HOW TO MAKE EASY MAPLE BBQ RIBS || BEER BATTERED ONION RINGS

then we are doing slow Corinne the ballhome rattle sparerib tip and let me talkto you about the seasoning so you’ve gotsome garlic powder brown sugar horseblack pepper Himalayan salt paprikaonion powder and some oregano so we’regonna mix a lot of spices togetherthat’s all onion powder garlic powderokay so now that’s nicely mix we’regonna turn our attention to the ribs sowith a spare rib what you’re gonna findis all the ribs of different size youcan use make that where everything’s alittle unit 1 by 5 with the spare be alittle bit more meat we want to do isjust carve some little lines just acrossthere just gonna lightly school to meand that’s gonna help that dry rubpenetrate through just lightly like thatwith this company you’re just gonna seea lot of these little back foot hitsaround now but you wanna keep some ofthat spot on because that is flavor bythis so bits just gonna remove them sowith a sharp knife just wanna startcutting underneath just like that andjust start pulling back pulling backpulling back you can get your butcheryou just by thought you guys might wantto be able to trim your ribs yourself soyou just start pulling back all the fatjust like that okay guys now recordsreally we’re gonna sprinkle on thisspice one just like so and you want topress it inmake you meet some nice and cozy gonnabe the same on the other side[Music]I’m just holding it up and the reasonwhy I need to be excited business teamis gonna get helping me please nice andtender as you can see it’s nice lookslike it’s gonna keep our ribs tonightand see this eat what you want to do wepopped out of a pre-trip gotta go is theoventhree hours 180 degrees leave Ella sowhat’s the ribs room the oven we’regonna make some VFX onion rings in thenice little glaze the glaze is supersimple we want to do a bumper sauce I’dsay about two parts barbecue sauce andwe’re going to put in some lovely maplesyrup[Music]if on your new rings I’m just usinglarge white onions I’m simply cut theminto rings it we’re gonna do the restand then we’re going to create ourtrench betteryou just want about a centimeter ofcentimeter and a half thick slicesso for our backs the guys we’re gonna gowith some plain flour about 200 gramsand then some of that dry rub that wemade earlier for our ribs and then justwant to whisk that in until nice andsmooth now for the beer I’ve got myli-ife a but you can use the lava if youneed a stop completely up to youobviously the darker the bay thestronger the clay but you just wantenough just to make a nice thick batterokay guys so you want to take your onionjust get it dusted a little bit ofcornflour and shake off any excessstraight into your passer slowly drop itreached out hundred and seventy degreesjust until they pop up in a nicer Brownyouokay I guess these are ribs off twothree hours still cooking in the ovenyou can already see how tender thatmeats gonna be now is the fun part we’regonna open it you want to turn the ovento 200 degrees and you want to add thatglaze[Music]you