i saw many videos and recepies, i must say this the second time i come back to this video to review how its made. Very clear from start to finish, love it!!!!
@irving1967 Thanks for watching. You could season the ribs ahead of time and place them in the refrigerator until needed. But don't bring them to room temp prior. This could lead to some sort of form of bacterial thingy that you might not like. My Suggestion;
a. Remove from packaging
b. Pat dry with paper towels
c. Remove membrane (using a paper towel really helps)
@CVasquez112 Oh really? what about Chef Cat Cora, Suzanne Pirret, Rachael Ray, or Padma Lakshmi? Paula Deen is the ONLY one that I know of that you just described but some how they are all fat and ugly? Think about it.
@hofnerman1 I know, that's what my whole reply was all about. You might want to re-read it. I was stating the fact that CVasquez112 was saying all well known female chefs were fat and ugly and I was giving him multiple examples of females that WEREN'T fat nor ugly.
@AudreyQuezada Hi, thanks for your comment. Yeah, I also wish I did, but this was my first video and unfortunately I can't add content. I will stake my name on the fact they always turn out great! Just don't rush them, and adjust your cooking time based on the size/weight of your particular rib's.
I usually season and then braise my ribs in bbq sauce in a slow cooker and cook them for 10-12 hours. Some people say that's stupid but they are the most tender I've tasted.
wow those look soo good.. i usually just put the ribs in a pyrex dish with about 1/4 cup water and cook 350 for an hr then after drain the fluid, baste em in bbq for another 1/2 hour but it seems the meat doesn't absorb the flavor. those ribs are makin my mouth water !!
You are one cool dude, thanks for your upload. I watched it today because there was a very good sale on ribs and I am really not that fantastic of a cook, so thanks for this. I have a couple of questions.
1. Do you do anything with the drippings from the ribs after cooking?
2. left over taco fixings, shells,meat,cheese,salsa, what can I do to convert this into a lunch that can be in a container all day? This kid of mine is killing me over lunch idea's and I am STUMPED!!! Loved your vid!!
@debcanada1 Hi debcanada, thanks for your comments.
1. No, I just toss the remaining fluids. probably has to much fat content for any real use.
2. Great idea. Just use a sharp knife and carve or scrape the meat from the bone's. Once you have a nice amount, run a knife through the pile and chop it down to smaller pieces. Mix these pieces with some left over sauce. Using soft Tortilla shells, wrap the meat with cheese and lettuce and maybe some taco sauce or sour cream. Nice!!!
It would be nice to see some written instructions on what you used and how long you cooked, etc. I follow what you're saying, but you went kind of vague as to how long you put them back in and how long you cooked them with the sauce on.
@homescrub Thanks for asking. It would depend on several small but important factors. a) The size or weight of the ribs being used. Thicker, denser pork requires a longer cooking time due to the larger bone mass. But, this could be compounded if your temp setting is to high, resulting in a darker over cooked product. b) How thick the consistency of your sauce is. I started with a thin sauce, basting in 1/2 h intervals.
@kanukster Now there is an argument here with the membrane. Some people say it keeps the ribs more moist! I personally do remove the membrane, penetrate those ribs with FLAVOUR!! LOL
@bigbob4sale Thanks for watching. Keep the sauce on the back burner, on low. The sauce starts out thin for a
a reason, so as to baste the ribs and not have the sauce burn while cooking. After a couple basting's, it gets thicker. You can slow cook the ribs for a minimum of a hour, but, at least two hours is nice if you have the time.
Great video!! So easy to follow and I love the tips with the foil, toaster oven racks and especially love your paper towel spatula! My ribs are in the oven now, can't wait to taste them! I'm going to look for your spaghetti and meatball video now!
@ned262626 Thanks for your comment. I started the first part of the cooking process at 350, so as to get the temperature up in the ribs, and get them ready for the slow cooking step with the sauce. Like the video shows, turn the heat down low to slow roast them. How long you choose to slow cook them, is the fun part about cooking! I did turn the heat up near the end, only to finish them off.
This method keeps the ribs out of the liquid, and allows the under side(fat side) to be exposed to more of the steam, so the fat can drip away. The pineapples in the sauce gives it that tangy taste.
just started watching this vid and i can't believe this rack of ribs is 22$. i just bought a rack of spare ribs for 8$, backs were 11$ for the whole rack. where do u live that they are that expensive?
Thanks for watching. Hey, I don't set pork prices, I know their expensive! You should have seen the price at around Superbowl time, twice that! I'm in the southern Ontario region, and we have many pork producers near us. I think the cost of feed is driving the prices up!
i saw many videos and recepies, i must say this the second time i come back to this video to review how its made. Very clear from start to finish, love it!!!!
vinicioascone 1 day ago
@vinicioascone Thanks very much.
kanukster 1 day ago
This has been flagged as spam show
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Blondelldq760 1 week ago
Making this tonight. Will report back later.
hofnerman1 2 weeks ago
paper towel thing is genius. you should do a short vid on how to make it.
