[0:00] What's up, dude? The truth is not
[0:01] everyone has a smoker just sitting in
[0:03] their backyard, but the good news is you
[0:05] don't need one to make truly great ribs.
[0:08] Today, we're making oven-baked ribs with
[0:10] a homemade chipotle barbecue sauce glaze
[0:12] that is worth making all on its own.
[0:14] Now, let's go. Okay, my friends, I got a
[0:16] couple of baby back ribs and we're going
[0:18] to start by removing that membrane on
[0:20] the back. If you don't take it off, the
[0:21] seasoning doesn't really penetrate as
[0:23] much. And the hardest part about this is
[0:25] really getting a grip, but I find you
[0:27] can really just use your finger to get
[0:28] under there. If you can't, you use a
[0:30] little paring knife to just scratch
[0:31] [music] in at a certain spot. And then
[0:33] really, I just take a piece of paper
[0:34] towel, so I have something to grip. And
[0:36] then from here, I can pull. You might
[0:38] not get it all off in one go. That's
[0:39] okay, but we'll just pick up where we
[0:41] left off somewhere around here. Once I
[0:43] can get a grip on it, then I can just
[0:44] begin pulling and it's really not that
[0:46] hard. See if we can get the other one in
[0:48] one go. Come here, you. There we go.
[0:49] Look at that. Oh, it makes you feel like
[0:51] a savage. And now, I'm starting with
[0:53] just salt. This is all going to make
[0:54] sense in a second, so bear with me. Both
[0:57] sides. Next is going to be our binder
[1:00] layer, and for this, I'm using Savory
[1:01] Mustard because it's just better than
[1:03] regular yellow mustard, but both will
[1:04] work. I will put a link to this one in
[1:06] the description if you want to try it.
[1:08] It's actually just incredible mustard.
[1:09] It just has more going on in terms of
[1:11] the flavors and spices and all that. So,
[1:13] I'm just going for a really light layer
[1:14] of mustard here because it's just to
[1:16] help the seasoning stick, which is the
[1:18] next step, and we'll do that on both
[1:19] sides. Voila. Now, I'm going on with my
[1:22] homemade barbecue rub. It's extremely
[1:24] simple to make. There's a list of all
[1:25] the ingredients. You'll literally just
[1:27] put it together in a bowl, mix it up,
[1:29] and I keep [music] the salt out of mine
[1:31] because what makes sense to me is that I
[1:32] can see exactly how much salt I'm
[1:34] putting on this pork. And if I were to
[1:36] put it in my rub, it's just hard to
[1:37] tell. So, I just do all the spices and
[1:39] the salt separate. That way, I know
[1:41] exactly how much seasoning it's getting.
[1:42] Hope that makes sense. It does. Nice
[1:44] heavy layer of this, and we can flip,
[1:47] and we'll do the same on the other side
[1:48] here. You could use whatever spice rub
[1:50] you like. A lot of people have rubs,
[1:52] pre-bought ones, whatever. It really
[1:54] doesn't matter that much, but if you
[1:55] want to make it, this is a great recipe.
[1:57] And there we have it, my friends, easy
[1:58] as can be. Now, on another sheet pan
[2:00] lined with a wire rack, I'm going to add
[2:02] about half a cup of water to create a
[2:04] steamy little situation, and then I'll
[2:06] drop my ribs right here, and we're going
[2:09] to take tin foil and just give them a
[2:11] good cover because we want the whole
[2:13] first part of this cook to be really
[2:15] gentle. We're going to get some more
[2:16] color on the ribs later in the cook, but
[2:18] right now we're going to keep it like
[2:19] this. We're going to go low and slow at
[2:21] 280° F, and I'm not even going to check
[2:24] them for 2 hours. [music] Bon voyage, my
[2:25] friends. Bon voyage. And while those
[2:27] ribs bake in the oven, I have two more
[2:29] absolute banger [music] recipes for you.
[2:31] Trust me on that one. I've been making
[2:32] these both for years, and they are truly
[2:34] incredible. We're starting with chipotle
[2:36] lime slaw. And if you want to make
[2:37] professional-like cuts without actually
[2:39] having to be a professional, a mandoline
[2:41] is really the premier tool for that.
[2:42] I'll show you how to use it right now.
