What's the best method for making Oven Ribs?
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- čas přidán 30. 06. 2024
- What is the best way to make tender, juicy, smokey ribs, inside without a smoker? Today is all about oven ribs.
Links & Stuff
► Oven Rib Recipes: www.ethanchlebowski.com/cooki...
► Kitchen & Craft's Video: • SMOKED PORK RIBS USING...
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► Roasting Sheet (that I ruined): amzn.to/3i3jdNU
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- Wood cutting board: amzn.to/2Qkw1UQ
- (NOT cheap) Amazing Pan: amzn.to/2rW8wYY
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Ribs
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Is it possible to make great ribs in the oven?: (0:00)
Intro: (0:41)
Why are ribs smoked?: (1:13)
How does smoke flavor ribs?: (2:18)
How can you get smoky flavor without a smoker?: (3:14)
How to make smoke stick: (4:09)
Indoor Smoked Ribs: (5:00)
Liquid Smoke Ribs: (9:03)
Side by Side Taste Test: (10:00)
An interesting surprise: (11:15) - Zábava
FINALLY a ribs video for people who live in apartments...thank you brother
I got you!
Alex Coury Por que no los dos?
For real!!! 🙌🏾🙌🏾
@Alex Coury This is better explained
Look at you all hungry 😋 .
I love that trick with the cans to show how smoke affects cold vs. hot. Cool visual experiments like those are what make this channel unique and a joy to watch for novice chefs like me!
We're so proud of you Ethan! Your come up is well deserved. You make quality videos that people want to see. You're a perfect combination of education + entertainment. So glad i found your channel and that its popping off!
Yesss!! I found this channel about a month or two ago and so happy for him how it's taken off, fully deserved! More people need to see this stuff!
Thank you, the education (+ a little entertainment) is the niche I'm going for!
@@EthanChlebowski well you nailed it!!
I work in an actual bbq restaurant as a "pit master" and i gotta say your st louis ribs look perfect. Tender and not falling off the bone but still clean bites off the actual bone is the sweet spot, great job Ethan, your ribs look like the genuine smoker product
I like falling off the bone lol
@@Noise_floorxxnobody asked
Tried this recipe and I really like it. Two comments: 1. It is CRITICAL, and should be stressed that you need to get your ribs internal temperature between 195-205°F or they will NOT become tender in the least. Depending on how your oven heats, you may need to use a higher temperature than stated in Ethan's recipe (as I learned the hard way). 2. A slightly more expensive, but more convenient option than constructing an aluminum foil pyramid is to buy a "foil roasting pan." My local store has them for a $1 each, and they have plenty of room to fit your ribs, smoke packs, and a dish of water. But they have the advantage of being pre-made and very easy to open/close compared to building your own foil pyramid thing.
I can't seem to get mine past 180 after trying varying temps and times and they somehow come out overcooked
I am so impressed how you took the liberty to literally create an indoor smoker, but looks like it took a ton of work! I don't have a grill, so I have to resort to the oven or... the method you developed! 😂
Those ribs also looks super tender and absolutely delicious, my mouth is watering right now! If you ever need someone to taste test for you...just sayin... 😉
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My husband asked me for ribs the other day and told him to go buy a smoker for it. But since we live in an apartment.. 😂
He is going to be very happy! Thank you for sharing 🙏
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Dude, i found you three days ago and you’re already making a much larger impact than most of the other cooking channels I follow. Keep it up, boss. You’re doing the work of the gods.
Hey, Ethan, that white can test was very illustrative. Glad to see another collab with Tim--you guys complement each other.
I really hope his channel grows this year I'm an avid home cook and had a scholarship for culinary back in highschool but even now thanks to this man I'm still learning
You're an avid home
I really thought you'd smoke out your entire apartment...or did you? 🤣🤣🤣Very thorough experimentation E. Slayed it! Thanks for the collab man!
I may or may not have had a little more smoke than wanted during the white can test...nothing the open windows and all my fans couldn't handle though!
@@EthanChlebowski have you made any ketogenic dishes?
Hey Tim, just found your page via Ethan. Great video man, as I have done the 321 method many times. I found that I can achieve a super tender rib, with a lower temperature 180° in the first set, and then bumping it up 225° during the braise and sauce set. I generally shorten the last hour as well, just to get the sauce tightened up. Always fun to see others crushing it, that sauce looked amazing… Just subscribed, and looking forward to more vids!
