Salt & Pepper Spare Ribs - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/recipe/280667/salt-and-pepper-spare-ribs/

[@peeudo]

Thanks for the simple recipe.

[@mintontable]

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.

[@seanoyaso]

I just put them in the over Chef John. Wake and bake after 12 hrs..

[@kenabiggs]

After all, you are in the inner boss…of your Bob Ross.

[@claires8732]

You’re literally the Bob Ross of food, your voice is so calming.

[@HentaiCheaters]

What about babish

[@botloosigk]

Chef John really is the Bob Ross wirh his Cayenne toss!!

[@ThePictoucounty]

@@botloosigk he's the Bob Ross of barbeque sauce

[@claires8732]

Babish and him share the crown for the bob Ross of food

[@schrottinator]

@@HentaiCheaters He's more the sexy voice guy of food.

[@Learnamericanenglishonline]

This guy is brilliant. Everything I"ve made after watching his videos turns out great. These ribs look awesome.

[@evanbragin9620]

Agreed. I got turned onto him with his baked babyback rib recipe! 👌

[@THE-NC2]

@@evanbragin9620 geez 😒

[@jasmorris1286]

State fair lemonade is the bomb the kids love it!

[@spacewizard69]

I concur

[@ethanclairville6434]

Chef john changed our lives. Srsly

[@Brutalgruve]

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.

[@woodymichaels1]

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!

[@agrillingbeerguy]

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!

[@lotarrrrr]

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....

[@tobelieve627]

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.

[@davidtmiller56]

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.

[@SuperDuperTuberTube]

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.

[@wesman6445]

His high to low, fast and slow pitch in his voice is mesmerizing.

[@reneekroyer5104]

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.

[@МаксимСоколов-щ8я]

That’s exactly what I thought after I did mine.

[@juanesparza3810]

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!

[@an.cr.9676]

When quarantine hits so hard, the only things left are salt and pepper

[@beverlyfields8932]

An. Cr. Sadly I can’t even find spareribs, not gonna complain though, we’re all still healthy 😁

[@updownstate]

@Robert R Shut up and watch.

[@stluanne]

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!

[@MothHouse]

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.

[@davidstruck8109]

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!

[@parikshah]

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.

[@sweetrosemary2000]

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.

[@Atom-cl6bi]

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

[@StampingButterflySherrywayt]

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!

[@ahtisnow9997]

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!!!

[@deborahfranklin6212]

I read some of the comments. Some people say it was too salty. Anytime you put together a rub you need to taste it To make sure it is to your liking before you put it on the meat.

[@Mark723]

Chef John - you can say anything as many times as you wish. Without you, life would be less enjoyable and less tasty...

[@D5quared91]

Mark723 I agree. Without Chef John, I would have blown my head off years ago!

[@Frrrrrunkus]

Chef John has helped me fool people into thinking that I can cook for years.

[@asd3262]

Simp alert

[@jamescady723]

He can repeat as often as he wishes. After all, he's the Chef John of his channel. Grin.

[@rachelw3290]

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 ❤️

[@palaceofwisdom9448]

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.

[@alethadullea4761]

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.

[@benfarrell5034]

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!

[@Wavy_Potts]

I want mine falling off, so you do the same thing just cover them?

[@zz3873]

Just tried this recipe for during my thanksgiving break. Everyone loved it! Chef John never disappoints you!

[@jamescampbell3821]

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

[@vincenzosplate]

Mmmh, I want it right now 😍 sooo delicious

[@deanospimoniful]

Just in time for father's day. Thanks Chef John.

[@jamesdooling4139]

Just got back from the market. These are on the menu for tomorrow. Gonna do the rub/overnight resting step.

[@timwong5026]

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.

[@sawadee-er7vu]

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!

[@dloo4028]

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.

[@HolyMess420]

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! 💜💚

[@alethadullea4761]

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.

[@dewey7303]

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!

[@beerbrewer7372]

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.

[@zoeyleyba1191]

Me: Well, I guess I'll just make some instant ramen... *Chef John posts video* Me: Orrrrr.....

[@justdude2775]

Eat the ramen while watching his video.

[@zapdos6244]

Still make some instant ramen

[@PavithranSidharthan007]

facebook.com/watch/?v=262590731743819

[@jakejacobs7584]

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

[@ddxx8113]

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!

[@henrymichal8522]

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

[@JombyJuice]

Our favorite bbq joint had to shut down, we were of course devastated Thank God & the internet for Chef J

[@gyulahohmann3123]

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.

[@azraphon]

I will never forget where I was the day I heard Chef John say "little meat flap".

[@LauraEnglish]

We made these yesterday, so simple and absolutely delicious, thank you.

