How to make A Delicious Barbeque Rib Dinner

hi everybodyeverybody I’m back everybody Jeannieyoungest back and I’m back with yetanother amazing recipe I am so excitedtoday because today at the Young’s houseGina young is gonna share with you allhow I make an amazing rib dinner thisrib dinner is gonna be so easy it doesnot require a lot of ingredients if youknow if you make it you too young styleit’s gonna be so tastyhere are the lovely ingredients you willneed you all never had my rib dinnerbefore make yourself everyone you willneed some ribs here are beautiful ribsthat we have today our ribs have beenwashed and lemon juice salt in coldwater and I have pet dry these ribsyou’re gonna need some brown sugar youwill need some beans you’re gonna needsome Pepsi as well as sweet relishyou’re gonna need some Mayo we have twotypes of Mayoyou will need mustard you’re gonna needa little bit of oil and your favoritebarbecue sauce let’s work our way overto these spices cuz you’re gonna needsome flavorall right you will need paprika you’regonna need onion and garlic powderMontreal steak seasoning pepper and saltand these ingredients right here will gointo the baked beans you’re gonna needsome vanilla some cinnamon and someminced onion make sure your hands areimpeccably clean let’s get started withthis amazing yet so tasty recipeeveryone so the two side dishes thatwe’re gonna put alongside of theseamazing ribs will be baked beans andthen we’re also gonna make a small dishof potato salad and right here we haveour potatoes and a very small onion okayso let’s go ahead and throw together ourbaked beans it’s really quick and simpleand it’s so tastyso we’re going to put our beansright here into our dish just like so alot of people like to drain a little bitof juice this in with their beans Inormally don’t drain mine sometimes Iwill if I’m doing a whole bunch of cansand I have a lot of juice but if it’sjust one can like today there’s not alot of juice in there okay so now thatwe have all the beautiful beans in ourpan let’s put some vanilla in there Iknow I know a lot of you have neverheard of putting vanilla in your beansbut if you try it you’re gonna go crazybecause it’s amazing it really givesyour beans an amazing flavor I’m justgonna go in with a cap pull and a halfjust like so I hope you all are havingan amazing day as well as a great workweek if you’re at work alright so nowthat we have vanilla let’s go in withsome cinnamon alright we’re gonna putsome minced onion in if you don’t haveminced onion you can use real onions ornot to say this is a real onion this isreal onion but you all know what I meanalright so we’re gonna put a nice amountin there because I love the flavor ofthe onion and my beans alright we’regonna put some mustard not too much justa little bit goes a long way when you’remaking baked beans that right there it’sgonna do the trick it’s gonna give anamazing flavor if you don’t havebarbecue sauce when you’re making yourbaked beans feel free to use a littlebit of ketchup it’s gonna really alterthe flavor and make it delicious sincewe’re having barbecue today we’re gonnastir in barbecue sauce alright let’s getthat in just like so look how beautifuland it smells amazing that vanilla thesmell of the cinnamon and the barbecuesauce listen here about a make you somethese barbecue baked beans are going tobe so delicious alright now we’re gonnaput in some sugar you can use whitesugar you can use brown sugaryou can honestly use the Splenda ifyou’d like okay I’m just going to grabsome and put it in there I’m just gonnaeyeball mine and you know how much sugaryou’d like to have in yours and thehealth sweets you’d like to have yourbeads so you’re gonna do just thatokay what I will do is give the beans alittle tasteafter I mix everything in to see if I’mhappy with the flavor okay my mouth iswatering already my goodness I like tohave my beans nice and sweet all rightlet’s get this in just like so I’m gonnaput a little bit of meat in here as wellif you have bacon on hand or a piece ofsmoked sausage you can throw a couple ofpieces in there and the oils from thebacon or your sausage will come out intothe beans and really give an amazingflavor all right so now I’m gonna tastethis and see if I’m happy with theflavor I want to really be able to tastethis barbecue sauce I want to be able totaste that onion the vanilla and thecinnamon and the mustard so I’m justgonna taste the juice part see if I’mhappy mmm that’s it I’m very happy thattastes good so here’s what I want to doI’m going to grab these ribs and guesswhat I want I want a little bit of thismeat off of these ribs we’re gonna takea little bit off we’re gonna throw it inthese beans we’re gonna throw thesebeans in the oven what better way grabyou some of this meat just like so lookat that beautiful meat all right we’regonna get it right into our beans it’sgonna be amazing flavor you only need acouple of pieces and then I’m gonna graba few pieces of the fat as well that fatwill render down and put off amazingflavor see that that’s what I’m lookingforjust like so yeah I’m gonna take some ofthis fat because I want that flavor aswell get right in there and make sureyou taste the beans