Easy Grilled Sticky Ribs - Fast & Amazing Barbecue Ribs
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Date: 2022-07-02
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Comments and reviews: 10
David
I don't know why you would want to pull them apart, (cut them) before you put them on the grill? I would think that it would be easier to just leave them whole and baste the ribs that way? Also, I would like to do these in my oven roaster, that way I don't have as much of a mess to clean later. After all, that is the Chef John way is it not? Please explain. Thanks.
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I don't know why you would want to pull them apart, (cut them) before you put them on the grill? I would think that it would be easier to just leave them whole and baste the ribs that way? Also, I would like to do these in my oven roaster, that way I don't have as much of a mess to clean later. After all, that is the Chef John way is it not? Please explain. Thanks.
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ED
Chef John, I have also been a loyal watcher of your videos and many of your recipes are staples for my meals but I have one comment. You need to up your bbq game, one suggestion I have is to pile your coals to one side of you bbq so you place your meat to the side instead of directly over the coals to prevent that charring. Give it a try and keep on keepin on.
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Chef John, I have also been a loyal watcher of your videos and many of your recipes are staples for my meals but I have one comment. You need to up your bbq game, one suggestion I have is to pile your coals to one side of you bbq so you place your meat to the side instead of directly over the coals to prevent that charring. Give it a try and keep on keepin on.
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food
And I'm one of those folks who Does Not enjoy sweet, sticky BBQ anything. I have noted from eating BBQ around the country that folks in the west think sweet, sticky is good, and folks east-n-south of KC, MO want smoked, savory BBQ meat. I'm in the smoked, savory crowd with my sauce on the side.
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And I'm one of those folks who Does Not enjoy sweet, sticky BBQ anything. I have noted from eating BBQ around the country that folks in the west think sweet, sticky is good, and folks east-n-south of KC, MO want smoked, savory BBQ meat. I'm in the smoked, savory crowd with my sauce on the side.
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mad
Cheers! Finally another chef calling out some modern culinary BS (peeling the membrane. It goes along with the vortex for poaching eggs, and the reserving of starch water for pasta. Cooking excellent food doesn't have to be so difficult as many are making it.
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Cheers! Finally another chef calling out some modern culinary BS (peeling the membrane. It goes along with the vortex for poaching eggs, and the reserving of starch water for pasta. Cooking excellent food doesn't have to be so difficult as many are making it.
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Grantham
So I have a question and a comment. Question first: is that a new #fsws that you have? It looks different. My comment would be that, with all the poking and slashing you do, I think it would be easier to just peel the membrane. All that being said. Yum!
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So I have a question and a comment. Question first: is that a new #fsws that you have? It looks different. My comment would be that, with all the poking and slashing you do, I think it would be easier to just peel the membrane. All that being said. Yum!
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Caty
Hooray, Hooray, for simply pierce, and score the membrane! My uncle did the best ribs, ever. He felt that the membrane helped to retain moisture during the long cooking process that ribs require. Removing it often led to dry meat.
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Hooray, Hooray, for simply pierce, and score the membrane! My uncle did the best ribs, ever. He felt that the membrane helped to retain moisture during the long cooking process that ribs require. Removing it often led to dry meat.
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QuestForTheGrail
RIP to that tiny morsel of rib at 07: 05
Terrific recipe, Chef John! Next time I'm leaving town to go to the countryside will be with a big old bag o' pre-cooked ribs to grill and glaze outdoors.
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RIP to that tiny morsel of rib at 07: 05
Terrific recipe, Chef John! Next time I'm leaving town to go to the countryside will be with a big old bag o' pre-cooked ribs to grill and glaze outdoors.
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GiantsWS2014
Always remove the silverskin membrane from ribs. Always. Chef John's wrong about very few things -but this definitely one of them. ALWAYS remove the membrane.
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Always remove the silverskin membrane from ribs. Always. Chef John's wrong about very few things -but this definitely one of them. ALWAYS remove the membrane.
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Bobby
That's a great recipe but you shouldn't encourage cross contamination. Set aside some sauce in a separate container and use a different brush for the finish.
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That's a great recipe but you shouldn't encourage cross contamination. Set aside some sauce in a separate container and use a different brush for the finish.
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no
Is Chef John REALLY contractually obligated? I mean, isn't he the Mary J Blige of whether or not to oblige?
(Not as creative as his, I know )
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Is Chef John REALLY contractually obligated? I mean, isn't he the Mary J Blige of whether or not to oblige?
(Not as creative as his, I know )
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