Speaker: We are cooking my favorite way which is barbeque. One I have got to you know are really, really tasty ribs, we have got a homemade barbeque sauce, I am so excited, they are going to be delicious. Just to tell you a little bit about the ribs, what I have done is I have marinated them overnight, I have got some really nice garlic in there, we have go some red onions, I put a bay leaf, some chili flakes, little bit of red wine, but the marinate is really up to you and those ribs will basically take on whatever flavor you want them. You have to do it for at least 24 hours, you can maybe put it into a nice zip lock bag and that way all the flavors will really get into those ribs.
The big mistake that everybody makes when they are cooking ribs is they will boil the ribs in water to try and tend to rise them, worse thing you could ever do. What that does is it boils all the flavor right off those ribs and you are losing all the goodness. You don't have to, we are going to cook them on a really slow heat today. So, I've really turned my barbeque dine as low as I can and we are going to cook them for at least half an hour in that nice low heat. And what that does is it really tenderises the meat. So, I am just going to give them one last paste of that lovely cooking liquor over the meat. Now, what I am going to do because the ribs have a little tendency to stick to the grill, and we want to cook them nice and slowly, is I have just got a little olive oil spray here.
Now, this is unlike regular olive oil, as I have actually got a high smoking temperature. So, it will be able to withstand that really high heat from the barbeque. We have just give it a little spray, that might smoke it better at the starch and just base it one last time and what you will find with ribs is you will see this one here, it's actually quite big compared to this one, because the rib gets bigger that goes along. That's going to take slightly longer to cook, so we are going to start that one five minutes before the others. So, on it goes and according to size enough we are really not looking for that high scorching temperature, we are using the barbeque in a totally way to normal today, we have got the temperature right time and we are going to close that lid, just let it cook away really slowly until that comes nice and tender.
So, to about five minutes, we will just pop it in there beside the fatter one and that will ensure that they got even cooking times. So, five minutes later, on goes that second one and what I am going to do constantly during the cooking is just add little bit of that marinade, just to help the base. So, about 175 minutes or so. So, these have been in here for about five now and you can actually see that I have scored the meat before I did the marinade last night. What that does is it lets that lovely marinade seep down into it. So, I am just going to very carefully turn that over and you can see the lovely caramelization starting to happen. We do the same with the other one and we go back to our juice, we will just give it a little paste on that side, just like that.
So, we are going to close our lid up and we are basically giving them about five minutes on each side turning, turning, turning every five minutes. I know that those are got by twenty minutes to go, what I am going to make next is a lovely little relish to go with it. So, the state of the little relish, I am going to take out that core of the tomato, and I have an absolute pleasure cooking outside I think. So nice and warm and when you can feel that sun on your back, that really does gives you extra pleasure.
So, very simple relish there is, I am going to slice some nice gherkin in there, so take those little ends off. We are going to slice it nice and thin. The second one, in it goes. I am also going to add in some nice fresh coriander leaves. What I have done is I have grated a little bit of carrot and I have also grated some daikon which is basically like a big radish. So, any type of radish would work in here. Those over a thousand different varieties and I am going to bind that altogether with the little Asian mix. Now, I have got some fish sauce in there, some of those little fine chilies, I have also got a little bit of lime juice and some nice sugar.
Once again to do this, cooking outside, you just blend it all up and you can see that I have got a lovely little fresh exciting relish that will have a lovely little kicking at the end and that will compliment our ribs absolutely perfectly. So, speaking of those ribs, it's been another five minutes and you can see them really starting to take on a lovely color now. So, once again another little bit of that liquid, just like that and we can close them then. So, another five minutes have passed and you can see how those are really starting to take on a wonderful color and the reason we have such even cooking is because we are cooking just so slowly.
So, one more turn, we will give it another little base to that lovely marinade and we will just basically give them another five minutes on less fire and then we will be able to finish them off with our lovely homemade barbeque sauce on that wonderful little relish we made. Softer another five minutes, we can see that those ribs are really, really looking very good. Now, I have got my lovely homemade barbeque sauce that you can see the recipe for here in iFoods and the trick is so many people make this mistake, to brush the sauce on at the start at the rib cooking and then it just burns and they end up with really blackened ribs. The reason this happens is there is a high sugar content in the barbeque sauce, and that will just burn straight away.
So, the trick is the very last thing you do, brush on that lovely barbeque sauce and that's exactly what barbecued ribs should look like, they shouldn't be blackened and burnt, they should be juicy, full of flavor for that great barbeque sauce smeared on both sides. So, we will flip that over and do it on the other side as well. So, all I have to do is get my lovely spoon full of my relish onto my plate. Now, another recipe that you could see here on iFoods will be the Texas Potato Salad. That would go absolutely perfectly along with these ribs.
So, I am going to take a whole rack and just set them onto my plate. Now, look at that, that to me is a perfect barbecued dish.
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