I’m usually not a big “less is more” kind of guy, but these amazing Salt and Pepper Spare Ribs were a wonderful reminder of just how delicious pork ribs really are. Using little more that salt and pepper (and secret wet rub), we can produce a rib so shockingly flavorful that people will wonder what we used, when it’s really because of what we didn’t use.
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31 Comments
Check out the recipe: https://www.allrecipes.com/recipe/280667/salt-and-pepper-spare-ribs/
Finally made these tonight. Technique worked great and flavour was on point. However the amount of salt is way to much with the kosher salt I was using. Be warned-not all Kosher salt is created equal. I would probably do 1 tbs of table salt instead of 2tbs of kosher to account for that.
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
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 tried this recipe for during my thanksgiving break. Everyone loved it! Chef John never disappoints you!
The only thing missing is onion powder. Then you have it knocked.
Never tried white pepper but I bet a little helps and the man clearly knows ribs. Only way to really improve on this is to smoke them with some thin blue smoke. I prefer my Kamado Joe.
0:58 take my up vote 🤮
Ps in spain we don't have white vinegar so use lemon juice instead
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!
The most annoying voice
Chef, Thank you for YEARS of food and fun. Bravo! Bravo!
My Results took some commenters advice @ too salty and too spicy:
We had HALF rack pork ribs (5)
So we halved the ingredients right off and from that we didn’t use 1/2 Tbsp and it was still waay too salty and I did use Morton’s Kosher salt not table salt. However, having discarded that 1/2 Tbsp of the rub resulted in the perfect spicy kick.
Tented 1hr. Basted. Untented 25 min. Perfect, any longer would’ve been dry.
Next time: reduce salt 🧂and easy on the peppers.
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
Year after year I make at least one of his recipes a week and he has taught me so much, THANK YOU!
What's the green stuff on the plate?
Fat up or fat down?
I'm going to try that out tomorrow on my offset smoker
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
I like everything you did. I'm going to save this in my chef, .John file. The only thing I'll do differently is to put a glaze on because I'm the boss of my sauce
Can it be yellow mustard mixed with white vinegar instead of Dijon??
Making these again! ^_^
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.
I want to try this with some beef ribs.
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."
Chef John: number one! Everyone else follows.
Just made these for the 2nd time – delicious!!!
You added more than salt and pepper so it's really not a salt and pepper rib
I can confirm, this method works even if your ribs are still a bit frozen because they only had frozen ribs at the store when you bought them at the last minute 😅
Very nice. Thank you Sir. We can do same with beef ribs, can't we?
Do not follow this guy. He is completely clueless. Ribs turn put extremely dry. Why do you think he has to put bbq sauce after. Spreading fault information is not cool.
This was so good thank you 🎉❤