before you start toput the raw meat in for sure okayperfect one more little piece give me alittle bit more look at thatnow take a peek in we got our meat goingwe have got onions and all that lovelyflavor let’s get these in the oven andlet them cook up until they’re done thispart is done and out the way be rightback okay everyone so now that we havethe beans in the oven let’s go ahead andmake an amazing really quick and simpleyet so tasty rub for our ribs we’regonna make a dry rub when you’re makinga dry rub I’m gonna be honest with youyou can pretty much put a lot of anyseasonings together it’s gonna bedelicious as long as you have the basewhich the base should always be sugarit’ll be salt and pepper and then youkind of can kind of throw in anythingelse that you would like okay so whatwe’re gonna do we’re going in with brownsugar okay and what I will do I willsave my dry rub okay and then I can useit for a later date for chicken foranything that I want to barbecue allright so we have brown sugar and I useway too much come on Ginabut it’s okay all rightnow we’re moving in the right directionokay so now I have my brown sugar justlike so we’re gonna put in a nice amountof salt okay just like so brown sugarand salt you see I’m putting in a niceamount we want to really flavor up yourmeat we’re gonna put in some paprika andI’m gonna take the top off so I’m notshaking for days paprika it’s gonna givea nicelabor this does not smoke paprika Irarely rarely use smoked paprika this isjust regular okay it’s gonna give you agreat color as well just like so now youall have seen me make ribs in the pastand normally when I make my ribs I loveto use pear juice or apple juice tosteam my ribs you all know what’s goingin it what’s going on in our localmarkets today you might go to the marketand you might not be able to find whatyou’re looking for so since I don’t havepear deuce today I don’t have applejuice today we’re gonna use some Pepsiabsolutely we are and these ribs aregoing to be amazingtrust me when I tell you this okay sonow we have our brown sugar our paprikaand our salt we’re gonna go in withonion and garlic powder just like sodon’t be afraid to use it okay it’sgonna give you amazing flavor all rightjust like so this is a rub you won’t beable to forget get you some pepper inthere and we’re gonna put some Montrealsteak seasoning in absolutely we aregreat flavor right here oh yeah easyguys like seriously all right so I’mgonna grab my fork here and we’ll getall these lovely seasonings the salt thepaprika Montreal steak seasoning garlicand onion powder black pepper mix it allup and guess what you have you have ameat rub this meat rub is so good whenyou use it you don’t have to use a wetbarbecue sauce this right here will dothe trick and it’s going to give youamazing flavor by itself without sauceso you can use the sauce if you want orjust cook using your dry rub all rightsometimes I will purchase dry rubs thatcome already in the can or in the backbecause it’s really convenient but if Ihave all the ingredients at home why notmake it yourself and you can sayput it in a sealed container that has alid to it and save it alright so herethis is an you licious you wouldn’t beable to keep all of these you don’t haveto refrigerate it if you save it okayyou can just go in your coverage justmake sure it’s still tight alright soright there is our dry rub now what I’mgoing to do with our ribs I want to goin and take a peek at these ribs theseribs have some fat on them that I wantto trim a little bit so we’re going togo and trim some of this fat but I wantto be careful not to trim too muchbecause the fat believe it or not isgoing to give you amazing flavor and alot of this fat will render off whatdoes render mean well render meansduring the cooking process a lot of thefat will just melt off okay and when itmelts that fat will just drink down intothe meat and make sure that it staysextra juicy okay so be be sure not totake all the fat off okay sometimes if Isee a big hunk you know like that goahead and cut it off alright just likeso making sure that we don’t cut throughto the meat sometimes things happen butjust like this let’s trim it up just alittle alright so I’m happy with the toplet’s look at the bottom the underneathside now remember I told you all aboutmy local butcher that I went to how theycut the big bone for me I thought thatwas awesome that was really nice to askme do you want that big bone cut and Isaid yesand thank you you know that really helpswhen you go to slice your ribssometimes you can’t cut through that bigbone and it’s like my goodness it’s likepulling teeth trying to cut through thatbone so they cut that for me I’m veryappreciative okay so now we’re justtrimming off extra fat just like so andthen I’m going to show you all how totake this membrane off taking themembrane off of your ribs is going toassurethat you’re gonna have fall off theboning extra tender ribs okay now here’sthe thinghave I made ribs leaving the membrane onyes I have was they amazing yes they wasbut take it off and it’s easy to take itoff sometimes you can take like a papertowel and get a good grip onto thismembrane here give it a nice yank