[@humanoid251]

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

[@deinse82]

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.

[@kimmirving4259]

Year after year I make at least one of his recipes a week and he has taught me so much, THANK YOU!

[@ggibson0913]

I made these but messed up. Because I didn't have 4 hours to marinate I vacuum sealed them then the fatal mistake was adding more rub as some was left in the bag I used. The resulting ribs were way too salty. But this is why we cook, sometimes we mess up and try to learn from it.

[@usngunr]

I made these Saturday. Outstanding ribs. Thank you so much for this one. Amazing dinner.

[@twinfin8571]

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

[@faithcastillo9597]

Dear Chef John, I never thought I could make good ribs. But your video of Salt and Pepper ribs inspired me to give it a try. And now here sit a pan of the juciest, most tender and flavorful baby back ribs that I've ever made. And they're paired with your All American BBQ sauce. Succulent! I'm going to have to tweak the salt a bit for my taste, but otherwise, these are fabulous ribs. Thanks for inspiring me and giving me the confidence to try something new and succeed at it.

[@tisoj232]

You know what do I like most?? That's your voice and the way you explain things....

[@poohpaola]

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!

[@karenrothwell4653]

These come out perfect every time. Is now in our dinner rotation. Amazing.

[@Winnie-2609]

Looks delicious....and similar to a method I have stumbled on just because I didn't have the fancy smoker stuff available...I do use my woodstove oven during winter which cooks slow and so long too. Good tip on the mustard as a binder?. I have used mayo once, that worked too. Usually I use a cold custard of cooked cornstarch and water and mix the seasonings into that before smearing on. The same as I use with battered, oven baked fries. ( or as kiwis say, oven chips).

[@Mixwell1983]

Mustard is very common as a binder for ribs. Used to see the pros do it on thst bbq pitmaster show and every how to video usually includes it as a binder.

[@lookingfordiscovery]

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

[@babeudoo]

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 😁

[@donaldduke2233]

Been doing a lot of KZbin research on ribs. I'm gonna use this method ! ! Thanks, John.

[@jessegaronband]

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!

[@Grundschuld1192]

Love it when he says: Freshhhhhly ground ... Just sounds so cool.

[@AndyOG2000]

And now imagine how those would taste with only salt and pepper.

[@bob-ny6kn]

Andy 2000 - naked is how I like them best. Restaurants want to drown them in flavorings.

[@Ea-Nasir_Copper_Co]

I don't have to imagine; my mom hardly ever used herbs or spices. Wicked, evil wastes of money (that could go toward cigarettes!!!).

[@recoil53]

@@Ea-Nasir_Copper_Co So all your food was smoked. Mmmmm, flavor country.

[@ChristophGr]

The garlic is what takes it over the top. Believe me

[@MrKinghuman]

Pretty good on a wood bbq

[@maem9246]

" 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 ! "

[@vengefulspirit99]

The last time I was this early, Chef John still had echo in his videos.

[@TheSkitd]

Chef John is exactly right about them being perfectly tender. People seem to be impressed by pork that has been turned into mush. It takes no talent at all to do that, just wrap them in foil and if you wait long enough they are mush. Meat is expensive and has a texture to it that requires that you chew. I might have to eat mush some day but I prefer not to until my teeth fall out. Now I am always trying to cook ribs and pork steaks to that "perfectly tender" stage that chef John describes.

[@OldBeatleMan]

Have made these a few times… Fantastico … Delicious stuff. Danke, Grazie, Merci

[@Swingman2012]

CJ you are my god of food. No, no, don't be modest. Every dish I make that's based on one of yours becomes a favorite, and any time I need an idea I look to Food Wishes first, and 95% of the time that's where I find it.

[@SquishySenpai]

It's nice that Allrecipes makes it super easy to print the metric version.

[@MarySanchez-qk3hp]

You don't need to be that precise. This isn't pastry or chocolate, it's ribs.

[@dwaynewladyka577]

After all, you are the Andy Gibb, of how you make your salt and pepper spare rib.

[@jonathannagel7427]

Oh, you can tell by the way I walk My dad’s a Kansas City man No time to talk

[@dwaynewladyka577]

@@jonathannagel7427 👍👍✌️

[@jamieparker3317]

Too soon.

[@updownstate]

@@jonathannagel7427 Brooklyn angst.

[@DanielA-mp2sk]

You're right chef John, ribs REALLY don't need masking. Like quality fish or seafood, the seasoning is secondary or simple. Bravo sir!

[@rocket4602]

Chef, Thank you for YEARS of food and fun. Bravo! Bravo!

