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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21 Comments
Check out the recipe: https://www.allrecipes.com/recipe/280667/salt-and-pepper-spare-ribs/
You ROCK!!!
Chef John, you are the best! Great rib recipe 🙂 I followed your instructions last night and the ribs were excellent. Thank you!
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
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
High temperatures and acidic foods can aluminum to leach into food .Cooking with Aluminum foil is toxic