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Stay Happy m Healthy
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I feel a lot of your videos answer my questions and address my cooking/baking pain points, so thank you very much!
I LOVE the fact that you present options for those of us in Apartments!
My last few attempts at ribs have been pressure cooking them in my Instant Pot, then broiling each side in the oven. It does not compare to well done ribs on a smoker, but they are better than badly done ribs on a smoker, and much, much faster and easier.
Love you're vids man! I've tried out some of your recipes and they're really great!
I know this is a year later but I tried this method about 4 days ago and the ribs came out amazing! The best part is this was my first time ever making ribs so this was a great experience. Again thank you for such a detailed explanation and actually showing how it's done.
So glad I found your channel man, I’m binge watching all your vids.
Nicely done. I appreciate your actually cooking these alternative methods and honest evaluations. Things I wouldn't necessarily try myself. I appreciate your efforts. Thanks.
Man i didnt want to cook my ribs on the grill today and im so happy your vid came up. You make the best cooking videos and i know these ribs will be solid
Nicely done Ethan, wow I did not think this was possible! I have a channel dedicated to smoking meats, and I am quite impressed with how your ribs look… It’s also been really cool to see how much growth you’ve had recently, well deserved! Would love to collaborate with you on a brisket video, thoughts?
Don't do it, this guy is too desperate
Man that would be a 🔥🔥 collab, your ribs from the 4th of July were one of the best I’ve seen.
I have been waiting since the dawn of time for a video like this. Thank you!
Recently I tried Chef's Johns simple oven ribs and those were amazing.
I don't believe the extra effort worth it.
You've never had a properly smoked rib have you? As a texan I take mah BBQ seriously and I highly recommend you visit the south and get ribs, it'll change your life
@@bishoppope2921 I believe they are talking about oven ribs, that the extra steps for actual smoke is not worth it. Of course traditional ribs cooked with a smoker (not in an oven) is worth the effort but not everyone has access to a smoker just like Ethan.
Love your videos. They have really helped with my home cooking. Would be interested to see your take on some more barbecue recipes. Keep doing what you’re doing!
Thank you thank you !!
Finally someone goes to basics and explains why and what smoking does
Have a smoker, live in a house, in the countryside. But still learned and appreciate the video as much, thank you! 👏
I made ribs last week with a homemade Asian style glaze and it was super good!
Chili paste
Soy Sauce
Honey
Fresh Garlic
Fresh Ginger
Rice Vinegar
Dash of Brown Sugar
Can your share the measurements for the glaze?
Ive been doing the liquid smoke version for years and can contest, once you get a nice dry rub and sauce you like they can be amazing, and are a great simple alternative to when you dont wanna bust out the grille set up.
Sadly between my first apt and my first home ive always had an ceramic top stove so I cant really do the wood chip version.
I've used the liquid smoke/steaming method for years, figuring that wood chips won't work indoor. This method is fantastic and I can finally ditch the fake stuff! Thanks very much and Bon Appetit.
I have that exact same oven in my apartment.
It's easily one of the best ovens I've ever had.
One of the big reasons is because it can be set high enough to make great pizza and bake proper bread.
I love making Fougasse in it.
This was incredibly detailed wow, I watched thrice because you should have more views on this!
your production value it SOLID. first time viewer. you're passion shows in these videos. Keep it up!
I've been watching your videos since you were on "Pro Home Cooks" with Mike G. I just searched oven baked ribs and found this! Now I know that I'm going to learn what I need. Thanks Ethan!
Can't wait to try this!!! both versions look insanely good!
Love your experimental approach, and great collab!
You’ve made my day. Smoky inspiration. I’ll try it! Thank you!
You are now my 2020 version of Alton Brown! Thanks for the food science and good eats.
These look absolutely delicious. Another great video.
I'd love to see what you do with ramen. The food science they use for modern ramen styles is really interesting if you want to get into it.
The quality of the research is astonishing!
Wow. What a great and informative video. As a country boy from Georgia who know lives in San Jose. I appreciate all of your knowledge. Thank you. Subscribed.
