BBQ St. Louis Style Pork Ribs

hi I’m Danny welcome to my kitchentoday I decided to prepare a meal and Ifigured as long as I’m gonna do it Imust make a video and show you how it’sdone I would like to make this eveningsome fall-off-the-bone barbecuedspareribs so I’ve got my ribs right herethey’re defrosted this is Iraq ribspurchased Nissen at my local Walmartthree dollars and 28 cents a pound alltotal eleven dollars and 61 cents forthe whole rack this is a really reallyeasy recipe one of the reasons I like itis because it’s so simple there’s twosteps involved basically the first stepis going to be in my instant pot whichthat’s gonna cook the meat up to thepoint where it’s falling off the bonethe last step is going to be in thebroiler in my oven that’s why I have myout boiler rack here now as long as I’musing the broiler rack I figured I mightas well use the boiler rack as apreparation area so what I’m gonna do isI’m gonna lay piece of foil over the topof the back and that will make it easierto clean up after the other ingredientsinvolved in this are your favorite tryrib rub and your favorite barbecue sauceyou’ll notice that these are not thekind of things you purchase in the storejust says rib rub on the side of the jarright and that’s because I make my ownrib rub and my own barbecue sauce andmaybe those recipes will make it into avideo one day as well but not right nowso if you’ve got some barbecue saucesome rib rub more than likely you getboth of these things at the same placeyou to purchase your ribs if you’ve gotthose ingredients and we’re ready to goif you don’t happen to have ainstant pot pressure cooker then you canalso use the old-fashioned kind ofpressure cooker that goes on top of thestove not too many people I have thoseanymoresomething my mother my grandmother hadthe first thing I’m going to do is I’mgonna unpack these ribs and I’ll showyou how I prepare them before I put themin the instant pot but in order to dothat I’m going to have to cut all thisplastic away and I’m not gonna cook thaton the video ok so here’s my rack ofribs looking pretty gooda couple things I want to do to thesethings before I put them in the instantpot and that involves this membrane onthe backside where the bones are this iskind of an optional step when I firststarted cooking ribs you don’t have todo that but it’s something that I do nowand it’s not the easiest thing in theworld so bear with me I also have somepaper towels here so what I’m going todo first is I’m just gonna kind of takesome of the excess moisture off of theseribs by just patting them down the papertowels okay sorry about my voice being alittle scratchy I got kind of a postnasal drip thing going on here and Ihope I’ll be able to my way throughthis whole video so there we go[Music]liquidoff surface of those homes and nowI’m going to try and get this littlemembrane off the backside and it’s notalways easy this would all look at thisI just happen to have edge right here Ohkeep it going or notof course not it wouldn’t be that easywould it all rightbut you notice I kept the paper towelshandy because they keep come in realhandy to get a grip on this membrane soyou see I’ve got a little piece startedhere it’s a little corner and if you usethe paper towels to let you keep grip onthat and you pull that membrane off justlike that didn’t get the whole thing butit’s coming getting a little bit more inhere and again the paper towel reallyhelps you get a good grip on it there wegothat’s got it beautiful okaypiece of cake now that that’s donethere’s a little a little bit of it leftright here I don’t know it’s worthfighting with it so I’m just gonna leavethat little piece just this littlelittle scrap right there not a big dealall right now I’m gonna get busy with myrib rub so let me wash my hands a littlebit first okay all right so now what Iwant to do is I want to cover this withmy rib rub so I’ve got the rib rub hereand I’m just going to sprinkle it onlike soall right and then I’m just gonna use myfingers and rub it right it to thesurface of the meat so it’ll stick rightto it just cover that whole thing you goright over the edges all right that’ssomething that’s gonna fall off that’sanother reason I put foil down as if Ididn’t have the foil on this it wouldall fall right through to the bottom ofthe the broiler pan okay my claw herelet’s go ahead and sprinkle some on thisside again spread it out and if there’sa little fold make sure you get someunderneath that old all right now theinstant pot is both a pressure cookerand a slow cooker and tonight I’m goingto be using pressure cooking to do theseribs so that’s gonna really do them upfast and it’s gonna help push some ofthe flavor right into this meat so Ithink we’re almost ready to go let mewash my hands again and I’ll take you tothe next stepokay so here’s my instant pie and on theinside I got trivet comes with thislittle rackdon’t trip it now keep my my ribs offthe bottom of the liner down here at thebottom you can see it’s a stainlesssteel pot at the bottom I’m gonna put inabout a cup and a half of water so I’mjust gonna put the little rack in likethat and measure out some water quite ahalf wait a minute one and a half herewe go okay now there’s not enough liquidin the bottom of the pot where it’sgoing to touch the ribs so that won’ttake the and won’t take the bra off ofthe meat now I’m going to take theseribs I’m gonna curl them around like soand place them right down inside nowI’ve got the meat side toward the centerof the pot okay the bones are on theoutside I don’t know if that makes adifference but some recipes say do itthat waynow the broiler pan has some juices onit and all that I’m gonna rinse that offbefore I use it again because I will usethe broiler pan again right my final Ido the final step for this process solet me put the lid on here get thingsstarted close the lid you want to makesure that the pressure valve is closedand then I’m going to turn it on and setit to pressurecook for 20 minutes on the high pressuresetting that’s all I have to do if youdon’t have one of these instapassinstant pot rather way this works isit’s a pressure vessel it will warm it’selectrically powered obviously it willwarm up the pot inside until the waterinside begins to boil there’s a smallvalve back here that will close once thesteam starts to come out once the steamstarts to escape it’ll close this valvethe pressure will build up inside thepie and that will speed up the cookingprocess