Hello friends…Today, we’re are making something that makes every carnivore’s heart sing – St Louis Style Ribs Oven Baked to absolute perfection. I know some of you might be thinking, “Chef, why the oven? Aren’t ribs supposed to be on the grill?”
Well, let me tell you something, friends – when the rain is pouring down outside and your backyard feels like the Everglades, your oven becomes your best friend. And with this Easy St Louis Style Ribs Oven Baked Recipe, you’ll never feel like you’re compromising flavor.
These St Louis Style Ribs are not just any spare ribs. They’re trimmed into a neat, rectangular cut by removing the sternum bone, cartilage, and rib tips. This cut originated in St Louis in the mid-20th century when meatpackers realized people liked their pork ribs easier to handle, more uniform, and with less gnarly bits to chew around. Today, St Louis ribs are prized for their meaty goodness and their ability to turn any dinner table into a scene from the Flintstones – minus the dinosaurs.
Essential Tools for Oven Baked St Louis Style Ribs
A Sharp Chef’s Knife – Friends, a good sharp knife isn’t just for show. When preparing ribs in the oven, you need a knife that can help you slide under that pesky membrane and trim any excess fat or silver skin. A dull knife will slip and make you curse in French – trust me, I know. The clean, precise cut from a sharp chef’s knife ensures your St Louis ribs are prepped beautifully and ready for their oven spa day.
Paper Towels You may be thinking, “Chef, why is paper towel on this list?” Well, my friends, if you’ve ever tried removing the membrane from the back of your ribs with your bare fingers, you know it’s slipperier than an eel in olive oil. A paper towel gives you that grip to yank it off in one triumphant piece. Without it, you’ll be wrestling your ribs like a stubborn cat avoiding bath time.
Baking Sheet with Rack This is crucial. Placing your seasoned ribs on a rack set over a baking sheet allows air circulation all around, making sure the heat cooks them evenly and the fat drips away rather than pooling. Your ribs will come out fall off the bone tender without sitting in their own juices like a soggy sponge.
3 Common Mistakes to Avoid When Making Oven Baked St Louis Style Ribs
1. Skipping the Membrane Removal
Leaving the membrane on is like leaving the plastic wrap on your cheese before slicing it. This thin, stubborn layer prevents your dry brine and spices from penetrating the meat, leaving you with bland bites no matter how flavorful your rub is. Always take the time to remove it, friends – your taste buds will thank you.
2. Rushing the Cook Time
These ribs need to be cooked low and slow. If you crank the oven up too high to finish faster, your ribs will seize up tighter than my jeans after Thanksgiving dinner. Cooking them at 275–300°F for a couple of hours ensures the connective tissue breaks down, leaving your ribs fall off the bone tender.
3. Not Wrapping Properly
When you wrap the ribs in foil or parchment, you’re creating a steamy aromatic environment that makes the ribs more tender. If you just slap them on a pan uncovered, they’ll dry out faster than my jokes at a vegan dinner party. Always wrap your ribs well before baking for moist, succulent results.
What Are St Louis Style Ribs and What Makes My Recipe Special?
St Louis Style Ribs are spare ribs trimmed into a neat rectangle, removing cartilage and rib tips. This makes them easier to handle, cook, and eat. My recipe, friends, is special because it combines a dry brine, flavorful rub, and my quick bourbon barbecue sauce that creates a perfect balance of sweet, sour, and smoky. It’s not just ribs – it’s a culinary experience that will make your guests say, “Wow, I didn’t know oven baked ribs could taste like this!”
How to Best Serve Oven Baked St Louis Style Ribs
Ribs this good deserve an entrance worthy of a rockstar. Arrange them on a wooden board, glaze them with extra barbecue sauce, and garnish with a sprinkle of fresh chopped parsley for color. For a twist, my secret is adding a touch of Liquid Smoke and Maple Bourbon to the sauce. It’s subtle, but when someone asks, “What makes these ribs so good?” – you’ll smile knowingly like you just won the lottery.
Top 3 Side Dish Pairings
3 Michelin Star Mashed Potatoes Nothing soaks up barbecue sauce like a fluffy pile of mashed potatoes. My creamy mashed potatoes have just enough butter and cream to complement the smoky sweetness of the ribs without stealing the show. The velvety texture pairs with the slight chew of the pork, creating a harmony of mouthfeel and flavor.
