I’m gonna make JJ BBQ ribs for dinner tomorrow night y’all! I’ve been wanting to try this recipe for a month but I always forget to buy ribs at the store! What should I serve with them?
Pradaxa
by Anonymous | reply 1 | August 4, 2020 6:48 AM |
With a surprise gay crush confession!
by Anonymous | reply 2 | August 4, 2020 6:55 AM |
Ribs are fatty, no?
by Anonymous | reply 3 | August 4, 2020 7:08 AM |
What should you serve with them? Toothpicks.
by Anonymous | reply 5 | August 4, 2020 9:22 AM |
Delicious with a trailer park murder.
by Anonymous | reply 6 | August 4, 2020 9:35 AM |
Did she have them surgically removed to appear thinner like Ann Margaret?
by Anonymous | reply 7 | August 4, 2020 9:44 AM |
Sweet rub and sweet sauce...vile.
Love Jenny but not these ribs.
by Anonymous | reply 8 | August 4, 2020 9:57 AM |
Those look really good! Who knew Jenny could cook?
by Anonymous | reply 9 | August 4, 2020 7:14 PM |
r6 is the murderer in for "for life?"
by Anonymous | reply 10 | August 4, 2020 7:16 PM |
Corn on the cob, with chili powder, and butter. A green salad, no heavy dressing, cheese, or meat in it. Plain vinaigrette or Olive Oil & Lemon. Serve either a nice dry rosé or a medium Riesling. If you have guests who don't drink wine, serve them American Lager: think Budweiser, Miller High Life, or Genuine Draft.
by Anonymous | reply 11 | August 4, 2020 7:32 PM |
Did she quit cooking? Her last uploaded video was 2 years ago.
by Anonymous | reply 12 | August 4, 2020 7:38 PM |
R11 sugary ribs and you want to add GMO corn. Do you want to kill everyone?
by Anonymous | reply 13 | August 4, 2020 8:03 PM |
Real mac n cheese always goes with bbq pork, also collard greens cooked with a ham hock.
Sure fire oven ribs process: Cook whole starting at 300 degrees, increasing by 25 degrees every half hour so that by the end of two hours COVERED, you end at 375. Pour off liquid. Uncover, increase heat to 400 to dry them out like bacon for half hour. Final half hour at 400 with two to three coatings of your preferred sauce which doesn't always have to be bbq - honey mustard sauce does a rib right too. Best.
by Anonymous | reply 14 | August 4, 2020 8:03 PM |
R13 I don't personally buy GMO, but I'm not enough of a screaming Mimi to constantly preach to everyone to buy organic. Not everyone can afford it, and many believe GMOs are fine. It's a bit pretentious to urge everyone or shame them into purchasing organic.
Not all US grown Sweet Corn is GMO anyhow. That's a myth, it's the feed corn that is nearly 100% GMO product. Many varieties such as "Bi-Queen" are actually old Mendelian crosses.
by Anonymous | reply 15 | August 4, 2020 8:27 PM |
For those with "Corn Fear", Less than 1% of all US grown corn is Sweet Corn... Less than 10% of the Sweet Corn crop is GMO. (9.46%) You can find many varieties listed online which are NOT GMO.
Corn goes well with ribs!
by Anonymous | reply 16 | August 4, 2020 8:39 PM |
Wet naps.
by Anonymous | reply 17 | August 4, 2020 8:40 PM |
R14, FW, That seems like too long of a cooking time. When Jenny was cooking hers it was 2 1/2 hours @ 300 deg and it was already falling off the bone.
I have corn maybe I’ll just roast some corn
by Anonymous | reply 18 | August 4, 2020 8:52 PM |
Them babies ain't got nothing on Sally Jessy Raphael's sticky buns!
by Anonymous | reply 19 | August 4, 2020 8:54 PM |
God damn, that looks good.
by Anonymous | reply 20 | August 4, 2020 8:58 PM |
R19, Since when does Sally Jessy bake?
by Anonymous | reply 21 | August 4, 2020 9:20 PM |
Ribs, where is the butt roast? Is it made of real Jenny Jones?
by Anonymous | reply 22 | August 4, 2020 9:22 PM |
Macaroni salad or macaroni and cheese. Also, Cole slaw, garlic toast, baked beans, greens, corn bread or fritters, peach cobbler and Dr. Pepper!
by Anonymous | reply 23 | August 4, 2020 9:25 PM |
R23 The beans, garlic toast, and Peach Cobbler all sound good to me.
by Anonymous | reply 24 | August 4, 2020 9:28 PM |
Many believe in god.
