Welcome back to another cooking video.
Today I’m going to show you how to make
the best ribs in the world.
There’s just no competition, this is it
these are the best.
Everybody else lost, this is it no jokes.
Okay so the only technical piece of equipment
that you’ll need to cook this recipe is
a Sous Vide machine, if you don’t have that
you can’t really make it because it’s
really essential for this recipe.
It makes the ribs so tender it’s crazy.
Okay, let’s get cooking – let’s go!
Okay so we’re going to start off by making
a spice rub.
I’m going to use a food processor just to
mix the ingredients together.
Now I’m going to add 25-grams of salt, followed
by 25-grams of sweet paprika powder, and then
5-grams of smoked paprika powder, and 25-grams
of brown sugar and then 8-grams of garlic
powder followed by 12-grams of onion powder,
and 4-grams of black pepper, these are corns
but you could also just use ground black pepper,
and 2-grams of cayenne pepper.
Now I’m just going to blend these ingredients
together so they’re nice and mixed until
the peppercorns also break down.
Now it’s a good idea also sometimes to shake
your machine like this just to make sure it
doesn’t layer up and doesn’t mix evenly.
Once it’s done you just want to turn this
off and then you’ve got a delicious spice
rub that you can any kinds of meats, and preferably
barbecue them.
Now I’m going to get the ribs and add this
stuff to it.
So here we go a rack of ribs.
I’m going to place it into a container so
I don’t make a big mess and I’m just going
to spoon out some of this spice rub and just
lay it over it nice and evenly so that it
covers it.
Then I’m going to flip it over and apply
it to the other side as well just like this.
Now what you can do is just shake it off and
use your rack of ribs or you can go the extra
mile and rub it in, hence the name spice rub.
Once you’ve rubbed it in nice and evenly
and you’ve got it covered fully then you
want to add your ribs into your Sous Vide
bag.
This is a Sous Vide bag, it’s a special
bag designed for air to be vacuumed out of
it.
I’m going to place my rack of ribs inside
and since it’s a bit long I’m going to
curl it over at the end so it fits into this
bag.
I’m going to add my other rack of ribs and
now I’m going to vacuum seal it, so I’m
going to bring it towards my machine, open
it up and place it in to the area you’re
supposed to then close the machine and simply
hit the button that makes it vacuum and seal
the air.
Basically now it’s just sucking all the
air out so there’s no air in there and then
it seals it up so you can cook it inside a
Sous Vide cooking machine.
There we go it’s ready to be cooked in a
Sous Vide machine.
Now to cook the ribs, you want to place them
into a Sous Vide cooking bath like this at
60 degrees Celsius for 48 hours, that’s
two days.
At the end of it you’ll have a super tender
rack of ribs like this one and you can keep
it in the fridge for a few more days if you
need to.
Now to make the barbecue sauce, you want to
start off by taking 140-grams of brown sugar
and 20-grams of salt, and heating it up until
it melts.
This is it melting.
You just want to make sure that you melt all
the sugar and when it starts to bubble just
like this then you want to just use a spatula
and mix it around just to get it nice and
evenly melted.
At this stage you want to leave it to cook
for about 30-seconds to 45-seconds and then
you want to add your ketchup.
This is Heinz ketchup, 1-kilogram.
Don’t use any other brands, just use Heinz
ketchup it’s the best one.
Once you’ve added that then you want to
take your spatula again and just mix it in
just to make sure the bottom isn’t burning
and just continue cooking it a little bit
while you add the rest of the ingredients,
which would be 20-grams of black pepper, 3-grams
of cayenne pepper, 6-grams of garlic powder,
6-grams of onion powder, 3-grams of smoked
paprika, 20-grams of mustard, and 170-grams
of concentrated tomato paste.
Once you’ve got all that in there then you
add 80-grams of vinegar and 80-grams of apple
cider vinegar followed by some Jack Daniels
whiskey, 100-grams of Jack Daniels whiskey.