Macaroni and Cheese If there’s one thing better than ribs, it’s ribs with mac and cheese. The gooey, cheesy goodness of this classic side cuts through the tangy barbecue flavors perfectly.
It’s comfort food on top of comfort food – like a cashmere blanket on a winter day.
Roasted Brussels Sprouts with Bacon – Brussels sprouts roasted with bacon bring a slight bitterness balanced by salty, crispy bacon. This adds a vegetable component that’s far from boring. The earthy flavors contrast beautifully with the sweet, smoky ribs, making each bite of rib taste even meatier.
Storage and Reheating Best Practices
Refrigerator: Store leftover ribs in an airtight container for up to 4 days.
Freezer: You can freeze them tightly wrapped for up to 2 months, but note – freezing can change the texture slightly, making them less juicy upon reheating.
Reheating: Place ribs in the oven at 275°F covered with foil until heated through. Avoid microwaving if you want to keep that perfect texture.
A Heavenly Harmony of Flavors
It all starts with a mouthwatering dry rub, carefully massaged into the meat, ensuring that every bite is packed with a symphony of spices. Then we lather on tangy and smoky barbecue sauce, allowing the flavors to meld together and to create a an incredible dish.
A Step-by-Step Guide to the Best BBQ Ribs Recipe
I am going to walk you through how to make these delicious ribs with an easy-to-follow, step-by-step recipe and video. This BBQ Ribs Recipe will transform your kitchen into a Southern smokehouse and your dinner into a feast.
Remember, friends, food is about more than just eating—it’s about savoring, sharing, and creating memories.
Hello friends! Barbequed Spare Ribs are an absolute treat when it comes to indulging in a finger-licking feast. Many believe in order to achieve that juicy, tender, and smoky perfection requires the magic touch of a grill. Well, guess what? I've got a little secret to share with you. In this amazing recipe for Saint Louis Style Ribs Oven Baked I'll show you how to create the most incredible BBQ Ribs Recipe using just your trusty oven. And that's not all! We'll whip up a simple yet incredibly flavorful smokey BBQ sauce that will perfectly complement these succulent ribs. I highly recommend checking out the video and giving these mouthwatering spare ribs a go in your own kitchen. Don't forget to drop a comment below and let me know how Your BBQ Ribs turned out for you!
2½lbSpare Ribs (or Short Ribs) Approximately 12 ribs to a rack
For the Dry Rub:
1tablespoonOnion powder
1tablespoonGarlic powder
2teaspoonsSmoked Paprika
½teaspoonGround Cumin
¼teaspoonGround Thyme
¼teaspoonGround Oregano
½teaspoonBlack Pepper freshly ground
2teaspoonsSalt
For the BBQ Sauce:
2cupsKetchup
1teaspoonGround Pepper
1teaspoonOnion Powder
1teaspoonGarlic Powder
1teaspoonSalt
¼teaspoonCayenne
¼cupCorn Syrup
¼cupHoney (the Chef used Acacia Honey)
¼cupMolasses
1/3cupWhite Vinegar (the Chef used White Balsamic)
2tablespoonsDijon Mustard
1tablespoonWorcestershire Sauce
1teaspoonHot Sauce
1tspor 2 teaspoons Liquid Smoke (adjust to your taste)
1tbspor 2 tablespoons Bourbon (the Chef used Cooper's Mark Maple Bourbon)
Get Recipe Ingredients
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Recipe Instructions
Prepare the Rub:
Mix all ingredients together.
Rub the dry rub on both sides of your ribs. If you have the time, lay the ribs on a rack on a cookie sheet and place them uncovered in the fridge for 3 hours to 3 days. (If you are in a hurry, put them in the oven immediately).
Preheat Oven to 275ºF / 135ºC
Wrap the ribs with aluminum foil and place them in the oven for about 2 ½ hours.
Prepare the BBQ Sauce:
Mix all the ingredients and adjust the seasoning to your liking.
Finish the Ribs:
Preheat Oven to 450ºF / 230ºC
Take the ribs out of the aluminum foil and place them on a cookie sheet. Cover them with the BBQ sauce and return to the oven for another 15 minutes. ENJOY AND BON APPETIT!
Equipment - You can find the items below at our online store!
FAQs about Preparing Saint Louis Style Ribs Oven Baked
1. What should I look for when buying St Louis style spare ribs?
When buying spare ribs, consider the following:
Quality of meat: Look for fresh, pink-colored meat. Avoid ribs that have a grey tone or seem slimy or smell off.
