Why You Don’t Need a BBQ to make Perfect Ribs

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Sweet, Sticky, Soy Pork Ribs - usually something you associate with grilling and summer, but summer is over and I have a hankering for ribs. So today, I’m gonna show you how to make the most incredible sticky honey soy ribs in the oven in half the time thanks to our sponsor today @NationalPorkBoard. #ad I recommend cooking to an internal temperature of 180° F or beyond, but know that pork is safe to eat at 145° F followed by a 3-minute rest. Visit www.pork.org for more cooking tips and inspiration
Find the National Pork Board’s complete recipe collection as inspiration here: www.yummly.com...
RECIPE:
Sweet, Sticky Honey Soy Oven Ribs: How to Make Ribs in Half The Time
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[@smokingtarheel3003]

You always deliver top notch content. Simply the best. This one bangs it!!!

[@rickmartin712]

I’ve done oven ribs a few times, but I’m from Texas, mild winters! I always do an Asian style! Yours looked amazing and winter is coming! Thanks!!’

[@joelauri4138]

10 out of 10 on this one! Was super easy cleanup too. Better than the best local.

[@1121383]

Awesome work Steve! Those ribs look fantastic!

[@ronalddevine9587]

Oh, I'm drooling! Sooo good looking.

[@gambit752]

All your non-pasta recipes I love

[@brennanduthu9578]

Definitely a banger. My smoker would take care of that but I love the American/Asian vibes for these.

[@monkinator]

sheeeesh those look good. Going to have to try this out. Thanks!

[@missyk5474]

Bookmarked for after I move. I'm leaving soon... You know why I stayed in nyc as long as I have. Take a guess. *munches salted peppered pork chop, while sipping banana strawberry avocado smoothie..... Butter cream and fondant cupcake waiting to be dessert* Best food in the world....

[@danielsantiagourtado3430]

LOVE YOUR CONTENT! thanks For this ❤❤❤

[@kentborges5114]

RIGHTEOUS !

[@lauriegelinas257]

This is beautiful! Big fan cooking ribs low and slow in the oven in the Northeast

[@austinclothesoffe8701]

Whoooaaa!, high and fast! Northwest baby!

[@corcoransullivan1562]

Looks freaking awesome!!

[@damonroberts7372]

There's always liquid smoke, but if you're already leaning into Chinese flavours I would suggest toasted sesame oil. Just a little goes a _long_ way.

[@arleendamico2734]

I will make this . Thanks for sharing the recipe. 🙏😘

[@bhanani5480]

I'm not good at cooking red meat but I make a mean pork rib. This is cooked in the oven and it's the marinade that really makes it. Will have to give this recipe a crack, thanks Stepehn!

[@LePetitNuageGris]

For the missing smoke flavour, I usually use hickory smoked sea salt. It adds a nice flavour that doesn’t make me miss the barbecue at all (especially because I don’t have one…).

[@shellshoq]

Lapsang souchon (smoked black tea) and coffee also work great for adding smoky flavor.

[@LePetitNuageGris]

@@shellshoq Very interesting combos! Actually, I remember a braised elk dish I had once at a restaurant owned by a chef my sister used to work for. He’s highly skilled. I believe he braised the elk in either espresso or coffee, in part. I unfortunately can’t remember the flavours anymore since I only had it once (he changes his menu on a weekly basis), but I remember it being sooooo good. Super tender, highly flavourful. One of the best things I’d ever tasted, for sure.

[@constantinedimopoulos1110]

Excellent. Going to try that.

[@mpallister87]

It’s almost 9am here in the UK. I guess I’m off to the butchers at some point today because this is 🤤

[@gregsavchuk3239]

Stephen, Okay, I'm All In on this! Thx Mahn! Kind regards to All!

[@valkyrie273]

I do babybacks in the oven. Season, wrap em up. 3 hour's later...fantastic oven ribs!

