How to cook, Slow cooked BBQ style ribs in oven
An easy way to prepare ribs at home, in the oven. Slow cooked,No boil with BBQ sauce.Easy clean up! Using simple house hold ingredients!
Video Rating: 4 / 5
Experiencing good food is an essential part of life, but many people have some disillusions that prevent them from ever tasting a quality meal. They’ll never enjoy a steak that literally melts in their mouth, or freshly tossed pasta that makes them stop talking in mid sentence to appreciate the splendor of the dish. There was a study drawn as to why Americans are predominantly over-weight and French people are of a perfect shape and size when both cultures spend the same amount of time eating and dining out. They study revealed that while French people have a love for food, American people love to eat. French dishes are usually smaller and better quality while American dishes are lesser quality with larger portions. Stomachs are not bottomless pits that you need to fill to capacity. Hunger can be satisfied in small portions. American people tend to think they need to walk away from a meal stuffed to fill full and whole. Meanwhile later on you’ll most likely end up with heartburn and/or indigestion. But if the is arranged on the plate in a smaller portion and is of a higher quality you’ve not only satisfied your hunger but you’ve also satisfied you appetite of fulfillment and you walk away from the meal feeling full and complete. Olive Garden, Apple Bee’s, Uno’s and so forth are not upscale restaurants. They do not have chefs preparing the food. The food is delivered to the restaurant frozen and is later put in a microwave and served to you on a plate. Which is why any …
Video Rating: 4 / 5
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33 Responses
I generally grille my ribs . After you vid,I will try baking them hoping they come out looking like yours. Thank you so much!
@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.
Great job. I’m about to do some ribs and was looking for tips. I got plenty from your work. Thanks.
ITS FUNNY HOW THE BEST MEN CHEFS ARE HEALTHY AND FIT AND THE BEST WOMEN CHEFS ARE FAT AND 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 like the vid I just wish you would have cut one out… to see the juices
yOU CAN MAKE A BASER WITH GREEN ONION, TIE THEM TOGUETHER :) IT WOULD GIVE GREAT FLAVOR BUT NOT TO MUCH !!!
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!
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!
I did excacly what the man said and they turned out great,good vid mate!
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 !!
Thanks, is great video.
@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 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!
Sorry , me again, i have looked at other vid’s for bbq ribs and your is the best…. Just sayin :)
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!!
@kanukster Thanks. Since I had small ribs, I prepared them in less time and came out great with your tips. I appreciate it!
@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.
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.
@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 are those seasoning measurements per slab or for both?
@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.
@Monstertalon lmao
3 people didn’t follow directions. LOL
EEEEEEEEEE EEEEEEEEEEEEEEEE!!!
*first amendment rights at work*
Otherwise… (gritting teeth)
goofy hos!
@AllyTiel114 it’s pre cooked food. I’ve watched the “Chefs” at red lobster put my food in a microwave sized conventional oven. Chains have pre cooked food so it taste the same every where you go…if it were actual “Chefs” making actual meals the menu would be different from one Red Lobster to the next.
Are you guys drunk?
Im just going to let you know, I work at Red Lobster, which is owned by the same company as Olive Garden. We have chefs cooking the food, working with our wood-fire grill we have in the back. I can’t speak for Olive Garden, but Im pretty sure they have chefs as well.
I agree with you 100% on this one :)
Cool Video :D