andit’ll come off sometimes you have towork a little bit use a little bit ofelbow grease and sometimes it comes offreally easy so I’m hoping it comes offreally easy for me today so I can showyou all all right so I’m happy with theway that the back of this rib looks aswell these are pork ribs okay a littlebit of trimming to do here these aregoing to be cooked in the oven and whatI want you all to know is ribs do nothave to be cooked on the grill in orderto be successful they can be amazingcooked in the oven when I make ribs theytaste like they were cooked on the grillokay I’m gonna show you how you can doit too cuz you can everything that Ginayoung can do you all can do as well andit’s gonna taste exactly like mine’swood all right so now we’re moving alongthis looks really good nice and cleangorgeous all right I got a little bit offat that I want to remove here this is agorgeous rack of ribs okay so now righthere is the membrane that I’m speakingabout let’s see sometimes it is a hasslesometimes it’s not so if I can get let’ssee if I can get a good hold on to itwe’re gonna pull that membrane offhere’s how it does like I said feel freeto once you grab it you can you knowhold it with the paper towel and justyank it and it will come off look atthis it’s like a thin piece of papersometimes it’ll come off in piecessometimes the whole thing rate will comeoff for you all right but you have tohave patience having patience in yourkitchen you’re gonna have amazing foodall right so let’s see what we can docome on off for meyou’re on YouTube all right here it goesthere’s a little bit that come off andlike I said it might be little sectionsit comes off and I’m okay we’re justgonna get it off all right there’s alittle bit I’m hoping that I can take anice piece off and it just rips off forme it’ll happen I have faith ah okay sohere we go let me go ahead and try thepaper towel trick don’t give up thoughguys you can do it I have my paper towelI’m gonna grasp it this way come on inand look at this come over from this wayyou see that let’s pull it okayyou don’t need to eat it you can’t eatit if you want to you don’t have to takeit off if you didn’t want to but then Ihave a little piece here left we want toget that off as wellSweeny give it a nice grip just pull itright keep working until you get it offyou can do it all right piece by pieceuntil you get it all off all right I gota little bit here we’re almost to thefinish line there we go amazing allright now you’re gonna have extra tenderribs because we’ve taken off thatmembrane that I know it’s kind ofinteresting right okay so now that wehave that done what I want to do I wantto wash my hands and then I’ll be rightback and we’re going to rub down thisrib with some oil the oil is going tokeep these ribs nice andthere and it’s going to help to for ourrub to a here to the ribs withoutfalling off be back one let’s go aheadand oil down these ribs so any kind ofoil okay I’m just happening to use oliveoil today you got some vegetable oilpeanut oil canola oil would be just fineso get crazy with the oil though andthen I have my handy-dandy silicon brushwe’re just gonna brush the oil on justlike so like I said it’s gonna keepthese ribs nice and tender and help forthe spices to a here to this amazingrack of ribs all right perfectso now we’re gonna go in with this rowthat smells so gorgeous get it on theback just like this be generousdon’t be afraid to season this season isnot too salty it’s not too sweet it’sgoing to be just lovely you hear me Ohtrust me when I tell you this alrightand just pack it on pack it on the toppack it on the bottom push it in thesides okay just like so I’m going toliterally do this one purpose to getthose beautiful seasonings down into themeat okayamazing now what I’m gonna do I’m goingto grab the pan that this is going tocook in because I want to flip it overand when I flip this over I don’t wantfor all everything to fall off into thispan if it’s gonna fall off if some isgonna fall off let it fall off into thepan is just gonna create flavor let megrab my pan stay right thereokay so we have our pan here what we’regoing to do is we’re going to align ourpan pan oh yeahsold by foil a lined pan take your ribsgrab a nice hold of them flip them rightover all rightcome on guys just like so perfect andnow we’re going to season the top of ourribs okay just like so same thing don’tbe afraid to seize it just like this andwe’re not gonna put this in the ovenright now we’re going to let theseseasonings kind of soak down into thisbeautiful meat for at least twelve tofifteen minutes okay make sure that youhave your meat setting outside of therefrigerator at least a half an hourbefore you get to working on ityou never want to take anything rightout of the refrigerator you just don’ttake it right out of the refrigeratorand start cooking it because it’ll be socold it’ll seize up once it hits theoven and your meats gonna be dry we’renot cooking any dried meats in thiskitchen so just let it rest for a halfan hour before you get started okay allright spices beautiful let them soak inand you’ll see that they’ve actuallysoaking down into the meat because thebrown sugar will start to look