Sam: these ribs were/are amazing. Went a bit larger and went with 6.5 lbs of ribs because it was clear they were going to be earth shattering. Brought the finished product to a friend's house as an appetizer. Everyone including the host/hostess were raving about them and the six of us finished all 6.5 lbs in about 3-5 minutes. You have at least 3 more families who are subscribers since the asked me to text the link. Keep it going my friend. Great stuff and very entertaining
GEEZUSS.. this is the most straightforward, non convoluted recipe I’ve seen yet - and I’ve watched/read a ton. Get to the point! Thankyou MR. Sam! 🤓👍🎉🇨🇦
i just came across sam the cooking guy and omg i cant stop watching his channel. super great. went out and made one of his stir fry recipes a couple days ago ... talk about YUM! black bean and garlic sauce he recommended was fantastic... Thank you!
These made me look like a Rockstar yesterday. Very easy to make and follow. They do really turn the right black color on the last turn. I do BELIEVE lol. Thanks Sam
Hello Sam, I recently stumbled upon your channel while I was looking for pulled pork recipes. I have seen many cooking videos, but yours are unique. Super entertaining, well explained, simple recipes, but the result always looks mega delicious. I like the casual, honest way you present the whole thing and the interaction with your son. Besides, I like your swearing. Not as obtrusive as Gordan Ramsay, rather cool. I like it and it is a fun part of your videos. Unfortunately, I do not have a barbecue. You have a very impressive equipment. Also, I like the EVO. I didn’t know that such a thing exists :-D I tried your recipe for the honey & garlic ribs. Wish I could get ribs like yours in our shops, but I guess Germany is not as much into BBQ than the US. I've always been looking for different recipes, but all I found so far on CZcams were all kind of the same. You need a smoker and a thousand ingredients .... Your recipe for the honey & garlic ribs is great! Wow, what a taste explosion. After I took the pale ribs out of the oven after an hour, I was a bit sceptical at first, because they looked a bit tough, but after I mixed them with the marinade and left them for another hour in the oven, WOW! What a difference. And soooooo delicious! I added a few drops of liquid smoke as well. It was so yummy. I am looking forward to your next video and will go through all the older ones. Maybe one time you will come to Germany and make a list of the Top 10 Things to eat in Germany ;-) Take care and keep up with your magnificent work!
i've got 2 racks of St. Louis-cut ribs in my freezer. definitely not appetizer-size, but what could be bad? your choice of seasonings is yummy (i love apple cider vinegar but will sub date syrup for the honey -- honey's just too *sweet* for me).
I haven’t watched you in awhile cause I wasn’t getting notifications. I’m now back, i’m loving the recipes and liking the length of the vids. Keep up the good cooking and good humor. 😂
My mouth was watering, watching you eat those spareribs. Gonna make some for dinner. I would love to come to your restaurant but I live in Masterton, New Zealand. Which is too far away unless I win lotto. I live in hope.
Hey Sam, do you have a good Char Siu Bau, or Alfredo recipe? would love to see either. (John from N. California) didn't know about your restaurant, can't wait to visit "Not Not Tacos"
Someone please, I'm dying here that is so delicious... I may need CPR -- HAVE 2 -- count them 2 full racks in the freezer - when the heat in Arizona gets below 117 this week -- I am making those bad boys.
IN AZ we actually have SWAMP coolers for OUTDOORS -- Mister SYSTEMS -- and AC in the house..... HOWEVER you turn on anything HOT in this DAMN weather and you are asking for HELL- O - HEAT in the house and a HEW-MUNGO Electric BILL -- Don't get me started on 400 dollar electric bills in the SUMMER around here.
I wonder if there was a version of this where you smoke these in an aluminum tray, then do a Korean BBQ sauce after draining the fat. I'm trying that for tomorrow's A&M/Arky game - gotta slaughter the piggies...
Sam: these ribs were/are amazing. Went a bit larger and went with 6.5 lbs of ribs because it was clear they were going to be earth shattering. Brought the finished product to a friend's house as an appetizer. Everyone including the host/hostess were raving about them and the six of us finished all 6.5 lbs in about 3-5 minutes. You have at least 3 more families who are subscribers since the asked me to text the link. Keep it going my friend. Great stuff and very entertaining
how long were we suppose to put the ribs in the oven for at first?
Best chef on CZcams! Love the recipes bro and your backyard setup!
Yama Bahram My vote is for Chef John food wishes
@@davidlawson4281 Chef John has his spot up there, but Sam is the man.
