Oven Ribs with 5-Minute BBQ Sauce — Full Recipe & Transcript

[00:00] What's up, dude? The truth is not

[00:01] everyone has a smoker just sitting in

[00:03] their backyard, but the good news is you

[00:05] don't need one to make truly great ribs.

[00:08] Today, we're making oven-baked ribs with

[00:10] a homemade chipotle barbecue sauce glaze

[00:12] that is worth making all on its own.

[00:14] Now, let's go. Okay, my friends, I got a

[00:16] couple of baby back ribs and we're going

[00:18] to start by removing that membrane on

[00:20] the back. If you don't take it off, the

[00:21] seasoning doesn't really penetrate as

[00:23] much. And the hardest part about this is

[00:25] really getting a grip, but I find you

[00:27] can really just use your finger to get

[00:28] under there. If you can't, you use a

[00:30] little paring knife to just scratch

[00:31] [music] in at a certain spot. And then

[00:33] really, I just take a piece of paper

[00:34] towel, so I have something to grip. And

[00:36] then from here, I can pull. You might

[00:38] not get it all off in one go. That's

[00:39] okay, but we'll just pick up where we

[00:41] left off somewhere around here. Once I

[00:43] can get a grip on it, then I can just

[00:44] begin pulling and it's really not that

[00:46] hard. See if we can get the other one in

[00:48] one go. Come here, you. There we go.

[00:49] Look at that. Oh, it makes you feel like

[00:51] a savage. And now, I'm starting with

[00:53] just salt. This is all going to make

[00:54] sense in a second, so bear with me. Both

[00:57] sides. Next is going to be our binder

[01:00] layer, and for this, I'm using Savory

[01:01] Mustard because it's just better than

[01:03] regular yellow mustard, but both will

[01:04] work. I will put a link to this one in

[01:06] the description if you want to try it.

[01:08] It's actually just incredible mustard.

[01:09] It just has more going on in terms of

[01:11] the flavors and spices and all that. So,

[01:13] I'm just going for a really light layer

[01:14] of mustard here because it's just to

[01:16] help the seasoning stick, which is the

[01:18] next step, and we'll do that on both

[01:19] sides. Voila. Now, I'm going on with my

[01:22] homemade barbecue rub. It's extremely

[01:24] simple to make. There's a list of all

[01:25] the ingredients. You'll literally just

[01:27] put it together in a bowl, mix it up,

[01:29] and I keep [music] the salt out of mine

[01:31] because what makes sense to me is that I

[01:32] can see exactly how much salt I'm

[01:34] putting on this pork. And if I were to

[01:36] put it in my rub, it's just hard to

[01:37] tell. So, I just do all the spices and

[01:39] the salt separate. That way, I know

[01:41] exactly how much seasoning it's getting.

[01:42] Hope that makes sense. It does. Nice

[01:44] heavy layer of this, and we can flip,

[01:47] and we'll do the same on the other side

[01:48] here. You could use whatever spice rub

[01:50] you like. A lot of people have rubs,

[01:52] pre-bought ones, whatever. It really

[01:54] doesn't matter that much, but if you

[01:55] want to make it, this is a great recipe.

[01:57] And there we have it, my friends, easy

[01:58] as can be. Now, on another sheet pan

[02:00] lined with a wire rack, I'm going to add

[02:02] about half a cup of water to create a

[02:04] steamy little situation, and then I'll

[02:06] drop my ribs right here, and we're going

[02:09] to take tin foil and just give them a

[02:11] good cover because we want the whole

[02:13] first part of this cook to be really

[02:15] gentle. We're going to get some more

[02:16] color on the ribs later in the cook, but

[02:18] right now we're going to keep it like

[02:19] this. We're going to go low and slow at

[02:21] 280° F, and I'm not even going to check

[02:24] them for 2 hours. [music] Bon voyage, my

[02:25] friends. Bon voyage. And while those

[02:27] ribs bake in the oven, I have two more

[02:29] absolute banger [music] recipes for you.

[02:31] Trust me on that one. I've been making

[02:32] these both for years, and they are truly

[02:34] incredible. We're starting with chipotle

[02:36] lime slaw. And if you want to make

[02:37] professional-like cuts without actually

[02:39] having to be a professional, a mandoline

[02:41] is really the premier tool for that.

[02:42] I'll show you how to use it right now.

[02:44] This little knob on the back just adjust

[02:46] this shelf, so it goes up and down, and

[02:48] that's how you determine how thin you

[02:50] want to slice. And I just do a few

[02:51] little test slices like this. Might make

[02:53] it a touch thinner. And then literally

[02:55] with this cabbage, I'm just going to go

[02:57] like this. Quick work. Always be careful

[03:00] when you get to the end, and then just

[03:01] like 10 seconds. I mean, look at that.

