[5 - 5] we're going with what we call an eight
[6 - 8] plus one rub and what we're talking
[8 - 12] about here is parts eight parts of light
[12 - 16] brown sugar three parts of kosher salt
[16 - 19] and one part of chili powder plus one
[19 - 21] which we'll get to shortly now seal up
[21 - 23] nice and tight in a mason jar or some
[23 - 26] other jar that you've washed and
[26 - 27] shake to combine
[28 - 29] we'd like to mix things up a little as a
[31 - 32] we've discovered there are six things
[32 - 35] that we like to mix up into that one
[35 - 38] part starting with black pepper now
[38 - 39] these are just small amounts that are
[39 - 42] going to add up to the one part
[44 - 45] cayenne [Applause]
[45 - 48] [Applause] jalapeno seasoning which is really just
[48 - 50] dried and ground jalapenos with some
[50 - 53] other seasons added
[53 - 54] a little old bay
[54 - 58] personal favorite of mine
[58 - 61] or dried thyme for an herbal note
[61 - 64] and that leaves us with just enough room
[65 - 68] for onion powder
[70 - 70] there we go yeah that's one part
[70 - 72] now that goes on top
[73 - 76] and again we cover and shake
[76 - 79] again we cover and shake now lay each slab out
[79 - 82] on its own big piece of heavy duty
[82 - 84] aluminum foil and make sure that the
[84 - 86] shiny side is down that'll make the heat
[86 - 88] come in just a little bit slower which
[88 - 91] is good now lay on the rub and don't be
[91 - 93] prissy about it contact is
[95 - 98] critical push on and flip
[98 - 100] push on and flip now this other side doesn't matter quite
[100 - 102] as much so don't go overboard
[102 - 104] it's mostly the convex side that we're
[105 - 108] after why aluminum foil well because we can
[108 - 110] why aluminum foil well because we can basically shape the fan the pan to fit
[110 - 112] the food which is a good thing and of
[114 - 116] course you don't have to wash it i love that so
[116 - 118] you don't have to wash it i love that so bring it right up in the middle
[118 - 121] and just fold it over once and then push
[121 - 122] down we don't want to do any fancy
[122 - 124] crimping because we've got to get back
[124 - 127] into these to add some liquid later
[127 - 129] there now these are going to go right
[129 - 133] back into the refrigerator for at least
[133 - 135] one hour before cooking you could do
[135 - 137] this well the night before and it would
[137 - 139] be even better
[140 - 144] now wash those porky hands so into a
[144 - 147] wash those porky hands so into a microwavable container we'll go
[147 - 149] for moisture and acidity one cup of
[149 - 152] white wine bolster that with two
[152 - 154] tablespoons of white wine vinegar if you
[154 - 155] don't have white wine vinegar it's okay
[155 - 157] just use any vinegar that you've got two
[157 - 159] tablespoons of worcestershire sauce that
[159 - 161] takes care of the salty now for the
[163 - 165] sweet a tablespoon of honey and i never
[165 - 167] a tablespoon of honey and i never measure this stuff i just figure that
[167 - 169] each squeeze is a teaspoon so three
[170 - 172] two three three teaspoons makes a
[172 - 175] tablespoon now really last but not least
[175 - 179] two smashed and chopped cloves of garlic
[179 - 180] you don't have to be pretty with it you
[180 - 182] don't have to be fancy with it now why
[184 - 187] garlic don't need no reason
[188 - 191] and look it's pre-chopped for us so if
[191 - 193] you smash right you don't have to do
[193 - 194] anything else
[194 - 196] just scoop that right in
[196 - 198] and lit it up
[198 - 200] we're going to put this in the microwave
[200 - 202] for one minute
[203 - 205] meanwhile we will prep
[205 - 207] we will prep the ribs
[207 - 210] just open up one end of the crimp
[210 - 212] kind of turn it into a funnel looks like
[212 - 217] a couple of big silver wide mouth bass
[217 - 218] make sure that the openings over the
[218 - 220] tray in case you do any spilling which i
[221 - 226] half the liquid goes into this side
[234 - 234] and just give the tray a little bit of a
[234 - 236] tilt just to kind of distribute
[236 - 239] everything down there
[239 - 240] here at gurgle gurgle
[240 - 245] then crimp up the ends
[247 - 247] next stop for these bad boys is a
[247 - 250] 225 degree oven for two and a half hours
[250 - 252] now aggressive oven management is
[252 - 254] required here so cook by your
[254 - 256] instruments namely the oven thermometer
[256 - 258] see if it gets too hot in here the
[258 - 260] meat's going to dry out in spite of all
[260 - 263] that liquid in that case no amount of
[263 - 264] dissolved gelatin in the world will ever
[264 - 267] bring that lip smacking goodness back
[267 - 269] when it comes to ribs speed kills so do
[269 - 271] not attempt to pick up the pace on this
[272 - 276] your patience will be rewarded
[279 - 279] well the timer says the braise is done
[279 - 281] but there's only really one way to know
[281 - 282] for sure and that's to look
[284 - 288] slide out your rack and just open up one
[288 - 290] end of one of the pouches now you can do
[291 - 293] with paper towels but i'm trying to
[293 - 297] sacrifice myself for science here
[297 - 299] there and i just grab one end lift up
[299 - 302] and then reach for one of the
[302 - 304] one of the ribs further back just grab
[304 - 307] it and give it a twist now if you feel
[307 - 310] the bone just rotating in the socket
[310 - 312] that means that the collagen has started
[312 - 314] to dissolve around the bone and that
[314 - 317] means that these ribs are done so i'm
[317 - 319] going to get my saucier out you can use
[321 - 326] and just uh just lay
[328 - 328] lay the packet right in the middle of
[328 - 330] the pan like that and take your kitchen
[330 - 331] shears and just
[331 - 334] snip a hole in the foil
[334 - 337] it's like opening a nice barrel of wine
[337 - 339] it'll drain right out now all in all i'd
[339 - 341] say that we got about
[341 - 343] a cup and a half of liquid back out of
[343 - 345] this and those are fine liquid assets
[345 - 348] indeed 10 minutes later and a humble
[348 - 350] braising liquid is reduced down to a
[350 - 352] barbecue sauce that's uh suitable for
[352 - 354] bottling and selling for six bucks a
[354 - 355] shot because that would probably require
[356 - 358] special licenses and permits so we'll
[358 - 360] just stick to this get this off of the
[360 - 361] heat by the way because when it gets to
[362 - 364] this consistency the next step is burned
[364 - 366] and it happens very quick so let's go
[366 - 369] ahead and open up the ribs but do not
[369 - 371] remove them from the foil oil is
[371 - 372] actually going to help us
[372 - 374] get them colored once they're under the
[375 - 378] broiler now grab your nearest basting brush this
[378 - 381] now grab your nearest basting brush this is the only way and literally paint the
[381 - 384] glaze right onto the meat
[385 - 387] under the broiler but uh i'm not about
[387 - 390] to tell you how long the reason is i
[390 - 392] don't want you to walk away from this
[392 - 394] even for a minute because in as little
[394 - 396] as 30 seconds that sugar is going to
[396 - 398] start to bubble on top that's that's in
[398 - 399] the glaze it's going to start to
[399 - 401] caramelize and in as little as a minute
[401 - 403] it's going to be brown
[403 - 405] 10 more seconds it'll be black so keep a
[405 - 409] very close eye on it