Honestly , you are a skilled chef and I like the simplicity of your style and your spirit of joy. Continue and see your magic creations
Sam is the most underrated chef in this site.
fukin love this guy
This is my favorite CZcams channel, anywhere, any time, any how. The combination of education and entertainment is unsurpassed.
They were ugly af until that sauce gave it the dark tan.. 😎🙌🏻
GEEZUSS.. this is the most straightforward, non convoluted recipe I’ve seen yet - and I’ve watched/read a ton. Get to the point! Thankyou MR. Sam! 🤓👍🎉🇨🇦
I could only get frozen ribs and the butcher couldn't cut them in half, so used them whole
anyway. Really really really good recipe.
😂😂😂 the sarcasm ❤ that's why I subscribed. Keep up the good work.
how i couldn't discover this chanel before, you make looks The recepy relly easy, keep making like that all The time
Can I take this recipe and adjust to beef short ribs
i just came across sam the cooking guy and omg i cant stop watching his channel. super great. went out and made one of his stir fry recipes a couple days ago ... talk about YUM! black bean and garlic sauce he recommended was fantastic... Thank you!
Been a fan for a long time. Loved your interviews on YEW podcast, very inspiring. Don’t listen to the haters, keep doing your thing. 🤙
i feel like the way you describe your food, your food is actually good and not only visually attractive *cough tv shows*
These made me look like a Rockstar yesterday. Very easy to make and follow. They do really turn the right black color on the last turn. I do BELIEVE lol. Thanks Sam
Those look great. Garlic powder has it's purpose too. As apples don't agree with me, I'd use red wine vinegar.
Sam please if you can share with us some slow cooker recipes!
Thank you so much!
Love this recipe and I love how you made it so simple😋
Hello Sam, I recently stumbled upon your channel while I was looking for pulled pork recipes. I have seen many cooking videos, but yours are unique. Super entertaining, well explained, simple recipes, but the result always looks mega delicious.
I like the casual, honest way you present the whole thing and the interaction with your son. Besides, I like your swearing. Not as obtrusive as Gordan Ramsay, rather cool. I like it and it is a fun part of your videos.
Unfortunately, I do not have a barbecue. You have a very impressive equipment. Also, I like the EVO. I didn’t know that such a thing exists :-D
I tried your recipe for the honey & garlic ribs. Wish I could get ribs like yours in our shops, but I guess Germany is not as much into BBQ than the US.
I've always been looking for different recipes, but all I found so far on CZcams were all kind of the same. You need a smoker and a thousand ingredients ....
Your recipe for the honey & garlic ribs is great! Wow, what a taste explosion. After I took the pale ribs out of the oven after an hour, I was a bit sceptical at first, because they looked a bit tough, but after I mixed them with the marinade and left them for another hour in the oven, WOW! What a difference. And soooooo delicious! I added a few drops of liquid smoke as well. It was so yummy.
I am looking forward to your next video and will go through all the older ones.
Maybe one time you will come to Germany and make a list of the Top 10 Things to eat in Germany ;-)
Take care and keep up with your magnificent work!
Never heard of you before but I like the way you cook. I'm heading out with my family today to the supermarket to give this a try. Great SoH :)
Oh yess, about to pop these bad boys in the oven. My hubby is going to go crazy over these. I'm SO getting lucky tonight! (Thank you!)
Life truly is simple...I see new sam the cooking guy vid I click and like very simple
Superb! It was unbelievably good ! I wanted some heat so I sprinkled some crushed pepper..👍
i've got 2 racks of St. Louis-cut ribs in my freezer. definitely not appetizer-size, but what could be bad? your choice of seasonings is yummy (i love apple cider vinegar but will sub date syrup for the honey -- honey's just too *sweet* for me).
how long were we suppose to put the ribs in the oen for at first?
after watching youtube cooking channels for food only, i Just find you. you are going to be my new favorite channel
I haven’t watched you in awhile cause I wasn’t getting notifications. I’m now back, i’m loving the recipes and liking the length of the vids. Keep up the good cooking and good humor. 😂
The quality of this video and the editing far surpasses your other videos! I was impressed it looks professional
This guy is raw, and that I do like
Easy! Can't wait to do it. Something so simple would impress so many
Yeaa...a decent oven recipe for RIBS and in a cocktail appetizer form. Maybe a drop or two of liquid smoke in the honey garlic glaze? It's the sauce !
I love how these ribs turned out! you did an excellent job on these!
