Darren: Hello and welcome to another special edition of Making it with Darren, I’m here with the Suds and Duds guys, thanks for that, we’re doing hoisin ribs, home brewed hoisin ribs, we’ve got some home brewed beer here, Trav, why won’t you tell me a little bit about this, home brewed pale, right here.
Trav: Alright, this is our home brew of our pale ale, our first batch, basically one of the best tasting home brew pale ales you’ll ever have. You know, nice and sweet, nice and, not sweet, but nice and smooth, nice good flavor, not too much body, just nice good drinking session beer.
Darren: Okay, now we’re cooking with so, how’s that gonna help me with the with my ribs here?
Trav: So it’s gonna have a lot of good, kinda, not too many hot flavors, but a nice good balance of like some pretty flavors and hot flavors, it’s gonna really impart some good flavors in to your meat.
Darren: Okay, so it will be really smooth and the meal just get tender, some really nice undertones, some essence of hops and different other things that are complex in a beer.
Male: And not to, not bitter like an IPA, so.
Darren: Awesome.
Trav: Not to, not to pungent.
Darren: Cool, coz I, I know when you were drinking this when we were making our beer next episode it was good, I mean, it’s, it’s good stuff, so. Alright, we’re gonna start off , we’ve got 3 racks of ribs in this giant, giant thing here, these are baby back pork ribs. If you don’t have 3 racks rib, you got 1 rack rib, if it’s just a few of you, you can do a half rack, whatever you want. The main thing is you wanna get it nice, nice and in a deep dish, we’re gonna pour 2 pints of beer, straight over the top of this, this is the home brew pale ale. Another 2 pints of…
Trav: Delicious.
Darren: Gorgeous. We have our oven preheated to 300 degrees.
Trav: Not 370?
Darren: No. Not 370, and we’re gonna, got a nice big piece of heavy duty aluminum foil, and you’re gonna wanna seal this in, so, we’re gonna lock this down nice and tight. Alright. This is gonna go in the oven for 2 hours, at 300 degrees, and then, in a little bit, we’ll catch up with you guys, we’ll make our hoisin sauce and I’ll show you how this gets done, man. Alright, let’s get this in here, and we’ll go check on some brew.
Trav: There you go.
Darren: Sound good?
Trav: Jiggers.
Darren: Alright. Excellent. Let’s go guys.
Trav: Done.
Darren: Very cool.
Female: Was it Nicole Ann?
Darren: So, we’re back, we’re, it’s been an hour and 15 minutes, we just wanna throw our hoisin sauce together. The ribs are still in the oven, cooking away in that home brewed beer. This hoisin sauce is really simple, we’ve got a cup of Kikkoman soy sauce.
Male2: Kosko style.
Darren: Kosko style. Exactly. We’re gonna throw this into our big mixing bowl. You want one cup of white sugar. One cup of brown sugar. So let me get this pack down. And packed brown sugar. And then 4 tablespoons of hoisin sauce. This is Lee Kum Kee, you can also get a Dynasty brand, they’ve got all sorts of different ones, just 4 tablespoons of this stuff. So, we’ll gonna dump that in…
Male: Wow, that’s sweet.
Darren: Two…
Male2: Say Lee Kum?
Male: Lee Kum Kee. Who doesn’t like that?
Darren: Three. Four. Exactly. And then, we’ll just whisk it all in, and this will be our sauce. Now, all this sugar that’s in here is basically form a glaze on this ribs once they hit the barbecue, coz we’re gonna chop up the ribs, we’ll throw them in the barbecue, in this sauce, and we’ll only need to heat it up for probably about like 10 minutes tops, just like to get a nice glaze on them and they’ll be good to go. So, we’ll check on our ribs probably 45 minutes, we’ll cut them up, we’ll glazed them up, we’ll barbecue them, and we will be grubbing, right.
Male: Yup.
Darren: Grubbing.
Male: We’ll see you at the grill.
Darren: Yeah. So, we, I just want to clarify with you guys really quickly, we did one batch of sauce, this is probably good for an entire rack to a rack and a half of ribs. We have 3 racks in the oven, now, by all means, you guys don’t have to be doing 3 racks. We’ll probably make more sauce. This recipe can be doubled, tripled, halve, whatever you guys wanna do. So, we’ll be making more so don’t freak out when you see a big bowl of sauce when we go out to the grill. Alright. Let’s do this. Okay, so, alright, this ribs are all cut up, I don’t know if you can see this over here. okay.
Male2: Start over that was a flu wine trap.
Darren: You’re like. Are you ready:
Male2: You’re like, you like that?
Male: He thinks he’s in Hollywood, professional. Professional.
Male2: That was an technical error.
Darren: Alright. So, we’re back, this ribs are all cut up, we went ahead and we poured some of the hoisin sauce over the top of these babies, they’re all cut up individualesque, so what I’m gonna do, Deed if you don’t mind, I’m gonna put this on the grill, and as I get them on, you wanna base them a little bit more.
Deed: Yeah, I’ll base them.
Darren: Coz we wanna get a nice glaze on this babies. So let’s, let’s go ahead and start rocking and rolling this stuff.
Male3: Delish.
Darren: Go ahead and just base them up, base them up, we’re gonna go back down on these to start, now we’re gonna do this quick, all we wanna do is, basically get a nice glaze on these babies.
Deed: Then as we flip them, we’ll glaze them again.
Darren: Exactly. We’ll continue to base the whole time. This, basically we want the sugar to caramelize.
Deed: That’s the sugar in the…
Darren: The sugar in the sauce. Because per cup of soy, there’s 2 cups of sugar now. I never promise that my cooking is gonna be healthy, I just promise it’s gonna taste good, alright.
Deed: We’re not on the, we’re not on the diet here.
Darren: No, this is not Atkins, this may be Atkins, no, no, sugar is, sugar is not Atkins.
Male2: It’s not Atkinsly approve.
Darren: Yeah. Exactly, listen if there’s any cardiologists out there and you wanna sponsor me, I can send you lots of business guys.
Deed. That’s awesome.
Darren: Our ribs are nice and glazed. It’s been about 10, 10 minutes tops. We’ve been glazing this the whole time, brushing them, basing them with this a, amazing hoisin sauce, you can tell, they’ve got this nice caramel color going on here, and these babies are ready to pull off and just grub down. So these are going back into the tray that they started in and we’re just gonna get down on this, man. You wanna dump some sauce over them after we’re…
Male: Yeah.
Darren: After we’re finished.
Male: We got the rest of this sauce, and then we’ll douse it in that sauce once we’re done.
Darren: So good. That should just about. Come on baby.
Male: And then just pour this over top?
Darren: And then just go ahead and drizzle that over the top, and, and we’re good to go, bro.
Male2: Go ahead, you can use the brush and just kinda like just.
Darren: Yeah man, that’s the last hoisin sauce.
Male5: Hey, now that’s Making it with Darren dude. Yeah.
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