- Sticky beefy back ribs
with a kiss of sweet and a kick of big spice.
These meaty ribs will become everyone's new favorite snack.
Coming in hot with hot honey back ribs.
(upbeat music)
One of my favorite hearty snacks to put out for my friends
are these roasted beefy back ribs.
And adding a chili infused honey
has taken them over the top in flavor.
Watch how easy this is.
We're starting with a Certified Angus Beef
bone-in rib roast.
And of course, because we're starting with the best beef,
this is gonna ensure that we have
the best end result possible.
Taking the back ribs off of your rib roast,
before or even after roasting is such a smart way
to truly get the most out of your beef.
For today, I'm taking these ribs off before I roast,
to show you how to do this with just the rib portion.
You can buy the ribs already removed at your local meat shop
and remember look for the logo.
And if you don't see them in the case,
ask your butcher to help you source them.
There's just something about taking off beef back ribs,
that just makes me feel like I'm honing my skills
more and more doing this at home.
I personally love doing this myself.
And honestly, there's just something
about holding this whole rack of back ribs
that gives me hardcore Fred Flintstone vibes.
I will be saving this roast for another recipe,
but look at these.
This does not get enough love.
These have so much flavor and they cook up so beautifully.
I'm gonna get these seasoned, and get 'em in the oven.
As I season these beefy back ribs
with course salt and black pepper,
this is the best time to preheat your oven.
And my friends, I wanna talk about seasoning for a second.
Your seasoning acts as your crust,
as well as adding flavor, obviously.
Add that salt and pepper
just as you would to a normal steak.
I'm placing the ribs, meatier side down on a sheet of foil
and wrapping the foil up over the sides
to almost create like a pouch.
This is a secret I'm happy to give away.
I use Dr. Pepper as my braising liquid.
Trust me, this is a golden chef's tip moment.
The Dr. Pepper adds a ton of richness
and hearty spice you wouldn't expect to come from this soda.
Be careful not to poke any holes in your foil,
and wrap the ribs up tightly with an extra piece on top,
and then place them on a baking sheet.
And into the oven at 325 F for just about three hours.
As those beauties braze, let's make the hot honey sauce.
Using my go-to brand of Hot Honey,
buffalo sauce, good quality chili flake,
and a little bit of dried thyme for some earthiness.
I mix that up and wait for our first round of sauce basting.
Remember, we are building flavor here.
So the more sauce we add with more roasting time
that just adds layers and layers of flavor.
Okay, so at this point, we are done
with the portion of cooking that involved our foil vessel.
So remove the foil and we just want the ribs bare.
So pop 'em back in the oven, but this time,
we're gonna broil them.
Just for a few minutes and we're gonna build
a really crispy crust on the outside
of these beefy back ribs.
Look at this char, wow.
That's exact what I wanted you to see.
What a perfect seer can do for the flavor,
and also visually.
I'm very happy with how this looks.
And now we sauce.
Get out a spoon or a pastry brush,
whatever your tool of choice is.
I always choose to use a pastry brush for this portion
to help reach all of those little crevices
to ensure that every bite of beefy surface
is slathered in this hot honey.
Once everything is slathered,
we're going back into the oven.
This time, we're building the sticky portion of this recipe,
by broiling our honey based sauce into all of those ribs.
Oh boy, you can see the sticky.
Look at the bits of chili and honey sizzling.
This is exactly what you're shooting for, wow.
You can see how the rib bones
have frenched themselves as they cooked.
And the meat has pulled down, cleaning the bones naturally.
This is an indication these ribs cooked
just as they should have.
Moving the ribs to my cutting board
and slathering on yet another layer of saucy goodness
before we cut the individual ribs for serving.
We have broiled these three times
separately in the oven after saucing.
And this is what layering flavor development
looks like my friends.
This is exactly what we're looking for.
And there's the money shot.
Look at that!
Literally we're pouring the rest of this
hot honey sticky goodness onto these perfectly cooked ribs.
What a sight.
And now that my kitchen smells so good, I'm gonna try these.
Oh my gosh.
The caramelized sweetness on this rib.
Ooh, and that kick of spice at the end.
These are going to be so satisfying
for your friends and family.
Be sure to like and subscribe.
And we'll see you next time here in the Test Kitchen.