Fat content: A moderate amount of marbled fat is good as it will render down during cooking, keeping the ribs juicy and flavorful. However, too much fat may result in greasy ribs.
Meatiness: Choose ribs that have a good amount of meat on them. Some racks might have more bone than meat.
Packaging: If buying pre-packaged ribs, ensure the packaging is tightly sealed and the meat is sitting in a minimal amount of juices.
2. What is the difference between baby back ribs and St Louis Style ribs?
Baby back ribs and spare ribs are both delicious cuts of pork ribs, but they come from different parts of the pig. Baby back ribs are smaller and leaner, cut from the top of the ribcage near the spine. St Louis Style spare ribs, on the other hand, come from the lower belly area and have more meat, fat, and connective tissue. St Louis Style spare ribs are slightly larger and have a richer flavor compared to baby back ribs.
3. How many ribs should I plan per person?
As a general rule of thumb, plan on half a rack (6-7 ribs) per person if you’re serving baby back ribs, and allow for 3-4 ribs per person if you’re serving spare ribs.
4. Can BBQ ribs be prepared in advance?
Yes, BBQ ribs can be prepared in advance. In fact, doing so can enhance their flavor as it allows the seasoning more time to permeate the meat. You can marinate or rub your ribs with your chosen spices and flavors, and let them rest in the refrigerator for several hours, or even overnight, before cooking. However, remember to take the ribs out of the fridge at least an hour before you plan to cook them to let them come up to room temperature.
5. How long does it take to cook BBQ Ribs?
The cooking time for BBQ ribs can vary depending on the cooking method and the size of the ribs. As a general guideline, it can take anywhere from 2 to 6 hours to cook ribs low and slow. It’s best to use a meat thermometer to ensure they reach an internal temperature of 195°F (90°C) for tender, fall-off-the-bone ribs.
6. Should I remove the membrane on the back of the ribs?
It’s advisable to remove the membrane or the silverskin from the back of the ribs before cooking. This allows for the seasoning to better penetrate the meat and makes the ribs easier to eat, as the membrane can become tough when cooked.
7. Should I wrap my ribs in foil when cooking?
That is my preferred way of cooking ribs. It speeds up the cooking process and to makes the ribs more tender. I like laying in a sheet of parchement paper on top of the aluminum first because I don’t like my food touching aluminum. But if you don’t have parchment paper, don’t worry about it.
8. How do I know when my ribs are done?
Ribs are done when the internal temperature reaches 145°F (63°C). However, many BBQ enthusiasts let ribs cook until they reach an internal temperature of around 190-203°F (88-95°C) as this allows the collagen in the ribs to break down, making the meat more tender. Another indicator is when the meat starts pulling away from the bone, but isn’t falling off completely.
9. What sides pair well with BBQ Ribs?
There are several delicious sides that pair well with BBQ ribs. Some popular choices include coleslaw, baked beans, cornbread, macaroni and cheese, potato salad, grilled vegetables, and corn on the cob. Choose sides that complement the rich flavors of the ribs and provide a good balance of textures and tastes.
10. How can I best store leftover BBQ ribs?
Leftover BBQ ribs should be stored in an airtight container in the refrigerator. If you plan on eating them within a few days, simply refrigerating them is fine. For longer-term storage, consider freezing them. Always ensure the ribs have cooled down before storing them.
11. Can you freeze BBQ ribs and how long can they be kept frozen?
Yes, you can freeze BBQ ribs. Make sure they have cooled down completely before wrapping them tightly in aluminum foil or a freezer-safe bag. You can freeze them for up to three months. For the best taste, however, it’s recommended to consume them within the first month of freezing.
12. What is the best way to reheat BBQ Ribs?
The best way to reheat BBQ ribs is to preheat your oven to a low temperature, around 250°F (120°C). Place the ribs on a baking sheet, cover them with foil, and heat for about 20-30 minutes, or until they are heated through. You can also reheat them on a grill over low heat, basting them with BBQ sauce to keep them moist.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Baked Salmon Recipe with a Horseradish Crust Hello there friends, today I'm going to share with you my amazing baked salmon recipe. This was one of the most popular recipes at…
23 Comments
Stefan
on February 14, 2026 at 8:58 am
Delicious
kerry corcoran
on November 17, 2025 at 12:35 pm
Absolutely excellent. Chef these were phenomenal. Appreciate your guidance.
