Tom: Hi, this is Tommy from Bangkok. And I’m here reporting today for the BBB network at Roadhouse Barbecue—a premier American restaurant in Bangkok. I’m here with Chef Dana Edward Karen who’s going to show us today how we make the best barbecue ribs in the city. We’re going to go back in the kitchen and she’s going to show us step by step how he smokes the ribs, cooks them and then prepares them for the table, so Chef, why don’t we go back and see how it’s done. Alright, we’re here in the kitchen now and Dana is going to show us a little bit about the process of cooking and smoking meat. Dana, could you tell us what we got here.
Dana: What we have here is some baby back ribs from Thailand and this is a full rack and we smoke this for about three and a half hours with our smoke ribs from Texas and basically, we’re going to put a rib rub on it first.
Tom: What’s in this rib rub, Dana?
Dana: It’s the combination of salt, paprika, sugar, black pepper, cumin, and we’re going to rub this in a little bit. We’ll do both sides of the rack. We’re going to just put it for a while and you rub it in—to have a great flavor while we smoke it. This is a full rack of ribs as you can see—we’re going to leave this for three and a half hours and I hope you’re ready to go on to the barbecue grill where we need to finish this.
Tom: How long do you leave it for after--?
Dana: Well, we keep it hot in a hot oven, so it takes about ten minutes in the grill—five on each side with the barbecue sauce on there. We’ll just put it there.
Tom: This is the finished rack after smoke, right?
Dana: Yeah, so let’s start a full rack here. Been smoking for three and a half hours and we need to put this on the grill, barbecue sauce on there, our special cider and barbecue sauce and see if you’re ready to go. Make sure you’re using a homemade sauce.
Tom: Okay, here we are at the grill at the Roadhouse Barbecue, Dana is going to give us a little demonstration of how we cook the baby back ribs on the grill.
Dana: Guys, this is the full rack of ribs going on and this is hot, right out of the oven, so we’re going to cook this about five minutes on each side and we’re going to lather it with sauces and cook the sauce right into the meat. We have our brush here. We brushed the sauce on to the pork and these are very tender baby back ribs. So we’ll lather each side with sauce and we’ll cook it for—again, like I said, five minutes on each side and then we’ll see the finished product here for about ten minutes.
Tom: So that’s how Chef Dana Karen makes great ribs here at Roadhouse Barbecue in Bangkok. This is Tom Ackins and I’ll be seeing you again soon at more great restaurants in this city.
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