>>> WELCOME BACK
NOTHING SCREAMS SUMMER LIKE A
BACK YARD BARBECUE
THIS MAKE AHEAD MONDAY WE ARE
TAKING RIBS TO THE NEXT LEVEL
WITH THE HELP OF CHEF MARCUS
SAMUELSSON
>> HEY, EVERYBODY.
THANKS FOR WATCHING.
TODAY ON THIS MAKE AHEAD MONDAY,
IT’S ALL ABOUT RIBS.
WE ALL KNOW THE FOURTH OF JULY
WEEKEND IS AROUND THE CORNER
RIBS IS SUCH A CLASSIC DISH.
IT’S EASY COOKING, NO PROBLEM.
DAY ONE, START IN THE EVENING.
PUT THAT BEAUTIFUL RUB ON.
THE SALT, THE GARLIC POWDER, THE
ONION POWDER
YOU’RE GOING TO ADD SOME HEAT.
I HAVE SMOKED PAPRIKA ON TOP
PUT THAT IN THE OVEN AND YOU
WANT TO ROAST IT OVERNIGHT ON
LOW HEAT, 200 DEGREES.
VERY SIMPLE, VERY EASY
AND THE REASON WHY THE RIBS GET
REALLY NICE AND MOIST IS BECAUSE
WE COOKED IT ON TWO HEATS.
STARTED WITH LOW AND THEN THE
NEXT DAY, FOUR FIVE HOURS LATER,
WE’RE GOING TO PUT THE SAUCE ON
TOP.
RIGHT?
THEN WE’RE GOING TO INCREASE IT
TO HIGH HEAT AND PUT IT IN THE
BROILER.
THIS TAKES ABOUT 20 MINUTES, 475
OR 500
THAT’S WHAT UYOU NEED
ALL RIGHT.
THE RIBS ARE IN.
THEY’RE GOING TO BE DELICIOUS
AND MOIST.
LOOK AT THESE RIBS
THEY’RE NICE AND STICKY AND
REALLY, REALLY NICE AND
DELICIOUS.
BUT IN MAKE AHEAD MONDAY, I’M
GOING TO PROMISE YOU THREE
DISHES
RIGHT?
SO THE NEXT DAY, IT’S ALL ABOUT
THE LEFTOVERS.
I’M GOING TO MAKE THIS BREAKFAST
TACO WITH BITS AND PIECES FROM
THE RIBS, A LITTLE BIT OF ONION
AND SCRAMBLED EGGS
WHY NOT PUT SOME SALSA ON TOP?
AND THIS IS GOING TO BE THE BEST
BREAKFAST 5th OF JULY THAT
YOU’VE EVER HAD.
WHY SNOT
LET’S MAKE ONE MORE.
GOT A LITTLE BIT OF SCRAMBLED
EGGS, POTATOES AND PORK RIBS
LITTLE BIT OF SALSA.
AND YOU’RE READY FOR THE BEACH
YOU KNOW, DURING THE HOLIDAYS
YOU’RE GOING TO EAT A LOT, BUT
MAKE SURE YOU GET SOME NICE
VEGETABLES AND FRUIT
WITH THIS WE SERVE CORN ON THE
COB WE PUT RIGHT ON THE GRILL.
PORK DRIPPINGS AND A LITTLE BIT
OF PEPPER.
I ALSO GOT WATERMELON CUCUMBER
SALAD.
SUPER DELICIOUS.
FOR THE LAST THING, IT’S ALL
ABOUT A FRIED RICE
TAKE THE PORK BIT PIECES THAT
ARE LEFT OVERAND THEN MAKE THI
INCREDIBLE FRIED ICE
IF YOU WATCH ON IG, IF YOU WATCH
ON IGTV WE GOT THE RECIPE RIGHT
THERE FOR YOU.
YOU KNOW, THIS SPRING, IT’S BEEN
A CHALLENGING SPRING, MAN.
WE’RE ALL GETTING THROUGH THIS
PANDEMIC TOGETHER.
IT’S BEEN DIFFICULT.
SO WE NEED COMFORT FOOD FOR THAT
BLOCK PARTY, THAT FAMILY
REUNION.
WE ALL NEED SOME COMFORT FOOD.
SO I REALLY SUGGEST THIS
SPRING -- THIS FOURTH OF JULY
MAKE SOME WONDERFUL PORK RIBS
WITH THIS MAKE AHEAD MONDAY
RECIPE
IT’S SUPER EASY.
SUPER DELICIOUS.
YOU’RE GOING TO GET THREE DISHES
OUT OF IT.
FROM MY FAMILY, HAVE THE BEST
FOURTH OF JULY
HAVE FUN IN THE KITCHEN AND MAKE
SURE YOU JUMP IN THE WATER
THANK YOU SO MUCH AND ENJOY THE
RIBS
I KNOW I WILL.
ACTUALLY, I THINK MY WIFE’S
GOING TO HAVE THE TACOS AND I’M
GOING TO ENJOY THE RIBS AND ZION
IS ALL ABOUT THE CORN ON THE
COB.
THANKS FOR WATCHING, GUYS.
>> THANKS, MARCUS.
FOR THESE RECIPES HEAD TO
TODAY.COM/FOOD AND CHECK OUR OUT
INSTAGRAM PAGE TO SEE MARCUS
TURN THOSE SAME RIBS INTO A
BARBECUE PORK FRIED RICE
WE ALSO WANT TO MENTION THAT
DURING THIS PANDEMIC, MARCUS HAS