Michael JD3
on July 15, 2025 at 10:43 am
absolutely incredible
Nate
on March 22, 2025 at 8:48 pm
I am a BBQ snob, so I was curious to test this dish. The BBQ sauce is excellent! The only change I would make is to use smoking methods so get a firmer yet glue like bark. Thank you for sharing. Your videos and recipes are amazing!
Richard F
on February 7, 2025 at 6:46 pm
We have made these a few times…amazing!! Looking forward to adding them to our Supper Bowl menu this weekend!
Michael S Fircak
on December 20, 2024 at 6:54 am
Chef, you are remarkable ! 😀
roberto
on January 3, 2024 at 9:55 am
The air was thick with anticipation as guests began to arrive at Chef Jean-Pierre’s annual oven baked ribs dinner party. The chef, clad in his signature toque blanche, bustled about the lavishly decorated dining room, adjusting the floral centerpieces and checking on the last-minute preparations. As the chatter of the guests filled the room, the aroma of slowly roasting ribs wafted through the air, tantalizing everyone’s senses.
The main course was finally served, and the guests erupted in a symphony of appreciative moans and cheers as they sampled the succulent oven-baked ribs. Each bite was a perfect balance of savory and sweet, with a hint of smokiness that lingered on the tongue. As they dug into their plates, the guests exchanged stories and laughter, savoring not only the food but also the company.
Chef Jean-Pierre, beaming with pride, made his way through the dining room, stopping at each table to make sure everyone was enjoying their meal. He received multiple requests for his secret recipe, but he merely smiled enigmatically and told them it was a closely guarded family secret. Some guests even tried to sneak a taste of the rib sauce, but the chef’s vigilant eye caught them every time and he playfully scolded them for their audacity.
The evening progressed, and the guests began to show signs of fatigue. Conversations became more subdued, and many of them started to eye the opulent chairs and couches in the adjoining living room. “Perhaps a bit of after-dinner relaxation is in order?” Chef Jean-Pierre suggested with a mischievous glint in his eye. Several guests exchanged knowing looks and followed the chef into the living room, curious about what he had in store for them.
As the remaining guests settled into their seats, they couldn’t help but wonder what kind of surprise the chef had planned for them. They exchanged speculative glances, their curiosity piqued and their anticipation building. Suddenly, a soft melody filled the air, and the living room doors swung open to reveal Chef Jean-Pierre, playing a hauntingly beautiful tune on his grand piano. The guests were stunned into silence, unable to believe their ears. It turned out that, in addition to being a master chef, Chef Jean-Pierre was also a talented musician. As he continued to play, the mood in the room shifted, becoming more intimate and introspective. The guests listened raptly, their eyes fixed on the pianist, as he transported them to another world with his music.
When the final note faded away, the room erupted in applause. Chef Jean-Pierre bowed graciously, acknowledging their appreciation. “I hope you enjoyed that,” he said with a warm smile. “As you can see, I’ve been known to dabble in a little music from time to time. It’s a passion that I’ve always tried to keep separate from my work in the kitchen, but tonight… well, I thought it might be nice to share a small part of myself with you all.”
One of the guests, clearly moved by the experience, asked if they could sing along to the song. Chef Jean-Pierre nodded graciously, and they all joined voices in a stirring harmony that filled the room. The sound was beautiful, and it created a sense of camaraderie and connection among the guests that they hadn’t experienced before. As they sang, they felt a newfound appreciation for Chef Jean-Pierre, not just as a chef but as an artist and a friend.
As the song drew to a close, the guests sat back in their chairs, a contented glow on their faces. Chef Jean-Pierre, still beaming, walked over to a side table where he’d placed a decanter of his favorite cognac and a tray of crystal snifters. “Now,” he said, pouring generous servings for each guest, “I thought we might enjoy a nightcap to end the evening on a high note.” The guests clinked their glasses together, thanking him for the wonderful evening, and took a sip of the smooth, amber liquid. It was the perfect cap to a truly unforgettable experience.
As the guests sipped their cognac and chatted amiably, they couldn’t help but feel a sense of awe and admiration for Chef Jean-Pierre. His oven-baked ribs had been nothing short of legendary, but it was his ability to bring people together through food, art, and music that truly set him apart. They knew that they would leave his home tonight with full stomachs and contented hearts, but more importantly, they would carry with them the memory of an evening spent in the company of a truly exceptional individual.
