BBQ-style beef ribs in the oven | twice-baked potato
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- Опубліковано 11 сер 2021
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**RECIPE FOR ONE LARGE PORTION**
3 beef back ribs
1 baking potato
vinegar
garlic
ketchup
mustard
molasses
soy sauce
hot sauce
smoked paprika
cheese
fresh thyme
salt
pepper
oil
Cut the ribs into three individual bones, if they didn't come like that already. Chop up a few cloves of garlic and season the ribs aggressively with salt. Put the ribs in a sealable bag with the garlic, and pour in just enough vinegar to keep the meat coated, along with a little water (1 part water to 2 parts vinegar is good). Let marinate for a few hours or overnight.
Remove the ribs from the marinade and try to scrape off most of the garlic pieces. Lay the ribs in a baking dish and seal it tightly with foil. Cut the root ends off a few more garlic cloves but leave the skins on. Put them on a little piece of foil, coat them lightly with oil and wrap them up tight. Stab the potato a few times to let out steam, coat it in oil and season the skin generously with salt.
Put the ribs, garlic and potato into a 300ºF/150ºC oven - I like to cook the potato right on the grates. When the garlic is soft and golden brown, take it out - it took me about an hour. Remove the meat when it's very soft and remove the potato when it's squishy inside - both took me about 3 hours at that relatively low temperature.
Pour all the liquid and rendered fat out of the rib pan and save it. Tear off a small piece of rib meat and taste it for seasoning. If the meat needs more salt, sprinkle it on now.
Cut the potato in half and scoop the inner flesh out to a bowl, discarding one of the skin halves. Mash the potato innards, enrich them with a couple spoonfuls of the rib fat and loosen their texture with the rib broth until they are smooth and moldable. Squeeze the roasted garlic cloves out of their skins and into the potato mixture. Grate in some cheese and stir in salt, pepper and thyme leaves to taste. Pile the filling into the remaining potato skin.
Mix up the barbecue sauce by putting about 1/4 cup (60mL) into a bowl and augmenting it with a little molasses, mustard, soy sauce, hot sauce and smoked paprika. If you don't have or like some of those things, they can pretty much all be skipped or swapped. Mix it to taste.
Before you put the sauce on, return the ribs to the oven uncovered and turn the broiler (grill) on max. Brown the ribs on all sides under the broiler. About halfway through that process, return the potato to the oven and let the top brown under the broiler. Now brush a thin layer of BBQ sauce onto the ribs and return them under the broiler. When the sauce has browned by not burned, paint on a second thin layer and repeat.
Take out the ribs and the potato when both are brown and throw them on a plate. Garnish the ribs with more thyme leaves. and have any unused sauce on the side. - Навчання та стиль
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yo
Love your videos
@@robert58 and i love you 😍😍
Love your recipes
@@oliveoiI Wanna get married?
If Adam were not a food UA-camr, he could easily have been a psychedelics UA-camr with his love for acid
Kolo
This comment wins the internet.
lmao
Wow
ok but i unironically would love to see adam do a vid on lsd
I had a wonderful mom, but she couldn't follow a recipe to save her life. Consequently, I learned to cook at an early age out of self-defense. "...stir random stuff into ketchup, and taste it, until you like it," was a mantra for me.
"self defense"💀
GAGAGAGAGAGA!!! I want to cut my toe nails... NEVER! I am the feet UA-camr. Thanks for being a fan, dear des
@@AxxLAfriku what
@@anope9053 it was a bot im guessing
@@zee_cooldude2315 As far as I know, no, an actual, weird-ass UA-camr who spams comment sections like there's no tomorrow. A true legend of weirdness; I always appreciate coming across him in the wild. And then I report him for spam, which does nothing.
6:23 reminder for the brits, this is called a grill
hahaaha on the spot.
i was wondering what this strange "broylur" thing was
@@The42Horsepower it's a barbeque sauce name
We actually call it “Her Majesty’s grill” out of respect for the queen. Close enough though old boy, cheerio for now.🇬🇧
@@mattd2275 respecc++ for queen Elizabeth
I love how you approach each video as if the viewer has never cooked before. A lot of other cooking channels will often breeze through recipes and are almost impossible to follow along with unless you have a lot of experience. Your recipes are easy to follow and delicious so props to you.
