbooks, it's ordered :)
@Lolalee87 Жыл бұрын
These ribs look so delicious & tender & the slaw looks delicious too 😋
@SpaceMiner00711 ай бұрын
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.
@galeluckey3516 Жыл бұрын
Love your videos and learn something new with each one.
@nairolf814429 күн бұрын
As someone who lives in an appartment, i have to say a basic "flavor smoker" is quite easy to make and will give that smokey taste easily. Ive been making ribs, jerky, scamorza, and many other smoked recipes for years that way.
@dee_dee_place Жыл бұрын
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.
@roryalbert23617 ай бұрын
what setting do you use for the oven? I assume fan bake first and then when glazing use the broil function
@belinabergendahl4665 Жыл бұрын
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!
@noraape6256 Жыл бұрын
Looks delicious!! Thank you Andy!
@johnszwede8516 Жыл бұрын
Book ordered. Can’t wait to start cooking more of your magnificent creations.🎉🎉🎉🎉❤❤❤❤
@richardwilcox59888 ай бұрын
I like the way you slip in the life hacks subliminally during your video, example corn meal = polenta,,,etc ! Great work man!!
@2Wheels_NYC Жыл бұрын
Nice cook! This American approves 😂 But truly how I do ribs indoors. Great slaw recipe as well. All looking excellent!
@ahobbitstail7022 Жыл бұрын
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 ❤
@padders1068 Жыл бұрын
Andy - Legend! Ribs look amazing and all done in an oven. Good work Andy, and not forgetting the team! Peace ❤
@EpicDanny014 ай бұрын
Thank you for this Mr Andy. Helps me get good ribs any time I cook them.
@josephsua7246 Жыл бұрын
I’m definitely buying the book!
@JudithLyonz1977 Жыл бұрын
As an American I give this menu 2 thumbs up.
@DekarNL Жыл бұрын
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!
@damonbullock1489 Жыл бұрын
I’m from from the south(NC), true southern coleslaw has both mayo, and white vinegar.
@andy_cooks Жыл бұрын
As did the one in this video…
@meichin7535 Жыл бұрын
I watched his shorts and i realised he has "wok hey" for his chinese cooking. Amazing!!
@jonathonrobinson7060 Жыл бұрын
Cookbook pre ordered 👍
@wl400611 ай бұрын
oh my.. looks SO GOOD. Adding this recipe to my Christmas menu list! Thank you, Andy!
@patdavey2690 Жыл бұрын
Delish! One thing…cole slaw in the States has sugar in it, I’m pretty sure. Frankly, I prefer your version!
@galeluckey3516 Жыл бұрын
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.
@dinodinosaur Жыл бұрын
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!!!
@DC_E90 Жыл бұрын
this is exactly how i make mine at home same time and temps for the ribs
@ChefBonsaidemic Жыл бұрын
ribs done in the over on a rack, covered with foil for like 2 hours at 300-325 makes for a perfect pickup if you are entertaining a bunch of people ... can cook them early like this and in volume then day of event, toss on grill to reheat and bark up a little, it's mega fast so you aren't trapped in kitchen/in front of grill all day
@andydickens5502 Жыл бұрын
Got my book today great recipes and plenty of good tips too
@flora5090 Жыл бұрын
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!
@floodywastaken Жыл бұрын
Can confirm that these ribs were VERY tasty!
@mynexttrek Жыл бұрын
I love this rub and making ribs there just so yummy
@chynaegibson5921 Жыл бұрын
Yayay! Congratulations! Just ordered my copy!
@MichaelGrubbs-mk8dd Жыл бұрын
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
@MrAkchy45 Жыл бұрын
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
@que-tangclan Жыл бұрын
Good work on the coleslaw and corn bread
@DustinSeiger Жыл бұрын
Thanks man. I use an air fryer to heat up my ribs. Gives a little crispy to them
@jamiepitchforth4132 Жыл бұрын
Looking forward to the new cookbook. Thank you…. Order placed for delivery to England…..
@lookamondaeenee6846Ай бұрын
Ty Andy!
@bozidarlukic145 Жыл бұрын
@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!
@TheGlamorousLifeofNae Жыл бұрын
Mmmm! 😋😍 Those ribs look tasty!
@marknkatz3 ай бұрын
Thanks for posting this. I've cooked many a rack of ribs on my charcoal grill but right now I'm stuck in an apartment without access to one, so this will be great One comment on your cook book though. It would be great if you could manage to publish an electronic version of it (Kindle or a PDF or something else). My eyesight is getting worse every year and I really can't use a hard-copy book anymore. I need to be able to read the text online and adjust the type size to something more readable. I do appreciate that you put the full recipe in the description of your videos.
@ehartatak Жыл бұрын
As an American, I approve this message.
@tomithy93 Жыл бұрын
Great recipe Andy and thanks for the book! Any chance you'll be signing any copies?
@brandonscott2870 Жыл бұрын
My father, rest his soul, would do this once in a while...and now I know. Thank you, Andy!
