Salt & Pepper Spare Ribs - Food Wishes

I’m usually not a big “less is more” kind of guy, but these amazing Salt and Pepper Spare Ribs were a wonderful reminder of just how delicious pork ribs really are. Using little more that salt and pepper (and secret wet rub), we can produce a rib so shockingly flavorful that people will wonder what we used, when it’s really because of what we didn’t use.

For the fully formatted, printable, written recipe, follow this link:

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[claires]

You’re literally the Bob Ross of food, your voice is so calming.

[Learnamericanenglishonline]

This guy is brilliant. Everything I"ve made after watching his videos turns out great. These ribs look awesome.

[danielleanderson]

This is what I've been waiting for. Finally, an apartment-friendly rib recipe that doesn't involve some exotic marinade or an indoor smoker or a ridiculous 12-step roasting procedure. You put the spices on the meat and put the meat in the oven. Ribs for the lazy cook.

[lotarrrrr]

I've been making S&P ribs for years. Friends are always amazed by the taste.
The more spices you use, the less you taste the meat....

[Brutalgruve]

I really appreciate the comment, "if its falling off the bone its over cooked". So many people just don't understand or are willing to believe the simple fact. Thanks for educating the masses in so many ways.

[woodymichaels]

Chef John, I made these today using apple cider vinegar instead of white vinegar, and I have to say they are nothing short of amazing. Thank you for what you do! Please continue to inspire us non professionals to create incredible and oh so tasty food at home. You are appreciated and loved by home cooks everywhere!

[reneekroyer]

Hey there Chef John and all others who want to make this recipe -- I did it with baby back ribs and it cooked much faster and was a bit dry. The next time, I'll cover it with foil for the first hour-and-a-half and then see how it looks and maybe leave the foil off for another 45-60 mins. I had very lean BB ribs so they always cook faster too -- less fat needing rendering. Also, this was REALLY spicy from all of the pepper. I even cut back the cayenne pepper to 1/2 teaspoon and it was still a bit too much for us. Next time I'll cut down on that too -- just personal taste. I couldn't taste the pork with all the pepper. lol Another great recipe from Chef John but if using BB ribs, cook for less time.

[agrillingbeerguy]

I made these at the request of my wife, except I didn't use any cayenne, I smoked them at 250°F for 4 hours using maple wood, and I basted them using a mixture of apple cider vinegar and Worcestershire sauce about once every hour. The absence of most of what goes into my BBQ rubs really allowed the pork taste to shine through, even if painted with a bit of homemade BBQ sauce. Thanks, Chef John!

[davidtmiller]

I’ve made these ribs three times now. I cut down the salt each time though. I did use kosher salt (not table salt) but I still found it salty. Anyway, these ribs turned out perfect each time. I also made a batch of the All American BBQ Sauce. The sauce is good on anything. I’ve had it on steak and hamburgers. Chef John, thanks for work and great videos.

[ahtisnow]

Long time viewer, first time commentator. Love the elegance, precision, and simplicity of your recipes. This one is fantastic as I love ribs but have always been intimidated by all the complex steps and fussiness. The respect you have for your craft and audience is much appreciated. Especially by my taste buds!! Thank You!!!

[an.cr.]

When quarantine hits so hard, the only things left are salt and pepper

[StampingButterflySherrywayt]

We are making these for the 2nd time this weekend. They are actually in the oven as I type this. They are SO amazing. Thank you for all you do and we enjoy all of your video's and your style of cooking. Everything we have tried has been out so yummy. Chef John, you are one talented Chef!

[benfarrell]

Looks amazing. I've been wrapping mine and they fall off the bone, I'll be trying this for a little more chew. Thanks, CJ!

[tobelieve]

Thank you for yet another wonderful recipe! I made the dish, added a couple of additional powders like cumin and spicy red pepper, changed out Dijon mustard with honey mustard, used a little less salt. Marinated over night, It turned out beautifully.

[SuperDuperTuberTube]

Chef: I made three racks of these yesterday along with your All American Barbecue Sauce. Everyone loved it. I loved it because it tasted great AND I spent most of the day relaxing.

[juanesparza]

Bravo! I tried these yesterday according to your exact instructions and they were flawless! Finally I don’t have to mess with a bunch of stupid rules, temperatures and weird tricks. Thank you Chef!

[vincenzosplate]

Mmmh, I want it right now 😍 sooo delicious

[davidstruck]

Just made these tonight, they came out absolutely picture perfect! I didn't have any white vinegar for the wet rub, but I used cider vinegar instead, and it really upped the flavor!

[wesman]

His high to low, fast and slow pitch in his voice is mesmerizing.

[rachelw]

I have been saving a rack of ribs in the freezer, waiting for the right day. They’re thawing now! I’m so excited to try this recipe! Thank you, Chef John ❤️