Yea. I love that nearly all of his videos are made so the average person can click it and get everything they need to know in that moment
its probably the reason why I've made more recipes from him than any other food youtuber I watch! They're all so no-frills and approachable!
Did you notice him explaining what the broiler was? Helpful for newbies, but probably also for people from UK (& probably elsewhere) who call it a grill.
Yeah exactly. As someone who had serious trouble learning to cook, it's very much appreciated
Yeah. Hes a great gateway to the UA-cam food world.
I was just thinking I'd need about 8 more of these ribs when he said "this looks like a huge portion".
My man....
Me to I also at least need 5 of those ribs
@Tyler Wilhelm tell me your American without telling me your American lol
Adams portions are miniscule. That said, maybe he eats 5-6 meals a day and that's why a "meal" is 4 bites.
@Kermit Murder I like SOCCER
"I'm gonna flavor them in roasted garlic, which means I'm gonna need roasted garlic" now I understand why people make ragusea YTPs
"I'm gonna flavor them in roasted garlic, which means I'm gonna need 20 eggs, yes 20!"
@@jannisskoulas3753 "now we're gonna put it under the broiler (Brits call it a grill) for 14 years"
@@mattturner3484 "under the broiler with you!"
My heart broke when you got rid of the second potato skin! It would have made a deliciously crispy crunchy butter holder to add more texture to the whole dish!
Mine, too! I love crispy potato skins and I would have eaten the 2nd one as is!
I bulk up my potato guts with cheddar, bacon, butter, sour cream, chives etc until it fills both skin halves brimming.
I'd bake the hollow shell a few minutes with some more olive oil until it gets crispy, then chop up the crispy bits into the filling
I was thinking any extra sauce he had, brush it on the extra skin and broil it. Would've been excellent
Yeah - if I ever have leftover baked potato skins, I just roughly chop them and then throw them in a scorchingly hot frying pan, with oil and loads of salt. They turn into kind of half-chips-half-crisps (or half-fries-half-potato-chips, I guess) and are great to nibble while waiting for whatever else you're cooking finishes.
I have learned it's better to watch Adam's videos after I've already eaten...
I don't really have food in the house - and definitely none to buy any in the next two weeks or so - and I wondered if watching this would turn out to be a mistake.
youtube always recommend them to me while im eating, lucky me
I prefer to do it while I'm eating. If I do it after, it might make me crave even more food, which I don't need.
does not help here, just got a huge dinner, still hungry.
@@TheSlavChef Would eating again help?
"You can just stir random stuff into ketchup and tase it until you like it."
Understatement of the century and true as all get out. Any time I make indoor ribs with a sticky sauce (I make outdoor ribs Texas style with a dry rub and no sauce) I make a ketchup based sauce and it's never the same twice. I've assed the following ingredients (not all at once) to ketchup:
- vinegar (fake balsamic, red wine, apple cider, rice wine)
- citrus juice (lemon, lime, orange)
- mustard (dijon, yellow, spicy brown)
- oyster sauce
- Bulldog sauce (that is, tonkatsu とんかつ)
- off the shelf bbq sauce - just a touch
- homemade jam (peach, fig, persimmon)
- sriracha
- cumin
- black pepper
- powdered sage
- oninon or garlic powder
- oregano
- DUTCH PROCESS COCOA (this is my secret to getting some bitter smoky flavors in)
- my kitchen pepper (cumin, cardamom, fennel seed, cinnamon, star anise, black pepper, juniper berries, turmeric)
I absolutely love Adam's recipes! He's not bombarding you with gram measurements and acting like you own a kitchen scale or a stand mixer or what have you... He teaches you to actually cook, working off instinct and taste. Love you, Adam, keep up the great work!
Hey Adam! Can you do a video on making making dumplings? 🥟
Hell yeah
Making making?
Can you ask for middle eastern dishes because he listened to you
He is way too lazy with his recipies nowadays for us to see him folding dumplings or sth. Ethan Chlebowski has a good recipie already
What type of dumplings? Chicken and dumplings? Chinese dumplings? Gnochhi? Technically both ravioli and pierogi are dumplings.