kind ofwet and a little bit darker once weachieve that I’ll be right back everyonenow remember I spoke about how we wantedthose spices to kind of seep down intothis beautiful meat and you’ll start tosee that that dried seasoning that dryrub that we put on here is gonna startto look wet this is what it should looklike just like so pretty much all overso now I’m happy and we can move forwardhere’s what we’re gonna do if you haveapple juice if you have pear juice ifyou have a coca-cola or even a Pepsi getyou some in there okaythis is going to help to create anamazing bass that this steams in okayand some of you might say bajina it’sgonna leak through if it leaks throughguess what is still gonna steam upthrough it don’t freak out about thatokayright so here’s what I like to do ohyeah we’re gonna make this nice andtight with foil keep in mind that I usetwo pieces of foil that this is sittingon I’m gonna put a little bit more Pepsiget right on in there babyand make these ribs nice and tenderhoney hear me oh yeah you see how itdidn’t leak through like I said if itdoes it’s completely okay all right sonow that we have our Pepsi in your applejuice or your pear juice just make it ajust like this we want for these ribs tosteam and that juice in those beautifulseasonings these bad boys are gonna beso tender you hear me now we’re gonnaput them in the oven on the middle rack300 we’re gonna cook these until theribs start to pull away from the bone alittle bit then I’ll show you all whatthat should look like okay it does takesome time it might take an hour in yourof it may take 40 minutes heck it mighttake an hour and a half all right yougotta have time when you’re cooking soulfood Jeremy you got to have a little bitof time on your hands to make someamazing food and I want these to be sotender and now I’m just gonna do anumber like this okay form in the ovenwe’re gonna cut up some potatoes so wecan make an amazing potato salad okayeveryone so we have potatoes then I’vealready peeled I’ve washed off thepotatoes ahead of time before we builtthe potatoes but we are gonna rinse themoff several times to get rid of some ofthe starch and how you do that is youjust put your potatoes in water untilthe water starts to come clear so youhave them soaking in cold water andit’ll be cloudy but I’ll show you andthen you’ll rinse it until your waterturns nice and clear okay so here’s whatwe’re gonna do we’re going to cut ourpotatoes just like so when I make potatosalad I kind of make big chunks justlike that you want to make them all thesame size as much as you can sometimesit’s hard to make all your potatoes thesame size but as much as you can thatway they cook at the same time and theyall will get done around the same timeall right now as far as this potatosalad this potato salad is gonna bereally simple it’s going to be deliciousit’s not gonna have celery in it becauseI don’t have celery and I’m not gonnatravel out to the local market todaywe’re all supposed to be in our housefor 14 days or more I’m pretty sure it’sgonna be more I don’t have celery sowe’ll do with what we have and my potatosalad is still gonna be deliciousabsolutely you know honestly if you havesome celery seeds you could use that allright keep in mind you know improvise ondifferent things I’ll be right backeveryone so let’s get some potatoeschopped up just like so all right I’mnot making a huge batch just a batchthat could feed us for tonight and if wehave some leftover for tomorrow youbetter believe we’re gonna finish it upall right so when I make potato salad Ilove to use two different kinds ofmayonnaise you can use a regularmayonnaise you can use Miracle Whipif you don’t use Miracle Whip which is amayonnaise that’s a little bit sweeteryou’re gonna want to put some sugar inbut even though I’m gonna use a littlebit of mayonnaise today I do want to putsome sugar in I’m gonna put some vinegarin like I always do it makes potatosalad absolutely amazing we’re gonna putsome salt and pepper and garlic andonion powder in there kind of reallyflavor this potato salad up now I cutthe small onion now you can see we’regonna use this part of the onion I’m notgoing to use this and I chopped it upvery very very fine on purpose becauseno one wants to bite into a raw piece ofonion a huge piece so we have justenough to flavor the potato salad butnot too much and not huge pieces allright now I’m going to share with youall something interesting that I like todo with onions when I do put onions inmy potato salad it’s really interestingbut whoa I’ll show you when we get thereokay so now that my potatoes are niceand cut we’re gonna rinse them off allright with cold water only rinsing offthat extra starch what I like to do is Ilike to when my potatoes are done andright before they get fork tender I willdrain them from the water and then Iliterally take my cooked potatoes Ithrow them directly in the freezer sothey can cool down quickly because Idon’t have any patience I don’t want tobe waiting all day for my potatoes tocool down I throw them in the freezerthey are quickly cooled down and then Ican mix up my potato salad we’re gonnado that todayyou can use any kind of potatoes youwant to use