Brad Makes Sous Vide Mountain Ribs | It's Alive | Bon Appétit

oh take two ken batman batman hey guys today and it's live we're gonna be making sous-vide mountain rib all right first you do it on the sous-vide you pack it in a vac bag you can bring it in the woods you can bring it on the beach just reheat it over fire easy and i'm going to show you how to do it i'm going to park the hog no i'm just parking here you didn't have to film that guys that was not part of the game plan [Music] [Applause] [Music] yeah so today we're going to be using the st louis cut rib which is similar to like the baby back which is that very traditional little it's like actually kind of the size of my finger a little u there right just like that that very classic rib shape the st louis which i'm using just a little bit longer on the bone length a little more meat a little less trim sometimes either of them will work and they're all just as great so it's really just a personal preference and then we're going to make a little sauce here i got a little fermented black bean a little fermented jesus christmas fermented black bean paste it's basically just a black bean some salt and they ferment it it's an umami bomb and there's a lot of different brands if you can get your hands on them and it's just a great kind of base for like a kind of a riff on a bbq sauce you know so yeah we're going to add a quarter cup of that and right down the line quarter cup of sesame oil you don't have sesame oil or it's not your thing olive oil sunflower you know whatever whatever nice little oil you want grape seed yeah soy sauce show you whatever you want to use i'm sorry about that i noticed oh you mother effort three tablespoons who writes that what a jerk we're probably gonna do about a quarter cup great oh honey we're gonna do two tablespoons hold on hold on don't don't botch this brad i want to make my own honey here all right put a little hive back there i got orchard trees and there's so many bees but they're like there's so many yellow jackets i want to get some like a honey operation stay tuned three cloves garlic kind of just nip off that little woody end and we're just going to run them through the microplaner you can mince them up you could chop them up you could do whatever you want i like to get it into a nice paste and you can kind of just rub it all over it you know two scallions sliced we're mimicking a braise we're going to lock all its own juices and our own flavors into the bag we're going to just low and slow just kind of braise them in its own fat in the seasoning that we got it's a beautiful thing and if pork ain't your thing you could do this with chicken you could do this with vegetables you could do it anything one fresno crushed i'm gonna slice it little deviation of the recipe not a problem it's mine and i you know what i support that fool around these are inspiration for me that's what cookbooks are inspiration fresno for a little heat optional black pepper and it's a mixture it's like my table pepper what i use for everything if i call for pepper i'm calling for you know this where it's 50 50 black pepper and pink peppercorns and they get this real you know speckled with the red kind of that husk that skin around uh pink peppercorn we're gonna add two teaspoons or something like that add a little bit to the meat too just because i can't i just can't help myself i don't even care okay i got a nice little nub of ginger here that works for me almost forgot same deal great that bad boy right in there do a little mixy mix get your fur your favorite stirring spoon mud city right if you're feeling real fancy and i recommend doing this with just about all large cuts of meat like this any cut of meat really go ahead and rub it with salt you put it in put it in your fridge on a little tray like this or something and just let that salt penetrate that's going to like really allow that seasoning to get down to the bone and it just kind of changes it's kind of the best thing you could do when cooking meat that's all i'm going to say let's cut these into our sections there we go nice little snack right there that's like we'll give to kev you got a dog we're sitting on the river it's like charlie you give them that piece you know there we go all right right in between there and now we just kind of rub them real nice i like i kind of do it in the bag you know let's see if my portions are okay because you want to leave a little bit of a head space so that you can obviously seal it there we go get in there nice nice little nice little rib pocket and i'll dress it all up in there a little more pep oh yeah oh pink peppercorn man you guys mess with pink peppercorn much [Applause] and now we're gonna sauce them oop okay that's nice yeah oh don't waste anything not a br not one of my recipes all right they're all i gotta wash my hands i'll be back all right so what i like to do you want everything to go down as far as possible and i like to give it a nice little wipe get all that little you know any residual sauce or oil or something that might interfere with our uh our fusing process which i'm i'm going to show you this machine sucks automatic i don't like that no no no fail fail it's not even sucking needs a little more horsepower this thing's a lame duck take one let me go get the other machine other machine what what that was weird huh so we're out here in the field we were popping fuses we're out here pulling electrical currents through like 16 extension cords but you know we're pulling too much current for this kind of an operation so i took the vac bags inside and i just plugged the backpack machine you know in the house regular old straight up seal that baby up and what i did is i did brad leone's uh patented trademarked sous-vide seals okay you're gonna do about four or five of those bad boys up there and just make sure that nothing you know we don't want nothing getting out all right so we got this thing set up we got