[2:44] This little knob on the back just adjust
[2:46] this shelf, so it goes up and down, and
[2:48] that's how you determine how thin you
[2:50] want to slice. And I just do a few
[2:51] little test slices like this. Might make
[2:53] it a touch thinner. And then literally
[2:55] with this cabbage, I'm just going to go
[2:57] like this. Quick work. Always be careful
[3:00] when you get to the end, and then just
[3:01] like 10 seconds. I mean, look at that.
[3:04] Beautiful sliced cabbage. I mean, that's
[3:06] literally more consistent than any chef
[3:08] could do it. So, for just 19 easy
[3:11] payments of $14.99, this could be yours
[3:13] today.
[3:14] Did feel a little infomercial-like, but
[3:16] this is really an incredible tool. Every
[3:18] good chef will recommend it to you, so
[3:20] just get one. There's a link [music] in
[3:21] the description. And for this recipe, I
[3:23] do a mixture of red and green cabbages,
[3:25] but you could definitely get away with
[3:26] just using one or the other if you want.
[3:28] So, I'll just slice it all up on the
[3:29] mandoline, and I'll just give this all a
[3:31] good mix on the board here. Makes it
[3:33] easy. We'll just pop it in a bowl for
[3:35] now. Couple of carrots here. I'm just
[3:36] going to take off the top, and then I'm
[3:38] going to cut them about yay long. This
[3:40] one can go like that.
[3:42] Scooby snack.
[3:44] And what's great about this mandoline is
[3:45] I can just slide in this little tooth
[3:47] attachment, tighten these guys back
[3:48] down, and then I can take my carrot
[3:50] here, and for this I definitely use this
[3:52] guard, and we go like so,
[3:54] which gives us these quick and beautiful
[3:56] little matchsticks. That would take a
[3:57] long time to do with a knife and just be
[3:59] kind of difficult. I'll add the carrots
[4:01] to my slaw. And the last thing I'm going
[4:02] to do here is just pick in some cilantro
[4:04] leaves. You could chop them up, but I
[4:06] actually kind of like leaving them whole
[4:07] for this coleslaw. And if cilantro
[4:09] tastes like soap to you, it just means
[4:10] your body detects aldehydes, and so
[4:13] that's why it tastes like soap. For some
[4:14] people, they don't have that DNA, I
[4:16] think it is. I don't know, I'm not a
[4:17] science guy. But if that's the case, you
[4:19] can just leave it out. Maybe you could
[4:20] put green onions in its place or another
[4:22] herb that you happen to like. love that
[4:24] fresh flavor it adds. I just remembered
[4:26] those things. It was like in the '90s.
[4:28] It was two sticks and then like another
[4:29] stick and you like do stuff. [music] You
[4:31] guys remember that? You remember that,
[4:33] Marcus? I also really love corn in this
[4:35] recipe, and what I do is just blanch it
[4:37] in salted water for about 5 minutes,
[4:39] then remove it and get it right into
[4:40] some ice water to stop the cooking. Then
[4:42] just break it in half and slice it off
[4:44] the cob and add it to your slaw mix. Now
[4:46] for the dressing, it's extremely simple.
[4:48] We're just starting with some good
[4:50] mayonnaise, and we'll just juice in a
[4:51] whole bunch of limes, ground chipotle in
[4:54] adobo. I buy them whole and then grind
[4:57] them up, but you can do it either way.
[4:58] You can buy them pre-ground. Some
[5:00] microplane garlic. By the way, if you
[5:02] don't have a microplane, I I certainly
[5:04] couldn't cook without one. I'll put a
[5:05] link to this as well in the description.
[5:07] Cheap tool. Just purees garlic, ginger,
[5:09] things like that. Good pinch of salt.
[5:11] And some Sajin Gilbear reporting for
[5:13] duty. Few good turns of that. All you
[5:15] got to do now is give it a really good
[5:17] mix. I like using a whisk. [music] Get
[5:18] it nice and smooth. And trust me when I
[5:20] say this is going to be one of the most
[5:22] addictive coleslaw dressings you ever
[5:24] try. I literally have not found a better
[5:26] one. I always come back to this, and I
[5:28] take note of those dishes and recipes I
[5:30] find myself gravitating back towards cuz
[5:33] I know they're winners.