[03:04] Beautiful sliced cabbage. I mean, that's

[03:06] literally more consistent than any chef

[03:08] could do it. So, for just 19 easy

[03:11] payments of $14.99, this could be yours

[03:13] today.

[03:14] Did feel a little infomercial-like, but

[03:16] this is really an incredible tool. Every

[03:18] good chef will recommend it to you, so

[03:20] just get one. There's a link [music] in

[03:21] the description. And for this recipe, I

[03:23] do a mixture of red and green cabbages,

[03:25] but you could definitely get away with

[03:26] just using one or the other if you want.

[03:28] So, I'll just slice it all up on the

[03:29] mandoline, and I'll just give this all a

[03:31] good mix on the board here. Makes it

[03:33] easy. We'll just pop it in a bowl for

[03:35] now. Couple of carrots here. I'm just

[03:36] going to take off the top, and then I'm

[03:38] going to cut them about yay long. This

[03:40] one can go like that.

[03:42] Scooby snack.

[03:44] And what's great about this mandoline is

[03:45] I can just slide in this little tooth

[03:47] attachment, tighten these guys back

[03:48] down, and then I can take my carrot

[03:50] here, and for this I definitely use this

[03:52] guard, and we go like so,

[03:54] which gives us these quick and beautiful

[03:56] little matchsticks. That would take a

[03:57] long time to do with a knife and just be

[03:59] kind of difficult. I'll add the carrots

[04:01] to my slaw. And the last thing I'm going

[04:02] to do here is just pick in some cilantro

[04:04] leaves. You could chop them up, but I

[04:06] actually kind of like leaving them whole

[04:07] for this coleslaw. And if cilantro

[04:09] tastes like soap to you, it just means

[04:10] your body detects aldehydes, and so

[04:13] that's why it tastes like soap. For some

[04:14] people, they don't have that DNA, I

[04:16] think it is. I don't know, I'm not a

[04:17] science guy. But if that's the case, you

[04:19] can just leave it out. Maybe you could

[04:20] put green onions in its place or another

[04:22] herb that you happen to like. love that

[04:24] fresh flavor it adds. I just remembered

[04:26] those things. It was like in the '90s.

[04:28] It was two sticks and then like another

[04:29] stick and you like do stuff. [music] You

[04:31] guys remember that? You remember that,

[04:33] Marcus? I also really love corn in this

[04:35] recipe, and what I do is just blanch it

[04:37] in salted water for about 5 minutes,

[04:39] then remove it and get it right into

[04:40] some ice water to stop the cooking. Then

[04:42] just break it in half and slice it off

[04:44] the cob and add it to your slaw mix. Now

[04:46] for the dressing, it's extremely simple.

[04:48] We're just starting with some good

[04:50] mayonnaise, and we'll just juice in a

[04:51] whole bunch of limes, ground chipotle in

[04:54] adobo. I buy them whole and then grind

[04:57] them up, but you can do it either way.

[04:58] You can buy them pre-ground. Some

[05:00] microplane garlic. By the way, if you

[05:02] don't have a microplane, I I certainly

[05:04] couldn't cook without one. I'll put a

[05:05] link to this as well in the description.

[05:07] Cheap tool. Just purees garlic, ginger,

[05:09] things like that. Good pinch of salt.

[05:11] And some Sajin Gilbear reporting for

[05:13] duty. Few good turns of that. All you

[05:15] got to do now is give it a really good

[05:17] mix. I like using a whisk. [music] Get

[05:18] it nice and smooth. And trust me when I

[05:20] say this is going to be one of the most

[05:22] addictive coleslaw dressings you ever

[05:24] try. I literally have not found a better

[05:26] one. I always come back to this, and I

[05:28] take note of those dishes and recipes I

[05:30] find myself gravitating back towards cuz

[05:33] I know they're winners.

[05:35] It just punches you in the mouth. The

[05:36] profile is spicy, smoky, and sour, and

[05:40] it's just so good. Now before moving on,

[05:42] I don't know about you, but whenever I'm

[05:43] feeling kind of low energy or tired

[05:45] throughout the day, my first instinct is

[05:47] to reach for some caffeine. Even a

[05:49] simple 1-hour workout would leave me

[05:51] tired for hours after, and I realized I

[05:53] wasn't lacking caffeine, [music] I was

[05:54] just dehydrated. And that's actually why

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[06:42] video. Now, back to the recipe. 2 hours

