I very much appreciate that comment Boochee, they were delicious. You can do similarly with beef ribs like in this vid. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sBg3YYZ4BJQ.htmlsi=mXTH6eW3Si41f9h5
Liquid smoke is one of things to use judiciously, one drop too much and you have ruined your meat and that's a fact. I love black pepper so you had my vote right there.
Sounds like you fast forwarded right through the 3 times I stated the oven temps in the video. Then, they are also written in the description! SMH too! 🤣🤣
@mamaandpapajoe ribs r in the oven!!! I usually watch RU-vid to see what people r doing wrong but ur video was spot on. I'll update ya in a couple of hours!
@mamaandpapajoe AMAZING!!! That stock is on point and does so much to elevate the rib. Glad I found ur page. Bad weather ribs in the oven this is the go to recipe! I tweaked it a bit of course but I used ur cooking directions to a T and I'm very happy!
Yes! Finally someone who does it properly. I see too many videos where folks put the ribs right on the pan. It has to go on the rack for even slow cooking! 👍 Nicely done!
If you added a little Liquid Smoke to your glaze, would it add some smoky flavor? Just wondering if you use it. Some guys swear by it, some swear at it.
Thanks for watching John. Liquid smoke to the glaze is not a bad idea. I've never been a fan of liquid smoke but if you try it, I'd love to hear your thoughts.
😂😂 My man! I appreciate that. I like these oven recipes because I know that some people don't have access to grills or they live in apartments or condos where grills are not allowed. Thanks for watching Michael.
That’s the dumbest, closed minded sht I’ve ever heard in my life. Cooking shouldn’t be made into something prejudice and if you were really from the “504” like your name suggest then you would know that. Spend some time off Twitter.
I own a vertical smoker and a pit that are tri-powered (charcoal, gas or electric). The pit has an offset fire box. As I age, I'm finding outdoor cooking to be physically taxing to the point where I'd rather cook indoors. My options are braising, roasting, sous vide and pressure cooking. When we want to add a little smoky flavor, I generally use liquid smoke or smoked cumin/paprika. I appreciate your converted recipes.
@@mamaandpapajoe I haven't sprung for a pellet grill yet; I keep a variety of chips on hand and select one depending on what meat we'll be having, then soak it and put it in a cast-iron smoke box on top of my coals or charcoal.
Heck Yeah CJ!....Those are some mighty fine looking Ribs and I bet they were crazy delicious. Thanks for sharing my brother and y'all have a great week. Cheers!
Not necessarily backwards Linda, just different. This process mirrors cooking on a charcoal grill. The only thing missing is the smoke. Thanks for watching.
No problem Candace. Season ribs with seasoning of choice Place on cooking rack, allow ribs to sweat Preheat oven to 275 Place ribs on middle oven rack 1.75 hrs, spritz with I Can't Believe It's Not Butter 2.5 hrs Wrap ribs in foil with a .25 cup of liquid Bake for another 45-60 minutes , check for tenderness Glaze with your choice of sauce Return to oven on 300 for 10 minutes Slice and enjoy
First time viewer Sir. I want to grill my ribs so bad, but up here in N. Tx it's too hot for me, even around 7:30 pm it's been around 104 for the past weeks. By the way, did you get the jelly here in TX, if so where? I'm hoping somewhere around me, I'll even take a little drive. THANK YOU for your little explanations throughout, esp. about St. Louis ribs; I always thought it was a type of cooked ribs with their type of sauce. Blessing to you guys!
Thank you so much for watching Macy. 😂😂 Is hot everywhere in Texas, we're in San Antonio. The jelly is made right here in TX. texaspepperjelly.com You are going to love this! We also like to pour it over cream cheese and go at it with crackers!
That rib candy cost 18.95 and higher depending on where you get it so it will be awhile before I make your recipe. But those ribs look so freaking good yummy
Sending love! Got them in the oven. Making them for my son. Who's in the Army. He got drafted so he's going to be gone for a while. Wanted to make him something Amazing Before he heads out. He told me there's things that need protection. Hope you have a great day!
I cook many types of dishes, fancy french, mexican, chinese, american - But I can tell yoy this guy knows what he is doing. Take it from a butcher's son.
I made some ribs in the oven just yesterday. It did not end well. I needed this recipe yesterday. But at least I will have it for next time. Thanks to you, Papa Joe.
I noticed that you wrapped the rib with foil on the second oven time. Can I wrap the ribs with foil for both the baking and second time in the oven? Thanks!
Great question Xavier. Yes, once I've achieved the deep color that I want, I wrap to reach tenderness. Yes, you can wrap the entire time, it will speed up your cook time but you will not have the deep color.