for your potato salad youcan use the red potatoes as wellabsolutely you can all right here in asecond we’ll rinse these off and I’ll beright backeveryone so we’re here at the sink let’sget these potatoes nice andit’s raining cats and dogs outside guyswhat is the weather like where you allare at it is so much rain I don’t knowif you all can see let me know in thecomment section belowwhat your weather is right now it wasactually a nice day here it was startwhen we woke up this morning it was 62and they said it was going to be 68degrees I’m not sure if it made it therebut it’s starting to rain cats and dogsright now so take a peek in and ourpotatoes you can see that the water iscloudy we don’t want that extra starchget rid of it okay and this is how I domy rice I did my rice this way as wellcan I keep rinsing these bad boys untilthat water turns clear you betterbelieve we are all right I’m gonna rinseit and you know honestly we’re making abarbecued rib dinner today but it’s soeasy you know you do have to wait alittle bit of time on your ribs to cookthat’s you know that’s a factbut as far as this potato salad it’sgonna be done in a cinchthe baked beans are almost done we’regonna take those out and all we have todo is kind of just relax and let thoseribs get nice and tender and oncethey’re tender we’re gonna take them outand we’re gonna base them with yourfavorite barbecue sauce throw them backin the oven and dinner is served likeit’s Thursday at the Young’s house youdon’t always have to wait for a holidayfor a birthday to eat nice you know andyou can have fun have fun guys we’re alloff work make something good for yourfamily and friends and all of your lovedonesperfect we’re gonna boil some potatoesbe right back okay everyone take a lookat these beans all right look at thesebeans look how beautiful they arebeautiful they are gorgeous the meat iscooked oh all that flavor from that meatthe flavor from the fat keep in mind weput those look at the onions thedehydrated onions in there oh listenhere when we put that BBQ sauce in herewe’ve really tucked these beans up toanother level well we put the cinnamonin a vanilla child please okay sothere’s not really much I need to sayabout these these beans speak for theirself now as far as our potatoes I amgonna put these back in the oven justfor maybe another 15 minutes I justwanted to take them out and share withyou all what they look like right nownow as far as our potatoes our potatoeshave been cut claimed rinsed and now wehave them on a medium high heatmedium-high heat is gonna cook them toperfection I will put a lid on them andI’m gonna salt the water a little bitanytime you make potatoes noodles orrice you always want to salt your watergive these potatoes some flavor whilethey’re cooking now somebody asked methe other day they said Gina how comewhatever it was I was cooking how comeyou put it in the frying pan and Ishould have probably put it in a smallstock pan I thought great question so Itold her I said it’s only because so youall can see what I’m doing in the videosometimes it’s a little difficult forthe camera to get down into a stockpotrather me putting it in the panthis way and you can see really easy sogreat question so that’s the reason whyI didn’t put these potatoes into astockpot I put them in a pan see you allcan see I’m gonna cover this I’m gonnasalt this and I’ll be right backokay everyone my potatoes have cookedfor 22 minutes they are perfectly donenow come and look at these this is whatyour potatoes should look like you don’twant them so soft to where they fallapart when you touch them but you don’twant them to have any crunch to themthis is the perfect potato I am going todrain these potatoes and then I’mliterally gonna take these potatoes I’mgonna put them in this bowl here andwe’re gonna get these into the freezerbut come with me we can do this now okayso let’s go ahead and we want to drainour potatoes in a colander just think soget all of that extra water off allright and then we’re going to put ourpotatoes in this bowl right here thisbowl is going directly into the freezersore potatoes can cool down once theycool down we’re gonna come back andwe’re gonna mix up some amazing potatosaladnow I dip it four or five eggs on thestove I’m boiling them because youcannot have amazing potato salad withouta nice amount of boiled eggs gonna beback okay everyone so our potatoes arenice and cold down there was one thingthat I almost forgot to tell you allabout what I like to do with my onionswhen I put onions and potato saladbecause I don’t always put onions in mypotato salad so if I do I like to throwin my onions into the potatoes whilethey’re still warm and it kind of takesout that really pungent taste from theonions and keep in mind that you want todice up those onions nice and small sowe’ve already added theonions and mix them in the potatoes solike I said that pungent flavor can comeout of the onions a little bit they’renot gonna be just really straight rawtapes potatoes are cooled down now let’sgo ahead and start mixing in ouringredients relish sweet relish baby allright and what I’m gonna do I’mliterally gonna try my best to get asmuch liquid out of the