BBQ Pork Ribs

outlet’s start it over again a little bitof pepper i forgot to start recordingso i’m going to start recording a littlebit of pepperi like that but i’ll put that on lasta little bit of onion powdera little bit of garlic powdera little bit of mesquitemesquite grill masterit’s not good and then i do like someground sage on my porkso i’m going to put a little ground sagein there just add a little flavornow i should all fill the oil on thatbut we’ll get that in a minutei’ve already removed the skin the layerof membrane off the backof the ribs these are pork ribssay it’s just they make me taste good ithinkespecially pork and chickeni’m going to come through with someolive oilthis just kind of acts out it’ll sealthose flavorssee those flavors just put you someolive oil on there get personal withyour meatrub it on theresame thing on the other side get you anice lipand it’ll crisp up too i want to crispit up a little bitbut let those juices stay insidenow okay so what i have here is a littlebarbecue sauceand i just like um sweet baby ready so iuse a little sweet baby raised brownsugarand i also use some um organic honeyi just mix those things up and i’mputting the barbecue sauce on but i’mgonna come back later onand add more barbecue sauce once youknow we get closer to being donetake this barbecue saucelather it on here like thattake this barbecue sauce lather it onherelike thatnow i have the oven preheatingat 375 degreesyou want it kind of hot but not likesuper hotyou want to get them juices enough timeto cook that meat enough time to cook inthe insideand hopefully this is going to turn outjust deliciousand i’m sure it will okaythere we have all of that on therei’m going to keep my foiloiloh that’s not hard let me separate ithang tight hold tighthold what you knowthe pan is not quite that big so wedon’t do it like thatokay that downhere envelope thatand i’m going to add some more vintagewrap to thisbeautiful little pocket we want tocreate pockets to keep themeat moist in the inside so we need somemore rentals wrap[Music]just to seal it offand in the oven she will go and we’llsee youwhen it’s all doneokay so we’re back in businesswe just have our little barbecue honeythe ribs have come out of the oven maybeyou can come in here and take a goodlook at thoselet me see oh yeah yeah yes that’s goinglook at that that’s i pull it it’s gonnafall right off the boneso what i’m gonna do now is i’m gonna dohalf and half i’m gonna doone half of them gonna be just a littlebit spicyand you can put any kind of spice youwant on it you can do like umsome cayenne and all that kind of pepperflakes if you want i’m just going to usea little bit of umsriracha in with the barbecueand i’m going to put this on here andthen i’m just going to put it on broadum just to get that little crispiness onit just a little bit of crispiness so mysrirachapeople know what sriracha is most evenknow what scratch is i’m gonna take itand just work some in there not a wholelotbut just enough stir that upthen the other pack just seeoh yeah perfect the other packis just going to be a little spicierand these are ready to fall off thebones tooand i really could stop there but i likeit to look a little better so i’m goingto put it in the oven againon broil andum take them out cut them up and thenthey will be ready toeat all rightthis is the final i’ve cut up the bonesas you can seeit was actually a little hard to cutbecause it was falling apart oh look atthat y’alljust slides right out i mean the meatjust slides rightout of the bone there’s really no workto be done to ita little nice twist and it’s gonna bedonethis is the spicy one oh one got awaylet me put that backyou’re gonna get ate up just like therest of them um but here we goas you see it’s like one finger i canjust kind of pull it andjust separate it so anyhow it’s fall offthe bone deliciousi’m gonna have this with some sides andthis will be dinner thank you guysbye you’ve been in pam’s kitchen