@p.magnificus7005 Жыл бұрын
Love your videos, greetings from Austria, just bought 2 copies
@jordanshanks1402 Жыл бұрын
Awesome vid brother. Might have to give this a whirl this week 👌
@zonarybaka11 ай бұрын
Best ribs EVER 🎉thank you
@ssanta8058 Жыл бұрын
Yes chef 🙏🏼
@skarp3845 Жыл бұрын
Hey Andy what did you do with the juice/broth inside the baking tray? There could‘ve been some great sauce basic out of this, right?
@essexexile Жыл бұрын
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.
@richards.9694 Жыл бұрын
Bon appétit from France
@scottb721 Жыл бұрын
I've switched to pressure cooking for 20mins, then basting under the grill. Can't tell the difference to when I was doing them for 3hrs on the bbq.
@rahmegaby759 Жыл бұрын
They look so good Andy. Keep up the good work. Hopefully I can get my hands on a cookbook. From a true Aussie
@LieutenantNuggets Жыл бұрын
He's Kiwi lol
@lakers4life454 Жыл бұрын
Thank you for this video. I’ll look for a beef rib video 😉
@stewartlee8858 Жыл бұрын
First cookbook in years.
@MrDora922 ай бұрын
6:37 Just as a precisation, cornmeal is the name of the flour. Polenta is the name of the result of cooking cornmeal in hot water or hot milk. In Italy, we also call cornmeal "flour for polenta"="farina per polenta". 👍🏻
@therealwinton Жыл бұрын
Hey Chef - huge fan of your work. I once took a BBQ cooking class and the rib recipe called for an overnight cure of brown sugar and kosher salt. Rinse off in the morning, pat dry, and then apply the rub. What’s the benefit of the overnight cure, and would you recommend?
@edwardtodd2833 Жыл бұрын
I'm still waiting for my order, I'm so looking forward to getting it soon
@kathyshoffner7447 Жыл бұрын
You should try honey butter on your cornbread... Yummm
@benclayton3762 Жыл бұрын
That looks brilliant. I'm making it. 👊👍
@andyt4598 Жыл бұрын
Oh yeah baby indeed
@milonso650 Жыл бұрын
i love the ration of ribs to everyhting else
@richardwade511 Жыл бұрын
Could you add a little liquid smoke with the vinegar at the beginning?
@juffurey18 күн бұрын
baked spareribs (not st louis style) are my favorite actually. with a spicy rub
@shawnm1144 Жыл бұрын
baby backs are attached to pork chops, "st louis" style ribs are off the spare ribs which are connected to the baby backs but run to the pigs breast bone instead of the spine like baby backs.
@coljar100 Жыл бұрын
congrats Andy
@Sam-cl7mi Жыл бұрын
Andy. Love the channel and the recipes are amazing. Tried so many of them and they all work so well. I went to hub the book but it's soooooo expensive to get in UK. £24 plus £19 delivery. That's 90 AUD! Hope you can figure out a better way for us in UK to support you and get hadns on the book soon.
@fifiladu2659 Жыл бұрын
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.
@petehack2352 Жыл бұрын
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.
@TR84609 Жыл бұрын
Thanks
@TheMastiffprince Жыл бұрын
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 🎉🎉 🎇🎆🎇
@gorenaecologist Жыл бұрын
Andy you'll have to come to Perth and try Big Don's BBQ it's the best thing in aus by far. Wagyu Briskets every single time.
@Jrlm57 Жыл бұрын
Fantastic looking ribs
@rodgerslape Жыл бұрын
The book is ordered and paid for...just waiting impatiently😂
@saptacooking100 Жыл бұрын
Great recipe. Looks so tasty
@CoZmicShReddeR Жыл бұрын
Damn I cannot Grill on my Deck at my Condo been playing with Liquid Smoke for decades lol never heard of using Smoked Salt made my head tingle or was a spider! :p Anyways I ordered a trio of them will enjoy trying them all thanks to you! Applewood Cherry and Hickory! ;)
@lookingfordiscovery Жыл бұрын
BIG UP to you, your friends and family and everyone -- loved you folks 4ever! ... also love that you love my Worcs Sauce ...
@ChristosKaps Жыл бұрын
Should we use some parchment paper/butcher's paper between the ribs and the foil, so to avoid direct contact between the foil and the meat? Does it otherwise help with the steaming/cooking process?
@AlexisV31 Жыл бұрын
Chef Andy I hate to be THAT guy but you missed a crucial and delicious detail. You add as much of the juices from the meat to the bbq sauce, mix it in and then glaze the ribs with it. Next time try it and thank me later. It takes the bbq sauce from a 8-8.5/10 to easily a 9-9.25/10. In case you're wondering how you get the remaining 1/.75 to get it to a 10/10, you add a whole other step of caramelizing a small dice white onion, deglazing with a bit of bourbon and blending the sauce to turn the onions into basically liquid (you also have to lower the amount of brown sugar to make up for it, but not more than 50%). - for more precise measurements i'd say 1 large onion w/1-2tbsp butter, -25% brown sugar, 1/2 shot of bourbon (let it simmer till the alcohol is burned off but not so much that it 'spoils') - That's how you get a 10/10 bbq sauce.
@Fuerto203 Жыл бұрын
would a little bit of ground coffee be a decent substitute for wattle seeds? (Hope that's how it's spelled)
@markrigoglioso Жыл бұрын
Mmmmmmm...always like to see what you're cooking up.