relish by justdoing this much as I can and I’m gonnaput I’m going to start off with threeteaspoons of the relish my mouth issalivating I cannot wait to eat thisfresh potato salad when is the last timeyou all have potato salad I’ve been goahead and put just a little bit morejust like so okay so that and then we’regonna seasonI might season two times what you wantto do this is the salt you want to go inand you want to taste it see if you’rehappy with your seasonings and if you’renot happy once you taste itREE season okay don’t be afraid toseason those of you that are out therethey’re afraid to see some things yourfood will be flavorless don’t be thatpersondon’t do it don’t do it to yourselfhere’s that pepper you need it all rightonion and garlic powder definitely amust and potato salad it’s gonna giveyou an amazing flavor just like so go inwith your mayonnaise any kind of man ageyou want to use honestly I’m usingDuke’s mail you can use helmets you canuse Heinz you can use just Miracle Whipif you like I kind of like the mix tootwo together or sometimes I’ll just usewhat mayonnaise I may have at the houseokay all right so we’re gonna start offwith just a little bit it’s always bestto start off with a little bit becauseyou can always add two but if you puttoo muchin the beginning it’s hard to take awayokay so just keep that in mind always sonow we’re going in with this beautifulMiracle Whip just like so and you don’twant it used too much because nobodywants a really really wet potato saladthat’s like the worst you want it tohave enough dressing on it you know totaste and make it amazing but not toomuch don’t overwhelm the potatoes and wego with some mustard definitely a mustwe’re gonna use some sugar I’m not gonnaget carried away with it is this gonnamake our potato salad sweet no not atall don’t worry about that but it’sgonna give amazing flavor all right justlike so that’s enough a little bit ofvinegar to kind of balance out thatsugar a little bit you don’t need awhole lot this is not a full cap fullit’s a surround about a half of a capfull all rightI could nut my mouth I am so ready totaste this like right now all rightand our ribs are ready to come out Ohwhat I’m doing right now is I’mliterally just mixing everything in yousee how the potatoes are still kind ofbig but I do want to mush up some ofthose potatoes okay I like to keep someof the potatoes nice and big chunks butsome of them I’m gonna go in and mashthem alright we’ve got some beautifulcolor going on here from the color ofthe mustard oh yes I am so excited whoowe better make you some all rightperfect that sound right there come inand listen to the soundthis sound right here might be crazy butI live for that sound oh that’sdelicious sound alright so why would Ido we are gonna use some paprika just tomake it nice and beautiful but I want totaste it I want to see if I’m happy withthe seasonings if I’m happy with theseasonings we’ll move on and we’ll putthese beautiful blue eggs into our saladI peel the boiled eggs already I’m goingin for a big bite guys I can’t I can’thelp myselflook at this come on Han take a bitepotato salad 101 jito young staff who doI need more seasoning not at all this isperfect got a little bit of sweetnessget a little bit of Tang it’s nice andcreamy it’s not too wet this right herechow please mmm I wanted to show you allwhat I was gonna do with that brownsugar the extra brown sugar remember Ipoured it into a bowl we’re just gonnause this ziploc freezer bag we’re gonnaput it in the pantry and next time Ineed brown sugar well I’ll take it outokay so now here’s what we’re gonna do Iwant to take a knife we’re gonna cutsome of these beautiful eggs and we’regoing to get them right into our Bowljust like so I will be right back okayeveryone let’s cut some beautiful eggsjust like so okay I’m just doing it thisway and then I like to go and chop themup some people just mush the eggsbetween their fingers I really don’tlike to do that I just want to chopmines up in this manner and throw themin it’s pretty simpleall rightif you don’t use knifes a lot be verycareful with doing this I highly suggestcutting yours on a cutting board forsure okay I’m just so used to doing thisall right when I make potato salad Ilove a lot of eggs in my potato saladguys from the beginning of this video mystomach has been rumbling oh man I can’twait I can’t wait to sink my teeth downinto this there’s nothing like a nicerib dinner with potato salad on the sideand some nice sweet baked beans oh thosebaked beans listen here they aregorgeous we’re gonna taste this onceagain once we get the eggs in all rightwe got our beautiful eggs done just likeso let’s give this a nice mix and thenI’m gonna go in with my spoon I don’twant to mash some of these potatoes justa little bit like I said I’m not tryingto make mashed potatoes here okayjust want to mash some of them once I’mgonna still have some texture all rightand I will grab my poppity got I’llsprinkle a little bit on top we have ourbaked beans done our ribs are almostdone potato salad done all right let’stake one more bite and this time we’regonna taste it with the egg is that justanother excuse to taste it absolutely