Spiced and Grilled Pork Spareribs (feat. Cosmo!) | That Sounds So Good

greetings earthly beings it's karla i am here in my backyard in brooklyn today for a special grilling episode of that sounds so good today i am making spiced crusted pork spare ribs they are delicious and porky and spicy and smoky and more importantly they're going to change the way that you think about grilling or barbecuing ribs this is not the low and slow wrapped in foil super saucy method that you might have done before we're also not going to go super high heat flame shooting all over the place pork spitting down on the thing and flaring up today we're going to go somewhere in the middle this is like your meandering beautiful scenic drive it doesn't take all day to get there but it didn't go by too fast the ribs at the end are going to be caramelized toasty chewy pulling them off the rib bone because we were born with teeth and we're here to use them so please join me on a medium high but extra hot episode of that sounds so good starting my little friend the spare rib first thing you want to do is get yourself a couple of really pretty racks of spare ribs i'm using st louis style ribs you can definitely use regular spare ribs they're going to have an extra piece of meat up at the top they will work country style ribs will also work baby back ribs will also work but before i do anything with them i am going to make the spice rub this is super straightforward mix of coriander and black peppercorns and red chili flake the way that i thought about this spice rub is that the coriander is bringing kind of like a bright zesty citrusy kind of a high note flavor i have more citrus lemon peel and heat coming from the black peppercorn and then the red chili flake is just spice so if you wanted to swap out and add something like cayenne instead of red chili flakes and fennel seed instead of coriander go for it i've got a spice grinder you can also do this in a mortar and pestle i like leaving some texture to the spices so that they have texture and crunch in the finished grilled ribs they'll get crispy and brown while they're cooking so just don't go to dust that's all i'm saying that's it delish super lemony very bright this is all great make ahead stuff you can spice up the ribs two or three days before you're planning to grill and i'm going to cut them off this slab each slab of spare ribs is going to have 12 13 ribs in it which is great cutting them individually is going to make it really easy to handle them on the grill and then they're kind of already in individual portions if you are in any way intimidated by the idea of having to cut these into ribs just ask your butcher to do it for you they 100 will if you're buying ribs that have already been cut into individual ribs you're looking for about six pounds total the way to do it super easy just find the spot in between the two bones and put your knife right in there and go straight down sometimes the bones are on a little bit of an angle but you'll find it as you're dragging your knife through as a summer baby and a fire sign and a full-blooded italian i do love fire and i love i love fire in the winter like it's nice to be in front of a fireplace but i really really look forward to cooking outside in the spring and actually for people who live in this northeast or any place that has seasons summer is a terrible time to be grilling just absolutely the worst spring fall early winter that's when you want to be grilling it gets too hot and we're all out there trying to grill at labor day it's too hot should be grilling right now yeah i love to play with fire when i was a kid i like to play with candles i still do my children whenever it's outdoor grilling season even when they were little i would have them come out here and hang out with me and on occasion um play with fire i did there's a fire extinguisher right down there but i did let my children play with fire i actually used to give this to the children and i would put it on the ground and i would let them shovel coals out of the fire and put it in there i feel like they need to learn one way or another it was a good way to get them to hang out with me and it's a good way to get your child like off of screen by telling them that if they hang out with you while you're cooking they can play with fire super effective okay gorgeous and beautiful before i even put the dry spices on i'm gonna season the ribs all over with salt and i'm following approximately my teaspoon per pound and like a little bit more so that these are super seasoned these are beautiful and coated with the salt i always like salting separately just to make sure that it really got everywhere doesn't get brushed away with the spices this is an awesome rub for any pork you could use on pork chops if you wanted to i also think it would be great on lamb chops beef ribs very all-purpose okay cherry blossom fell onto my pork ribs that's what happens when you cook in nature better cherry blossom than a bird blossom people always talk about grilling outside it's like oh your kitchen won't get smoky and you won't like get it's not really about like oh sure my kitchen's not getting smoky but that's not that's besides the point i'm outdoors i'm like this is the the most elemental essential primal rewarding fun way to cook it's the best outdoor kitchens like this is the dream outdoor kitchen outdoor shower the dream i'm gonna drizzle this