good morning youtube all right what if you want ribs but your smoker is on the fritz or
if you're like us you're in the middle of a monsoon and i'm not going out there
well no problem i'm going to show you how to braise ribs in the oven and they will be
incredible you really won't miss the smoker all right let's cook y'all we got a family to feed
so bladen and i got real excited we got a bunch of ribs
and we were both really looking forward to firing up the the it's a grill i was i
was actually going to show him how to use how to smoke ribs without having to smoke anyway
then hurricane fred moved in not only has it been raining for two days the weather forecast has
rained for another week so i figured you know what you can get results that are absolutely phenomenal
fabulous fall off the bone all the flavor that you want
you can do in the oven so here's what we're going to do i'm going to show y'all how to do these ribs
in the oven okay so if you don't have a smoker if you don't have some place outside to cook
it's no problem you can still do this all right so i have two racks of ribs
spirits okay these are not baby backs if they were baby backs you would have had a cut right
across here this piece would have been removed and you would have had this strip okay that's normally
what you see they're more expensive if you buy them that way and you end up with less meat
so i kind of feel like you know why why do i do that let me show you the big trick what i'm doing
right here the big trick and this is where a lot of home cooks kind of get sideways when trying
to do ribs or do um you know even if you have ribs or uh have a smoker or have a grill or have
you know all the equipment a lot of times this is where folks go wrong all right so the big problem
you see the color of that right there
you see that wait there it is that's called silver skin and it's simply a membrane and it's very
um it's tough and it's never going to tenderize it's never going to render
it's not fat it is a connective tissue and if you don't pull it off of here
you know your ribs are going to be fine they're not ever going to be that far off the bone tender
that most folks are looking for all right so we're just simply going to remove it and
i've read a million folks talking about oh you just lift it up and you slip the tip of your
knife under and you pull it right off i don't think i've ever had one come off that easy um
and then you're supposed to be able to just grab that with a paper towel
and peel it back nope i've always had them they were kind of fiddly and you have to take
the tip of your knife like i'm doing right here pull the silver skin away from the meat
and just use the tip of your knife to separate them okay sometimes yeah
i've been able to pull a strip off without a big problem but it doesn't happen very often
like right now that part just doesn't want to turn loose but this is the first step
let's see can i get one to pull at all just so y'all can see a little bit nope okay anyway
see that gross we're getting rid of that
so i'm not going to make you sit here and watch me do this whole thing it's literally
pulling this piece off this one i did a minute ago and it actually went pretty fast of course
the one that i want to show you on camera is going to be the one that is super fiddly and it's gonna
take forever all right let's see if i can pull any at all back nope it's just gonna take me a
minute all right i'm gonna sit here and get this stupid piece of silver skin to come off of here
can you see my knife tip right here
theoretically
grab that and pull it back it's just not gonna turn loose okay so in the meantime
just use your tip of your life and eventually give it a minute you'll get all the way the other side
okay that took a stupid amount of time i don't know why i had such
trouble with this one this one took like literally two minutes this one
took about ten it was ridiculous all right so we are gonna make a dry rub for these
we're actually gonna do them in one packet there's no reason to have two
all right so quarter cup brown sugar we're gonna add several things to this if you like heat up
your anti on a couple of these things and if you don't just use less tablespoon and a half of cumin
two tablespoons of garlic powder tablespoon onion powder two teaspoons of kosher salt two
teaspoons of black pepper where is the freaking camera there two teaspoons of black pepper
tablespoon and a half of red pepper flake a good teaspoon of cayenne pepper if you like
more heat use more red pepper flake and more cayenne pepper if you don't like heat kind
of skip those all together tablespoon of smoked paprika and a tablespoon of um accent which is msg
and before y'all start yelling at me you do realize that most of the studies have come
out and said you know the whole msg thing was a myth if you don't want to use it don't use it
if you do want to use it use it it's not easy i i like it i really like it in meats especially
meats that have a lot of connective tissue it really helps in developing just that rich
savory all right so it's not going to be perfect we have a few little my brown sugar got hard
there we go tada all right so we're going to rub our ribs you know what i do want to get
let me get some mustard uh give me just a second let me grab something