This looks great but does it say how many pounds of ribs are in one serving? This will help me to figure out how much rub and how much sauce to make. Thanks!
Very good recipe, super easy to make. Nothing changed
Steven from Edmonton
on August 28, 2023 at 1:05 pm
I am making them for a 2nd time this time around. This time I was prepared and made enough BBQ sauce last time that I have enough to do at least 3 batches. I also made enough dry rub to do one more batch after this one. I won’t do ribs any other way now that you have shared with us all this amazing recipe. For the BBQ sauce I didn’t have Bourbon but Spiced Rum was substituted and boy oh boy let me tell you something! Thanks again Chef you are always my number one and only go to Chef when I want quality cooking done right!!
Mike
on August 7, 2023 at 6:33 pm
Made these tonight using St. Louis Style ribs. Oh my, they were delicious !!
Evan Reasor
on July 24, 2023 at 6:47 pm
Why would I ever buy Sweet Baby Ray’s again??? This BBQ sauce is world class!
The rub mixture is par excellence.
Thanks go to my favorite chef, Jean Pierre.
Andre Lorent
on July 13, 2023 at 1:17 pm
Most excellent recipes. Lots of fun to try them.
Thank you very much.
Andre
TOM MEE
on July 5, 2023 at 5:02 am
FANTASTIC DID NOT HAVE RIBS TO HAND SO USED PORK BELLY FANTASTIC RESULT
2.1/2 HRS @130C.BBQ SAUCE.WOW.WOW.SO FRESH TASTING. DEFINITELY A SUMMER FAVOURITE.
TKANK YOU ..TOM
Don Gordon
on July 4, 2023 at 5:01 pm
I made this recipe today (7-4-23) and the ribs were fabulous! What a great way to make ribs.
Steve and Carolyn Kaminsky
on July 4, 2023 at 6:54 am
We love watching your channel! Every recipe that we have made has been fantastic!
Jack is a wonderful cameraman. His comments always make us laugh.
God bless you Chef Jean-Pierre and Jack!
Eva Zseller-Karlsen
on July 3, 2023 at 8:22 pm
In the fridge, wrapped up already in parchment and foil, sleeping overnight for the big day tomorrow. Cole slaw ready, without red cabbage, because my tummy can’t take that without cooking it, 😂, marinated the wings, made some Italian sausage, potato salad done, Ceasars salad dressing made, NY Strips spiced one rack overnight, and my homeland skinless sausages , Mititei, defrosting. I think , I’m good thanks Chef !❤️
Steve wyrill
on July 3, 2023 at 6:01 pm
I love everything I’ve prepared under the guidance of chef, John Pierre! Recently I have found out he has passed away of ALS, and I am deeply sorrowful for those of us who have and continue to enjoy his videos, and for the family he has left behind
Chef Jean-Pierre
on July 14, 2023 at 8:53 pm
Thank goodness our Chef Jean-Pierre is alive and well! However, two other Chefs Jean-Pierre, one in Pennsylvania and another one in Palm Beach passed away a few months ago.
May they both rest in peace! 🙏😀
Bob Thompson
on July 3, 2023 at 8:48 am
Tried this at the week-end and the ribs went down a treat with everyone – maybe because my had did slip when adding the bourbon!
Absolutely delicious and well worth making the effort, so much better than shop bought.
Thanks JP for all your easy to follow recipes, making cooking such fun and removing so much of the mystique!
Keep up the good work.
Jayne Smith
on July 2, 2023 at 5:22 pm
Chef Jean Pierre, l am totally hooked on watching all your videos. I enjoy cooking, but I will say, that knowing how to do some things has given me more confidence within my kitchen. Thank you
Tina Balkema
on July 2, 2023 at 3:24 pm
Can you cook this recipe in a smoker?
Ozzie
on July 2, 2023 at 3:22 pm
God bless you and thank you for bringing me back to the kitchen.You make it look so easy, I enjoy making new recipes.
Danny Coons
on July 1, 2023 at 7:03 pm
Great cooking
Gary Miller
on July 1, 2023 at 7:20 am
Pork ribs are my favorite camping food.
