Chef Kevin Belton’s homemade BBQ sauce and oven-baked ribs

hi guys chef Kevin Belton here I hopeyou’re having a fantastic day now youknow barbecue has its own month yes thisis national barbecue month well you knowthe weather’s starting to get more and Idecided hey why not let’s do somebarbecue or we’re gonna make a barbecuesauce and let me show you a couple ofways I do my ribs now somebody wrote mea little while ago and asked if I’d boilof my ribs now my mother used to borderher ribs my mom used to use a little bitof crab and shrimp boil in the water shewould boil her ribs it would get tenderthen she’d go ahead and finish them offin the oven or on the grillokay I like to do ribslow and slow okay low temperature in theoven and then leave them in for a longtime so we’re gonna start with thebarbecue sauce todaynow here the recipe calls for tomatosauce okay some of the barbecues didy’all hear thatthat’s cookie getting some water if youcan hear that cuz you know she’smentioned low and slow and she knows I’mdoing ribs so she had to come check itout hey baby girl how you doingyou’re doing alright say hi honeyeverybody will be ready soon yeah allright I don’t have anything yet babyokay she’s about to head back to thesofa because he’s like oh man has nofood what is thisso the recipe calls for tomato saucesome of the barbecue recipes call forketchupall right instead of tomato sauce I likea little more texture so what I startedwith some crushed tomatoes and thecrushed tomatoes it’s just a texturething okay now of course if you don’tlike that texture you want to smoothclaim use it tomato sauce but if youhave like diced tomatoes you can alwaysrun them in the blender and puree thisbut for this particular sauce we haveour our crushed Tomatoes we have someapple wine vinegar okayapple cider vinegar you know I was so Iwas thinking about red wine vinegarbecause I’ve done one with red winein it but this was apple cider vinegarand just like most sauces especiallybarbecue sauces you’re gonna find alittle bit of vinegar in there the otherthing I like to put in this for thatrich deep tomato flavor I like tomatopaste now the recipe will tell you about1/4 of a cup all right but remember Ialways tell you to cook to your taste Ilove that deep deep tomato flavor so I’mgonna do pretty much an entire small canlow to ounce can of tomato paste andthis is something that we’re gonna geton the fire and we’re just gonna letthis simmer now this is gonna be a sweetbarbecue sauce so on this recipe I’musing honey and I’m also using Steen’scane syrup a lot of recipes call forbrown sugar and that’s fine and that’swhat’s great about this you can dodifferent options okay so we’ll get ourhoney and our steams in this I’m sorryto block your view now if you don’t havesteam syrup steam is made from sugarcane all right if you don’t havesomething like stage hey why not just goahead and use a maple syrup if you likeall right or if you don’t want to servejust go ahead and use the brown sugarfor that sweetness all right now as forour seasonings go I have a few thingshere I have a little bit of salt I havesome garlic powder I have smoked paprikaI have onion powder cracked black pepperand a little white pepperyou guys know I love white pepper now wecould use a little cayenne pepper if wewant and we can leave it out but I’musing a little white pepper in here andthis is one of those things where youknow once you get everything in and thiscooks for a while you want to go aheadand taste this because you can alwaysadjust your seasoning okay you canalways get that seasoning adjusted nowto add a depth of flavormr. shear you know my wish to share is athick wish to shear it has someseasoning in it that’s why I didn’t puttoo much seasoning in we’re gonna doabout 1/4 cupof the wish to share sauce and rememberwish to share adds a great great justdepth of flavor and this is somethingthat you really have to be careful withif you’re seeing liquid smoke in agrocery store you know it’s one of thosethings where sometimes folks think moreis better well when it comes to liquidsmoke please don’t overdo it because ifyou actually use too much liquid smokeit’ll actually get a little bitter so wejust have a couple of teaspoons ofliquid smoke and that’s it so I’m justgonna let this sit here and simmer thisis one of those types of things wherethe longer it simmers before the morethe flavors blend together but you canactually only do this for about 10-15minutes but we’re just gonna put this ona nice nice kind of medium heat let itsit there and once this cooks for awhile then we could go ahead and tasteit okay we can give it a tasteafter this cooks for a while but nowlet’s go on over and talk about the ribsall right you know they say an old dogcan’t learn a new trick well personallyI’m sure you know and I’m using babyback ribs okay as we look at the pig andcome down to pick size the baby backsare toward this top the st. Louis are inthe middle and then the rib tips are atthe bottom okay so you got baby back st.louis-style been rib tips coming aroundthe pig so these are baby backs allright now this membrane back here holdsthem together and when you say you can’tteach a note Oh can’t learn new tricksoften I would just usually score thiswith a knife score in the back becauseif you don’t do something with this asthey cook it it tightens up it keeps itvery tight and this is the connectivetissue that holds us all together so wecan get rid of it I’m just used to scoreit but on the ones I did today Iactually removed it and I’m going toshow you how and it’s not that hard okaybasically we need to take a knife get upunder see how that knife can slip inthere under the bone that’s what we’retrying to do we’re trying to just raisethat up see it’s coming and it gets alittle slippery I used to leave it onbecause of the fact that I don’t knowthis sounds crazy it has a littletexture to it and I used to like thatlittle bit of chewing this a little bitof texture to it come on babyand this may take you a couple tries thefirst time but something I know oh thereit is it was almost there it was almostthere come on you can get there you gonow take a paper towel if you grab apaper towel because this is a littleslippery it’s easy to grab with thepaper towel and I guess I could haveloosened it a little more of course onthe earlier ones it came right off butbecause I’m trying to show you what I’mdoing it wants to be tough and stubbornoh