itis take a bitehmm mmm so good be back everyone take alook at these beautiful ribs nowremember I spoke about you want to cookyour ribs until they start to pull awayfrom the bone a little bit let me showyou okay so right here the meat was allthe way here remember and now it’spulled away a little bitit’s pulled up and that means that yourribs are tender enough and they’recooked enough to where we can start toput guys my mouth is watering throughthis whole video we can start to put thesauce on the ribs okay so now what we’regonna do I’m gonna put sauce on thebottom part of the rib I’m only gonnasauce the bottom one time and you cansee that I’m using a cookie sheet andI’m using a cooling rack so any extrasauce can drip down off of the coolingrack into the cookie sheet becausetypically sometimes barbecue sauce canburn and you don’t want to just have itsitting in a pool of burnt barbecuesauce okay so set it on the cooling racklet it drip into this pan and then youdon’t have to worry about that let’sflip it over and get that bottom partnice and coated in the barbecue sauceuh-huh oh look at this baby listen heremy goodness wait but I’ll make you somesee how it’s pulled away that’s whatyou’re looking for you’re always lookingfor that when you make ribs in the ovennow right here I have my favoritebarbecue sauce and we’re just gonnapaint it on OhI’m even gonna paint the barbecue sauceon those bones cuz I don’t know aboutyou all but I like to suck on rib bonesabsolutely chicken bone rib bone if it’sa boom my goodnessHuli all right so here’s what we’regonna do I’m just gonna paint that onwe’re gonna put a nice amount on thisone because like I said keep in mindwe’re only gonna paint this bottom partone timeall right gorgeous this is the gorgeousrack of ribs oh and I know that they’regonna be so tender and full of partywhoa I should follow party I meant tosay that I did I meant to say that cuzthey’re gonna fall apart in my belly youhear me all right look at that perfectnow we’re gonna flip them back overlet’s get a good hold onto them come ondon’t fall apart on me perfect and nowwe’re gonna glaze them what I like to doI like to put the barbecue sauce on twoto three times sometimes I don’t alwaysdo that third time because most of thetime the second time I’m happy with okaybut what I like to do is I’m gonna crankthe oven up just a little bit more maybeto 375 we’re gonna cook it for 15minutes and let that barbecue sauce cookdown into that pork and then we’re gonnatake it out and we’re gonna baste itagain with the barbecue sauce if you’renot happy with the amount of barbecuesauce to it a third time every timetheir barbecue sauce goes back in theoven it’s 15 minutes to let it seep downand to these amazing ribs all right soyou can see how much I’m putting it onall right make it look pretty guys don’tjust throw it on there you know I’m aperson that’s really not a fan of awhole lot of sauce or a whole whole lotof gravy so I could actually if it wasup to me I would baste it one time withthis barbecue sauce and I would besatisfied but I know that my family theylove the sauce so I’m gonna kind of makeeverybody happy and I’ll do too it’svery rare that I put three coatings onwe’ll just see what it looks like allright nice and smeared and smothered inthis barbecue sauce get all thosecrevices making sure that we get thosebones just like sothis oh girl well he was something elsein that kitchen you hear memmm I hear you alright these are goingin the oven 375 degrees take them outafter 15 minutes we’re coming back andwe’re gonna base them again and thenwe’re gonna say an amazing prayer I’mgonna give you all that first bite let’sget these in the oveneveryone now it’s time to put our secondbased on I’m only gonna do two okay Ican look at it right nowand tell that I only want two bastinglook at this is gorgeousthese sauce is really nice and stuck onthere it’s nice beautiful and sticky I’mnot gonna use as much sauce as I usedthe first time okay just like this keepin mind that I cranked up the ovenalright beautiful this right here mygoodnessholy and I’m gonna show you all thesebeans we’ll give them a nice stir andwe’ll give them a taste as wellwe got them angry today all rightbeautiful ribs and they were so easy tomake any kind of ribs that you wanted tomake if you want to do the country-styleribs if you want to cut these up beforeyou make them theirs you can do beef dothis recipe same recipe you can use thebeef alright beautiful I got my secondcoat on there I’m gonna go back overhere get those bones just like so thisis going back in the oven 15 minutes ohlisten here if you all enjoyed thisvideo give me a thumbs up and if youhaven’t subscribed make sure yousubscribe make sure you click on theirnotification bell so you can be notifiedevery time Gina Young uploads one ofthese awesome recipes tell your familyand friends and everybody you know heytell the whole world about Gina Youngand what I’m doing in this kitchen on adaily basis absolutely this is going inthe oven take a look at these beans wehave our beautifullet me show you I put the paprika onthere that’s how you make potato saladlook gorgeous and here we have thosebeans oh and we’re going