[5:35] It just punches you in the mouth. The
[5:36] profile is spicy, smoky, and sour, and
[5:40] it's just so good. Now before moving on,
[5:42] I don't know about you, but whenever I'm
[5:43] feeling kind of low energy or tired
[5:45] throughout the day, my first instinct is
[5:47] to reach for some caffeine. Even a
[5:49] simple 1-hour workout would leave me
[5:51] tired for hours after, and I realized I
[5:53] wasn't lacking caffeine, [music] I was
[5:54] just dehydrated. And that's actually why
[5:56] today's sponsor, Element, has become a
[5:58] big part of my routine. And if you
[6:00] haven't tried them, Element makes
[6:01] electrolyte [music] drink mixes and
[6:03] sparkling electrolyte drinks to support
[6:05] hydration without all the sugar and
[6:07] artificial ingredients you find in a lot
[6:09] of sports drinks. Lately, I've
[6:11] especially been liking their new
[6:12] lemonade iced tea. Element uses real
[6:15] black tea extract plus a meaningful dose
[6:17] of electrolytes like sodium, potassium,
[6:19] and magnesium for optimal hydration. And
[6:21] I always bring it with me to my padel
[6:23] games out here in the Texas heat. Also,
[6:25] during workouts or honestly anytime I
[6:27] just need a little boost plus hydration
[6:30] without overdoing the caffeine. [music]
[6:31] Check out Element and get a free
[6:33] eight-count sample pack of their most
[6:35] popular drink mix flavors with any
[6:37] purchase at
[6:38] drinkelement.com/matthewcancook.
[6:40] Thank you, Element, for sponsoring the
[6:42] video. Now, back to the recipe. 2 hours
[6:44] has elapsed. Let's go ahead and take a
[6:46] look at these things. Ooh. You can see
[6:48] how all those bones are revealed. Feels
[6:50] like it's getting pretty soft. I think
[6:51] we can definitely move into the browning
[6:54] phase at this point. And I'm actually
[6:55] going to dump out this liquid now, so it
[6:58] doesn't keep steaming. Look at that,
[7:00] man. There's a lot you could actually do
[7:02] with that. I'm actually going to take
[7:03] some of that fat just off the top and
[7:06] brush it on here a little bit. That
[7:07] should help with the browning. And then
[7:08] I'll incorporate a little bit of the
[7:10] liquid into the barbecue sauce I'm going
[7:11] to make. Now, we're going back into the
[7:13] oven at 400. Now, while your ribs crisp
[7:15] up, this is the perfect time for me to
[7:17] show you a speedy version of my chipotle
[7:20] barbecue sauce. I'll put a link to the
[7:21] long version at the end of this video,
[7:23] but you can make a really great one in
[7:25] like 5 minutes. Starting with 2 and 1/2
[7:27] Tbsp of malt vinegar, followed by a 1/4
[7:30] cup of apple cider vinegar. And if you
[7:31] don't have malt, you can go all apple
[7:33] cider. 1 cup of good old-fashioned
[7:35] ketchup, optional ingredient, but I love
[7:37] adding about a tablespoon of molasses.
[7:40] It really makes it a nice dark color. 3
[7:42] oz of chipotle in adobo, 2 and 1/2 tbsp
[7:45] of brown sugar, 1 tbsp of honey, but you
[7:47] could get away with just doing brown
[7:49] sugar or just honey. 2 tsp onion powder,
[7:51] 1 tsp garlic powder, and a teaspoon of
[7:54] fresh ground black pepper. Then just
[7:56] crank the heat onto medium while we give
[7:58] this all a good mix. I just love the
[8:00] color it gets from that molasses. You
[8:02] can just see how dark and shiny that is.
[8:04] Just looks good. It is good. Also going
[8:06] to put in a couple spoons of all that
[8:08] pork juice because why not, man? I
[8:10] tasted it and it has so much flavor.
[8:12] Guys, if you appreciate these kind of
[8:14] quick simple helpful easy delicious
[8:17] recipes, and you're a long-term
[8:18] subscriber of this channel, or if you're
[8:20] new around here, please remember to drop
[8:23] a like on the videos. I hate that my
[8:25] entire business, the future of my
[8:28] family, my whole life depends on a bunch
[8:30] of people just pressing a little like
[8:31] button, but that's the way it is. And
[8:33] so, if you could get in the habit of
[8:34] just dropping a like on these videos, I
[8:36] would greatly appreciate it. Also, buy
[8:38] everything I ever sold. And after just 5
[8:40] minutes of simmering, that is completely
[8:41] done. You can see it's nice and thick.