kinsley's mad at me because i just told her she can't make brownies
while the ribs are in the oven because they cook at two different temperatures all right this is
just plain old yellow mustard y'all no magic amount just some and then we're brushing it in
i've been on a binge lately watching uh what all have i want high on the hog a lot of barbecue
stuff in that pretty remarkable um chef pet master edition pretty remarkable there i want
to go to mexico i want to go to mexico and have the tacos that woman makes oh my gosh
let's put mustard on my stove all right so mustard and our dry rub this is it
because we're in a moist heat we really don't have to worry too much
about anything that might burn
just not an issue to deal with today
let's see
because we're enclosed we're going to enclose these packets let's see okay good
we're going to enclose our packets i knew it i still need to wash my hands
i was trying to make sure i didn't touch pork and then touch something else
this is a mustard bottle i'll disinfect that too um
anyway we're gonna close these up okay and because we're closing them up
it's gonna be a moist environment in here which will
help break down all that connective tissue that ribs have
we got rid of the silver skin
but ribs are primarily connective tissue
that what gives the meat such a rich decadent and succulent flavor is the connective tissue
which is full of gelatin by the way in which this is heavy oh come on which breaks down
there we go
it breaks down and that gelatin and the fats that are in the meat you know which marbling is fat
yeah if you don't let's see
see the little white streaks through here that's marbling that's fat anyway the fat renders
and it really just distributes throughout everything
and it's gorgeous and that's what keeps everything moist
and everything juicy and then the collagen is what gives it that rich you know the kind of mommy bomb
all right so i have my oven preheated to 270 degrees that's not good it's not fast enough
we're doing low and slow y'all 270 degrees for probably this is a lot of ribs i'd say six hours
we're not gonna open the oven we're not gonna touch anything
we're just going to let it do its own sweet thing
all sealed up
that is a gorgeous present all right six hours 270 degrees um eight pounds that's what that is
all right this has been a very long wet great dreary day and we've had six hours in the oven
now here's the thing fall off the bone that's the thing with ribs and if you've got your ribs in a
competition on a smoker and they actually do fall off the bone you're going to get docked for it
right you need in a competition to be able to take a bite out of the rib and actually be able to that
it holds the shape all right we're not doing that we're not messing with that here the only problem
you're going to run to and into at this point is that they are so fall off the bone tender it's
hard to pick up the rib i want to lose i lost a couple here we go so this however lets me show you
see this see this texture
oh yeah perfection see clean as a whistle all right now you're actually kind of good to go at
this point if you wanted to stop right here and then serve them you know what we're just gonna
flip and i worry about keeping them whole if you wanted to serve this as is you're fine but
you have a couple options that just takes a little bit over the top number one you could
go to the grill with them however like i said earlier we are not in grill season there is a
monsoon coming down outside and i'm not going to go stand in it no matter how much i love
barbecue so our next option is to sauce up and caramelize and that's really relatively easy
to do and that's all you would be doing on the grill at this point everything is fully cooked
don't look at this one wait a minute wait let me swap out
there you look at this one
all right all i'm gonna do
is brush some barbecue sauce over the top of here
and run it under the broiler and that's literally just to kind of caramelize the sauce and give
it kind of those you know if i am patient enough i'll be able to get those charred bits
i've lost my other barbecue brush there we go
so that's the only reason why we're doing it is to get some of that
we're mimicking the grill without the grill all right so whatever barbecue sauce you like i
have made my own barbecue sauce for years however there is a brand of barbecue sauce that is just
i grew up with it starts with a k it's the cheap one you know the bottle old-fashioned the original
the whole nine yards that's the one i use when i don't make my own that's what my mom used
and while my mom and grandmother were fabulous cooks nobody in the direct family were pit masters
i learned that from some other folks so i happen to love that one this is gonna under the broiler
just long enough to get everything nice and sticky and caramelized and then we are ready to eat
all right all done
i want you to understand that i spent most of the day cuddled up on my bed watching tv
so that's how much effort is in here
perfect all right i'm going to sneak a bite
off my other one so i get some pictures from y'all but the texture is perfect see that
ricky i see you mm-hmm
you know if you can't get outside to grill you almost won't even care
you