Paul Finnegan
on June 29, 2023 at 6:00 pm
In the written recipe it has:
1 or 2 teaspoons (15 or 30 ml Liquid Smoke (adjust to your taste)
It should be:
1 or 2 teaspoons (5 or 10 ml Liquid Smoke (adjust to your taste)
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
A Sharp Chef’s Knife – Friends, a good sharp knife isn’t just for show. When preparing ribs in the oven, you need a knife that can help you slide under that pesky membrane and trim any excess fat or silver skin. A dull knife will slip and make you curse in French – trust me, I know. The clean, precise cut from a sharp chef’s knife ensures your St Louis ribs are prepped beautifully and ready for their oven spa day.
3 Michelin Star Mashed Potatoes Nothing soaks up barbecue sauce like a fluffy pile of mashed potatoes. My creamy mashed potatoes have just enough butter and cream to complement the smoky sweetness of the ribs without stealing the show. The velvety texture pairs with the slight chew of the pork, creating a harmony of mouthfeel and flavor.
Macaroni and Cheese If there’s one thing better than ribs, it’s ribs with mac and cheese. The gooey, cheesy goodness of this classic side cuts through the tangy barbecue flavors perfectly.
Roasted Brussels Sprouts with Bacon – Brussels sprouts roasted with bacon bring a slight bitterness balanced by salty, crispy bacon. This adds a vegetable component that’s far from boring. The earthy flavors contrast beautifully with the sweet, smoky ribs, making each bite of rib taste even meatier.
Delicious
Absolutely excellent. Chef these were phenomenal. Appreciate your guidance.
absolutely incredible
I am a BBQ snob, so I was curious to test this dish. The BBQ sauce is excellent! The only change I would make is to use smoking methods so get a firmer yet glue like bark. Thank you for sharing. Your videos and recipes are amazing!
We have made these a few times…amazing!! Looking forward to adding them to our Supper Bowl menu this weekend!
Chef, you are remarkable ! 😀
The air was thick with anticipation as guests began to arrive at Chef Jean-Pierre’s annual oven baked ribs dinner party. The chef, clad in his signature toque blanche, bustled about the lavishly decorated dining room, adjusting the floral centerpieces and checking on the last-minute preparations. As the chatter of the guests filled the room, the aroma of slowly roasting ribs wafted through the air, tantalizing everyone’s senses.
The main course was finally served, and the guests erupted in a symphony of appreciative moans and cheers as they sampled the succulent oven-baked ribs. Each bite was a perfect balance of savory and sweet, with a hint of smokiness that lingered on the tongue. As they dug into their plates, the guests exchanged stories and laughter, savoring not only the food but also the company.
Chef Jean-Pierre, beaming with pride, made his way through the dining room, stopping at each table to make sure everyone was enjoying their meal. He received multiple requests for his secret recipe, but he merely smiled enigmatically and told them it was a closely guarded family secret. Some guests even tried to sneak a taste of the rib sauce, but the chef’s vigilant eye caught them every time and he playfully scolded them for their audacity.
The evening progressed, and the guests began to show signs of fatigue. Conversations became more subdued, and many of them started to eye the opulent chairs and couches in the adjoining living room. “Perhaps a bit of after-dinner relaxation is in order?” Chef Jean-Pierre suggested with a mischievous glint in his eye. Several guests exchanged knowing looks and followed the chef into the living room, curious about what he had in store for them.
As the remaining guests settled into their seats, they couldn’t help but wonder what kind of surprise the chef had planned for them. They exchanged speculative glances, their curiosity piqued and their anticipation building. Suddenly, a soft melody filled the air, and the living room doors swung open to reveal Chef Jean-Pierre, playing a hauntingly beautiful tune on his grand piano. The guests were stunned into silence, unable to believe their ears. It turned out that, in addition to being a master chef, Chef Jean-Pierre was also a talented musician. As he continued to play, the mood in the room shifted, becoming more intimate and introspective. The guests listened raptly, their eyes fixed on the pianist, as he transported them to another world with his music.
When the final note faded away, the room erupted in applause. Chef Jean-Pierre bowed graciously, acknowledging their appreciation. “I hope you enjoyed that,” he said with a warm smile. “As you can see, I’ve been known to dabble in a little music from time to time. It’s a passion that I’ve always tried to keep separate from my work in the kitchen, but tonight… well, I thought it might be nice to share a small part of myself with you all.”
