Claire Makes Best-Ever Barbecued Ribs | From the Test Kitchen | Bon Appétit
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- Published on: Friday, June 8, 2018
- Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.
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Claire Makes Best-Ever Barbecued Ribs | From the Test Kitchen | Bon Appétit
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What does Brad have to say about this?
This is a really old recipe and not bad for kitchen ribs but calling them Best Ever is quite a stretch. I wouldn't even call them Barbecue.
Wear gloves! Sheez!
KC Masterpiece Original. Excellent choice!
Brave, Claire, mixing and rubbing in cayenne with your bare hands and fingers. Don't touch your eyes!
350 degrees for 3 hours? no wonder they looked so dry. way too much meat retraction.
I can't resist, Ribs are my favorites
She’s from St. Louis, I love her extra now 😂❤️
2.31 bro yr wedgy hurts
I have a granton edge slicer for rib cutting. Works great.
when does the bbq start!?
These, but with Sweet Baby Ray's 🥰🥰
So... following a proven recipe?
Thumbs down thumbs down. 👎. Oven and then cooked over a grill to reverse sear. Them ribs look so dry. 🤮. I can easily tell oven cooked ribs vs low and slow smoked ribs. Nothing against the young lady. We just can’t do the game like that in Texas. It’s disrespectful to the Hog!
What’s the recipe for the dry rub?
Sometimes Claire looks like she would rather be doing anything but this 😂🤣😂 I love her so much.
They look burned...
I absolutely loves Claire.. I absolutely loves Claire.. one trillion times!!!!!!!!!!
Hey, have you sent some of these to Calvin Trillin? He raves about St. Louis ribs, and is also a native food guy.
You are awesome! Nice work!