Another great video and recipe! And if I ever make it to San Diego, I'll definitely be stopping by your restaurant.
love the spare rib cut and so good
I’m attempting to make these tonight! I can’t wait to try them 🙌🏽✨
Love this show! And Love your Kitchen.
Love your vids, love your style, love your cooking. Everything I make that you taught me comes out amazing! Keep it up. Thanks.
Looks good. I'm gonna do that today
Love your recipes, have to try that one for sure!
Man I wish I could cook like you. Everything you make is awesome !!
Sam, did you take the membrane off the back of the ribs or is this moot for the way you cut and cook these? It looked like it was still intact.
“Grey and depressing like a sybirian prision” - Sam the mutha fuckin cooking guy
Those look amazing I will definitely have to try these
Sam: I did those ribs yesterday adding a bit of ginger in the sauce and they were the best I ever ate!
Have you tried searing them before throwing them in the oven? I'm pretty sure you already know about that but you didn't in this case? Why?
First time viewer. This video made me a subscriber!
Me too!
Will this work with beef short ribs and do the cooking times change?
Amazing recommend you try this
Idk when I'm going SD again.I'll have to keep watching your video. Cool :)
Those are good with some peanut sauce too
For your information, it was the "yes, d*****t, I'm going to use real garlic" that made me subscribe
My mouth was watering, watching you eat those spareribs. Gonna make some for dinner. I would love to come to your restaurant but I live in Masterton, New Zealand. Which is too far away unless I win lotto. I live in hope.
Im making that for lunch/dinner thanks for share😘
yum- have to make this weekend
Love your videos, you are the man!!
you da man.. thanks for this.. going to try this when the wifey gets home~!
Ok im going to try this this Saturday
Did the meat came out easily breakable or was it hard to bite?
Hey Sam, do you have a good Char Siu Bau, or Alfredo recipe? would love to see either. (John from N. California) didn't know about your restaurant, can't wait to visit "Not Not Tacos"
John Lemons he has both videos, old ones but you can still view if you scroll down!
We got ya, brother
www.thecookingguy.com/cookbook/alfredo-sauce-recipe?rq=alfredo
Sig Shooter pardon the ignorance but is this Max's channel?
No Max is the camera guy I believe.
Probably shared
Will be making for this years super bowl!
solid recipe Sam great that you cooked it on the BBQ thumbs up sir! keep up the good content.
Im going to try this today on the grill
I'll try that for my slow cooker.
One word...perfect!
Someone please, I'm dying here that is so delicious... I may need CPR -- HAVE 2 -- count them 2 full racks in the freezer - when the heat in Arizona gets below 117 this week -- I am making those bad boys.
What!! NO AC???
IN AZ we actually have SWAMP coolers for OUTDOORS -- Mister SYSTEMS -- and AC in the house..... HOWEVER you turn on anything HOT in this DAMN weather and you are asking for HELL- O - HEAT in the house and a HEW-MUNGO Electric BILL -- Don't get me started on 400 dollar electric bills in the SUMMER around here.
Teresa Smith. It's 106 degrees. Start cookin'!
I'm ON it
Great stuff as always!
I can’t wait to make this!!!
Yum, Sam - I WILL be trying these.
I know what I’m making for my next party.... thanks Sam.
Nice one!
Cooking book when
That looks delicious
Great appetizer 👍
I’m in Carlsbad California this weekend I would love to come to your restaurant!
That 4K tho, looks beautiful on my 4K tv
Do some desserts!!!!!!!!!!!!!!!!
Omg I'm in heaven. So so delicious
No salt?
Look amazing
So good!
Best ribs ever!
😂 LMAO a Syberian prison!!!
"I will never lie to you." We know.
Really diggin' this recipe - Thanks Sam! #LeGourmetTV
Yo just made these for my moms birthday, 10/10
Incredible!
Did you chip a tooth biting into those things?
I want the old videos back
Did you leave the membrane on?
I wonder if there was a version of this where you smoke these in an aluminum tray, then do a Korean BBQ sauce after draining the fat. I'm trying that for tomorrow's A&M/Arky game - gotta slaughter the piggies...
Thank you Sam for the Video you have a very nice way about you. Best From Vancouver..!!!!
Honey and garlic doesn’t go for me. But I loved the “Siberian prison” analogy!
Nice roach clip bracelet
Avocado week?!
my favorite fakenadian!
Ok. I’ll still watch no matter what but I have to say, I enjoy the longer vids.
Best part, yes Dip S@#T were going to use some real garlic 😀👍
Do you believe I can use the same sauce for wings?
What’s your restaurant called ?