to taste themright now I love how nice and thick theyare look at this they’re not reallysaucy they are perfection mmm look atthat take a big bite of these in theoven we go with these ribs and I’ll beright back everyone our meal is donetake a look baby look at this rack ofribs it is gorgeousalright and we have our beans on theside as wellHeavenly Father Lord Jesus we thank youfor today and for every day Lord wethank you for your love time your mercyand your understanding please forgive usfor our sins come into our hearts wemake you our Lord and Savior send yourangels down to surround us day and nightand your Holy Spirit to help us makegood decisions give us peace of our mindin the name of Jesus we pray that noweapons formed against us shall prosperin Jesus namedevil you have no authority over thishousehold in Jesus nameHeavenly Father we thank you for theroof overhead the food love the peaceand the joy that you bring us every dayLord we thank you for that amenno amen once again now here’s what Iwant to do you want to let these ribsset for at least a half an hour beforeyou slice down into them they have setfor around about 20 minutes I can’t waitany longerhere’s what we’re gonna do let’s goahead and start slicing down into theseribs what I like to do sometimes I liketo do every two bones sometimes I’ll doevery one bone all depends on how manypeople I’m trying to feed so we’re gonnastart here we’re gonna work our way downyou can literally see the bones and youcan see where you’re gonna cut okay evenover here you’ll be able to actually Ihave two knifes I’m trying to see whichone I want to use most likely it’ll bethis one here I want to grab a fork toassist me while I cut these ribs solet’s go ahead and cut right here Ohbaby hey girl look at this come on income on in and look at this guy’sperfection it’s gorgeous it’s beautifuland you see that as juicy so if we cutit every every one rip here’s the sizesometimes you might hit a bone like I’mdoing right now just kind of work yourway around the bone it’s gonna happenall rightoh man oh it’s hot but I want you tolook at this beautiful gorgeous ripplingoh hey hey hey hey hey I know I knowlittle guys I hate messy hands I gotbarbecue sauce on my fingers all rightso I’m gonna do this one every two bonesjust gonna work my way around the boneit’s a bone that I’m touching right nowbut the meat itself is cutting likebutterOh like butter baby look at this ohlisten here my goodness so we’re gonnago world will do two and then we’ll dosome one bones because every once in awhile I like to just walk in the kitchenand grab me a bone and walk away andthen 15 minutes later I’ll come back inand grab me one of the one bones againand run away all right this one will beevery two bones look at this working myway around the bone once again sogorgeous come in and look at this one ohI know you see it I know you can see thejuice can you see the juiceoh I wasn’t gonna cut this whole rackbut it looks like I just mightoh let’s take a peek in at this one ohI’m having a little bit too much funhere but you know what God is good allthe time and all the time God isabsolutely amazing you hear me oh yesget in my belly right now whoa I’m gonnatake the time let’s go ahead and cutthrough these bones I’m so thankful thatmy meat market did that for me thatreally helps it’s so hard to cut throughthat big piece hmm this one right heresee this one right here is calling mynamelook at that gorgeous Naggar giuse andit doesn’t have too much sauce on ittake a peek at this one also let’s makea plate right now I’ve waited longenough I’ll make a plate you all getthat first bite everyone take a look atthis plate this plate is loaded oh nothis is not my plate guys get seriousI’m just this is gonna be my thumbnailpicture but look how gorgeous this isyou hear me Ohmy goodness make you some I am gonnatake this rib tho this rib right here iscalling my namelook at that look how gorgeous and yousee oh just tell me you see the juicewhen I squeeze do you see any juice Iknow you doand I can’t even see from that side mmmwe’re going inmouth-watering read my paper towel let’sdo this I’m giving you all that firstbite first bite and then I’m going hamon this first thing I want to taste mypotato salad it’s gonna be deliciouseven though I didn’t have celerygive me more mm-hmm and we go with thebeans we’re doing the sides firstbecause that’s gonna give us plenty timeto let those ribs cool down mmm listenhere I’m gonna show you how to make somegood meal so you hear me Tina youngstyle these ribs are gonna smack you inthe faceOh going in hmm listen these things areso doggone tender mmm did I give y’all abite of these did I even give you a bitehmmtake a bite did you see did you see howthe bone came off of the meathmmm let’s talk about how gorgeous thismeat is oh it’s soft listen here yourgrandma but no teeth is not gonna have aproblem with these ribs they are sotender so flavorful the Rebbe we put onhere is outstanding mmm take anotherbite I’m going in hmm you see right nowthere’s no stopping me baby you are sogood you are why are you so good there’salways I don’t taste this potato saladgod bless you all thank you all forwatching good night