I need to see a collaboration with this guy and Adam Ragusea
I'm 100% down!
@Jordan Brown why? All I see of them interacting is a comment of Adam in Ethan's response video to Adam's video of the perfect fries
Battle of the soyboys!
@Jordan Brown They've had some disagreements about home frying and oven fries, but that in no way means they have beef. They're pretty cool with each other from what I know and their disagreements took the form of mature, neutral discussion as opposed to angry ranting as they would have were there any beef here.
@@komrot5305 I see what you did there...
Thank you so much for putting the Rub and Sauce recipes up in grams. It is just so much easier to perfect compared to tsp and tbsp.
Bro this is literally my new favorite CZcamsr no cap bro
*Tree falls down* Ethan - “Bruh they meant to do that” XD love this rib vid and the live reaction
phenomenal work
Best cooking channel on CZcams!
Every time i check your channel, you're up 15K subs. Well deserved and Congrats.
CANT WAIT TO TRY THIS!!!
Dude with the hardhat kicking the shrapnel from the tree to the side MVP
Yes thank you for showing us people that live in apartments so we can cook them. This is why I hit the subscribe and bell ❤❤❤🎉🎉🎉love your videos that's why I save them
awesome that explain the science behind the food! luv it
I’ve been waiting for a video like this for 2 years... subbing now my boy
Hey Ethan, great video. Obvious to see a lot of work went in to it. Put your baking sheet over the burner with some water in it and add some baking soda when tis simmering. Scrub while at a simmer with lots of baking soda in the water. It's the only thing I've found that can really remove the polymerized material on bakeware.
I just made this recipe, but on my barbecue instead of in my kitchen oven. The method is basically the same but with a few differences. When I made the rub and the barbecue sauce from the website I was convinced during all my in between tasting that it would come out too spicy for my guests but when it was all done I had to retract that prejudice because it came out perfect. The sauce was pretty spicy but the rub mellowed out after I gave it 4 hours of smoking. Thank you for sharing this recipe and giving me the confidence to smoke food for the first time in my life.
Definitely saving this video for future use. Doing ribs this weekend.
Excellent video! This was very informative. I am going to try both methods although I think that the liquid smoke method will suit me fine mostly because I'm lazy.
Have some ribs defrosting for tonight, your video came just in time. Thanks bro keep up the vids!
I'm loving this video. I live in a apartment and whenever I want smoked ribs or chicken, I must go to my relatives house to use their smoker and they live about 10 miles away. Thanks for this video, I am definitely going to try them.
Great video Ethan!
Approaching 200k Ethan, congrats!!!
I just ate ribs this weekend (on a smoker) but yours look great! Maybe you can do a video on the best way to cook bacon like the same the cooking guy way in the oven etc.
I've done a lot of ribs, I like ribs, I know what works for me ,but I always play around,
this is a great video!
Seriously though, great video!
I live in an apartment and I've smoked using a portable grill on my fire escape. Works very well and has the meat fall off the bone.
Looks good bro I was looking for one I will try it. Keep up the good work.
I'm glad you mentioned about the cold meat for better smoke pentatraion and ik I spelled that wrong but auto correct is on vacation. But most people just throw the meat on the smoker or in this case oven and are so confused why they can't get a great smoke ring. its gotta be cold to get that perfect ring
This channel is amazing!
Great, now I’m hungry D: time to make some ribs!
Definitely doing the aluminum wood chip one this is epic never thought or even considered that
Great show.
Thank you
Damn, Ethan, you're thorough. Awesome video!
I made your chicken bacon ranch yesterday and good god is was phenomenal! Thanks for sharing
Makes me glad to have a house, with a back patio for my smoker. But good info for the vacation rental.😀
You used cherry wood chips but hickory liquid smoke. They're going to taste quite different as a result. There is a quite difference between wood species. I like to use about 80-90% apple with 5% hickory and 5% mesquite (and sometimes no mesquite - it's VERY strong).
Just started watching your videos man and really enjoying them. The scientific systematic approach is exactly what I am looking for. Too much of cooking is filled with stories or rules we pass on without justification.
One thing that would really help me with your videos would be labeling. Either digitally or a physical paper label on the table.
You often compare two things and say "this one". Sometimes I have to wait and make sure I know which method you are referring to.
