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how soft that is for ingredient ribs
epic we need another batch not need to
reshoot okay so this could not be any
easier the one little tip that I would
give you guys though when you're doing
ribs in the whole rack here is to make
sure that you do take the time to take
the membrane off on the back that's
going to make sure everything really is
soft and melts in your mouth without too
much resistance so if you have a look
here I just want to run my knife just
under that first layer there just to get
it started and then you'll need to grab
a hold of it with your fingers and
really work that membrane off it's a
little bit of time a little bit of
patience but what it in the end so now
we want to season these guys with some
salt rub that in a little both sides
should never skimp on the seasoning the
salt especially when it comes to big
chunky bits of meat like this so our
sauce is a combination of all things
spicy and super flavorful we're going to
start off with some Korean chili paste
this is a fermented chili paste
it's called gochujang it has a terrific
kind of smoky chili flavor and it's
available in a lot of supermarkets these
days just in your Asian aisle and some
tomato ketchup as well now I like to
kick up the spice level a little bit
with an Asian chili sauce so I'm using
my coconut sriracha this one is hot guys
I'm not gonna lie but it is good hot you
could use any type of hot chili sauce or
hot sauce that you have at home regular
sriracha is good I do like the little
extra kick of coconut in this one and
just mix it all of that together
I'm gonna use this sauce twice once
straight on the ribs and then a little
bit later I want to use it as a basting
sauce so I'm gonna save some of that
sauce for basting a little later okay so
now we're at the cooking part and we are
going to give these ribs a lot of love
not a lot of work but a lot of love
we're gonna put them twice so first of
all I want the really low and slow in a
very tight foil parcel that is what's
going to give them that super soft
texture and break down all of that
lovely juicy meat so I start off by just
placing my ribs to a very large sheet of
foil now you want to go at these ribs
with some of that yummy spicy sauce
spread that all over top and bottom and
now what a really tight seal here so I'm
gonna put another piece of foil on top
and then fold inside and then put those
onto a tray and then into the oven for
two hours
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okay let's have a look and see how our
pork is going Melling amazing this is
hot to be careful and now have a look at
that we're not quite ready for the party
just yet but see how tender this pork is
bone it's almost just falling out oh
that's so exciting so what you want to
do here is carefully because this really
is very soft right now
transfer that to another tray that's
lined with foil all this foil is great
because it means that we're not gonna
have any of that messy washing up to do
and now any of those jammy juices that
you can see on the bottom of that tray I
don't want to waste those so scoop that
up just dollop that down onto your ribs
just brush that over and then now take
some of that leftover sauce from earlier
and just brush that over the top a
little extra a lick of spice
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and now I've turned the oven up hi I'm
going to put these back in for about 10
or 15 minutes you go to watch them
because I want to get some really
beautiful charring us on the outside but
I don't want them to burn holy moly
these are looking amazing
look at that bubbling up smell so
gorgeous now I want to get these out
onto just a serving boy you really don't
need much with this just want to get it
out to everyone can help themselves now
the one accompaniment you will need is
some napkins these things are about to
get messy and now the moment of truth
should be at a slide about a knife right
through they're so soft and tender and
of course I'm gonna try one just make
sure you guys are getting a good recipe
speechless I cannot even begin to tell
you how amazing these are guys mmm how
soft that is four ingredient ribs epic
clean as a whistle sign of a good rib
that's the true test young hey guys so
my marinades and sauces are in Kohl's in
Australia right now they're in the sauce
aisle that's where you get your tomato
sauce I hope you can try them and if you
like them why not share them with a
friend thanks guys see you
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