I'm so glad Spike had you on his channel! I may never have found your channel otherwise. Loved this collaboration too! Those ribs look amazing. I can see a RUclips binge on the horizon. Have to go check out all your other great recipes.
Had my wedding reception at Trader Vic’s. Memories. I will definitely check out Spike’s channel, being an old bartender and all. Thank you Greg & Spike, great video.
I have a marinade I use for Short Ribs, kinda Korean style -- applesauce, Go Chu Jang, finely chopped onion, garlic, ginger, soy sauce, honey, red chili. I build the sauce in the bag, then drop the ribs in, and forget about it in the fridge for days. Flipping the package every 8 - 12 hours. As the ribs cure on the grill, I add more sauce from the bag. I add sesame seeds after the ribs are plated up.
Looks delicious Greg! I’ll bet you guys had a blast doing that. Very interesting glaze. Remote a bit of my stir fry sauce. Thanks for sharing this and have a great Sunday!
I love it. This video has an awesome vibe to it which I'm sure that's what's Spike's and the whole Tiki Bar / Restaurant is all about. Greg, awesome show brother and I've also Subd Spike's channel. Looks cool.
I remember my times at Trader VICS in Scottsdale Arizona! Oh Em Gee! Hey Greg, great video good recipe I’m gonna try it next time I pick up some ribs, I just thought this would’ve been a lot better if you guys started drinking a punch at the beginning, LOL!
Great Video. Question, Did you wash the ribs when you took them out of the bag? And what was the total time on those ribs. (3hrs and 45mins)???? Thank you again for the video. I plan on doing them this weekend.
I'm going to try these don't have ribs enough lol um hoisin sauce is fermented black bean past with chinese cooking wine an yes 5 spice an some type of sugar depending on brand mainly an garlic blah blah might not say 5 spice but will have their blend of it on the label not amounts though so hoisin is easy to make if you have black bean paste an you can come up with your own version :) i like the colour the cherry gave the meat and i have a cherry tree so lots of seasoned trimmings saved wu ha p.s if you make your own an want to keep it don't use raw garlic use dehydrated flakes or something the raw may go bad over time an make you sick even mixed with all that other stuff k
Spike and his channel are new to me, for sure will check him out and possibly subscribe. At first glance he struck me as a shorter version of Les Claypool intertwined with the DNA of Jimmy Buffet.
@@BallisticBBQ I thought it would work well to cost the ribs if you zipped the bag shut and then shook to coat as opposed to rolling the top with the bag unzipped. When I copy your process that's my bag plan.
Check out Spike's video here: ruclips.net/video/nUT3cxE3SmM/видео.html We had a blast!
Kinda awkward lol
I love how at the end Spike's going after the ribs, and Greg is going after the punch!
Such a cool video and those ribs were spectacular! That color! Now I have to Google Trader Vic's. Interesting stuff!
I'm so glad Spike had you on his channel! I may never have found your channel otherwise. Loved this collaboration too! Those ribs look amazing. I can see a RUclips binge on the horizon. Have to go check out all your other great recipes.
"I saw a werewolf drinkin' a piña colada at Trader Vic's
And his hair was perfect."
Ribs looked great.👍
Very cool video Greg. Those ribs looked fantastic. The setting and the music were awesome too. Have a great day guys.
I have watched lots of your videos Greg and have enjoyed them all but this one is by far the best one.
Had my wedding reception at Trader Vic’s. Memories. I will definitely check out Spike’s channel, being an old bartender and all. Thank you Greg & Spike, great video.
This is really nice helping up a friend. Good luck to both of you.
Fun video and thanks for the Hula Girls link ... another fun channel with great music.
Looks delicious....gonna have to try it, thanks for sharing🌺
Glad to see you back! With a banger video, thanks Greg!
This is pretty awesome, seeing these two work together. I'd love to eat a meal and have a drink made by these two
I have a marinade I use for Short Ribs, kinda Korean style -- applesauce, Go Chu Jang, finely chopped onion, garlic, ginger, soy sauce, honey, red chili. I build the sauce in the bag, then drop the ribs in, and forget about it in the fridge for days. Flipping the package every 8 - 12 hours.
As the ribs cure on the grill, I add more sauce from the bag. I add sesame seeds after the ribs are plated up.
Really enjoyed this one what a great collab you guys. Such a fun mix drink and the ribs looks amazing!.
This was an absolute joy to watch❣️
Greg great collab! Man that would be a fantastic upgrade to my man cave...polynesian theme great to see you back on the podium in full force brother
These were amazing and I added pineapple juice to my sauce and it was amazing! Thanks for the recipe
Super good video Greg, Great looking Ribs & Drinks.
Spike brought me. Nice collaboration. I bet the ribs were amazing.
Nice collab! That guy has a cool tiki bar. The ribs look fantastic
Great collaboration Greg! Those ribs looked delicious!
Made these ribs on the Weber kettle grill. Outstanding!