One of the guests, clearly moved by the experience, asked if they could sing along to the song. Chef Jean-Pierre nodded graciously, and they all joined voices in a stirring harmony that filled the room. The sound was beautiful, and it created a sense of camaraderie and connection among the guests that they hadn’t experienced before. As they sang, they felt a newfound appreciation for Chef Jean-Pierre, not just as a chef but as an artist and a friend.
As the song drew to a close, the guests sat back in their chairs, a contented glow on their faces. Chef Jean-Pierre, still beaming, walked over to a side table where he’d placed a decanter of his favorite cognac and a tray of crystal snifters. “Now,” he said, pouring generous servings for each guest, “I thought we might enjoy a nightcap to end the evening on a high note.” The guests clinked their glasses together, thanking him for the wonderful evening, and took a sip of the smooth, amber liquid. It was the perfect cap to a truly unforgettable experience.
As the guests sipped their cognac and chatted amiably, they couldn’t help but feel a sense of awe and admiration for Chef Jean-Pierre. His oven-baked ribs had been nothing short of legendary, but it was his ability to bring people together through food, art, and music that truly set him apart. They knew that they would leave his home tonight with full stomachs and contented hearts, but more importantly, they would carry with them the memory of an evening spent in the company of a truly exceptional individual.
This looks great but does it say how many pounds of ribs are in one serving? This will help me to figure out how much rub and how much sauce to make. Thanks!
Very good recipe, super easy to make. Nothing changed
I am making them for a 2nd time this time around. This time I was prepared and made enough BBQ sauce last time that I have enough to do at least 3 batches. I also made enough dry rub to do one more batch after this one. I won’t do ribs any other way now that you have shared with us all this amazing recipe. For the BBQ sauce I didn’t have Bourbon but Spiced Rum was substituted and boy oh boy let me tell you something! Thanks again Chef you are always my number one and only go to Chef when I want quality cooking done right!!
Made these tonight using St. Louis Style ribs. Oh my, they were delicious !!
Why would I ever buy Sweet Baby Ray’s again??? This BBQ sauce is world class!
The rub mixture is par excellence.
Thanks go to my favorite chef, Jean Pierre.
Most excellent recipes. Lots of fun to try them.
Thank you very much.
Andre
FANTASTIC DID NOT HAVE RIBS TO HAND SO USED PORK BELLY FANTASTIC RESULT
2.1/2 HRS @130C.BBQ SAUCE.WOW.WOW.SO FRESH TASTING. DEFINITELY A SUMMER FAVOURITE.
TKANK YOU ..TOM
I made this recipe today (7-4-23) and the ribs were fabulous! What a great way to make ribs.
We love watching your channel! Every recipe that we have made has been fantastic!
Jack is a wonderful cameraman. His comments always make us laugh.
God bless you Chef Jean-Pierre and Jack!
In the fridge, wrapped up already in parchment and foil, sleeping overnight for the big day tomorrow. Cole slaw ready, without red cabbage, because my tummy can’t take that without cooking it, 😂, marinated the wings, made some Italian sausage, potato salad done, Ceasars salad dressing made, NY Strips spiced one rack overnight, and my homeland skinless sausages , Mititei, defrosting. I think , I’m good thanks Chef !❤️
I love everything I’ve prepared under the guidance of chef, John Pierre! Recently I have found out he has passed away of ALS, and I am deeply sorrowful for those of us who have and continue to enjoy his videos, and for the family he has left behind
Thank goodness our Chef Jean-Pierre is alive and well! However, two other Chefs Jean-Pierre, one in Pennsylvania and another one in Palm Beach passed away a few months ago.
May they both rest in peace! 🙏😀
Tried this at the week-end and the ribs went down a treat with everyone – maybe because my had did slip when adding the bourbon!
Absolutely delicious and well worth making the effort, so much better than shop bought.
Thanks JP for all your easy to follow recipes, making cooking such fun and removing so much of the mystique!
Keep up the good work.
Chef Jean Pierre, l am totally hooked on watching all your videos. I enjoy cooking, but I will say, that knowing how to do some things has given me more confidence within my kitchen. Thank you
Can you cook this recipe in a smoker?
God bless you and thank you for bringing me back to the kitchen.You make it look so easy, I enjoy making new recipes.
Great cooking
Pork ribs are my favorite camping food.
In the written recipe it has:
1 or 2 teaspoons (15 or 30 ml Liquid Smoke (adjust to your taste)
It should be:
1 or 2 teaspoons (5 or 10 ml Liquid Smoke (adjust to your taste)