I do hate to correct someone as knowledgeable and professional like you, but it's needed here: baby back ribs and St. Louis style ribs are not as you described, but are from two different areas of the pig. When a pig is processed, the ribs are cut in half across the bones. The baby back ribs are from, as the name implies, the back of the pig. While spare ribs are cut from the belly side of the ribs, and St. Louis style ribs are then cut from the spare ribs. For this reason, baby back ribs are much leaner, while spare ribs/St. Louis style are more marbled. They have a much different flavor and texture profile than each other.

@juliettedjouadi4060

Жыл бұрын

I am sure he's glad to see your answer and explaination. If it's constructive, then it's always positive 😊

@andy_cooks

Жыл бұрын

Thanks for clearing that up in such a polite way, after a more indepth search it looks like my information was wrong. My bad, i should have done more research instead of just listening to what information has been handed to me. i'll make sure i fact check further in the future. Thanks again for letting me know.

@drdeath1971

Жыл бұрын

You just got somebody fired😉😆

@VirginiaBronson

Жыл бұрын

@@andy_cooks great video nonetheless, sir!

@andy_cooks

Жыл бұрын

Thank you !

This is by far my favorite cooking channel. The range in your recipes from basics to more advanced dishes/techniques, working with basic equipment, and your thoughtfulness into each video and recipe is just so beyond appreciated! Thank you so much for this one specifically as my husband has been craving bbq lol so I am going to definitely try this out in the near future!

Andy is such a gentleman, thoroughly enjoy learning so much from a good hearted content creator.

I've been cooking ribs in the oven for decades after I sold my house and went into a condo. Thank-you Andy for showing people that ribs can be successfully cooked in the oven. I usually have potato salad and corn on the cob as sides. Strawberry shortcake for dessert 🍨.

@andy_cooks

Жыл бұрын

Hope you enjoy

@itsjustme7487

Жыл бұрын

@andy_cooks I always do when I try your recipe 😋.

@moulikpatel7311

Жыл бұрын

​@@andy_cooksOrder up Chef! Please make Chicken Piccata!

Oh my, looks sooo good. As an American living in France for 40 years, I too learned to make cornbread with polenta instead of cornmeal. It's delish, just like mom used to make. Hugs from France.

I’m from the American south and my step mother is from New Zealand. We have been talking for years about bringing southern bbq to New Zealand . She just moved back a week ago and I’m sure she will be excited to see another kiwi enjoying it. I’ve used this technique myself while I’ve been in areas I didn’t have access to a smoker and it works great. Great job chef.

@dee_dee_place

Жыл бұрын

I'm from Southern USA also. I remember Sundays before my neighborhood church services would start. The Elder Gentlemen would use cut-up oil drums & get the coals going. You could smell that goodness from A1A to I-95, no joke. Every Sunday Morning I'd wake up wanting ribs for breakfast- LOL. Boy, this brings back memories.

@debbiereilly900

Жыл бұрын

Thank you for sharing chef Andy delicious meal ribs and coleslaw and cornbread the perfect compliment to each other yummy. 😋😋😋🙏❤🙏❤🙏🥰🥰🥰🥰

@xdeadyoungx

Жыл бұрын

American style BBQ is already huge in NZ.. We have an entire festival around it called Meat Fest.

It's a sunny Sunday morning here in Western Australia and I've woken up to this inspired idea for my next dinner gathering. And I just this moment, bought your cookbook. Genius Andy, true genius! 🤙

1:38 Tip to remove the membrane. Grab it with paper/kitchen towel for better grip. Great recipe and love the channel

I've been racking my brain for months on why I like the channel so much (yes, a late comer). Yes Chef, is a great host and the team work incredibly hard to produce wonderful content but what it really comes down to is that is I learn so much from these videos as a home cook. The team has inspired me to spend more time in the kitchen learning new techniques, so thank you! I'm looking forward to getting my hands on a copy of the new book!

This was the video that sold the book for me. I love to cook for my friends, so this is exactly what I like to have on standby. Looking forward to seeing what I can cook up! Much love from an American in Germany very much missing home cooked southern food ❤

Deffo ordering the book. The recipes from the videos are easy enough to follow and they are delicious and mostly traditional. Absolutely love them. Also, I will make these ribs next week. Thanks for this!

Love your smoked ribs, am already salivating! Again congratulations on your new cookbook. It's really great to have one instead of being glued to my tablet!

Thanks! Going to give these a shot this week! Edit: Made them last night! Turned out fantastic! Thanks again!

Heck yeah Andy. Yall are Legendary. I couldnt get into the kitchen these days without your super positive attitude and expertise.

Chef Andy- This looks scrumptious. Thank you for including the non-metric stuff for us Yanks. I have an electric BBQ that I can use in my house. I can make these in the oven or on the BBQ.

Andy I ordered your book. But I might like to suggest that after rubbing the ribs down, put them on a sheet pan bone down and into a 450 degree oven for 15 minutes until bones start to bleed. Then remove from oven and wrap in foil then back into oven on 300 for 1.5 to 2 hours. Extra step but absolutely full proof method. CIA grad 93'.

