Oven Baked Barbecue Pork Ribs | Let’s Celebrate TV

are you longing for barbecue but don’thave a grill or smoker your oven and asimple spice rub are all you need tomake my st. louis-style pork ribs[Music]hi everyone welcome to today’s episodeof let’s celebrate TV I’m your hostPeter Lee on this channel we teach youall about celebrating we show yourecipes for food hors d’oeuvrescocktails and we share entertaining tipsnow we try and make this as simple as wecan for everyone especially those of youout there who say that you just can’t doit because we know you really can so ifyou liked this episode hit the subscribebutton hit the like button and watch anew episode every single week today’scelebration is all about barbecue butmaybe not what you’re expecting we’regoing to be making barbecue ribs in theoven so let’s get started I have here arack of ribs that I got from my localsupermarket this is a st. Louis stylespareribs and these are pork spareribsand st. Louis style is just a style thathas been cut and where it comes from onthe animal there’s different types ofribs there’s country-style there’s babyback ribs but that’s a discussion we’llhave another time today I’m using thest. Louis style because that’s what Ican get I’m gonna put this aside we wantto start with a nice rub because ribsare delicious but they need a littlehelp now there’s all kinds of rubs thatyou can buy premade and they’re alldelicious or you can make your ownthey’re very very simple here’s myrecipe it’s great way to start you canchange it up if you want my recipestarts with a quarter cup of smokedpaprika that’s smoked paprika and youcan really just sitting out here andreally smell it right in next is twotablespoons of chili powder now thechili powder is going to add a littledepth of flavor not really heat but justmore complexity and a little more smokyflavornext salt 2 tablespoons I’m using koshersalt 2 tablespoons of black pepper againa little bit of heat salt and pepperalways makes everything taste good okaynext we’re gonna add a little sweetnessI have here two tablespoons of packedbrown sugar this is dark brown sugar andthat’s really what you want because ithas more molasses in it and it’s goingto help add more complexity to the dishright in next is one tablespoon of plainwhite sugar just that you’d have on yourtable again it’s gonna add sweetnessnow those sugars while they’re cookingare going to melt down and they’re goingto start to caramelize and that’s alsogoing to help with the flavor of theribs next is one tablespoon of driedoregano oregano goes very well with porkand finally I want a little a littlemore heat so I’m putting in two teaspoonjust a teaspoon of cayenne pepper youcan add more if you like it spicierright in now we’re just going to with awhisk mix this all up mix it togethersimple easy easy easy now Sugar’s alittle lumpy but that’s okay so just mixit up till it just all comes together ifyou wanted you could probably do this ina food processor but why drag out yourfood processor and dirty that besidesthis will give it a little texture tooyou want the sugars not to be pulverizedso they’ll melt down okayI’ll put this aside for a moment cleanup the deck here is my rack of ribsbeautiful huh now I have this on a foillined sheet pan and I had them city upon a rack you don’t need the rackputting them on a rack just helps itcook a little more evenly but you can doit without certainly so first withimpeccably clean hands as always we’regoing to put the spices on the meat andit’s called a rub because that’s justwhat you do liberally and rub it in nowsee this way you’re doing it on the panand some of its going to fall off andthat’s just going to help cook and alsoflavor as the drippings fall down on itso it’s okay if some of it falls in thepan don’t worry now I have the foil onthere to help clean up later that’s hugething when you’re cooking ribs so allover rub it in we also want to get thebackside now on this back side there’s amembrane here on the backside of thebones a lot of recipes will call fortaking that membrane off and a lot ofchefs like to do that I don’t like to dothat and I’ll tell you why cooking is inthe oven we’re gonna go low and slow andwe’re going to take it up to a prettyhigh temperature internally while it’scooking when we get up to like the 180190 degrees this membrane is gonna dotwo things it’s gonna help keep the meatmoist but it’s also gonna start to meltand release all the collagen ‘s and allof that is going to seep down into themeat and make it even more tender andfall off the bone and delicious so Ilike to leave the membrane on but westill need to give a little help alittle flavor and this is a fun funproject get your hands dirty you couldmaybe if you wanted to wear gloves but Ialways say tackling clean hands touchyour food all rightythat’s pretty good now we are going tolet this sit on the counter for an hourwe want all this rub and all thesewonderful spices to soak into the meatand it’ll start to form a crust will bereally lovely so I’m gonna wash my handsand when I come back we’ll get thisready for the ovens all right we areback it’s been a whole hour now you seeit’s kind of moist here and the colorhas changed all of those spices andthings are starting to soak into themeat the salt is pulling some of thewater out which is going to intensifythe flavor and help all those spices getin so now it’s time to get this littleguy cooking now I have it here sittingup meat side up the first thing we’regonna do is flip this over to meat sidedown why am i doing that it’s gonna helpit cook more evenly it’s going to helpthe collagen and the fat in the backpart of the bones melt and go throughthe meat so let’s flip this over now youdon’t worry about the rub coming offit’s all soaking into the meat so itwon’t come offnow that is done we’re gonna cover thiswith foil and I’m going to put it in alow oven 300 degrees and I’m going tocook it for two hours now I’m using arub today so I’m not going to usebarbecue sauce until later there’s acouple schools of thought what I’m goingto do today is just cover it with foilin the oven for about two hours or untilI hit 180 degrees internal temperatureand I’ll check that at the two-hour markwith my instant-read thermometer solet’s foil this up and get it in theoveneasy rightyou just put oil on it now off to theoven alrighty here we are we’re out ofthe ovenlet’s recap so we have my ribswe made the rub did the whole rub we popthem in a 300 degree oven for two hoursso at the to our points I check thetemperature and that is right at 160where is what we plan to be now if youwere gonna add barbecue sauce at thatpoint that’s when you would do it Ididn’t do that today but I did leavethem in the oven for a little whilelonger to get up to close to 180 180 isgonna give you that fall apart melt offthe bone feel I pulled them out a littleearlier so here they are I’ve alreadypre-cut them and I let them cool andthen I pre cut it in half so I can showyou a little easier so remember thesewere cooked meat side down so here’s thebone side glorious caramelized beautifulbut look how pretty they are now let’sdo a tasting I’m gonna cut one off veryeasy to cut you just cut right betweenthe bones it’s very simple now I said Iwasn’t using barbecue sauce in cookingbut that doesn’t mean you can’t have itwhile you’re eating I have a sampler ofbarbecue sauces here like you would getat a barbecue restaurant when they havea squeeze bottles of various types thisone is apple juice based very very goodthis is a Carolina barbecue sauce itsmustard based then we have one that hasmoonshine in it I’m gonna try the applejuice onenow these are store-bought if you wantedto and I hope you will actually you canmake my homemade barbecue sauce whichyou can find in this episode here okaylet’s get to the tasting look at thatbeautiful I am just going to drizzle alittle bit on just like that now let’sgo for itmmm mmm Wowmessy tender more importantly deliciousmmm these are always a hit that is ourepisode wait little wine always gonnahave my wine to wash it down mmm or abeer would be good too so guys as alwayswe’ll have this recipe up in the commentsection of YouTube like we always doevery time for the rub instructions onhow to cook the beef the ribs now alsofollow us on Facebook if you make thesetake pictures post them on our Facebookwall we love it we love hearing from youon facebook so that’s our recipe I hopeyou’ll make them we will see you againnext Tuesday at 7 o’clock when we inviteyou all back to come on in and let’scelebrate Cheers[Music]