The Best Oven Roasted BBQ Ribs | Chef Jean-Pierre

Hello There Friends, BBQ Ribs are a simple and delicious way to enjoy a messy meal. However, it is commonly believed that achieving juicy, tender, and delightfully smoky ribs requires the use of a grill. In this video, I will demonstrate how you can create the ideal BBQ ribs using just your oven, accompanied by a straightforward yet flavorful smokey BBQ sauce to complement them perfectly. I encourage you to watch the video and endeavor to prepare these mouthwatering BBQ ribs on your own. Let me know what you think in the comments below.

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[markzalubas]

The best cooking part of this is how Chef adjusts the BBQ sauce after tasting it. I've been cooking since I was a kid. The most important lesson I have learned is that you have to taste and adjust. Exact measurements don't always work. Ingredients are different at different times of the year. What's important is how you want it to taste. Trust your taste buds. Chef does that intuitively without drawing attention to how important it really is. That seemingly insignificant act was actually the most important point of the entire video.

[oh-ah]

1:13
1 Tbs Garlic powder
1 Tbs Onion powder
2 tsp Smoked paprika
1/2 tsp Cumin
1/4 tsp Thyme
1/4 tsp Oregano
1/4 tsp Cayenne “you gotta watch it with Cayenne”
1/2 tsp Pepper
2 tsp Salt

[ronpvi]

Ok Chef, how did you know? First you give me the best recipe for cole slaw and then this morning at 7 I bought some ribs. Are you reading my mind? Thanks, Jean Pierre- I know everyone will love these on the 4th. You're the best!

[respther]

This guy, with his bubbly personality, and great recipes, makes me smile! ❤️😊

[amommamust]

You are completely spot on about aluminum, and I never thought of using parchment paper so THANK YOU! That one tip alone just made my life so much easier!

[boandccparks]

I've bottled this sauce for friends and family! It IS truly AMAZING! I'm a South Carolina girl so I have tweeked it a bit (a wee less ketchup, more mustard, vinegar and hot sauce) but as you say, I "will never buy bottled again!"
Chef, you (and Jack) are "AMAAAZING"!

[jeschinstad]

I made this yesterday, because ribs are almost free in Norway in this time of year. It's one of the tastiest meals I've ever had! Thanks for the recipe! :)

[sqnhunter]

You are correct. The BBQ sauce is a very good base...but all taste varies...it can be modified a little by taste...to ensure it suits the pallet of the diner! I have always done very similar in our garden BBQ restaurant ribs....except we use Apple cider Vinegar. More readily available and suits the local peoples pallet a bit better here in Mexico. Also I dont use Smoke sauce, but use a good BBQ griller, instead of the oven, with a pellet smoker on it. But, I did learn something today Chef JP. Something very important. The cooking temperatures. 135 deg Celsius for 2 1/2 hours and 450 deg celsius for 15 minutes is perfect. We have been cooking too hot for less time. It is not as good as these temperatures and times are for ribs. It really does make a complete difference. Clients love it! Thanks for the tips. They are priceless Chef JP!

[trygginoregon]

For years my ribs have turned out.... OK. But I took your method (sort of - I had a low heat grill like your oven), and used the rub, nice slow bake, added sauce and caramelized.... the best ribs we have had! falling off the bone. My daughter said "I will never be afraid to do ribs again."
Thank you so much. I love how you teach me so many new (but proven) techniques. Keep up the good work, and I will try my best to keep up!

[suegardentender]

2 days before watching this video, I was in a hurry & took ribs pla 14:30 d in foil, used a seasoned salt, pepper, minced garlic & lots of dehydrated onion, wrapped it up tightly, 275 degrees for 2 1/2 hrs, & I had the juiciest, succulent, fall off the bone tender & flavorful ribs, that I had my favorite BBQ sauce, but were so tasty, that I finished mine. & never even needed the sauce cuz they were so tremendous. Mwah! Delicious!

[markgibbs]

Chef, love the idea. I am a championship BBQ cook so I get to give you a tip for the first time ever! Scrunch up the ribs like an accordian before you wrap them up and put them into the oven. I do it before I put them on the smoker. It helps to make the rib meat so much more plump and thicker. I would love to come down and cook some BBQ for you sometime!

[jsr]

Tried this today and it came out insanely good. My kids couldn't get enough. This is an excellent recipe. A must try.

[babygrrlpc]

Jack wins the production award - first, the little corner animations are hilarious, but the addition of the full-length tasting by Chef at the end... BRILLIANT. I LOVE to see Chef enjoying his food.

[brianazmy]

Most of the time I put 1/2 inch slabs of onions underneath and strips of portobello mushrooms in the paper. Afterwards I pop the two into the broiler for a little char. The perfect combination for a BBQ sandwich with your awesome slaw recipe. Thanks again Chef JP.

[DonPandemoniac]

As an apartment dweller I don't have immediate access to a grill or a smoker, but with a good recipe and the right preparation you can indeed make stunning ribs in an oven. This being a fine example. That sauce especially sounds amazing.

[gabbagoed]

I was 19, 676 days old before I learned about you. I have been watichig off and on for the further 24 hours. Just the way you say"butter" with the fingers makes me want to cook. Thank you for releasing the passion again.

[pauldergarabedian]

Chef! You’ve cracked the code on perfect ribs. I’m following your dry rub to the letter but I was so inspired by your BBQ sauce recipe that I added Grand Marnier and maple syrup and viola it’s my new favorite thanks to you Jean-Pierre!

[dutchtileworks]

After watching more then 10 amazing Jean-Pierre video's im going to create a perfect meal for next Saturday, i have bin a cook in a very high end restaurant back in the days and i must say Jean i wish i could cook with you. Much respect

[JoanieO]

Dear Chef, I’m so happy for this one, I don’t even have an outdoor grill but I love me some smokey ribs!! Can’t wait to try it!!

[maryfarrugia]

I love seeing and trying out your recipes! I also love to hear you speak English with French accent! Thank you Chef Jean Pierre!