Your recipes literally just follow my train of thought when i'm cooking my own dinner. Just what I have and what tastes good.
Me: man i need to do something with the beef ribs in the freezer
Adam Ragusea's newest video the next day: say no more
I had some in my freezer but they made their way on to my traeger the other day. Damn tasty
"You can just stir random stuff into ketchup until you like it" is literally my entire philosophy when making BBQ sauce. It's strange how many great batches I've made that way.
You seriously, have the Best cooking channel on UA-cam, hand down
Think this is the first time someone told me what kind of a potatoe a russet potatoe is! Much appreciated. Much easier to find a substitute outside the us this way :)
This is a godsend for someone living in Tokyo with almost no place to barbeque/smoke.
Sounds DELICIOUS! I always have a hard time cooking ribs till they're just right. Thanks for your tips!
Another excellent presentation. I am so hungry after watching this! I watched it more for your tips on making twice-baked potatoes to be honest. I found you making of the BBQ sauce informative also.
Thank you!! I live in Turkey where it's hard to find pork at all, much less ribs, but at least it's not too difficult to find beef ribs, and I always miss that bbq flavor!
Are you an American living in Turkey?
Oooh nice! This is actually somewhat similar to a recipe I do a lot when I have company - marinade in apple cider vinegar watered down with apple juice, pressure cook in pure apple juice, broil until dry, sauce and broil until you have a nice glaze
yeah I used to do this all the time, it saves time from the slow cook and it's just so easy
You're losing your touch Adam, I saw the sponsor transition coming a mile away this time.
By a mile, we mean 3 seconds.
3 seconds are 3 seconds... back in the day they were miliseconds and you are dead.
Yeah usually the transition is faster than my grades dropped
He is not losing his touch, we are getting smarter
We are evolving…
Beefoven.... One of my favourite classical composers.
Strange things are afoot at the circle k
I used this method for country cut pork ribs once. They were amazing! The meat was falling off the bone. Delicious!!😋
Adam is THE jack of all trades. Dude is a musician, journalist, UA-cam, cook, and casually makes a reference to a woodworking technique
Thank you for the recipe. It was easy to follow and The meat turned out soft and delicious
adam why are your videos so addicting? i love them so much
Been waiting a long time for this one. Can't wait to try it :)
I literally just broke my hand and it hurts like hell but this video is making the pain more bareable.
rip
I pray u heal well
How did you type this
My your bones rest in pieces
@@ethanreichard4658 You good? Most people have 2 hands???
This recipe rocks, thank you Adam. Costco usually has beef back ribs and I will always get them now, great value
I did this! It was yum. Thank you, Adam.
You're a great cook and a great teacher!
this man has the best cooking channel
Love the roasted garlic technique for the mashed potatoes!
This is definitely a great recipe for someone who lives in an apartment, doesn’t have a yard to fit a smoker, or doesn’t even own a smoker of any kind!
TIP: Not sure what you did with that second unused potato half, but FYI you can put it back in the oven with your filled potato and when it is browned inside like you want pull it out. It is crazy good and the whole thing is crunchy with just a little soft potato goodness. I like to dip it in something for that french fry flavor.
yep, that's my next project for the weekend.
Thanks adam
I was JUST looking this up.
Pretty sure ur the only person that put that AD in there, very slick!! U did that real well.
Little late, but made these today, came out perfect! so easy. I only marinated for an hour but it was still super tender.
As somone who lives in knoxville, I would love to hear which butcher you go to here. Cheers!
02:18 I heard it as "Roman Debates" and it still fit perfectly
underrated comment
i loved the videography in this episode, very very nicely done
Thank you for the recipe!! I'll try it out soon :)
Best cooking channel by far.
Instead of a marinade, I do mine with a dry rub recipe I found on the internet. Night before coat the ribs, wrap them in plastic, in the morning I'll wrap them in foil, then put them in as low as my oven can go for 3-4 hours. When they're close to done, take the foil off and cook them another little bit or toss them under the broiler. This new rub is so good, I don't even put sauce on them.
Interesting video, informative as always. I often dry brine the protein for a bit before the wet marinade for a somewhat equal time frame. Love to know the merits of that approach, probably some chemical stuff there I don't fully appreciate. OTOH I frankly don't think any protein should be marinated in any acid for longer than a couple hours, unless you are looking for mush meat!