[06:44] has elapsed. Let's go ahead and take a

[06:46] look at these things. Ooh. You can see

[06:48] how all those bones are revealed. Feels

[06:50] like it's getting pretty soft. I think

[06:51] we can definitely move into the browning

[06:54] phase at this point. And I'm actually

[06:55] going to dump out this liquid now, so it

[06:58] doesn't keep steaming. Look at that,

[07:00] man. There's a lot you could actually do

[07:02] with that. I'm actually going to take

[07:03] some of that fat just off the top and

[07:06] brush it on here a little bit. That

[07:07] should help with the browning. And then

[07:08] I'll incorporate a little bit of the

[07:10] liquid into the barbecue sauce I'm going

[07:11] to make. Now, we're going back into the

[07:13] oven at 400. Now, while your ribs crisp

[07:15] up, this is the perfect time for me to

[07:17] show you a speedy version of my chipotle

[07:20] barbecue sauce. I'll put a link to the

[07:21] long version at the end of this video,

[07:23] but you can make a really great one in

[07:25] like 5 minutes. Starting with 2 and 1/2

[07:27] Tbsp of malt vinegar, followed by a 1/4

[07:30] cup of apple cider vinegar. And if you

[07:31] don't have malt, you can go all apple

[07:33] cider. 1 cup of good old-fashioned

[07:35] ketchup, optional ingredient, but I love

[07:37] adding about a tablespoon of molasses.

[07:40] It really makes it a nice dark color. 3

[07:42] oz of chipotle in adobo, 2 and 1/2 tbsp

[07:45] of brown sugar, 1 tbsp of honey, but you

[07:47] could get away with just doing brown

[07:49] sugar or just honey. 2 tsp onion powder,

[07:51] 1 tsp garlic powder, and a teaspoon of

[07:54] fresh ground black pepper. Then just

[07:56] crank the heat onto medium while we give

[07:58] this all a good mix. I just love the

[08:00] color it gets from that molasses. You

[08:02] can just see how dark and shiny that is.

[08:04] Just looks good. It is good. Also going

[08:06] to put in a couple spoons of all that

[08:08] pork juice because why not, man? I

[08:10] tasted it and it has so much flavor.

[08:12] Guys, if you appreciate these kind of

[08:14] quick simple helpful easy delicious

[08:17] recipes, and you're a long-term

[08:18] subscriber of this channel, or if you're

[08:20] new around here, please remember to drop

[08:23] a like on the videos. I hate that my

[08:25] entire business, the future of my

[08:28] family, my whole life depends on a bunch

[08:30] of people just pressing a little like

[08:31] button, but that's the way it is. And

[08:33] so, if you could get in the habit of

[08:34] just dropping a like on these videos, I

[08:36] would greatly appreciate it. Also, buy

[08:38] everything I ever sold. And after just 5

[08:40] minutes of simmering, that is completely

[08:41] done. You can see it's nice and thick.

[08:43] My god, my friends, unbelievable for a

[08:46] 5-minute barbecue sauce. So, just 20

[08:48] minutes at that higher [music]

[08:49] temperature, and they've browned up a

[08:51] little bit, but not too much as to where

[08:53] they're dried out at all. That is just

[08:54] absolutely perfect. They're about 204

[08:56] internal right now, so just bang on the

[08:58] money. And of course, if you want to eat

[09:00] them dry like this, still going to be

[09:01] delicious, but man, I say the barbecue

[09:04] sauce plus a short re-bake takes them to

[09:07] a whole new level. So, I'm going to

[09:08] paint on a little layer. I don't know

[09:10] about you guys, but this is making my

[09:11] mouth water right now. I mean, look at

[09:13] that. Look at that. Yes! That's awesome.

[09:16] Now, you could stop right there, but

[09:18] actually, I'm going to go back in the

[09:19] oven for just like maybe 2 minutes.

[09:22] There we are, just about 3 minutes, and

[09:24] it's sort of dried on the top a little

[09:26] bit. So, again, you can absolutely stop

[09:27] right there, but I'm going to just paint

[09:29] on one more quick, light layer, and then

[09:31] re-bake them a final time just to

[09:33] concentrate these flavors on the outside

[09:36] a little bit more. I mean, hey, it ain't

[09:37] a smoked rib, but it's the next best

[09:39] thing. So, back in a final time. And

[09:41] there we are, my friends. Oven ribs

[09:43] done. I'm just going to let them rest

[09:45] here for at least 12-15 minutes before I

[09:48] cut into them. But, holy hell, I think

[09:50] they look pretty darn good. Now, to

[09:51] finish our slaw before we plate the

[09:52] ribs, just take some of our mix, little

[09:55] salt, dressing coming in hot. And uh I

[09:57] like mixing with my hands. Oh, I almost

[09:59] 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.