Keep it up.
This video was very Nicely put together👌🏻
Youre an inspiration!
YES. I have been waiting for this vid!
That smoking test with the cans was pretty interesting, real nice. Gotta make some ribs now
Very nice content as always. I've done the liquid hickory smoke before, but never tried to smoke for real indoors. But after watching this (...and thanks for sharing the method) I think I may try real smoke except maybe I'll try with an inverted pan as a lid instead of foil.
Looks delicious!
Video's just recently been out, and it has 2,736 views, 310 likes, and ZERO dislikes. Keep up the great work!
Your home is so cool, Ethan
One of the best fancy kitchen gadgets to use for amazing ribs is the Instant Pot. You can make fall off the bone BBQ ribs in your kitchen in less than 40min. Its one of my own favorite uses for that tool.
I agree and also a pressure cooker is good as well!
I learned to cook ribs by slapping a rub on, slow cooking in the oven in foil 2-3hrs at 250ish F, then glazing it with bbq sauce and baking uncovered for a bit to set the sauce. Works great. It would probably level them up more to sear them first or hit them with the broiler but I don’t cook ribs much and haven’t tried it.
Hey Ethan, your videos recently started showing up on my recommendations, and I love 'em! Great work on the shots, audio, script, ... all around great production value. Just one question, would it be possible to show the temperature in degrees Celsius on the screen? (I know I'm being lazy!)
You remind me of Alex from Call of Duty Duty Modern warfare 2019
manspej that’s it
@@frederik8936 :D
🥵🥵🥵
YES
The ginger version
My secret trick for liquid smoke style ribs is to also add some very smoky and peaty Islay Scotch into the foil at the beginning, maybe a teaspoon or two. Will bring some more complex smokey flavor to the table and really amp up those ribs.
Heck, I bet some bourbon will also do the trick in a pinch and take some of the artificial edge off of that liquid smoke.
Bowmore should do the trick! Thanks for this tip! wouldn't waste Laphroaig or lagavulin
Thank you Ethan.
Very nice, I drive long haul truck and have a toaster oven I'm have to try the indoor smoke version.
Made the liquid smoke one Ethan and it turned out fantastic
Once ribs go on sale near me I'm making this. The liquid smoke recipe is so easy and looks delicious.
I have them all smoker, out or dry rack smoker, chefs giant Barbeque with the fridge series to grillers marble topping the patio top lights the works and then I got your little table top hibachi barbeque And then my portable mini grill I usually take camping but When winter hit it was all done but then I saw this trident in Omai gosh you rock!! Turned out amazing swear it was well almost as good as my out door Equipment.
Ethan you really nailed it. I love real smoke and the bite off the bone. I own a house and yard so I have the luxury of real smoking mine. With that said, your foil tent smoking method is very creative but, fortunately, one I dont have to employ. Thumbs up as always. I must take exception to pulling the membrane off the underneath side of the ribs. IMO there is nothing more gratifying than eating a rib, beef or pork, where the membrane is dry and tough and you get that uber satisfying chew and tugging it off the bone. Prolly why I am single and have never been married. Jess sayin!
Started a diet and workout a month ago and it's been going well... now youtube won't stop recommending you for some reaosn ._.
Love the content. But just wanted to comment that I also love the Sunday release of your videos.
I love the more scientific approach you have
Very good video. I use an old Wearever shallow roaster with a high lid because I got tired of messing around with and throwing away all that aluminum foil. I do have a charcoal grill outside which I use indirect to finish for 30 minutes of smoke with apple wood right on the grate, no pan, after the oven. But you might consider a high lidded roaster and just live with the black smoke accumulation inside. I don't have any problem with the burning bits you showed in the pan because I don't apply sauce until meat's on the grill. I realize that's a nice advantage. I need to try the 'brining' you showed. Just some ideas for you, and thanks again.
30 seconds in, and I'm already hungry
Dont stop the hustle Ethan rs
Gonna try combining the two methods
My man, indoor is all about the pressure cooker. 20-25 minutes in the pressure cooker and finish in broiler or on grill and it's golden. It is deceptive how good they are for how little effort it actually takes, easy crowd pleaser. Loved your baguette video by the way, made them last weekend to great effect.