[@LePetitNuageGris]

Same. I do a nice dry rub I found, and usually make my own barbecue sauce, slather it on in the last 10 minutes and let it cook uncovered so it gets nice and glazy. Perfection.😎

[@valkyrie273]

@@LePetitNuageGris absolutely! I use a little vinegar (depends on my mood what kind it is lol) also right before I wrap them up. Yum!

[@ysb362]

We all know that way but this way is even better❤❤😂😂

[@LePetitNuageGris]

@@valkyrie273 that sounds great! I also add a little hickory smoked sea salt if I wanna mimick that classic barbecue flavour. It works!

[@leanoraspadaro9491]

His recipe sounds good but too many steps. Your idea sounds easier

[@briank4964]

This looks pretty good. Will def try. Google Alton Brown baby back ribs. He has a great way to do ribs in the oven that are pretty damn good (I also have a smoker, tho I am more amateur on a smoker than in a kitchen).

[@hoburn1]

..."Personally, I can not express how 'impressed' I am with this one!"....jus' sayin'...

[@bkm2797]

Looking very tasty Stephen, definitely going to give these a try. Was wondering if liquid smoke might add that extra off the grill kind of taste? Thanks for sharing another delicious bite.👍💕

[@jame358]

you know what, i bit a splash of liquid smoke added to the braising liquid could get you that smoky flavour. it wont be the same but its pretty damn close.

[@rinchy1]

You are speaking my wife's language when it comes to ribs.... MESSY!!!

[@onetwo12onetwo526]

Bro that blur 😏 We know the food always 🔥

[@j3annie1963]

and the last thing that's missing is the ice cold mug of beer to go with it!

[@rasgotiriebud]

What if i dont have a dutch oven? Can I use stainless steel pot? BTW the three cheese grilled cheese with bacon and tomato is amazing. I made it exactly like the vide

[@blinkenpilzen]

"There's only bangers on my channel" - true dat.

[@bstewartexecutivecarcare3797]

They look very good. I wonder if it would work with beef ribs, short or what I call Korean style?

[@LePetitNuageGris]

Of course. You can braise pretty much anything. But you’ll want to cook to the right temperature for beef ribs to be nice and tender. Might be different. Still, low and slow will always be key.

[@yellowfr0g]

Yes that's Galbi Jjim

[@bstewartexecutivecarcare3797]

@@LePetitNuageGris thanks

[@bstewartexecutivecarcare3797]

@@yellowfr0g thanks

[@LePetitNuageGris]

@@bstewartexecutivecarcare3797 No problem. Actually, he does have a video from a while ago for red wine braised short ribs, same cut you’re talking about. It was an old recipe from his food truck days, very popular. You could probably check that one out and see if he mentions anything about the temperature of the meat or anything else about how to tell its doneness. Then, if you want to use this braising liquid instead, all you have to do is the exact method here, and cook it to the right consistency. I’m sure it will turn out delicious.😊

[@matthewrenshaw]

I think when you are laying them on the sheet pan, Id sauce them, then throw back under the broiler before plating.

[@MrJACarroll]

Could easily burn the sauce, but it might work if you’re careful.

[@matthewrenshaw]

@@MrJACarroll you'd obviously keep an eye on them. I don't think his switching them from under the sauce to the top does enough to brown them, and any semblance of nice caramelization would be lost the second they're dumped in the sauce again

[@lucascady4992]

Looks good, but half the time? I cook babybacks in just over an hour and 15 minutes... On the webber Kettle, two zone cooking. I place the rack boneside down, parallel to the hot direct and indirect sides basically right in the middle, put the lid on cook for 25mins turn 180 degrees, cook another 25mins, the bottom will burn slightly but trust me, then 10mins meat side down direct heat side lid off, wrap in foil for 15mins and they are done! Dry Rub Only, I promise they will be tender, meaty, and delicious! Full bite to the bone, but won't just fall off .

[@spencerlincoln2428]

Steve you have to go to Joe beef in montreal, you’ll freak out your cooking resembles what they make,

[@whiterabit]

Would this work with beef ribs ?