little bit of oil will just help coat everything and will help keep the spices adhered and then i really won't need any more cooking fat at all during the cooking process so i'm just turning those over so that they're coated lightly and shined up these look beautiful glossy crusted spicy meaty it's already looked juicy i'm gonna let these sit for a couple of hours before i get crackin in the meantime i'm gonna make sure that my fire is exactly where i want it to be and i'm just going to kind of turn up the heat if you know what i mean this method for cooking ribs is not a scorch and burn and it is not a low and slow it is right in the middle i realize this setup that i have going here today is not maybe typical but the way that i'm going to set up the coals will apply to any grill that you are grilling on we want medium direct heat and if you need any kind of a primer on how to set up your charcoal grill watch the video that i already did on that and it is very straightforward and we'll show you exactly how to do it so i have a beautiful big bed of coals back here and i'm just going to position them directly underneath where i'm setting up my grill so that i have direct heat i love cooking over medium because it gives me time to like actually cook enjoy the process of cooking not burn my food be able to watch my food transforming get to see all the sizzles the browning the caramelizations and also we're cooking outside we're going to be in nature this is when you commune with nature and get touched by the fire gods i can replenish as needed as i go hot very hot super hot but as long as i can hold my hand over the fire for about four seconds six inches above without burning a hair or getting a blister that's medium hot let's get some ribs on the grill my grill grates are heated up they are clean we have medium heat and that's that's all that's needed the sizzling combined with the bird chirping does it get better so i'm going to turn these quite often while they're cooking about three or four minutes or anytime i see fat dripping down or i get a flare up so it doesn't really matter which side i put down first but you'll get a little bit of better connection doing the convex the outer curve of the rib is just going to make better contact so you can start there it really doesn't matter [Music] wow sorry just went to uh exit 97 rib reverie right by river of ribs beautiful place trickling stream fluttering breeze a couple of ducks medium grilling medium hot grilling is so perfect for fatty cuts of meat like pork chops and pork shoulder lamb shoulder because it's slow enough to really let all of the fat inside of the protein start to render and melt and caramelize and gives it that time if i was over very high heat what would be happening right now is there would just be a ton of fat melting at once that fat would be hitting the coals that would be causing flare-ups the flare-ups would cause charring then you get this bitter flavor your meat's not cooked all the way through so going slow turning frequently i'm going to watch this crust like gradually build up on the ribs without having any of the freak out i can't tell you how many other people's barbecues i've gone to and just watched people put down like a whole brisket on a ripping hot grill and then just the whole thing bursts into flames that's not what that's not what you want you want to like hang get a beverage listen to some music smell your things smelling go on the journey with your ribs and like enjoy this process enjoy being where you are enjoy watching what you're looking at and also give yourself the time porky porky porky river pork porky all the day i'm pork porky in my porky river oh these look done 30 minutes has elapsed look at that caramelization look at that roasty toasty look at that rendered fat juices toasty roasty fatty spicy ribby rivulets it's not the lowest and the slowest but i've always been a medium really when in doubt so these are going to have a texture similar to the way the rib bone feels when you're eating a pork rib chop and you have finished and you've got that ribby left you're getting that but you're getting it all over oh my god absolutely magical platter oh ribs i cannot wait to eat them welcome to rib river i think you ordered the rib reverie i think i did too i knew you would just get the chunkiest boy hold on can i have one too so juicy there's like juice coming off exactly ribbed river [Music] cosmo is the person at the table who we have to like take the naked bone away from right yeah i like to chew on the little extra bits you like to chew the fat a little bit they don't they don't understand dude rib river sail away with me you know what i mean i'd love to [Laughter] hit that like button subscribe turn on the notifications do a comment saying how great the ribs were when you made them every new subscriber we give this kid a rib subscribe please

Channel: Carla Lalli Music

Views: 70,279

Keywords: carla lalli music, carla bon appetit, grilled spareribs, cooking over live fire, women who grill, carla music, carla lalli, that sounds so good, where cooking begins, carla recipe, carla ba, bon appetit carla, carla lalli music bon appetit, bon appetit, pork spareribs, spareribs, ribs recipe, spareribs recipe, pork ribs, pork ribs recipe, carla lalli music pork, easy ribs recipe, spice crusted ribs

Id: aS5k8xDlxMM

Length: 14min 54sec (894 seconds)

Published: Wed May 11 2022