PERFECT RIBS for your Dinner Party | SAM THE COOKING GUY 4K

bourbon sticky sweet spicy ribs with maybe the best cocktail ever for New Year's I say oh hell yes oh hell yes this is our last episode before New Year's Eve which means it's also our last episode of 2019 and we wanted to do something special I wanted to do something special that I could celebrate New Year's Eve with it that would make me happy and that's ribs and here's what we have a lovely rack of baby back ribs that we're gonna make oh so much better we begin by trimming the topside looks pretty good there's a little piece here we don't need and it just came off this little bit of extra fat in here we could trim but we're not gonna do what the competition barbecue people do and they go crazy with their perfection I mean look I'm good with a little bit of fat honestly so fat we know is flavor so I don't want to take too much of it off so that's cool the area we do want to deal with is back here because this has a membrane across and that will make eating them a little more difficult really so let me show you how we get this off here's a bone you can hear that we're gonna take our knife and I'm using a little fillet knife put it underneath that membrane on top of the bone right now the easiest way to do this is with a paper towel because it provides a grip for you so trying to show you this as best as we can I grab ahold of that membrane pull off and if you can do it one piece you should go to the races because it's a great day for you then you just want to peel as much as you can see didn't quite get it but I did all right I still have this piece here and once you've done that you're good so and we come back to we're just started to not get picked up right here there you go Wow some of it almost there we go so I got most of it and I'm happy with that we can take a look here what's this extra little piece of fat unnecessary what else this looks okay I mean I'm quite I'm quite happy with the way these I've come up just a little piece here okay good all the way around here's how this happens next we put them on an old disgusting gross baking sheet like this we add about a quarter of a cup of apple cider vinegar a couple tablespoons here a couple tablespoons here it'll find its way around and now we're gonna cover this tightly with aluminum foil like this perfect I've cooked ribs like this forever I'm gonna put them in a 350 oven for 75 minutes that's 1 hour and 15 minutes they'll be done when they come out they'll be ugly and we'll finish them but they'll be done I know people that would take this rack of ribs put it in a big pot of boiling or simmering water on their stove and leave it for about an hour and I find that disgusting I believe that you're boiling away all the flavor for sure roasting them will build flavor boiling them well release flavor it's just gonna piss off all the flavor into the water and then would be you're not gonna drink that disgusting water and the the thing that really annoys me about boiling ribs apart from the concept is that when I walk into a kitchen that ribs are boiling the only thing it smells like to me it's full-on urine not that I have a lot of experience with urine but you do know when a dog pees on a carpet or something what that smells like that's the smell of boiling ribs and if that's not enough to keep you away from doing that we're gonna have to have a long talk so 350 75 minutes coming back we're making a sauce so I just grabbed a bunch of things that I thought would make sense and they consist of brown sugar which always add some beautiful sweetness right for a little spice some sriracha pick a spice and sweet go together I like the idea of a little Asian influence so I'm gonna put in some hoisin sauce it's kind of like a Chinese barbecue sauce if you will a little soy to loosen it up a bit some mustard for a little tang and this is horseradish mustard and then because our cocktail will have Jack Daniels in it so must our rib sauce and the other thing our cocktail has is butter let's pour some melted butter in what a ridiculous thing this is kosher salt and pepper always and we mix nice I might want a little thicker let's taste mother damn it I want a little bit more hold that pepper go mustard a little more voice in a little bit more spice from the sriracha there we go now that's it beautiful okay we're gonna like this there's a restaurant in London called Hawksmoor it's a steak place every time I've eaten there I've always had their old fashioned with their butter-infused bourbon so we've made our own had a couple Max is correct we have had a couple so here's how this goes down house let's go down I have six tablespoons of butter melting right here beside me we're gonna put that into a mason jar with about a cup of whatever your favorite this is Jack Daniels so technically it's a whiskey but so a cup of this looks like that oh my god almost perfect we take our melted