here it comesat least they start to come come on youknow it’s just doing that because I’mtrying to show you look at that just youwant to be stubborn oh look at it gangsee what I’m saying that’s what we’retalking about that’s what ugh and wehave the little side little piece downhere on this side let’s grab the papertowel with it because it does get alittle slippery that’s why I want to usea towel to grab it now you can see whyI’ve never done this before I have abuddy that would do it all the time andhe would always tease me because Iwouldn’t do itbecause like I said I’d like that littlebit of texture that was there all rightthere we go now we’ve got that off whooall right a lot of work now it’s time toseason this now as far as seasoning goesall right you can pretty much use anytype seasoning you want we could do thiswith just a little salt and pepper ifyou have a favorite all-purposeseasoning you know what are you in themood for all right here I’m gonna use alittle bit of my Creole seasoningI’m gonna use a little garlic powder solet’s get a little garlic powder inthere and we’ll get it on both sidesokay see there we goyou know kind of Pat that in there rubthat in we’re gonna turn it over and nowlet’s do the meaty side same thingget that little garlic powder on thereand like I said whatever seasoning thatyou like now remember we’ve got a littlewhite pepper black pepper you could docayenne pepper in the sauce all rightyou want this seasoned really wellbecause some folks like their ribswithout the sauce so if you want yourribs without sauce make sure that thisis seasoned but if you’re gonna putsauce on them make sure that everythingis not over-seasoned all right all rightlet me wash my hands right quick andI’ll show you how we’re gonna get thispackaged all right all right let’s moveyou guys come in here now what I am doneI have taken two pieces of oilthis piece here on the top this isactually nonstick foil one side isreally shiny the dull side is nonstickand the reason why I’m using thisnon-stick foil because we’re gonna takeour ribs we’re going to put the meatside down alright just right quick we’regoing to take another two pieces andthis is just the regular foil this isthe nine six size place the other two ontop and all we’re doing is making apocket just fold it over alright justover the game make sure it’s sealedreally well so our ribs are gonna bebasically in a little pouch now oftenfolks put ribs on the grill they put himin the oven you know this is one ofthose dishes where my son Kevinsometimes when he’s on his way toFlorida he’s over in Lafayette he saysdad I’m coming through can you makelunch from me so I’ll put the ribs inovernight put him in the oven overnight225 degrees and by morning he takes thisand put this in the ice chest where itkeeps warm and by the time he gets therehe’s ready for lunchso only thing I have to do with this nowis put this on a tray I like to put themon the tray alright make sure that yourside just see because you don’t wantthis leaking in your oven and if youhave a longer tree that’s fine but nowthis just has to go in the oven and thiswill go in the oven to 25 and hey I’mgonna let this go for at least four orfive hours now after it’s done okaylet’s give our sauce a quick stirthis smells so goodthis is what we end up with alright alittle packet now remember we cook thiswith the meat side down so if I justmake a little tear just now this iswhere we can take these if we want wecan brush them with sauce stick themunder the broiler or stick them in theoven for another 10 or 15 minutes forthat sauce to tip to just glaze on youknow that sweetness in the sauce we’lljust attach this up and glaze on andmake a wonderful thick type sauce butlook at the bones see the bones hereremember we took off that membrane lookhow tender this is because the meat hasbeen able to pull away from the bonewhen you see that little bone therepoking through that means it’s so tenderand I don’t know if I can even get theseup without them falling apart to showyoulet’s try cumin let’s take a knife ohlook look we don’t even need a knife forthis I’ll try to get these up to turnthem over for you oh yeah look at thatsee now all we have to do with this isgo ahead we could put them in a littlenew piece of foil send them on a pieceof foil with the meet up glaze them withthe sauce and then put them on the grillif we want and close that grill lid orwe can go ahead and take and just stickthem on another pan and stick them backin the oven or under the broiler allright and remember this first sectionhere that I had them sitting on wasnonstick foil okay and and yeahMonica’s reminded me to tell you guysthat is it’s different from regular foilthat’s why I was making sure they knewit was nonstick so nonstick foilremember one side is shining one side isdull and I only use one piece of thenonstick foil so look how juicy this islook how moist it is look I just pressit with a knife and is coming rightapart now some folks might not like ribsthis tender some folks like thrips tohave a little back to them okay you cando the same thing 225 degrees in theoven only leave them in the oven formaybe three hours okay four or fivehours they get super super tender afterabout two and a half to three hours I’dsay more about three three and a halfthey’ll still be tender but they’llstill be firm enough to stay on the bonea little bit so however you like so hereyou go this is nice and slow you can putthese on in the oven when you wake up inthe morning season them the night beforeall right just have them in arefrigerator wrap them in your foil putthem in the oven when you wake up so ifthey go in at 8 o’clock now shoot now Itell you what game by noon they’ll beready you have a wonderful lunch so Ihope this helps you get ready for thesummerI hope shoot this helps you to celebratenational BBQ month and and I tell youwhat gang this is such a great value youknow this is so tender I’m actuallygonna take a little bit of it off I’llprobably shred it little mix a littlebarbecue sauce in and make somewonderfulall right we could put this on there’sso many things we could do with this soI hope you enjoyed it I hope this helpsremember you can get their recipe on theFacebook page or you can also get theirrecipes at wwl-tv comall right so I hope you have a great dayI hope you go ahead and get yourselfsome ribs and cook them up stay safe fora wwl-tv I’m chef Kevin Belton have agreat day