Howdy, this week we're making,
Tender Pork Spare Ribs.
This, is what's cooking.
Welcome, to another episode of 'What's Cooking?'
Join me, as I travel the country learning the tips, tricks, and stories
behind the recipes and home cooks that make up the worlds
number one food site, Allrecipes.com
This week we're in Austin, Texas, the Buffalo BBQ Belt.
This weeks cook lives a little ways outside of Austin, but she asked me
to make a special stop here before we left town.
She said her ribs recipe just wouldn't be the same without some
Stub's BBQ Sauce.
Of course, once we were inside, that southern hospitality thing
kicked in and the manager was obliged to give us the full tour.
What's the secret to perfect pork spare ribs?
Low and Slow. The racks of ribs that you see there got for at least
three, three and a half hours, sometimes four hours contingent on size.
This here's our Stub's Spicy BBQ Sauce. Probably our most popular seller
here on premises. Everybody likes a little heat with their BBQ.
Sold!
Stubs BBQ sauce in hand, I headed up to Hutto, Texas where I met
up with this weeks cook, Kerri.
-We are home of the Hustlin Hippos. -Hustlin Hutto Hippos?
Yes, sir, the only hippo mascot in the world, lots of hippo pride.
Hippo pride, Hippo pride, she represents.
This is What's Cooking!
Alright, we're back in Kerri's kitchen, we're getting ready to
make the rub for her tender pork spare ribs.
Fairly simple it looks like. Why don't you show me what you do.
- I have 1 cup of brown sugar. - Okay.
Put that in. Half a cup of the fajita seasoning.
- So this is kind of the secret? - It is, that's the secret weapon.
- Fajita seasoning? Who would'a thunk? - I know, I know, thanks to my neighbor.
And 2 tablespoons of the hungarian paprika.
This recipe is kind of a neighborhood project?
That is what it has turned out to be.
The method came from a celebrity chef, but all the ingredients came
from the help of my neighbors.
You created the whole blind tastes test: A, B, C?
- Yes. - Okay.
Yes, and it boiled down to this fajita seasoning, and my neighbor's
the one that had recommended that to me. She told me that was
her secret weapon, so I had put that in there, and that's it the one,
6 out of 6 chose it, so. - 6 out of 6.
- Yep, went with that. - Alrighty.
Work the rub onto both side of the meat, then fold the ribs in
half for better storage.
And then this just goes in the refrigerator?
-Yes. - For how long?
- Overnight. - Overnight?
- Overnight. You didn't know that? - I'm ready to go to sleep.
- Wake me up when we're ready. - There you go.
-Good morning. -Well, good morning, Michael.
Did you sleep alright? -The couch was a little short.
This guy woke me up this morning. - I am so sorry.
Jalapenos on my cold cereal? Absolutely!
Well that is how we do it here in Texas.
K, now we're going to mix up the braising liquid, and we have
about a cup of beer here.
Add in the mustard, Worcestershire sauce, honey, and garlic.
Then stir them up.
Okay, and now we're going to make the, umm, pouches, for the braising
liquid. - Okay.
- So with our first piece of tin foil, - Shiny side down?
- Shiny side down. - Okay.
And shiny side up!
Close one side of the foil package, and pour in the braising liquid.
Then, tightly seal to secure the juices.
-And then straight into the oven? - Straight into the oven.
250 degrees for about 3 hours and 45 minutes, 3 and a half
to 4 hours. - Slow cooked ribs.
Yeah, yes.
So now we wait another 3 or 4 hours? This thole thing's just a waiting game.
- 3 or 4 hours. - For good ribs it's worth the wait.
That's right!
-Oh, those smell good! -They do!
So just kind of make a slit underneath, kind of to help
get that liquid into the pan.
Drain the braising liquid and bring it to a boil to reduce.
Then, heat up the Stub's BBQ sauce.
Kerri's husband prefers his ribs with just the braising liquid.
But we went all the way to Stub's for this sauce. So we're going to
do one with, and one rack without.
- And how long do we broil it? - 5 to 10 minutes, it just kind of varies.
Yeah, 5 to 10.
I kind of move it, just to let it caramelize evenly all over.
Alright, now I'll give you one piece of each so you can try 'em both.
- Okay - There we go. Alright!
- Is this some pinto beans here? -Yes, sir.
- And what is this? - It's a light wheat roll.
Simply said, it's a light wheat roll.
- I actually I got that off an Allrecipes, recipe.
- Of course, and it's awesome. - Where I come from we eat these
with our hands. And since you only gave me a spoon, I'm assuming that's
what's expected. -Yes, yes it is.
- Mmmm, your ribs alone are worth the trip.
Well there you have it. Another good cook, another kitchen.
Join us again next week for another episode of 'What's Cooking?'
Are you ready to eat? Let me fix you a plate.
This is the hungarian paprika suggestion,
and fajita seasoning suggestion.
I thought about naming them neighborhood, uhh,
- Neighborhood ribs? - I did, Neighborhood Pork Spare Ribs.