It is so good,
it's so tender.
Nice and juicy.
Just like me.
[MUSIC]
Hey, guys, my name's
Miguel Trinidad, and
I'm the Executive Chef
of Jeepney in Maharlika.
Today I'm gonna
show you how to
make a Barbecue
Rib Pinoy Style.
The rib that I'm using
is a baby back rib.
[MUSIC]
So here we have
the spices for the rub.
And it's paprika,
black pepper, garlic, and
onion powder.
Salt, ginger and sugar.
You mix these all up.
I have that ready for
you.
Best to use gloves
if you have it.
If you don't,
just gotta wash your
hands really well.
For the entire rack I
use probably about
two cups of rub.
This is so
important because this is
where most of your flavor
is gonna come from.
Wanna make sure you
get it in there.
Rub it in.
[MUSIC]
Here's the love part
of the session.
You just put the rub on.
You can let it sit for
an hour.
And let the rub really
permeate the meat.
And then you
take ribs and
I like to do it
one portion per.
You just put it in
your aluminum foil.
And then we apply the
barbecue sauce [SOUND].
Our barbecue sauce is
brown sugar, salt,
garlic, chilli so it has
a little bit of heat.
This is red long
chillies of cayenne,
some white wine,
soy sauce,
banana ketchup, and 7 Up.
This is basically
Latino barbecue.
You can use any light
lemon sparkling soda.
Adds a little bit
of sweetness to
the barbecue sauce.
Blend that all together.
We usually let it
sit overnight.
You can use it within
an hour of making it.
It goes great
with the ribs.
Then we take
this [SOUND] and
just fold it into
an envelope.
[SOUND].
Tuck the sides up.
You don't want
anything leaking.
To prevent the ribs from
burning on the bottom
when you put them in
a hot pan in the oven.
Take a little piece
of aluminum foil,
roll it up into
a little circle.
You place your ribs
right on top of them.
This is gonna allow heat
to get under it, and
it's gonna speed up the
cooking process as well.
We pop this in the oven
for about an hour and
a half at 375 degrees.
Once the bone slides out
without any pressure your
ribs are ready to go.
I wish you guys
could smell this.
So once these are done,
for
the final step we
just want to brush it
with some more
barbecue sauce, and
then we're gonna slip
it under salamander.
Or in a regular
oven at home,
you can put it
under the broiler.
The closer it is to the
heat source the faster it
will be, but it should
take about three minutes
just for that barbecue
sauce to start to
caramelize and
form a crust.
I give it one or two hits
with the barbecue sauce,
just because I want that
shine and that sweetness.
And it takes about
three minutes
under the broiler.
>> Both times.
>> Yeah.
Just wanna get
a little crust on it.
[MUSIC]
So, here we go.
[SOUND].
This is such
a simple dish.
I mean, you can do
it in any oven.
It can be electric.
It can be gas oven.
In the aluminum
foil envelope,
it's gonna steam, so
it's gonna break down all
the connective tissue.
It's gonna make the meat
extremely tender.
[MUSIC]