it set to 74 degrees celsius you know it's about 165 degrees fahrenheit we'll pop these bad boys right there and the sous vide so yeah what we're doing we have our pork all those flavors the garlic the ginger the fermented black bean paste all sitting in there and as it starts to cook hits 165 it'll carry that temperature all the way through to the bone and all those juices and fat will make this really nice kind of delicious sweet and spicy kind of fatty sauce which i use to brush on the ribs later but this will cook it hands off you can walk away no big deal 165 it's never going to do anything else if it's one thing that it does it's consistent it's just to hold that temperature so uh we're gonna let that go four hours [Music] pull them out look at that not falling apart but tender like you braised it oh yeah that's what i'm talking about so look not falling apart i mean look at that beautiful if you wanted to bring it to mush and super soft kick up the temperature a little bit 170 i'll get you there oh my god it's delicious i mean look that's all the pork fat and some olive oil oh no we put the sesame oil in there i'm sorry this will be just a nice little brushing and as we cook them this little fat and sugar and seasoning i'm just going to lacquer on there and build a quick little crust on it it's going to be it's going to be fantastic behind me i made a little fire back there should be cooked down perfect we're going to take a walk over there and crisp these up and finish them oh before we do that don't don't go anywhere or we're in my backyard lovely anyway there's a an invasive plant a tree called the autumn olive it looks like an olive tree similar in leaves but they produce these little red berries and i've been fooling around with them around the house here and this was one of them where i fermented it just packed it with sugar and let it ferment and then added some vinegar and i'm going to add just a little bit of that because it's like a sweet tangy nice little nice little nice grab some of the liquid and the see berries for good fun all right we'll clean this up we're gonna take a little feel we'll take a little little field little field trip field trips that's what they used to call them right when you got to like your mom had to give like 25 bucks or whoever the hell owned you at the time and you know you had to get permission slip and you would go like to the museum field trips do you have any favorite field trips no no i never got to go on any yeah so we got a nice little fire burned down through another little log on there we can just kiss it with a little flame here i'm gonna give the meat just a quick little brush put a little fat on the outside put a little extra sugar on there some of that vinegar from that fermented sweet autumn olive kev you want to go on a field trip yeah man follow me baby everyone else stay here check it out bud you see how it kind of looks like an olive tree but it's got these little buttes on them now kids or adults or anyone for that matter if you don't exactly know what it is especially little red berries don't go eating them all right tannic bat anyway little tannins little autumn olives and that's what we got in our little uh our fermented thing over there that we put in our sauce all right fun little field trip bud all right back to the fire i like cooking out in the woods you know it gives it a nice flavor and it's just for me it's fun and it and it brings me back to what you know why i wrote this recipe and it was because cooking it with friends in the woods you know little mountain sous-vide ribs this meat is already completely thoroughly cooked ready to go right when we took it out of the bag all we were trying to achieve here is that nice caramelization a little bit of crust a little bit of crispiness on there and a little bit of smoke flavor nothing really like kissing it and cooking it a little bit over finishing it on the fire let's go try it let's cut into a little a little pair here see what we're dealing with oh yeah so look here's what we're gonna do i'll cut that in half you know someone's gonna want like just hey just you know what just give me the just give me the slab and the rest will make some little finger grabbers here i love ribs and we'll hit it with a little bit more of all the fat that it was cooking in and chilies all right little scallions on there bon appetit all right let's get in there great flavor sweetness a little tangy it's awesome i mean like you can see right there tender perfect for being a rib you know if you just did that on the grill cooked it it would take forever so we achieved that tenderness in the sous-vide and then we just kiss it on the fire so the fire's adding that my art reaction that caramelization that crust buildup where you get a little bit of a texture change you get a little bit more of a flavor of development and it's just char and meat i mean you can't go wrong all right so vide mountain ribs one of the recipes from my book field notes for food adventures all right we can do them together you can just pretend i'm there and maybe one day we'll bump into each other and we'll actually cook these you know something in the woods together maybe not but either way sous-vide mountain ribs recipes in here cook them on a fire have fun doing it bon appetit all right sir that's for kids only oh boy [Music]

Channel: Bon Appétit

Views: 517,837

Keywords: bbq pork ribs, bbq ribs, bon appetit, bon appetit brad, brad bon appetit, brad it's alive, brad leone, brad leone ribs, food, grilled ribs, it's alive, it's alive bon appetit, make barbecue ribs, make bbq ribs, make pork ribs, make sous vide ribs, pork ribs recipe, sous vide barbecue ribs, sous vide bbq ribs, sous vide pork ribs, sous vide recipe, sous vide recipes, sous vide ribs, sous vide ribs recipe, st louis pork ribs, st louis ribs recipe, st. louis ribs recipe

Id: 5YeV9vwXaRs

Length: 11min 54sec (714 seconds)

Published: Sun Oct 31 2021