once it comes up to fullpressure that’s when that timer willcome back on and it’ll begin countingdown from 20 minutes down to zero whenit reaches zero I simply left the potcool off for a few minutes andeventually I’m gonna let the steamescape and then I can take the lid offyou can’t take the lid off a pressurecookerwhile that’s under pressure verydangerous move don’t try to do it okayso all I really have to do is wait fromhere on until these are ready to gowe’ll pick that up the video at thatpoint all right as you can see the timerhas begun counting that means thepressure has come up and if you look uphere at the top you can see that littlered button that’s the that’s thepressure valve that I was talking aboutwhen it’s down it’s open but once thepressure begins to the steam begins tobuild up in the pot that little redbutton pops up seals the pot and beginsthe process so now it’s just a matter ofwaiting for a few minutes once the timerreaches zero it will begin counting inthe other direction to show you how longit’s been cooling some recipes ask youto you know let it cool for 15 minutesor 10 minutes or something like thatothers say you can release the pressureright away but we’ll deal with that whenwe get to the end of the 20 minutesin the meantime I have come and I haverinsed off my eye file so this is readyto goand when I’m done with the ribs here I’mgonna take them out of the pot and laidit back on the foil and then I’llprepare them for the broiler so anywaytonight what we’re going to be doing iswe’re going to be doing some frenchfries and i have airfryer and i’ll bemaking some french fries to go with thisand maybe some cornokay the 20 minutes is laps already andas you can see that the pot is now inthe cooldown mode it’s got the keep warmlight lit right down here but it’s nolonger making press pressure and therecipe says that I should wait for about15 minutes for the pressure to naturallydecompress and so I’m going to wait forthis timer they’d hit 15 and then I’mgonna open this other valve back herethe large valve that I closed there’s alittle pressure in there okay I’m gonnaopen that valve up and let the steam offand then we’re gonna see what our ribslook like and then I’ll show you what todo to finish it off so we got a fewminutes to wait okay now comes the funpart time to take the ribs out of theout of the pot and they’re so well doneat this point first thing I’m going todo is I used to take a little damp clothput it over the top of the valve andthen turn the valve to the old positionI put the cloth on there becausesometimes it just spits oh so obviouslythere’s not a lot of pressure coming outof here I don’t think you see that steambut just gonna let that be prepdepressurize for a couple of minutes fora few seconds rather until a little redbutton drops down I’m just waiting forthat little button to drop down thatthing gets hot by the way so be carefulwhen you’re doing this because thissteam is extremely hot now I can seethat there’s hardly any pressure leftbut the little button is hot if thatlittle button is up you cannot open thelid but give a little tap a littlejiggle now the knob drops down noproblem you can unlatch the lid andvoilaokay ribs look beautiful there’s a lotmore moisture in the bottom of the potand this gets tricky because they’reready to fall off the ball literally sopicking them up is going to be trickythey’re trying to do it with the rivetoh my gosh I got nothing but bones onthe backside here okay that’s alrighthere we go yeah look at these bones lookit’s all just bones okay so next step isto finish them off they’re actuallyready to eat right now but if you reallywant to have a barbecue grill flavor andall that here’s where you bring in yourfavorite barbecue sauce so I’m justgonna go ahead and pour this stuff onhereall right like so and I use my littlebrush I’m just gonna spread it aroundand I like to put it down those bones toyou bone sucking good you know and Idon’t know if you could have too muchjust go ahead that ends just like thatmaybe a little bit more down this inhere around the cornerall right beautiful now because theseare sold because they’re so well done Ireally don’t want to mess with them toomuch so I mean I’m only gonna put thebarbecue sauce on one side if if theywere not quite so a long time I wouldprobably put barbecue sauce on bothsides but I’m gonna just do theside for now in order to finish this I’mgoing to put this in my broiler I set mybroiler to high so royal high and I’mgoing to move my oven rack my upper ovenrack is down I’m a second notch Poppaeanot the highest notch of the next onedown so we’re gonna place this in thebroiler and about two or three minutesis all it takes to caramelize thatbarbecue sauce on to the meat and whenthey’re ready I’m going to show you whatthey look like okay and we’ll see whathappens in the meantime I got myairfryer over just off camera and I’vegot a bunch of french fries in there soI’m gonna get that thing going and we’llbe ready to eat pretty soon I got somecorn on the stove already so we’realmost ready to go okay so now it’s timeto see the finished product they’ve beenin the they’ve been in the boiler forabout maybe five minutes I have themfacing one way they turn around face theother way this case is a littletemperature difference let’s see what wegot here you go good beautifulsizzling perfect I’m ready to eatunfortunately my french fries are socook it for a few more minutes butthat’s the ribs anyway and I guaranteethese are gonna be so deliciousfortunately you just have to take myword for it so let’s go ahead and givethese babies a close-up there we go ourribs you can see how the drip they’relike falling right off home there’s ourribs they’re gonna be great you got theair fryer over here right now400 degrees it’s making some frenchfries for me and on the stove in theback of the stove I got a pot with somecorn and in a few minutes we’ll be goodto goBon Appetit y’all but thanks for joiningme here in my kitchen if you like thisvideo be sure to let me know maybe put acomment or something like thatI’d be happy to make more videos I don’tusually do cooking videos so this iskind of my first so I hope this worksoutif you tried doing this recipe at homeit’s so easy to do with the instant potand a few minutes in the broiler it’ssuper delicious you’re gonna love itall right if you give it a shot goodluck I hope it tastes as good as theseare going to taste as and thanks fortuning in bye