BEST Caribbean BBQ Pork Ribs Yellow Rice with Peas Episode 1

welcome to the first episode of life forGod our cooking today we’ll be cookingsome pork ribs and these are thespareribs that you can buy at any ofyour large box warehouse at the momentwe’re going to start also our fire we’reusing hickory wood typically bought fromthe Lowe’s or any of those places wehave to clean all of our excess on ourspareribs that you see there we’re goingto remove all the fat and all themembrane and everything that you see inthe area right now we’re looking at someof a little bit of the fat and the fatwill not you be used or it doesn’treally it’s useful to take all theseasoning that we’re going to beapplying to it we look at the other sideand basically we are looking at thatextra fat there also we do want some fatbut at the same time we don’t want tohave that excess like I said it doesn’tstick to anything we’re gonna turn overour slab of ribs only make on some ofthe bones in between and actually getrid of that portion of it that area willactually burn and typically its kind ofget a little hard and it’s no way toactually support it because it doesn’thave any bones we’re also gonna trim alike it sound Lewis style so what I’mdoing there son I’m looking intochecking where the cartilage area is andthat way we can cut through it it’s alittle bit hard sometimes it gets alittle bit more time you know I’m usingthat knife that is pretty sharp but atthe same time you got to go through itand make that cut once the cut is doneyou’ll see that it’s gonna look more ofa rectangular slab of ribs we’re gonnalook into it and also keep trimming alittle bit more to make sure that wedon’t have any excess of anything andyou see that there is a little bit offat I’m trying to get rid of all thatthat way it doesn’t have that burntsensation or that burnt look into it atthe moment we’re gonna look into theother side and make sure that it lookspretty goodand I’m pretty happy with it there’s alittle bit of fire there so we’re gonnaring- as much as we can remember theseasoning doesn’t stick to the fat sothat’s why we’re removing as much as wecansince we have two stops we’re going totrim the same way as we did the firstone and remove all the excess find thedrain brains and everything that you seeonce we have both slabs cleaned andtrimmed we’re going to remove themembrane that is in the back of the ribwe’re gonna use that butter knife andgotta get really careful and go into inbetween the membranes you can see themembrane kind of pulls up by itself thebest thing to do is once you have that alittle open is to get a paper towel youcan see there and you can actually getthe whole thing off all at once let’ssee if we got any luck and we’re gonnatry to actually remove the whole thingat once without paper towel well we canget a nice grip and remove the membraneall at once but sometimes a littledifficult to remove as you can see itmay be a little slippery and so on butonce you get it all out it’s gonna befairly easy to get that that membranethat you see there that’s the same asfat will not have any adhesionwhatsoever at this point we’re gonna becreating our seasoning for our rub we’regonna be using four teaspoons of saltwhich is kosher salt will be addingonion powder it’s only one or twotablespoons we’re also going to beadding oregano which is the whole leafis a dried oregano we’ll be adding thegarlic salt will be adding powderoregano also we’re gonna add about atablespoon or a teaspoon and a halfyou’re gonna mix it all well togetheruntil everything is pretty wellincorporated until you see like it lookslike almost like a yellowish orcoloured type of powder next thing to dois go to add olive oil this is not exactamount but the olive oil that we want toincorporate is in there it’s gonnaactually make it nice like a paste ifyou will so it’s easier to add to theribs we’re probably going to need to addmore of the oil after adding the oilwe’re gonna mix again and again andagain until it looks like a little pastethe next step is to add line into itwe’re gonna use one tablespoon or ateaspoon of it it depends on what youlike a little bit more lime it’s betterthat’s why I’m adding the pure lime fromthe bottle you can use couple of limesto squeeze it in and then you know itmakes it all together once it’s allmixed we’re going to apply this pasteinto the ribs so I’m going to spread itall around and then we’re gonna actuallyput it in the barbecue we’re using thatwould you see right there that it’spretty nice and we’re adding it to itI’m gonna cook it for about three hoursand to 300 degrees for our next step isto actually make the rice we’re going totake some of those favorite parts of theribs and we’re going to add it into someolive oil into a nice and somewhat youknow medium heat and all that and we’regonna mix it around once we mix aroundthe beat of the meat itself we’re goingto add a little bit of that seasoningthat we had left over and we’re gonnamix it again together until it’s niceand brown we’re also going to keep onmoving it around and sauteing the meatto make it nice and brown and createlike that crispy looking aspect we’realso gonna be adding some sofritosofrito is a typical Spanish base to useon that also gonna add some coming wellit’s gonna have yellowing coloringyellow seasoning you know typically youcan find that in the Latin area of yoursupermarket we’re going to add twoteaspoons of tomato paste and then we’regoing to mix it around all againtogether making a nice and heat we’regonna add 2 cups of water because we’remaking 2 cups of rice typically we liketo add about the same amount on the ricethat we were using is gonna be themedium grain rice you see that the waterwas brought to a boil and then we’regonna mix it all together again and waituntil that comes back to boil once it’sall mixed together we see if we need alittle extra of water or not and wetypically add at this point about half acup of that water that we we wereanticipating so typically you have 2cups of water for medium grain rice andthen you’ll be adding 1/2 of that cupadditional to make it nice and and tohave the right amount of liquid you seethat all the coloring and the tomatopaste is being dissolved everything isnice and yellow and then basically we’regonna add the peas once you add the peasthey’re gonna be frozen piece.i you canuse canned peas also but if you add theliquid of the cans you’re gonna have tothink about you know maybe adding alittle bit more saltonce it’s brought to a boil again we’regonna cover it up and we’re gonna bringdown the heat to a low at this time isabout hour and 1/2 hour so we’re gonnacheck our ribs and they look awesome andwrap them up and put them back in thebarbecue grill and wait for another 45minutes or so in the meantime we’regonna check on our rice once it’s allthe liquid is basically evaporated we’regonna uncover the rice and have a tossaround the rice and make it nice andeven and move it around so the top partcooks correctly the rapes are done andnow we’re gonna open them up and checkthem out take a look at that that looksso good our last step is to cut them upcheck all the smoke ring they lookreally great they’re pretty juicy andfalling off the bonetype of situation right here next stepis to actually play them and you can seethat yellow rice with peace and theCaribbean pork barbecue ribs you can addbarbecue sauce or anything you likeplease subscribe and see you guys nexttime