Great collaboration guys. You need to do a fancy burger n cocktail video next. Subbed to Spike's channel.
Looks delicious Greg! I’ll bet you guys had a blast doing that. Very interesting glaze. Remote a bit of my stir fry sauce. Thanks for sharing this and have a great Sunday!
I love it. This video has an awesome vibe to it which I'm sure that's what's Spike's and the whole Tiki Bar / Restaurant is all about. Greg, awesome show brother and I've also Subd Spike's channel. Looks cool.
How did I miss this video when it first came out?
This was an amazing video. I saw a whole new side Of ballistic BBQ. Cheers!!!
Love the Tiki so cool!!!!!! 👍😎👍👍👍👍🍹🤙🏽🍍
Fun collab, Greg! I hope you can do many more!
This is a very fun video. Nice job.
Excellent, doing them again tonight
Thats absolutely delicious Hungry 😋
I think this was a great collaboration. Sensational looking ribs. Cheers, Greg!
I remember my times at Trader VICS in Scottsdale Arizona! Oh Em Gee! Hey Greg, great video good recipe I’m gonna try it next time I pick up some ribs, I just thought this would’ve been a lot better if you guys started drinking a punch at the beginning, LOL!
I make this exact same recipe but also add dark rum and orange juice to the sauce. I also reduce the sauce on a low boil for 45 minutes.
Nice job! I’m definitely going to use that glaze.
The ribs, the drinks, the shirts and the atmosphere is epic. Never heard of Trader Vic's before. I don't think they here on the East coast.
Reminds me of Fast Eddie Maurin ribs. With overnight sugar bath. Great shirts, great drinks, great food, good guys. What the hell else you need?
Great looking ribs! Even before the glaze!
Cool video, I will be making these ribs👍
Good to see you two collaborating! I found this channel from Spikes channel. Maybe you two can do another drink/BBQ video!
Great, fun video. Is there a technical reason you don't glaze the ribs while on the grill rack, or is it more of a practical reason to reduce mess?
Must have missed it. Where is Spike's bar located?
Costa Mesa, CA it's just my home bar.
@@BreezewayCocktailHour Thanks. Is the bar called The Hula Girls?
It's a nice little home bar that he calls, "The Breezeway." His band (and channel) are "The Hula Girls."
Well done gentlemen! Kudos to both. I picked up some essence of Paul Rudd from Spike’s vibe.
Great Video. Question, Did you wash the ribs when you took them out of the bag? And what was the total time on those ribs. (3hrs and 45mins)???? Thank you again for the video. I plan on doing them this weekend.
Is that Adam Sandlers Lost brother?
You had me at Maryanne!
Cool colab Greg. I'll have to check his channel out.
Gonna need to try these. on a side note my grandfather was Croatian
This looks great! I’ll check out his channel too.
Totally thought spike was Adam Sandler for a moment.
Great video! I am definitely going to be making these ribs soon. Just curious though on how long was the cook, and what temp you grilled at?
I did 2.5 hours at 250. Then about 45 minutes with glaze
@@chriswoodward6946 Thanks
*Looked like meat candy on a bone, fun show thanks Greg!* 🌴🍹👍
Hmmm, is it Spike or Adam Sandler??? Any way great vid.
I'm going to try these don't have ribs enough lol um hoisin sauce is fermented black bean past with chinese cooking wine an yes 5 spice an some type of sugar depending on brand mainly an garlic blah blah might not say 5 spice but will have their blend of it on the label not amounts though so hoisin is easy to make if you have black bean paste an you can come up with your own version :) i like the colour the cherry gave the meat and i have a cherry tree so lots of seasoned trimmings saved wu ha p.s if you make your own an want to keep it don't use raw garlic use dehydrated flakes or something the raw may go bad over time an make you sick even mixed with all that other stuff k
Spike and his channel are new to me, for sure will check him out and possibly subscribe. At first glance he struck me as a shorter version of Les Claypool intertwined with the DNA of Jimmy Buffet.
Ginger ....,, I loves me them red heads....
Rusted out twat
Tasty.
How do I make this without a big green egg? Your channel only works for a small demographic
Love it. And love the shirt man. But that other guy was weird and fake
I kind of just want to go hang out there.
Although the recipe sounds amazing, there is very little marbling on the ribs you chose. Hope they turn out as well as you hope :)
Or Thomas Dolby... she blinded me.
Did you forget completely that you're using a Ziploc bag?
? Not sure what you're getting at?
Ok... I think I get your comment. I kind'a rolled it up just to shake, then zip it up before it hits the fridge.
@@BallisticBBQ I thought it would work well to cost the ribs if you zipped the bag shut and then shook to coat as opposed to rolling the top with the bag unzipped. When I copy your process that's my bag plan.
Greg, I love the video, however, I pride myself on being able to cuss in many languages. I would appreciate some good Yugoslav cuss words.
Even though I am (was) a Ginger,
Mary Ann! Dawn was much hotter
than Tina.
steve
He only put the salt and sugar in and it’s already too complicated