[@leslieharris9088]

Looks lucious. FYI the link for the recipe is not working, at least it's not on my Mac.

[@MattRoadhouse]

Nah, I always bake mine. Although you can finish on BBQ instead of broiler for more smokiness Back ribs are the heartiest, sides are kinda meh unless you want like spareribs (get better glaze to meat ratio)

[@tedmac8049]

❤

[@ilfredo6909]

Why the blur…??

[@stonerscravings]

Why are we blurring the brands of the ingredients? Is that a move to get them to sponsor? This recipe looks incredible

[@dannyboyNS752]

Yes, very few media creators want to be giving free promotion away when they rely on it for income. But brands can also be litigious and may not want their brands associated with a creator whom that haven't specifically chosen to sponsor. Now, this isn't going to hold up in court but when you go to court (or even have to issue initial earnings through cease and desist letteres), the only winners are the lawyers. In the end, it's best not to give away free advertising nor invite a potential cease and desist letter but showcasing a brand that hasn't given you permission or hired you to do so.

[@pleaseandthankyou708]

Better safe than sorry, they say

[@pleaseandthankyou708]

Better safe than sorry, they say

[@4thDeadlySin]

Recipe link gives: "We Couldn’t Find This Page. Check out some of the other great posts in this blog."

[@stephentoumi]

Hell yes anything without a bbq is a win.

[@Amocoru]

Go cook outside.

[@barber0611]

*roasted sesame seeds

[@James-sir]

Just put ‘em in a crockpot then take em out put em in the oven and sauce em fall off the bone everytime

[@TheGreaterGrog]

My preferred method is 18 hours in a sous vide machine at 160, and then turn the grill up as high as it will go to brown. If some fat catches fire that's mostly fine as long as it doesn't char too badly.

[@veronicaBolanos-mc4fc]

Sous vide. Showoff 😅 some of us peasants don't have a sous vide

[@doublejacketjimmy391]

Ain't got no 18 hours to spare bruh

[@jpbanksnj]

So now you're blurring out brand names on the products that you're using... interesting.

[@sjenkins1057]

I am not sure I want to do the same flavor profile, but I appreciate the basic method.

[@benporter2059]

Why are you blurring your sauce/condiment brands?

[@onetwo12onetwo526]

Obviously a money issue

[@guybehindtheguy.]

I want my baby back

[@MattRoadhouse]

Sounds like a similar flavor profile - here's a transcript of my recipe: Szechuan Black Bean Glaze 1/4c Oyster Sauce 3-4 Tbsp Yamasa Soy (depends on salt preference, amount of meat and brand of soy sauce) 2 Tbsp Honey 2 Tbsp Rice Vinegar 2 Tbsp Thai sweet chili sauce 2-3 tsp Black Bean, mashed (fermented) 4 tsp Chinese 5 Spice - (split between glaze & marinade) 6 cloves Garlic, minced (split) 2 knobs Ginger, thin sliced 2 chili, de-seeded - or a couple tsp of crushed dried Thai 🌶 2 tsp Sesame oil (reserved for end, don’t cook it) Optional: thin sliced Candied Ginger cut in thin ribbons Glaze: Mince 3 cloves & a little less amount of ginger. Mash black beans into paste Add crushed/fresh 🌶, 2tsp 5 spice, rice vinegar, honey, oyster sauce and soy. Whisk together. Test for balance and preferences.Acidity, salt, sweet, spice, heat and savory elements. Plus 2 Tbsp of Thai sweet chili sauce to help bring it all together. Marinade/Sear: X-Score backside, then cut ribs into 1-2 bone pieces, add 3 cloves chopped garlic, thin sliced ginger, fleur de sel, black pepper,2 tsp five spice, and 1+ Tbsp cane sugar. Toss. Let marinade. 🌶 Can be added here plus glaze depending on preferred heat. Heat your frying pan to high, sear all edges, do not crowd pan. Do in batches. Coconut oil works well or clarified bacon fat. 😍 Caramelized garlic and ginger can be fished out when removing seared rib, before adding raw ribs. Add to roasting pan or large steel bowl for tossing glaze. [If you are a flav hoarder like me 😉 you can remove the cooking oil and deglaze the frying pan with some rice vinegar and pour into the sauce bowl] (Or you can use to pan fry now to cook cut gem potatoes, season then bake. I use rosemary, cumin, thyme, Lawrys and pepper) Braise: Once all searing is done, toss in the glaze mix, and braise in oven at 350F for 90-120m uncovered. Another 3 cloves of garlic can be added here. Just flatten and rough chop. Tossing and glazing every 20 min or so. Depending on moisture content, you may need to adjust. Can do a final balance check as you did with initial glaze mix. Ensure it doesn't completely dry out and burn. 2 tsp of Sesame oil and/or toasted seeds can be used in final tossing in bowl. If your sauce isn’t thick at this point, you can pour off roasting pan and skim off all fat with a spoon, then whisk in 1tsp corn starch & bring to boil for 2 min. Then back into tossing bowl. Depends on moisture content of the meat. This recipe is for a double rack of ribs.