Just followed your method for the ribs today as the weather was no good for getting the smoker out but I had already thawed the St Louis ribs. Man oh man were they good. Thank you so much for uploading this awesome way to bring 80% of the experience indoors (just couldn't get the smoke flavour, but good rubs go a long way).

Great Southern cooking.. Love that you use lard and a cast Iron skillet for that cornbread. You could of added a couple tablespoons of day old coffee in that sauce. Yum. From Georgia, USA

oh my.. looks SO GOOD. Adding this recipe to my Christmas menu list! Thank you, Andy!

one of the aspects i really like about your style of cooking is the.. getting in touch with your food.. doing things with your bare hands and get a feeling for things..

@galeluckey3516

11 ай бұрын

I feel that clean hands in the food is so important. Hands can tell us if your ingredients are mixing properly. I use my hands in dinners to inject a helping of love in all that I cook and bake

Book ordered. Can’t wait to start cooking more of your magnificent creations.🎉🎉🎉🎉❤❤❤❤

These ribs look so delicious & tender & the slaw looks delicious too 😋

Delicious looking food for normal budgets and households that do not have fancy smokers and gadgets. Thanks Andy!

Looks delicious!! Thank you Andy!

Excellent! I love your cooking. I also make oven baked ribs much like you do. I usually cook mine a bit longer until they fall off the bone. Your cornbread is exactly as my West Virginia mom made hers…. Even in a cast iron skillet. She served hers with pinto beans & ham (or ham hocks) and fried potatoes. A truly southern dinner. I always liked putting diced raw onion on my beans with lots of the bean broth (almost like a soup). The raw onion is delicious with the pinto beans. Thank you!

Andy - Legend! Ribs look amazing and all done in an oven. Good work Andy, and not forgetting the team! Peace ❤

They look so good Andy. Keep up the good work. Hopefully I can get my hands on a cookbook. From a true Aussie

@LieutenantNuggets

Жыл бұрын

He's Kiwi lol

Made ribs with this method last night and they were perfect.

Nice cook! This American approves 😂 But truly how I do ribs indoors. Great slaw recipe as well. All looking excellent!

Yayay! Congratulations! Just ordered my copy!

Love your videos and learn something new with each one.

Thanks for this video, that's an awesome recipe. I usually buy pre-smoled ribs from the supermarket that I can just stick in the oven for like 20 minutes, they're convenient but quite expensive, so I'll try this instead in the future!

This is how you cook tasty delicious food All those little tips and additions with the vinegar and butter to reheat, is the advice of a great professional chef! Nz proud 👍

Hello Andy my name is Michael and I'm from Southern Indiana and I have been type 1 diabetic for many years and always try to make low carb high protein meals for dinner. Use spice instead of sugar in cooking . Was wondering if you had any recipe ideas that you have I could try at home that might be new for me. I love sushi maybe something along those lines. Thank you sir love you and your teams channel

Thank you for this Mr Andy. Helps me get good ribs any time I cook them.

Since I love cooking and cookbooks, it's ordered :)

Delish! One thing…cole slaw in the States has sugar in it, I’m pretty sure. Frankly, I prefer your version!

@galeluckey3516

11 ай бұрын

My aunt always made a vinegar and oil coleslaw. Her late husband was a chef and taught her to make that killer coleslaw, spaghetti, and soup. Loved when she came over and made any of those three dishes for us. Miss you so much Aunt Virginia. Bet you are helping feed everyone in heaven.

While watching your rib short l pre-cut the ribs, then assembled and applied the rub. Afterwitch, l made the sauce. I failed to oil the ribs before rubbing the meat but figured they'd cook in their own oils. Top notch chef you are.

Can confirm that these ribs were VERY tasty!

Could you do a brisket in the oven too? I’d love a smoker and a bbq, every time I’m in a garden centre with my wife I’m just there looking at them longingly thinking one day when I have a garden I’ll get one. Harsh reality is I won’t ever have a garden so Andy help me and other and do more bbq and smoker style foods in the oven, cheers mate.

I like the way you slip in the life hacks subliminally during your video, example corn meal = polenta,,,etc ! Great work man!!

seriously, just about everyone posted their own version of ribs this weekend!!! Carla Music, Molly Baz, Alison Roman is about to post, and now Chef Andy. it's a sign to make ribs for weekend lunch!!!

Got my book today great recipes and plenty of good tips too

Great cornbread recipe, especially using the cast iron skillet and hot fat for those crispy edges. I recommend using bacon grease sometime in place of the lard. Extra yummy! It’s also nice to change it up every now and then by slathering honey butter on the cornbread instead of straight butter.

this is exactly how i make mine at home same time and temps for the ribs

Looking very delicious😋👌

Awesome vid brother. Might have to give this a whirl this week 👌

That looks brilliant. I'm making it. 👊👍

Looking forward to the new cookbook. Thank you…. Order placed for delivery to England…..

I watched his shorts and i realised he has "wok hey" for his chinese cooking. Amazing!!

