Fun memory - I had that original Crock Pot, the brown one where the ceramic pot didn't come out. Not always easy to clean, afterward, but that thing saved my life, on a twice a week basis, when my kids were little and I was working long days. We'd get home at night, and there was a hot, cooked, meal already available. Now I have three crock pots, Walmart-level, not the expensive ones, in three different sizes and they are still my most-used kitchen appliances. What an invention that was!
@@613karen Widowed then divorced here. Being alone causes lots of cooking challenges. I wish ATK or CC would produce recipes for ONE! I miss my wives and step daughter. Cooking for them gave me a reason to cook, as well as my blood daughter (she's not dracula lol.). The book should begin with reasons and techniques to cook for just yourself and of course tips for preserving foods (I travel a lot) and tips of what to buy and what not to waste your money on!
@@kenmore01 Ken, we suspect that you already have a lot of this knowledge (tips of what to buy and what not to waste your money on!) already from your past experience(s)! As to cooking for 1 (or possibly with 1 leftover portion) Math/Division can easily solve that situation. And for Preserving, it's all online nowadays, too. Good Luck!
@@rkr5106 Thank you for that reply! Yes, I know much more now than I did years ago when I started this job. I have now been out for three weeks (unexpectedly) and I imagine my lettuce is now a puddle at the bottom of my 'fridge lol. If I didn't toss my tomato, it will be a disaster. I can't remember. Math works most times and I do it. Eggs are a problem, but can usually be dealt with. Same for garlic cloves. Sometimes I use dried garlic or onions which isn't usually as good. A whole onion goes bad, but I still have chopped onion in my freezer from May. I use that in my cooking if I need the miniscule amount I need in my tiny portions. It's just a different animal.
Great idea ... I always take ALL the LIQUID out into a saucepan & add a little ketchup , brown sugar , red pepper flakes , & either a little chili powder or cayenne powder & reduce over medium low heat until it's very thick & paint the ribs & broil them but down lower in the oven , they seem to get a more Candied Bark on them that way almost a smoked & BBQd Sauced coating ... You can even add a few drops of liquid smoke to the saucepan to give that done in a smoker touch if you wanted to..... There's Nothing better than Juicy , fall off the bone Candied BBQd Ribs with Potato Salad , Cole Slaw , & Baked Beans ........Heaven on a Platter ....🍖🍖🍖😋😋😋😚😚👌👌
I so agree, Ms Tea! I live in Scotland right now, so the shipping is rather expensive, but I just LOVE these ladies (and guys)! ;) Happy New Year & Happy Cooking with ATK! ♥
Such a pleasure watching you ladies, so kind, loving & relaxed, keep shining your true nature, enjoy these video's, everything is shown & explained as to why so well - I love your show, Sincerely, a grateful Canadian fan.
They tested six induction burners in August 2019, and posted an update a few days ago. They give top honors to the $1500 Breville/PolyScience Control Freak as their "High End Winner," and to the $89 Max Burton Digital Induction Cooktop in the regular category. For the update, they tested the Max Burton Digital Induction Cooktop 18XL, which they gave a "Recommended With Reservations" rating because it was too powerful, and scorched the fondue in one test. In fourth place was the Tasty One Top, also "Recommended With Reservations." "Not Recommended" were the Duxtop (Secura) Portable Induction Cooktop 9100MC and the Gourmia Blacktop III 1800 Watt Induction Cooker With SmartSense Auto Detection.
I bought me some ribs and I'm about to go cook my ribs using this recipe. I can't wait. My mouth is so literally watering watching you bass those ribs. And I got to make potato salad and green beans and cornbread. That's my favorite combination with BBQ anyting. Thanks for the recipe
I made this recipe, and it is the best! I had several guys, who pride themselves on their rib recipes, tell me how good these were. The disappointing thing is, this recipe is not in that all inclusive ATK tomb (weighs a ton). Oh yes, it’s in the table of contents, but someone dropped the ball, and did not add it to the book. I looked at the rubs and sauces in the pork ribs section and couldn’t find the rub or the sauce you describe on for this recipe. I ended up repeating every line into my Notes, and added it to a computer file so I won’t have to spend a lot of time looking for it next time. This is a stellar recipe, it should have made it into the book.