[@CS-er9xv]

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

[@lukeh4628]

Made these for 4th of July, very good and definitely making again!

[@dfortini1056]

Chef John, you are the best! Great rib recipe :) I followed your instructions last night and the ribs were excellent. Thank you!

[@jmgiv48]

I understand the time with rub applied before cooking but... why unwrapped and why in the refrigerator?

[@stevelogan5475]

It gives the rub a chance to stick to the ribs, & it is kind of like dry aging beef, will brown better with no moisture my friend

[@rh5971]

There are things about this recipe I disagree with because I am a southern BBQ purest. However,I like the rub, I like the mustard and vinegar but since I soak my wood chips in vinegar and I rub the ribs with mustard, I will just apply the salt and pepper and smoke them as I usually do. Thanks for a different take on a wonderful classic! Also, I LOVE St. Louis style ribs. They are much better. Cheers!

[@ladychell]

Yummy the beginning always just hugs me🖤🧡🖤 we love you chef john

[@tomkitson9040]

Made these last night....came out beautifully and were really good. Best oven ribs I've made/had. Thanks for the recipe! (barbecue sauce was great as well) Served with the slow cook southern beans....it was a FoodWishes night :)

[@robertbroderick203]

I cant believe he hasn't eaten the end of the ribs, that's the reward at the end👍

[@drwgisblaidd2650]

If you're talking about the part they trimmed off of the sparerib, with the cartilage, Yep, you nailed it!

[@barefootbelle1355]

Made these again for this 4th of July and it was a huge hit. I love the flexibility and simplicity, but the taste and texture are unbeatable. I like them on their own but my husband said, "Where's the sauce?" So next time I'll make his tasty "All American BBQ Sauce."

[@1718blazer]

I made these last weekend for Father’s Day. They were really great. I found they were a little too salty..I plan on cutting back to one tablespoon of Kosher salt next time. My wife used the rub on boneless chicken thighs and they were delicious as well.

[@bbaker904baker7]

wish you were here to try my experiment. Bourbon soaked then rubbed with a cajun base rub baby backs. 4 hour slow cook with applewood then glazed with bourbon in my sauce. Neighbors loved them so much they ate all of them before I finished my first 2 rib serving.

[@hayhouse3]

This is my preferred way to cook St. Louis Spareribs; this recipe just works!

[@vergeofchaos]

You are the Chef John of the type of ribs you put on.

[@rachel4483]

Ribs are simply a nice cut. Thank you for dispelling the myth of unnecessary complication.

[@Skans-Gustav]

These ribs are what I follow meticulously each time. So good, so easy. 3 hours 150 degrees Celsius.

[@boots4sandy]

Just made these. Loved them😊 Didn't quite get it right but I figured I'll just use 1/2 the salt and twice the peppers next time. There was hardly any heat to these, it was more like a hint of pepper. Oh and mine didn't sweat as much, so there was very little to base with. But otherwise, pretty good.

[@mikepetry4299]

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!

[@williamkendall7412]

I was looking for a rib recipe without 43 kinds of seasonings or without bbg sauce. I've always thought that if I'm eating meat, then I should taste the meat, not seasonings/sauce. Thank you.

[@matthewb8229]

Pork ribs made with just a couple ingredients really are the best *procedes to slather said ribs in bbq sauce before each bite.* It's really all you need! I'm ribbing you a little. I do the same thing with mine. Salt, Pepper, Smoked Paprika, then sauce while eating.

[@jeffreybilkanich2886]

Love his recipes, his demeanor & his calming voice

[@Longeno55]

You’re a cooking genius! I know that’s well established, but I’m thinking when I try this recipe of yours for roasting pork ribs at home I will hopefully be called a genius by my dinner guests.

[@Ray.Norrish]

Top tip: Dry fry the salt first before making the dry mix.

[@wrsawy]

Chef John: number one! Everyone else follows.

[@dkidl2000]

I think he got this idea from watching the "Mad Scientist BBQ, and The Gallery Backyard BBQ". Both of them did salt pepper and garlic or SPG ribs on their channels and said how good it was.

[@andrewewashko8765]

Made these last time with back ribs, gonna try it again with spare ribs can't wait hopefully I can get them dark like this

[@Chris-yw5is]

Gotta say they look great! I like to take an unreasonable amount of time with my spare ribs but I'll definitely try to combine the recipe with the things I'm already doing!

[@derekwebb7577]

A Memphis style rub is very simple too. Just paprika, onion powder, salt, raw sugar, pepper (fresh ground black, white, and cayenne), garlic powder, and dry mustard. Spray the ribs with cola, apple cider vinegar, or both while they cook on the smoker and you have some of the best ribs you can get anywhere.