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My review
Salt and Pepper Spare Ribs
75k
Chef John
"They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs."
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Ingredients
7 h 25 m servings 400Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
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Footnotes
- Chef's Notes:
- Use a 3 1/2- to 4-pound rack of ribs. You can use a couple slabs of baby back ribs instead if you like.
- If you don't end up using the reserved 1 to 2 teaspoons of reserved spice rub for the ribs, use it for coleslaw or potato salad.
- If you have to cook these right away instead of letting them sit for 4 to 12 hours, then go ahead, they will still come out really good.
- Serve with my All-American Barbecue Sauce.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of salt and pepper rub. The actual amount of rub consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 1718 Ratings
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Most helpful positive review
6/23/2020
Nice and simple rub for ribs, and they turned out good. The timing might be a bit long for back ribs as Chef John used St Louis Style Side ribs, but they were still mostly tender and only dry on...
Most helpful critical review
6/22/2020
Crazy crazy salty. Cut the salt by a third, at least.
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6/23/2020
Nice and simple rub for ribs, and they turned out good. The timing might be a bit long for back ribs as Chef John used St Louis Style Side ribs, but they were still mostly tender and only dry on...
6/29/2020
I totally forgot to brush on the mustard and vinegar at the beginning, but these still turned out great. Only used about 2/3-3/4 of the rub mixture. I let them sit for about 4 hours before cooki...
6/29/2020
I used kosher salt and followed the recipe exactly. Came out way too salty. I really like Chef John, but this wasn't his finest. The ribs could have been so much better and it still took 3 hours...
6/29/2020
I made it exactly as written [including using kosher salt instead of the much saltier table salt, and grinding both the black and white pepper immediately before using]. It was simple, easy to m...
6/28/2020
Made these today, absolutely delicious! Only one thing I would twerk is the amount of salt. Next time I will cut back it a little. Thank you Chef John!
6/25/2020
Way too salty. I used kosher salt as directed. There was too much rub and the flavor overwhelmed the meat. The cooking method worked well, though.
6/25/2020
Seems straight forward to me that those complaining of the saltiness are not using kosher salt, which is about half as salty as table salt due to the larger grains. I highly recommend using kos...