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Salt & Pepper Spare Ribs – Food Wishes ctm magazine

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:

To become a Member of Food Wishes, and read Chef John’s in-depth article about All-American Barbecue Sauce, follow this link:

You can also find more of Chef John’s content on Allrecipes:



  • jeffy fielding on June 14, 2021

    you lost me when you didn't remove the fat and membrane. Amateur night.

  • Shoshana on June 17, 2021

    Excellent for Keto lovers.

  • Darrin Yo-mama Kimble on June 23, 2021

    I’ve heard that cut called Maui style short ribs

  • john feaster on June 28, 2021

    I made this with 4 1/2 pound rack of ribs. Turned out great. However, because others here will not eat hot things I had to replace the cayenne with paprika.

  • 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!

  • Ray Norrish on July 4, 2021

    Top tip: Dry fry the salt first before making the dry mix.

  • george boyd on July 5, 2021

    Making these this morning for dinner tonight! Mmmmm

  • Karen Rothwell on August 4, 2021

    These come out perfect every time. Is now in our dinner rotation. Amazing.

  • SS4Xanatos on August 4, 2021

    I have mine in the oven as we speak! ^_^ This is the second time I've been able to make this dish and I added powdered mushrooms to it for a kick of umami. 😀

  • Tim Wong on August 4, 2021

    Just made this. Delicious, best pork ribs I've ever made. I used slightly smaller pork ribs and baked for 2.5 hrs instead of 3, perfectly tender.

    Thank you.

  • hayhouse3 on August 6, 2021

    This is my preferred way to cook St. Louis Spareribs; this recipe just works!

  • badtz maru on August 27, 2021

    Made these like 3 times over the summer, they were a hit every time. Don't need to say more than that.

  • It's Sam! on September 3, 2021

    Jesus christ is someone squeezing your testicles in a vice every 5 seconds? WTF is the deal with the voice going up and down all the time?

  • JC Colbran on September 14, 2021

    Chef John correct me if I am wrong but isn’t 300 degrees F a we bit high of a temp?

  • Calchen on Tour on September 18, 2021

    Cheyenne pepper is Not pepper in the meaning of. Also garlic was added so clickbait

  • Nacholuva on October 27, 2021

    when in doubt search Chef John

  • Kevin Ocana on October 28, 2021

    Is this still possible with a convection oven? My regular oven is out of commission and I really wanna try this 😞

  • AlwaysBeClosing on November 6, 2021

    Super simple and absolutely delicious without all the hyperbole

  • Juan Esparza on November 15, 2021

    Bravo 👏

  • Juan Esparza on November 17, 2021

    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!

  • richfrommitch on November 28, 2021

    Question: if you rest these for 15 mins, won't they be cold when you eat them?

  • rhomotor on December 9, 2021

    Thanks for the info. I'm going to try these since I have a get together soon.

  • Roham on December 11, 2021

    Put them in fridge uncovered?

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