Delorian82 1 month ago
@Delorian82 i sooooo agree.
hofnerman1 2 weeks ago
I loved the video. I loved the paper towel thingy to put the sauce on. I am gonna try this recipe soon.
irving1967 1 month ago 4
@irving1967 Thanks for watching. You could season the ribs ahead of time and place them in the refrigerator until needed. But don't bring them to room temp prior. This could lead to some sort of form of bacterial thingy that you might not like. My Suggestion;
a. Remove from packaging
b. Pat dry with paper towels
c. Remove membrane (using a paper towel really helps)
d. Have your seasoning pre mixed and ready
e. Apply generous amounts
f. Wrap in cellophane, refrigerate
kanukster 1 month ago
I generally grille my ribs . After you vid,I will try baking them hoping they come out looking like yours. Thank you so much!
Saborsaoco 1 month ago
Great job. I'm about to do some ribs and was looking for tips. I got plenty from your work. Thanks.
MrVeeBlog 3 months ago
ITS FUNNY HOW THE BEST MEN CHEFS ARE HEALTHY AND FIT AND THE BEST WOMEN CHEFS ARE FAT AND UGLY
CVasquez112 3 months ago
@CVasquez112 Oh really? what about Chef Cat Cora, Suzanne Pirret, Rachael Ray, or Padma Lakshmi? Paula Deen is the ONLY one that I know of that you just described but some how they are all fat and ugly? Think about it.
SnuggleMebuns 2 months ago
@SnuggleMebuns Don't exaggerate. lol Chef Cat Cora, Rachael Ray and Padma Lakshmi are far from being fat!
hofnerman1 2 weeks ago
@hofnerman1 I know, that's what my whole reply was all about. You might want to re-read it. I was stating the fact that CVasquez112 was saying all well known female chefs were fat and ugly and I was giving him multiple examples of females that WEREN'T fat nor ugly.
SnuggleMebuns 2 weeks ago
I like the vid I just wish you would have cut one out... to see the juices
AudreyQuezada 4 months ago
@AudreyQuezada Hi, thanks for your comment. Yeah, I also wish I did, but this was my first video and unfortunately I can't add content. I will stake my name on the fact they always turn out great! Just don't rush them, and adjust your cooking time based on the size/weight of your particular rib's.
kanukster 4 months ago
yOU CAN MAKE A BASER WITH GREEN ONION, TIE THEM TOGUETHER :) IT WOULD GIVE GREAT FLAVOR BUT NOT TO MUCH !!!
missgiraffe3 5 months ago
Very nice. I've made back ribs using a honey apricot glaze that came out pretty good. Hope you'll take a look sometime. Thanks for a great video!
AnotherAmateur 5 months ago
thanks for the video man my parents are coming over and I am going to try this out. Looks good I hope I can cook it like you!
KowensT 6 months ago
I did excacly what the man said and they turned out great,good vid mate!
rolflmaoweeee 7 months ago
I usually season and then braise my ribs in bbq sauce in a slow cooker and cook them for 10-12 hours. Some people say that's stupid but they are the most tender I've tasted.
TheHasselBoff 7 months ago
wow those look soo good.. i usually just put the ribs in a pyrex dish with about 1/4 cup water and cook 350 for an hr then after drain the fluid, baste em in bbq for another 1/2 hour but it seems the meat doesn't absorb the flavor. those ribs are makin my mouth water !!
mixwell1983 8 months ago
Thanks, is great video.
2011Queenn 9 months ago
Sorry , me again, i have looked at other vid's for bbq ribs and your is the best.... Just sayin :)
debcanada1 10 months ago
You are one cool dude, thanks for your upload. I watched it today because there was a very good sale on ribs and I am really not that fantastic of a cook, so thanks for this. I have a couple of questions.
1. Do you do anything with the drippings from the ribs after cooking?
2. left over taco fixings, shells,meat,cheese,salsa, what can I do to convert this into a lunch that can be in a container all day? This kid of mine is killing me over lunch idea's and I am STUMPED!!! Loved your vid!!
debcanada1 10 months ago
@debcanada1 Hi debcanada, thanks for your comments.
1. No, I just toss the remaining fluids. probably has to much fat content for any real use.
2. Great idea. Just use a sharp knife and carve or scrape the meat from the bone's. Once you have a nice amount, run a knife through the pile and chop it down to smaller pieces. Mix these pieces with some left over sauce. Using soft Tortilla shells, wrap the meat with cheese and lettuce and maybe some taco sauce or sour cream. Nice!!!
kanukster 9 months ago
It would be nice to see some written instructions on what you used and how long you cooked, etc. I follow what you're saying, but you went kind of vague as to how long you put them back in and how long you cooked them with the sauce on.
homescrub 10 months ago
@homescrub Thanks for asking. It would depend on several small but important factors. a) The size or weight of the ribs being used. Thicker, denser pork requires a longer cooking time due to the larger bone mass. But, this could be compounded if your temp setting is to high, resulting in a darker over cooked product. b) How thick the consistency of your sauce is. I started with a thin sauce, basting in 1/2 h intervals.