I actually started doing the "dry brine then marinate" method recently with chicken, and it works brilliantly. Although I dry brine overnight, then marinate for just a couple hours maximum before cooking. It gets you the best of both worlds: concentration of flavor and texture plus full inside-and-out seasoning from the dry brine, and then intense flavoring and improved browning on the outside of the meat from the marinade, without any of the adverse effects of overmarination. A "brininade" doesn't allow the firmness of texture and intensification of flavor via moisture loss that you would get from an overnight dry brine.
Happy Ragusea Thursday everyone!
This is the best video on this channel
To the point and no unbearable childhood stories attached. Thank you...
I'm always down for the way way easier way to do something! ❤️
Just cooked these, killer recipie! The beef fat in the potatoes was a pro tip for sure.
worked well, thanks!
Looks delicious!
I learned how to cook thanks to you
You’re telling me Twice baked those potatoes!? Those girls are so talented.
Man this looks so delicious
Oh man, I never thought to put a potato directly on the rack, unwrapped. Definitely gonna try that!
That's how I do baked potatoes. Olive oil and salt straight on the rack. I usually stab mine before the oil though. The skin gets crispy but the insides super fluffy.
7:50 “might seem like a huge portion” lol ok
Big fan of your videos , so original , love from india ❤️
Ribs are really delicious!
Looks great. Now to try and find where I can easily get beef ribs like that in the UK.
Really nice recipe 👍
Adam: Individual ribs get more browning
Gun nerds: Did you say *Browning*
Individuals should get more Brownings!
My favorite classical music composer. Beef oven
Fourth beef rib recipe in a few days by all my fav cooking channels. Tell me there ain’t no algorithm.
Those potatoes sound amazing....
Wow, this looks so yummy! ^^
Adam....the best add reader on UA-cam ❤️❤️❤️
Do this one all the time whenever we have them
Want to make this really soon!
4 secs ago
Adam, Adam, I wondered what had gone wrong when using my grandma’s pork marinade on beef (got super hard when cooked) now I know to dilute, thank you
The tastiest meats considered as "by-product", while the tasteless junk like filet mignon considered as "delicacy". :)
I love these videos
You’re new bbq video makes me think how good liquid smoke would be in this
Hey Adam! Hope you're doing well. Appreciate your content 🙂
This comment is so wholesome 🥺
Thanks for this video.
We've been doing something similar to this at my house except without the bbq sauce (all though that bbq sauce was very similar to my homemade sauce) I typically use A1 sauce with the ribs because it's very acidic which cuts through the fattiness of the beef ribs
Nothing like a beer at 8,30 in the morning!
Delicious and yummy
Thank you, I've been invited to the cookout but have no smoker!
It would be awesome if you do some videos with heart-healthy recipes. I would love to cook some of your food for my dad
Love the small portions! I don't want to cook a meal for 15 when it's just me and my wife! Easier to double a recipe then split it into 4..
Food man, man of food👍
If Adam ever gets a smoker these recipes in the future will get remastered
So good! Part 2?
I love to get a cut of meat that I never cooked before, watching videos on UA-cam after getting home, getting the basics of the recipe and improvise with what you got at home.
Yesterday was the 3rd time I made ribs with this easy to follow video and it is literally finger licking good, even my kid loved it!
Adam almost being as smooth as Linus with these sponsor ads!
The potato dripping directly into the oven 😂
What would you think of doing a video about blocks vs. pre-shredded cheese, and whether it's worth it for home cooking to get an entire block of cheese and shred it yourself or stick with the Kraft
Gotta love that 'skeeter lamp, I feel like they could damn well carry you off sometimes. gotta love the south-east
I love how Adam went to woodworking as his metaphor but I went to nail polish. 💅
I've always preferred beef ribs over pork. My mom would bbq them a few times a year. Being in an apartment, I'm not able to do that. I'm very excited to try this. Gotta stop watching late in the evening though; makes me go to bed hungry!
5:55. Words to live by 🤣
Very good video!
Im enjoyed every second.
I remember the first time I was served a twice-baked potato. It was a revelation! Come to think of it, I also remember the first time I cooked ribs "low and slow." Another revelation!