butter and we add it it's not pretty oh pretty nice now we take your standard mason jar lid and it's always easier in a widemouth jar then a skinny one look you could use anything if you only had a bowl like this you could do it but this is how you wants to be a bowl of buttered bourbon and you can see it's starting to even two separate now to give it a little shake then you take it and you put in your freezer overnight or until it does this which you can see it's separated I mean some of the butter this has come to the bottom but pretty much you've got a layer of butterfat on top this will be lovely bourbon whiskey infused and then we don't want this let's get out of the jar come on here we go there we go so that part you don't want so I'm gonna skim this part look at it it's like a little island it's a it's a floating island of butter probably great [ __ ] smelling butter get the big pieces out and then we're gonna strain the rest and that's gonna look like this so I have my straining glass I'm gonna want some cheesecloth and cheese cloth is is this stuff right right it's this pretty fine mesh because I don't want any pieces of this I only want the buttered bourbon so cut yourself off a piece of cheesecloth the biggest pain in the ish ever know why okay now I'm gonna try this I'm gonna line my strainer with that and then I will pour in suburban and hopefully all as well what fun huh so you're just gonna wait till it goes through you can see it's almost done there's just more sludge up here you can squeeze some of this Oh once done here's what you have it is a science experiment isn't it we're gonna wait we're just everybody calm down we've got ribs are ready to come out of the oven now just put this over here you can make the old fashioned once the ribs are out and done okay I'm gonna go get the ribs I'm gonna come back can't wait for that the ribs are gonna be great stand by one man and here we go ribs and I'm wearing my welding gloves that were sent as a gift can't remember who but thank you very much my hands are not burnt as they normally would be all right let's take a look at this so when you pull this off you want to be careful because there's gonna be steam so do it from a corner away from you like that and there's your ribs you get the the the faint smell of vinegar which is always a good thing with ribs but look it Oh done and here's how you know they're done two things one if you poke in between the ribs Wow tender as [ __ ] but the other way the visual inspection the meat has started to pull away from the bones and that's always a good sign but as promised they're ugly who wants ribs to look like this not me so what we're gonna do is we're going to throw them on the grill we start to get stripes once they have some color that's when we apply the sauce if you put sauce on right at the beginning because of the sweet nature of it it will burn and then it will do things you don't want you'll have to pull the ribs off too soon we don't want that follow along Oh New Year's Eve so my grill is hot my grill has been sprayed and ribs gone just like that sprayed because I don't want the ribs sticking look how much they've started to pull away I mean these are falling off the bone ribs and the real barbecue people will say that's not right you shouldn't have that and that's why I'm not a real barbecue guy presentation side down first we're gonna flip him over on the back it's not gonna do a whole lot because you can see how angled those ribs are it's gonna keep the meat away but still I'm looking for some color here so all I'm looking for because they're so curved if you want to just push down so get a little grill marking on the edges you can do that it's absolutely unnecessary but when you're stand-in here with cameras looking at you you gotta do something we're getting there getting some nice color okay they're gonna end up back on this side again but for now let's give them a little flip over you can see we started giving a little bit of color here I don't want too much yet now we can start the sauce nice layer I smell it as it starts to drip down a little bit perfect just let it sit don't do anything yet nothing so another just a quick little touch-up brush now we're gonna flip back to let some of this sauce burn in so they're full careful there we go and even though there's not a ton of meat on this side you never want to neglect the back imagine if you are these ribs and you are the back you're like oh sure the front gets all the attention all the sauce we get [ __ ] nothing back here they don't show us they yank that skin off of us what are we supposed to do sure is the middle to help of a rib family now is the time that because of the sweet sauce the unis start getting some good color on the other side so we just give it a little bit here and we're gonna do this same you know try and get some color here it's just hot and smoky flippin gorgeous man I'm so happy we