So, Thick ribs= lower temp, longer cook time. Possibly 1 hour longer.
kanukster 10 months ago
@kanukster Thanks. Since I had small ribs, I prepared them in less time and came out great with your tips. I appreciate it!
homescrub 10 months ago
3 people didn't follow directions. LOL
Monstertalon 11 months ago
@Monstertalon lmao
liltd87 11 months ago
Nice basting brush!!! I want to try that now! Thanks for the cool vid!
Monstertalon 11 months ago
Bravo!! I WILL be trying this. And you do sound like John Goodman! For my sauce im going to use a recipe thats on Mott's apple sauce jar, for ribs.
liltd87 11 months ago
very good changed rub and sauce till im great excellent tutorial
ORPINGTON1000 11 months ago
What happens if you don remove the membrane?
Anita644 1 year ago
@Anita644 Sorry for the long delay to some posts. Life gets in the way occasionally.
The membrane is a sinewy type of fat that acts as a barrier. It will prevent any seasoning or marinade from penetrating into the meat.
kanukster 11 months ago
@kanukster are those seasoning measurements per slab or for both?
liltd87 11 months ago
@liltd87 I used the entire batch on both portions, front and back.
Remember, you can season these ahead of time and store in the fridge untill ready.
kanukster 11 months ago
@kanukster Now there is an argument here with the membrane. Some people say it keeps the ribs more moist! I personally do remove the membrane, penetrate those ribs with FLAVOUR!! LOL
Good looking ribs man!
jumanjaq143 9 months ago
WOOOW!! THAT LOOKS EXCELLENT MY FRIEND!! 10 PLUS
jacoboscar79 1 year ago
when you baste the ribs, is the sauce heated or no? and how long do you usually slow roast them for? an hr? great video though! can't wait to try it!
bigbob4sale 1 year ago
@bigbob4sale Thanks for watching. Keep the sauce on the back burner, on low. The sauce starts out thin for a
a reason, so as to baste the ribs and not have the sauce burn while cooking. After a couple basting's, it gets thicker. You can slow cook the ribs for a minimum of a hour, but, at least two hours is nice if you have the time.
kanukster 1 year ago
Great vid. You got that John Goodman voice!
mrvader24 1 year ago
@mrvader24 Ha! Ha! Good one!
Thanks for watching.
kanukster 1 year ago
Great video!! So easy to follow and I love the tips with the foil, toaster oven racks and especially love your paper towel spatula! My ribs are in the oven now, can't wait to taste them! I'm going to look for your spaghetti and meatball video now!
notyoavg1 1 year ago
nice thanks looks awesome im going to walmart right now to get some ribs..,haha
suwanshree 1 year ago
Wow these were delicious. I did 10 racks and all were gone in record time. My compliments!! Thanks for the post.
CJ1218 1 year ago
@CJ1218 Thats great! Thanks for subing also!
kanukster 1 year ago
Good Job, Your sauce looks good.
The ribs are awesome! Good recipe!
sk8n9494 1 year ago
@sk8n9494 Thanks for the nice compliment
kanukster 1 year ago
i think 300-350 is way too high. 200 for 5 hours is the besty
ned262626 1 year ago
@ned262626 Thanks for your comment. I started the first part of the cooking process at 350, so as to get the temperature up in the ribs, and get them ready for the slow cooking step with the sauce. Like the video shows, turn the heat down low to slow roast them. How long you choose to slow cook them, is the fun part about cooking! I did turn the heat up near the end, only to finish them off.
kanukster 1 year ago
NICE! thanks
Pattycakessmiles 1 year ago
great video man, thanks!
R6bbie 1 year ago
Hey, thanks for watching. That's funny, I was just finishing up on another cooking vid! Coming soon to a computer near you,
Spaghetti and spicy meatballs!
kanukster 1 year ago
i was skeptical but the finished product looked good as hell. thanks
bleeb129 1 year ago
This method keeps the ribs out of the liquid, and allows the under side(fat side) to be exposed to more of the steam, so the fat can drip away. The pineapples in the sauce gives it that tangy taste.
kanukster 1 year ago
just started watching this vid and i can't believe this rack of ribs is 22$. i just bought a rack of spare ribs for 8$, backs were 11$ for the whole rack. where do u live that they are that expensive?
bleeb129 1 year ago
Thanks for watching. Hey, I don't set pork prices, I know their expensive! You should have seen the price at around Superbowl time, twice that! I'm in the southern Ontario region, and we have many pork producers near us. I think the cost of feed is driving the prices up!
kanukster 1 year ago