Many believe in Republicans.
Who gives a fuck what many believe?
by Anonymous | reply 25 | August 4, 2020 9:45 PM |
Op here. I cut the membrane off the back of the ribs, sliced them apart, and now they are marinating in lemon and pineapple juice. Then I shall season them. I’m also going to use a little bit of liquid smoke.
by Anonymous | reply 26 | August 4, 2020 9:56 PM |
R26 What time tomorrow shall you be receiving us?
by Anonymous | reply 27 | August 4, 2020 9:58 PM |
R27 it’s going down tonight in a few hours! Maybe next time? I’ll buy more ribs!
by Anonymous | reply 28 | August 4, 2020 10:06 PM |
I learned something I didn't know watching her. I had no idea it mattered what side you place the Reynold's Wrap.
I was also surprised she poured the grease down her drain. Hopefully her husband is a plumber because she will need one.
by Anonymous | reply 30 | August 4, 2020 10:09 PM |
Cheers OP. I hope everything turns out wonderfully. Looks so good!
by Anonymous | reply 31 | August 4, 2020 10:48 PM |
What about Jenny Jones Cellulite?
by Anonymous | reply 32 | August 4, 2020 10:55 PM |
There's not one iota of evidence that GMO items affect your health.
by Anonymous | reply 33 | August 5, 2020 12:07 AM |
Cutting the ribs into individual pieces (which I've never seen done at a restaurant) seems to be the new trend. They do it a lot on Food Network too. I think it's because it allows the ribs to get a nice "bark" on all sides.
by Anonymous | reply 34 | August 5, 2020 12:08 AM |
R34 YES, great technique for that... like turning them all into burnt ends, or rib tips.
by Anonymous | reply 35 | August 5, 2020 12:50 AM |
Garlic mashed potatoes, fried okra, cornbread with honey butter and cold beer.
by Anonymous | reply 36 | August 5, 2020 1:40 AM |
R36 sounds awesome!
I just pasted the ribs. I used Stubbs by itself and then I used Mambo sauce for three other ribs to experiment.
by Anonymous | reply 37 | August 5, 2020 1:43 AM |
Damn that looks delicious.
Sides: Corn bread Coleslaw Mac and cheese Pasta salad Corn on the cob Watermelon
by Anonymous | reply 38 | August 5, 2020 1:45 AM |
OP Here. Here’s a photo. They don’t look that great but they are really good!
I recommend this recipe! It was very easy. I’ve never made ribs in the oven before either. Two thumbs up!
by Anonymous | reply 39 | August 5, 2020 2:05 AM |
R30 does not pay attention. The video clearly said the grease was poured into a bowl in the sink.
by Anonymous | reply 40 | August 5, 2020 7:12 AM |
Those look scrumptious, OP. I just made ribs this past Sunday using my own shared method. I hope you enjoyed them.
- R14
by Anonymous | reply 41 | August 5, 2020 11:16 AM |
Thanks R14. Do you only use baby back ribs? I was looking at recipes the other day and saw one that used Coca-Cola! Have you heard of that?
by Anonymous | reply 42 | August 5, 2020 4:41 PM |
R42 Not R14, but have heard of Coke and Dr. Pepper... I want to try "Atlanta Brisket" Coca-Cola, (some marinate and braise with it) Heinz Chili Sauce, and Lipton Onion soup mix... People claim the phosphoric acid in Coke tenderises like no like nothing else.
by Anonymous | reply 43 | August 5, 2020 4:53 PM |
^ like nothing else
by Anonymous | reply 44 | August 5, 2020 4:54 PM |
They look yummy, r39. Nice coating of sauce all around. Did you use her rub?
by Anonymous | reply 45 | August 5, 2020 9:12 PM |
No R45 I used the Rub found at R26.
by Anonymous | reply 46 | August 6, 2020 1:01 AM |
Okay bitches, I made these ribs two nights ago. They don’t photograph well but they came out as close to perfect as oven baked ribs can get. This was a great recipe.
