Video Transcript

Hi, everyone. My name is Andrew Roenbeck, and I'm the Executive Chef at the Boca Raton Resort and Club. Today, we're going to talk about summer barbecued pork ribs for a party on a budget. What I'm going to show you are, three types of pork ribs that you can buy in your local supermarket. O.k., and I'm going to go from the most expensive, all the way up to our budget ribs. And what I have in the front, is probably the most popular rib, that's the Danish baby back rib. Not one of my favorites personally, I don't think there's enough meat on a baby back rib. Then, you get into the American St. Louis cut rib, a little bi bigger. Again, you can see how nice, perfectly trimmed these are. And then, the one that actually has the best flavor out of all of them. And this is the one that I use at home,and also here at the resort, is the country style spare rib. And as you see, the spare rib is not as neat and clean as these other ribs. But again, all the flavor is here. I'm going to show you how to make a barbecue spiced dry rub for our ribs, and this is a very simple, straightforward recipe. Some of the ingredients are, brown sugar, a little bit of chili powder, some salt and a little bit of liquid smoke. Again, because we're going to make these in our kitchen. And a little bit of water and of course, whatever type of barbecue sauce that you would like. This is a very easy recipe, it's equal parts of brown sugar. So, I have about three-quarters of a cup of brown sugar, I have three -quarters of a cup of chili powder and I have three -quarters of a cup of salt, o.k. I like to use sea salt or kosher salt, more than iodized salt. So, if you go to make a note on that, make sure that you're going to either use kosher salt or sea salt here. We're going to mix this ingredient together, very easily, o.k., and quick, quick. O.k., what I like to do, is this, I like to take my ribs, I have a nice, thin layer of my barbecue spice. I like to put the pork ribs right down in the spice and I like to just give that a little pow-pow, a little press-press there. Get those ribs nice and coated on both sides, o.k. I take a simple cookie sheet pan that you would have at home. O.k., I take a piece of aluminum foil, o.k., I put that right down on there. This is where, this is where people are going to start to freak out. I'm going to take a piece of clear wrap, and I'm going to cut a piece of clear wrap right down, o.k. This is going to act as our little steamer or our little pocket, so to speak, to keep all the steam, and all the flavor inside. Now, this is the reason I say, people start to freak out, is they say, you're really going to put clear wrap in the oven, and it's not going to melt. No, actually, once you put the aluminum foil around the outside, the clear wrap will not melt and it doesn't do anything to the food product. So, don't, you have to trust me, got to have a little faith here. O.k., so, clear wrap down and before I put the ribs down, I'm to take a little bit of my, just a little bit of my liquid smoke, you want a dabble¡­ do ya? O.k., just a little bit, I'm going to add maybe a quarter of cup of water. I'm going to take my ribs and I'm going to take the nice side, o.k., the really beautiful side, that's going to be side, up. I'm going to take the back side of my ribs, and I'm going to place that right down. Right around the outside, I'm going to drizzle another teaspoon or two of my liquid smoke. I'm going to add in a little bit extra water, right around the outside. Not on top of my pow-pow seasoning, o.k., I don't want that to wash off. I'm going to take my clear wrap and I'm going to close up my little packet, I'm going to close up the ends. That's pretty simple at this point, right now. Now, here comes the baking instructions. I'm going to preheat my oven, 350 degrees, o.k., I'm going to pop this in, and for approximately two hours, I'm going to let my ribs just do their thing. Leave them alone, don't keep peeking at them, don't keep opening the oven, o.k., you're just going to slow down the process. O.k., so, at two hours, I would, that would be the first peek. I would open it up and I would start to poke with my finger or fork, because ideally we're looking to have this, the pork spare ribs become fork tender. If you take the ribs out too early, there is no recovery, you're done at that point. Normally, between two, two and a half hours, I'm good. Alright, so, what I did, is I have ribs that are finished. These were in the oven for two and a half hours. Again, I'm going to open my little envelope here, that I made, look at that. Now, if you notice, my clear wrap is intact. New, again, it does shrink, it comes right around the, look at that, look at that. I have to be careful now, picking these up, because I'm telling you, they are so tender. In this case, for my final plate, I'm going to brush a little bit of a Texas style barbecue on here. O.k., now, you've got two choices, you can either pop this back into a 350 degree oven, o.k., and let them caramelize on top. Or, you could take this entire slab at this point, and put it onto your barbecue or your grill outside. So, again, our fork tender ribs, I'm going to place those right here. O.k., so, I'm going to try to portion this, alright. And here we go, look, look, look, look how tender, look how tender. Two and a half hours, o.k., two and a half hours with our little budget style ribs are better than any expensive barbecue place that you're going to, in town. Alright folks, there it is, this is our summer barbecued pork ribs for a party on a budget. And save a couple bucks, o.k., thank you.