Fall-Off-The-Bone Oven Ribs | With 5 Minute BBQ Sauce

[00:00] What's up, dude? The truth is, not everyone has a smoker just sitting in their backyard, but the good news is you don't need one to make truly great ribs. Today, we're making oven-baked ribs with a homemade Chipotle barbecue sauce glaze that is worth making all on its own.

[00:15] Now, let's go! Okay, my friends, I got a couple baby-back ribs, and we're going to start by removing that membrane on the back. If you don't take it off, the seasoning doesn't really penetrate as much. And the hardest part about this is really getting a grip, but I find you can really just use your finger to get under there.

[00:29] If you can't, you can use a little paring knife to just scratch in at a certain spot. And then, really, I just take a piece of paper towel, so I have something to grip. And then, from here, I can pull. You might not get it all off in one go, that's okay. But we'll just pick up where we left off somewhere around here, once I can get a grip on it, then I can just begin pulling, and it's really not that hard.

[00:47] See, if we can get the other one in one go? Come here, you. There we go. Look at that. Oh, it makes you feel like a savage. And now, I'm starting with just salt. This is all going to make sense in a second, so bear with me. Both sides. Next is going to be our binder layer, and for this, I'm using Savora mustard, because it's just better than regular yellow mustard, but both will work.

[01:05] I will put a link to this one in the description if you want to try it. It's actually just incredible mustard. It just has more going on in terms of the flavors and spices and all that. So I'm just going for a really light layer of mustard here, because it's just to help the seasoning stick, which is the next step.

[01:19] And we'll do that on both sides, voila. Now, I'm going on with my homemade barbecue rub. It's extremely simple to make. There's a list of all the ingredients. You literally just put it together in a bowl, mix it up, and I keep the salt out of mine.

[01:31] Because what makes sense to me is that I can see exactly how much salt I'm putting on this pork, and if I were to put it in my rub, it's just hard to tell. So I just do all the spices and the salt separate. That way I know exactly how much seasoning it's getting. Hope that makes sense.

[01:44] It does nice, heavy layer of this, and we can flip, and we'll do the same on the other side here. You could use whatever spice rub you like. A lot of people have rubs, pre-bought ones, whatever. It really doesn't matter that much. But if you want to make it, this is a great recipe.

[01:58] And there we have it, my friends. Easy as can be. Now, on another sheet pan lined with a wire rack, I'm going to add about half a cup of water to create a steamy little situation. And then I'll drop my ribs right here, and we're going to take tin foil and just give them a good cover.

[02:12] Because we want the whole first part of this cook to be really gentle, we're going to get some more color on the ribs later in the cook. But right now, we're going to keep it like this, and we're going to go low and slow at 280 degrees Fahrenheit. And I'm not even going to check them for two hours.

[02:25] Bun ve oj, my friends. Bun ve oj. And while those ribs bake in the oven, I have two more absolute banger recipes for you. Trust me on that one. I've been making these both for years, and they are truly incredible. We're starting with Chipotle lime slaw.

[02:37] And if you want to make professional-like cuts without actually having to be a professional, a mandolin is really the premier tool for that. I'll show you how to use it right now. This little knob on the back just adjusts this shelf, so it goes up and down.

[02:49] And that's how you determine how thin you want it sliced. And I just do a few little test slices like this. Might make it a touch thinner. And then literally with this cabbage, I'm just going to go like this, quick work. Always be careful when you get to the end.

[03:01] And in just like 10 seconds, I mean, look at that. Beautiful, sliced cabbage. I mean, that's literally more consistent than any chef could do it. So for just 19 easy payments of $14.99, this could be your today.

[03:15] Did feel a little informational like, but this is really an incredible tool. Every good chef will recommend it to you. So just get one. There's a link in the description. And for this recipe, I do a mixture of red and green cabbage, but you could definitely get away with just using one or the other if you want.

[03:28] So I'll just slice it all up on the mandolin. And I'll just give this all a good mix on the board here. Makes it easy. And we'll just pop it in a bowl for now. Couple carrots here. I'm just going to take off the top. And then I'm going to cut about yay long.

[03:41] This one can go like that. Scoopy snap. And what's great about this mandolin is I can just slide in this little tooth attachment. Tighten these guys back down. And then I can take my carrot here. And for this, I definitely use this guard.

[03:53] And we go like, so, which gives us these quick and beautiful little matchsticks. That would take a long time to do with a knife and just be kind of difficult. I add the carrots to my slaw. And the last thing I'm going to do here is just pick in some cilantro leaves.

[04:05] You could chop them up, but I actually kind of like leaving them whole for this coleslaw. And if cilantro tastes like soap to you, it just means your body detects aldehydes. And so that's why it tastes like soap. For some people, they don't have that DNA. I think it is.

[04:17] I don't know. I'm not a science guy. But if that's the case, you can just leave it out. Maybe you could put green onions in its place or another herb that you happen to like. But I do love that fresh flavor it adds. I just remembered those things. It was like in the 90s. It was two sticks.

[04:29] And then like another stick. And you like, do stuff. You guys remember that? You remember that, Marcus? I also really love corn in this recipe. And what I do is just blanch it in salted water for about five minutes. Then remove it and get it right into some ice water to stop the cooking.

[04:43] Then just break it in half and slice it off the cob and add it to your slaw mix. Now for the dressing, it's extremely simple. We're just starting with some good mayonnaise. And we'll just juice in a whole bunch of limes, ground chipotle and adobo.

[04:56] I buy them whole and then grind them up. But you can do it either way. You could buy them pre ground. Some microplained garlic. By the way, if you don't have a microplane, I certainly couldn't cook without one. I'll put a link to this as well in the description. Cheap tool, just puree's garlic, ginger, things like that.