Cookbook pre ordered 👍

As an American I give this menu 2 thumbs up.

I’m definitely buying the book!

Great recipe. Looks so tasty

Love your videos, greetings from Austria, just bought 2 copies

I use vinergar on my ribs when i bake them,and it does wonders i was waiting to see if you were going to use it great channel

Salivating

My father, rest his soul, would do this once in a while...and now I know. Thank you, Andy!

Mmmm! 😋😍 Those ribs look tasty!

Great recipe Andy and thanks for the book! Any chance you'll be signing any copies?

Thank you for this video. I’ll look for a beef rib video 😉

I love this rub and making ribs there just so yummy

Yes chef 🙏🏼

The book is ordered and paid for...just waiting impatiently😂

3:04 when overlapping a meat wrap (butchers paper or foil) fold the edge back by an inch on both sheets and interlock them for a better seal.

I'm still waiting for my order, I'm so looking forward to getting it soon

Thanks man. I use an air fryer to heat up my ribs. Gives a little crispy to them

BIG UP to you, your friends and family and everyone -- loved you folks 4ever! ... also love that you love my Worcs Sauce ...

Best ribs EVER 🎉thank you

Wow man. I been watching ur cooking for a while now. Great stuff. Will try it out. But I got an air fryer. But I get the idea first bake it in foil then go for glazing

Good work on the coleslaw and corn bread

Hi Andy…what a fantastic meal…beautifully plated-looks amazing…BRAVO Chef!👌👌👏👏😁😁….oh by the way-COOKBOOK ORDERED!😁😁😁😁❤️❤️❤️

@andy_cooks

Жыл бұрын

Hope you enjoy!

Great video Andy and I'll be sure to get the book. unfortunately its almost as much to ship to the UK as it is for the book itself. If you get a distributor this side of the pond (UK), I'll be sure to get it.

congrats Andy

ribs done in the over on a rack, covered with foil for like 2 hours at 300-325 makes for a perfect pickup if you are entertaining a bunch of people ... can cook them early like this and in volume then day of event, toss on grill to reheat and bark up a little, it's mega fast so you aren't trapped in kitchen/in front of grill all day

i love the ration of ribs to everyhting else

@andy_cooks Decent style, no phony mumble-jumble-hands-swinging ''wow'' show. Good job, keep doing it that way! Cheers from city of Banja Luka!

Bon appétit from France

Thank you for not adding wheat flour or sugar to the cornbread! I love me some wheat bread but keep that stuff away from my cornbread. I do like to add shredded cheddar, jalapeños and bacon bits to mine, and sometimes I'll add a thick layar of cornbread batter on top of some simmering chili before putting in in the oven.

Thanks for setting a random alarm for me!!! 2 hours go by and my phone was going off had me scratching my head.

@andy_cooks

Жыл бұрын

😅

Exquisite, chef.

@andy_cooks

Жыл бұрын

Many thanks!

USA independence day coming up. We always do ribs in the smoker, once in a while do them in the oven. This looks like a banging recipe. With the weather being the way it is looks like some might go in the oven. Thanks Andy.😊 Happy birthday America 🎉🎉 🎇🎆🎇

Dang! Now I gotta add ribs and cornbread to the 4th menu! Already had the the slaw going;)

@swisski

Жыл бұрын

Chef John from food wishes just did little berry and cheesecake bites if you’re looking for a 4th of July dessert!

First cookbook in years.

First Chef Jean-Pierre, and now chef Andy? I'm thinking the universe is telling me its time for some ribs.

Fantastic looking ribs

YUM!

Yum

Chef, a Challenge for you! Make Dam Pukht. It’s a dish native to the Western Regions of Pakistan and Eastern Regions of Afghanistan. Part of Pashtun/Afghan Cuisine.

Love your cooking! I just tried to order your cookbook... You won't be shipping to Canada????

Andy. Love the channel and the recipes are amazing. Tried so many of them and they all work so well. I went to hub the book but it's soooooo expensive to get in UK. £24 plus £19 delivery. That's 90 AUD! Hope you can figure out a better way for us in UK to support you and get hadns on the book soon.

never actually try wattle seeds but i do use instant coffee when i made ribs considering that it being described as "coffee nutty" i guess they do the same purpose just make sure to cut down the sugar a bit as most instant coffee have sugar on them

Hey Andy love your work mate! Hey, what brand and model oven and cooktop do you use?

The 2 interesting things for me, not salting the cabbages to draw out liquids and splash of vinegar on pork right before going into the oven... Any reasons?

Neat little trick for pulling the membrane, grab it with a piece of paper towel. It’s so much easier.

Just used ur recipe mate best ribs ever cheers

Thanks

Verry good mmm😃😃😃👍👍👍im froom Poland.

Hey, I love stuff that have been cooked with cinnamon sticks (like your moussaka for instance). Do you have any other recipes like that ? Thanks :D

Small tip when cutting lay the ribs bone side up you can get a cleaner more even cut, baby back ribs are more expensive over here by far,