[8:43] My god, my friends, unbelievable for a
[8:46] 5-minute barbecue sauce. So, just 20
[8:48] minutes at that higher [music]
[8:49] temperature, and they've browned up a
[8:51] little bit, but not too much as to where
[8:53] they're dried out at all. That is just
[8:54] absolutely perfect. They're about 204
[8:56] internal right now, so just bang on the
[8:58] money. And of course, if you want to eat
[9:00] them dry like this, still going to be
[9:01] delicious, but man, I say the barbecue
[9:04] sauce plus a short re-bake takes them to
[9:07] a whole new level. So, I'm going to
[9:08] paint on a little layer. I don't know
[9:10] about you guys, but this is making my
[9:11] mouth water right now. I mean, look at
[9:13] that. Look at that. Yes! That's awesome.
[9:16] Now, you could stop right there, but
[9:18] actually, I'm going to go back in the
[9:19] oven for just like maybe 2 minutes.
[9:22] There we are, just about 3 minutes, and
[9:24] it's sort of dried on the top a little
[9:26] bit. So, again, you can absolutely stop
[9:27] right there, but I'm going to just paint
[9:29] on one more quick, light layer, and then
[9:31] re-bake them a final time just to
[9:33] concentrate these flavors on the outside
[9:36] a little bit more. I mean, hey, it ain't
[9:37] a smoked rib, but it's the next best
[9:39] thing. So, back in a final time. And
[9:41] there we are, my friends. Oven ribs
[9:43] done. I'm just going to let them rest
[9:45] here for at least 12-15 minutes before I
[9:48] cut into them. But, holy hell, I think
[9:50] they look pretty darn good. Now, to
[9:51] finish our slaw before we plate the
[9:52] ribs, just take some of our mix, little
[9:55] salt, dressing coming in hot. And uh I
[9:57] like mixing with my hands. Oh, I almost
[9:59] forgot, little red onion. I like to just
[10:01] add that in as I mix it so it doesn't
[10:03] taint the whole mix. in the fridge. I'm
[10:05] telling you, my friends, this is the
[10:06] slaw of the summer. Please make it. All
[10:08] that's left to do now is assemble the
[10:10] ribs, slice them up, serve up a nice
[10:12] tower next to a tower of coleslaw, and
[10:15] give it a taste with Marcus. I'm pretty
[10:16] freaking stoked. All right, Marcus,
[10:18] shall we start with the slaw?
[10:35] Little sweetness from the corn, smoky,
[10:37] sour. Bro, I seriously can't have one
[10:39] bite. It's kind of a It's addictive. My
[10:41] favorite thing is the corn. So good in
[10:42] here. Corn and coleslaw is great. I got
[10:44] extra barbecue sauce on the side. Let's
[10:46] do it.
[10:47] Mhm. Oh, wait. There you go. I peel.
[10:49] Watch.
[10:53] Just I told you. Tender- ism. A baby
[10:56] could pull it off. Not like cook it, but
[10:58] like could pull the meat off. Honestly,
[11:00] I could go to any like barbecue place
[11:02] and get these, I probably wouldn't even
[11:04] know. Now, I would know. There's no
[11:05] smoke ring, but like, bro, like your
[11:07] aunt Mary or whatever, like she's going
[11:10] to go insane over these things. These
[11:12] are just better than most restaurants
[11:14] you're going to get it at. And cheap as
[11:15] hell if you do it yourself. Like that
[11:17] sticky barbecue sauce on the outside.
[11:19] The only thing I would change about
[11:21] these ribs is maybe do an hour and a
[11:23] half instead of 2 hours before removing
[11:25] the foil. Because you have the water in
[11:27] there, and that steam is created, it
[11:29] just cooks really fast. They're a little
[11:31] too fall off the bone, but you know what
[11:32] I mean? Like, that's personal
[11:33] preference. The barbecue purists will
[11:36] say like, you know, you should pull it
[11:37] off the bone with your teeth. Shouldn't
[11:38] fall off the bone. But, this has its
[11:40] place, man. This is insane.
[11:42] >> I like when it falls off the bone. So,
[11:43] it literally is just like totally up to
[11:45] you.
[11:46] >> Until next time. You know I love you and
[11:48] I'm out.