haven't even had the cocktail yet okay let's see how we're doing getting there beautifully and then when you're ready to flip them Oh starting to come apart oh damn it there you go another quick coat oh man these guys are pretty much there and they're so pretty I wanted to flip him over once more but they're starting to get too tender too tender like that's a problem I fear they would break so I'm just gonna take them and put them on the cutting board now don't drop don't drop and with a nod towards the Asian ingredients in the sauce the hoist in the the sriracha and the soy sauce will add to my favorites Asian topping ingredients some green onions just a little bit green onion and some toasted sesame seeds there you go that's it that's all we need it's all she wrote we're gonna taste the ribs but before that we're gonna have our cocktail but before we have our cocktail I made some ice last night look I know what you're thinking Sam the hell is that but check it out there's two different styles of ice cube trays that I had in my pantry one is the single that makes a beautiful ball like that look it nice right but wait then these guys that also make a nice ball of ice but here's the difference put one here but I did it twice because I've heard hot water makes clear ice so this this was made with cold water let's check this one out it's actually a little better right cold hot yes there's a subtle difference right yeah I don't do it let's just make one we'll take our ball of ice we'll put it in a glass like this I'm gonna add a little bit of our butter bourbon like that a little simple syrup which is 50% water 50% sugar heat it up in a little pot till it dissolves a splash of Angostura bitters okay two tiny ones we give it a stir last but not least some orange peel so just using a peeler get a nice wide swath about this long and if you twist it the essential oils will come out it'll become much more fragrant so you should do it over top of the glass like this they say and then I take this now i Rim the glass with it and then just drop that baby in and that is our butter old fashioned oh my gosh hello New Years Eve whoa you just feel the fat on your tongue the other term for what we've done with this is called fat washing but the butter one reminds me from back in London at that restaurant Hawks Warren bears it was clear I don't know what I did wrong but it's delicious and it's that hint there's the word again the hint of the butter in the taste but also really on your tongue okay ribs cuz that's why we're here right we're here for the ribs come on and wheat look with one finger they'll just separate and the bone comes out nice and clean and the ribs I'll just cut this guy here look at this perfect perfect tender mmm pork Lake of course the sriracha and the hoisin mmm so good you can smoke ribs you can boil ribs you can you can bake them you can roast them like we did I don't think you're gonna get a better texture rib anywhere 75 minutes in the oven that's it mmm I could just stand here sticky sweet spicy amazing and and this in my cowboy star glass it's a steak place here in San Diego I'm so happy this is a great way to end the year you guys have been there every step we love having you aboard we love creating content for you boys tell you if there's something you want to see let us know we'll try and do it we really will today couldn't have been better aside from the fact that my [ __ ] mic broke and I have to wear one of these outside of the shirt things that I can't stand max knows how much this annoys me it's not a good quality in me but I get anal about the smallest things and this is one of them but let me just say thank you for being here with us for 2019 we're really looking forward to next year we want you to have a great New Year's make these make this make our food whatever you do just cook more that's the goal cook more eat out less buy less fast food buy less frozen food we're here to make your food life better and so far I think we're doing okay together happy new year [Music]

Channel: SAM THE COOKING GUY

Views: 761,149

Rating: 4.9108791 out of 5

Keywords: epic cocktail, nye, nye dinner party, dinner party, perfect ribs, perfect dinner, nye dinner, sam the cooking guy, sam the cooking guy dinner

Id: NtmjT4L_T0o

Length: 22min 13sec (1333 seconds)

Published: Mon Dec 30 2019

Reddit Comments

[u/devineassistance]

u/rip1427 is in the house!

[u/rip1427]

Hi all! Friendly neighborhood mod here. Sorry for disappearing for the last 6 months but buisness called, I'm back now ready to give what advice I can and help where needed. Thank you so much to u/devineassistance for holding the sub down while I was away for such a long time on such short notice

[u/gzilla57]

Not putting any dry rub or salt n pep on those before roasting is very suspect.

Also making that bourbon.

[u/JBurton90]

Is there a written recipe for this? Did not see a recipe in the YT description.