At this stage you want to just mix the sauce,
just to incorporate all the ingredients and
then you want to put it on a low cooking temperature
and cook it for a long time, about two to
three hours.
You want to check regularly and just mix it
with a spatula and make sure there’s nothing
at the bottom of the pan sticking or burning.
Just come back to it every 20-30 minutes and
give it a little turn around, control the
heat, make sure it’s going good.
And if you need to add some water and mix
that in to make sure that it doesn’t burn.
Continue cooking this and this sauce is now
finished, I’m going to let it cool down
and I’m going to add 25-grams of freshly
squeezed lemon juice.
At this stage you can feel free to add a little
bit more whiskey or a little bit of salt or
whatever you want to, to taste, just to finish
the sauce off.
There we go my barbecue sauce is done, moving
on.
So now to unpack the ribs for barbecuing,
now these ribs have been in the fridge for
about a day and I like to do this because
it hardens up the ribs because after the Sous
Vide cooking they are super tender and they
fall apart so if you put it into the fridge
for at least a few hours then it’s more
manageable and more easier to cook but they
will still be super tender later once they
cook.
Here I am going to just cut the ribs in half
because as I said they’re super, super tender
so half a rack of ribs is less likely to break
apart on the barbecue than a whole rack of
ribs.
Now that I’ve done that I’m going to head
over to the barbecue.
So now to lay your rack of ribs on the barbecue,
you want to put them not on top of the fire
but slightly off to the side and then you
want to just cook it, just take your time,
give it a few minutes and once it starts to
get done just turn them over.
As you can see the rub starts to go from a
matte to a glossy and that’s what you want
to start seeing before you apply the barbecue
sauce.
At this stage you want to add the barbecue
sauce.
So just take a brush and lather that barbecue
sauce on and try to make it cover it as evenly
as possible and then just flip it over.
I’m going to turn it around and as you can
see now you can start to see the bones, that’s
because the meat is so tender it’s starting
to pull away from the bones and fall apart.
If you overcook it, it could just break apart
on the barbecue.
Now I’m going to add some more barbecue
sauce just like this, just lather it on, be
as generous as possible.
More barbecue sauce is always better, and
this stuff is delicious so you really want
to get a lot on there.
Now you just want to flip it over one more
time just to make sure that barbecue sauce
gets cooked with the ribs a little bit.
I really think it improves the flavor of the
barbecue sauce and the ribs at the same time.
So just a little bit more barbecue sauce and
now I’m going to put these on a plate so
I can start the eating process.
They feel like they are about to fall apart.
Okay so now to eat the barbecue ribs.
Now you don’t need a knife forget that,
just a spoon is good enough, look at that
bone it fell out of there because they’re
so, so tender and that’s because the 48-hours
in the Sous Vide machine.
What happens in that process is it turns the
tough collagen that’s in the meat to soft,
soft gelatin and then it becomes super juicy
and they just fall apart, it’s the best
experience you can ever have in ribs.
I urge you to give this a try.
There we go – delicious!
Okay so now you know how to make one of the
best rack of ribs in the world and I don’t
say that lightly, I seriously mean it’s
the best.
Everybody that has given this rack of ribs,
cooked this way, has just been amazed because
it doesn’t compare to any other ribs they’ve
had in their life.
It’s like a completely different thing at
a different level, it’s just so tasty and
so soft and so tender.
It just falls apart, it hits every mark just
right.
It is just perfection in ribs, I don’t think
it can get any better.
It’s just so crazy, even if you were full
and you just tried a little bit of them then
you would just keep eating it because you’re
not eating out of hunger you’re eating out
of pure lust.
It’s just amazing.
Anyway I hope you give this a try at home
and I hope you can taste these for yourself,
it’s a really good experience.
I guess that’s all.
If you haven’t done so already subscribe
to my channel so that you can see future videos
when they come out.
Thank you for watching, see you guys next
week – goodbye.
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