[05:10] Good pinch of salt. And some sajin, gilbert, recording for duty. A few good terms of that. What are you going to do now? Give it a really good mix. I like using a whisk, get it nice and smooth. And trust me when I say this is going to be one of the most addictive

[05:23] coleslaw dressings you ever try. I literally have not found a better one. I always come back to this. And I take note of those dishes and recipes I find myself gravitating back towards. Cause I know they're winners.

[05:35] It just punches you in the mouth. The profile is spicy, smoky, and sour. And it's just so good. Now before moving on, I don't know about you, but whenever I'm feeling kind of low energy or tired throughout the day,

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[06:41] Thank you, Element, for sponsoring the video. Now, back to the recipe. Two hours has a lapse. Let's go ahead and take a look at these things. You can see how all those bones are revealed. Feels like it's getting pretty soft. I think we can definitely move into the browning phase at this point.

[06:55] And I'm actually going to dump out this liquid now. So it doesn't keep steaming. Look at that, man. There's a lot you could actually do with that. I'm actually going to take some of that fat just off the top and brush it on here a little bit.

[07:07] That should help with the browning. And then I'll incorporate a little bit of the liquid into the barbecue sauce I'm going to make. Now, we're going back into the oven at 400. Now, while your ribs crisp up, this is the perfect time for me to show you a speedy version

[07:19] of my Chipotle barbecue sauce. I'll put a link to the long version at the end of this video, but you can make a really great one in like five minutes. Starting with two and a half tablespoons of malt vinegar, followed by a quarter cup of apple cider vinegar.

[07:32] And if you don't have malt, you can go all apple cider. One cup of good old fashioned ketchup, optional ingredient, but I love adding about a tablespoon of molasses. Really makes it a nice, dark color. Three ounces of Chipotle and a dobo, two and a half tablespoons of brown sugar,

[07:46] one tablespoon of honey, but you can get away with just doing brown sugar or just honey. Two teaspoons onion powder, one teaspoon garlic powder, and a teaspoon of fresh ground black pepper. Then just crank the heat onto medium while we give this all a good mix.

[08:00] I just love the color it gets from that molasses. You can just see how dark and shiny that is. It just looks good. It is good. I'm also going to put in a couple spoons of all that pork juice because why not, man? I tasted it and it has so much flavor.

[08:13] Guys, if you appreciate these kind of quick, simple, helpful, easy, delicious recipes and you're a long-term subscriber of the channel or if you're new around here, please remember to drop a like on the videos. I hate that my entire business, the future of my family,

[08:29] my whole life depends on a bunch of people, just pressing a little like button, but that's the way it is. And so if you could get in the habit of just dropping a like on these videos, I would greatly appreciate it. Also buy everything ever so. And after just five minutes of simmering, that is completely done.

[08:42] You can see it's nice and thick. My God, my friends, unbelievable for a five-minute barbecue sauce. So just 20 minutes at that higher temperature. And they've browned up a little bit, but not too much as to where they're dried out at all.

[08:54] That is just absolutely perfect. They're about 204 internal right now, so just bang on the money. And of course, if you want to eat them dry like this, still going to be delicious. But, man, I say the barbecue sauce, plus a short rebake,

[09:07] takes them to a whole new level. So I'm going to paint on a little layer. I don't know about you guys, but this is making my mouth water right now. I mean, look at that, look at that. Yes, that's awesome! Now, you can stop right there, but actually,

[09:19] I'm going to go back in the oven for just like maybe two minutes. There we are, just about three minutes. And it's sort of dried on the top a little bit. So again, you can absolutely stop right there, but I'm going to just paint on one more quick light layer

[09:31] and then rebake them a final time, just to concentrate these flavors on the outside a little bit more. I mean, hey, it ain't a smoked rib, but it's the next best thing. So back in a final time. And there we are, my friends.

[09:43] Oven ribs done. I'm just going to let them rest here for at least 12, 15 minutes before I cut into them, but holy hell, I think they look pretty darn good. Now to finish our slaw before we plate the ribs, just take some of our mix, the salt, dressing, coming in hot,

[09:57] and I like mixing with my hands. Oh, and I almost forgot, a little red onion. I like to just add that in as I mix it, so it doesn't taint the whole mix in the fridge. I'm telling you, my friends, this is the slaw of the summer. Please make it. All that's left to do now is assemble the ribs, slice them up,

[10:12] serve up a nice tower, next to a tower of cold slaw, and give it a taste with markets. I'm pretty freaking stoked. All right, Marcus, shall we start with the slaw?

[10:35] A little sweetness from the corn, smoky sour, bro. I seriously can't have one bite. It's kind of addictive. My favorite thing is the corn. So good in here. Corn and coleslaw is great. I got extra barbecue sauce on the side. Let's do it.

[10:48] Oh, wait, no, peel. Watch. I told you, tender isn't. A baby could pull it off, not like cook it, but like could pull the meat off.

[11:00] Honestly, if you go to any barbecue place and get these, I probably wouldn't even know. Now I would know, there's no smoke ring, but like, bro, like you're on Mary or whatever, like she's going to go insane over these things.

[11:12] These are just better than most restaurants you're going to get it at. And cheap as hell if you do it yourself. Like that sticky barbecue sauce on the outside. The only thing I would change about these ribs is maybe do an hour and a half instead of two hours

[11:25] before removing the foil. Because you have the water in there, that steam is created. It just cooks really fast. They're a little too fall off the bone, but you know what I mean? Like that's personal preference. The barbecue purist will say, like, you know, you should pull it off the bone with teeth.

[11:38] Shouldn't fall off the bone. But this has its place, man. This is insane. I like when it falls off the bone, so it literally is just like totally up to you. Until next time. You know I love you.