[@ryanb.31funky]

was that grey skin already removed from the back of the ribs before you cut them?

[@alveus8205]

He didn’t , and it’s probably best in a recipe like this. The membrane will help keep the rib bones together with the meat.

[@mattymattffs]

Nah. It needs a smoker or BBQ. Everything else is just no bueno

[@canubeetquad]

Wrong

[@mattymattffs]

@@canubeetquad factually no. Put them side by side and it's so easy to tell how bad indoor ribs are

[@shakhster8382]

my guy has been on the bottle again, still a good vid thanks

[@steveschwab922]

They look fine, but I want the smoke. A pellet grill makes great ribs.

[@heavyq]

That braising liquid sounds amazing. I'm a smoked ribs kind of guy and I'm really good at making them, but holy shit I'm definitely making these for dinner this weekend!!

[@heavyq]

I bet tossing the ribs in the oven under the broiler for a minute or two after saucing them would be great too!

[@wakonbp]

@@heavyq i was thinking the same thing

[@MattRoadhouse]

@@wakonbp I posted my recipe / tek if you search here for recent

[@Epichicken]

What's with the blur on 2:05 dude? Too scared to show us sriracha? What kind of ad deals do u got going on that prevent this stuff man... drop em!

[@Epichicken]

On second view you show the brand anyways seconds later so what gives?

[@howdydewitt]

You don't need a bbq to make good ribs. You DO need a bbq to make perfect ribs

[@jeromegilhooley6782]

Backyard bbq'ers are currently stewing...I know, because I used to be one.

[@sjenkins1057]

Nah, braising! :-)

[@poturbg8698]

Much better if you pull the caul off the ribs

[@Rem694u2]

Boiling your ribs is already a noob move. lol

[@JoelWard1]

Hmm, have the brands always been blurred out? I can't remember seeing that before. I mean it's alright, but it feels a bit distracting and "fake". I wonder what the reason behind that is.

[@JohnNissenIV]

Agreed. Its cringe. We all know what brands they are anyway…

[@FeChefUSA]

Why did you blur the ingredient brands? One thing ive learned over the years is that asian ingredients really make a difference with the brands. And you blurred them. That makes me not want to even bother trying your recipe.

[@sleepteam]

Curiously they are only blurred the first time they are shown. They are unblurred most of the time. I wonder if it’s a way to avoid getting a strike.

[@FeChefUSA]

@@sleepteam What do you mean by a strike? There are a lot of YT cooks that actually list the brands they use in there cooks.

[@muaythaibetches]

Why the blurry stuff? It distracts from the video. Not a fan of this

[@ewiken5529]

Branding…

[@markspano3468]

You, are of course, talking about Kansas City ribs!

[@veronicaBolanos-mc4fc]

Guessing i could use beef ribs ? Dont eat pork.

[@kittybrowneye3163]

A Dutch oven? That's what I do to my wife in the morning don't know how to do it without a blanket 😂