I also love Jenny in this video! She is corny as hell but she had me smiling throughout and it was a pleasure to watch her. You could tell she actually loves the recipe. Someone should give her a cooking show on TV.
by Anonymous | reply 47 | August 7, 2020 12:49 PM |
I prefer Jenny Craig ribs. Gotta keep my Grindr figure!
by Anonymous | reply 48 | August 7, 2020 12:52 PM |
[quote]FW, That seems like too long of a cooking time. When Jenny was cooking hers it was 2 1/2 hours
Someone skipped math day
by Anonymous | reply 49 | August 7, 2020 1:31 PM |
I wouldn’t eat anything that this sleazy heifer made. She enables murderers.
by Anonymous | reply 51 | August 7, 2020 1:49 PM |
OMG. This reminds me of that poster that used to list his extravagant and over the top menus here for critique. They were hilarious threads.
I really miss that poster.
by Anonymous | reply 52 | August 7, 2020 1:54 PM |
R10 Jonathan Schmitz was released from prison on August 22, 2017.
by Anonymous | reply 53 | August 7, 2020 3:33 PM |
R53 I wonder if he’s gay now!
by Anonymous | reply 54 | August 7, 2020 4:56 PM |
R48 what are Jenny Craig ribs? You can eat half of a rib?
by Anonymous | reply 55 | August 7, 2020 6:13 PM |
I suggest baked beans, potato salad, and mac & cheese.
by Anonymous | reply 56 | August 7, 2020 6:18 PM |
r14 Does that technique create as much of a "bark" as broiling would do?
I'm gonna try these on Sunday. Just placed my Instacart delivery order for Sunday morning. I hope they don't run out of ribs. I have some packaged rub, and I'll use bottled BBQ sauce.
by Anonymous | reply 57 | August 7, 2020 7:53 PM |
I should have specified that I always cook two racks at the same time, and I also leave them in the oven after I've turned it off at the end of the cooking process. I never cook a wet rib. I like my sauce caramelized and completely adhered to the meat - Yes, plenty of bark after three coatings of sauce.
-R14
by Anonymous | reply 58 | August 7, 2020 8:02 PM |
Do you think they'd do better on a rack inside the roasting pan? That way more air circulates underneath them and they don't boil in the juices.
by Anonymous | reply 59 | August 7, 2020 9:56 PM |
R14 what do you do with the fatty liquid you pour off? Do you refrigerate it and use it with other recipes? Or do you just refrigerate it and then eventually throw it away?
by Anonymous | reply 60 | August 8, 2020 2:20 AM |
I sell mine to the Oil of Olay people.
by Anonymous | reply 61 | August 8, 2020 4:18 AM |
She’s good, but I didn’t kill anyone!
by Anonymous | reply 62 | August 8, 2020 7:51 AM |
Down the drain with running hot tap water, R60. If you try my method, let me know how it came out.
by Anonymous | reply 63 | August 8, 2020 11:14 AM |
I finally made these tonight. They were good, but VERY salty (and I like salty food, generally.) That could be from the rub I used --which was a jarred version specifically for ribs. Maybe it was heavy on the salt, or maybe I applied it too liberally. I do like the technique of baking/steaming them, then broiling. And of cutting them into individual ribs. I would make them again, but I'd use Jenny's rub recipe next time. And maybe not apply it so thickly.
by Anonymous | reply 64 | August 17, 2020 5:29 AM |
I love her cooking channel on YouTube. The ladt time I checked, she hadn't posted anything in more than a year...perhaps even longer than that.
by Anonymous | reply 65 | August 17, 2020 6:26 AM |
OP here. R65 I just watched her hash brown recipe video a few nights ago. I tried it end it was great! I do par boil my potatoes with salt and then let them sit (Sometimes refrigerated overnight) and then shred them. That way you don’t need to squeeze them with paper towels to get rid of moisture.
by Anonymous | reply 66 | August 17, 2020 7:02 AM |
Baked Beans, Green Salad and above mentioned Potato salads. Easy desert.
by Anonymous | reply 67 | August 17, 2020 8:24 AM |
Geraldo Rivera Pot Roast
by Anonymous | reply 68 | August 17, 2020 8:26 AM |
Phil Donahue Pulled Pork
by Anonymous | reply 69 | August 17, 2020 8:26 AM |
I still want that Sally Jessy Raphael sticky bun recipe!
by Anonymous | reply 70 | August 17, 2020 8:33 AM |
Virginia Graham cracker crust.
by Anonymous | reply 71 | August 17, 2020 3:52 PM |
r69 I would've let Phil pull my pork back in the day.
by Anonymous | reply 72 | August 17, 2020 8:24 PM |
I was gonna make these again, but the store was out of baby back ribs and I ended up with spare ribs. Would the recipe work with them?
by Anonymous | reply 73 | September 1, 2020 11:46 PM |