I always loved mom’s potato cakes and yes they were more like pancakes in shape. I also like that this recipe used fresh cooked potatoes. Thanks and I’ll have to send this to my daughter, she loved grandma’s potato cakes.
Wow. I got my first Rival CrockPot as a wedding gift in June 1970. It was olive green enamel. 4 qt. I wore it out. I've had several brands and sizes. Mine lives on the counter.
Your mashed potato cakes was so similar to my mother's. Only difference she added chives and sauteed garlic to the sour cream. Then chilled before plating.
I love those ribs and will try making them that way. As for the potato cakes I really want to make some of them since I have not eaten any since those my grandmother made them many decades ago.
As usual, it all looks delicious. I’d love to see a Cook’s Country adaptation of what the Brits call rissoles-potato cakes with other leftovers included, especially meat. How would that be?
Gidget I’ve only heard them mentioned in Britcoms, which I can’t stop watching. They are usually mentioned as a way to use leftovers, often with a tone of disdain. I haven’t done much research on it, but I did see them in a video using meat you might use for hash, mashed potatoes, and other tasty ingredients, fried up as these potato cakes were.
I do my pulled pork this way. I rub down my 8 lb pork butt, cure it overnight, then throw it in a dry slow cooker. After I drain the fat and liquid that comes out, shred, and add a Carolina vinegar sauce. The pork sucks in that sauce and it's so good.
Some suggestion for the ribs: use smoked paprika in the rub, Sprinkle the reserved rub over the ribs after they come out of the slow cooker, sauce dosen't need it.
ATK,, HELLO,,BRIDGETTE, made spare ribs in a SLOW COKKER, looked really good, then her sauce,,by myself I’ll have to freeze some, thenASHLEY made some potato cakes, I’ll try this Stay,, THANKS, 🇺🇸🇺🇸🇺🇸🇺🇸
I know they prep kitchen all the major cooking stages while filming, but my OCD kept forcing me watch the clock on the oven... “Refrigerate the potatoes for an hour”.. a minute passes.... lol
OMG, these ribs are fantastic! A sure repeat recipe. If I was to use baby backs, how long would you cook them in the slow cooker? Sadly that what I did and cooked them for the recommended time for St Louis so they were literally falling off the bone which I didn't want, but the flavor was to die for! Thank you. Debbie
Hi Debbie I'm in the UK and used baby backs. Mine were pretty big. I did mine for 5 hours on low. Absolutely perfect. I also did same rub on flat end brisket same method no liquid but I sliced an onion and used it like a trivet and put the meat on it flat. I did 6 and a half hours but I think your beef is more tender? I added degrease meat juice to the bbq sauce. It was wonderful
Those mashed potato cakes would be better with a can of salmon mixed in them and a handful of dill and parsley. Also, coat the potato patties in plain flour before placing in the egg mix, also add a smidge of water to the egg mix to thin it out.
The ribs look delicious! Makes me want to dust off my slow cooker just for them! The potato cakes.... don’t blast me, but I am just not a fan of parmesan. My thought would be to try it with mild cheddar, except I know that cheddar is much softer than the parm. With the understanding that the texture would be different, would it work?
The texture of those mashed potatoes changed drastically between being put in the refrigerator and being taken out of the bowl an hour later. They were dry and lumpy going in and smooth and blended as they came out. What happened?
Please tell me why anyone would make russet mashed potatoes with water. Bake/microwave (preferred for time), split, and push through a ricer into hot melted butter and milk/cream/½ n ½... Done in 10 minutes and not waterlogged.
tawpgk The only reason I can think of is that their way might be more reliable. Sometimes microwave potatoes are tricky. There can be undercooked or overcooked sections. Also, even if you do them in the microwave, you'd still have to peel them, and put them in a bowl to mash them, so it's really not all that much easier in the long run. IDK
@@lareinadiondra6027 actually u don't have to peel them. I nuke mine whole 3.5min, then flip and another 3-3.5min on the other. If I have 2 potatoes I place them in a T formation and flip and twist. The beauty of the ricer is u just cut the potato in half and place the cut side down and push it through. Instant mashing! The peel is left in the hopper of the ricer. Just pull it out and onto the other halves.
If you're going to mash your potatoes it's totally unnecessary to add salt to the boiling water. It's a waste because most of the salt gets thrown away when they're drained. You can salt them afterwards and it gets mixed throughout!
Mk Q Dan said they have a place where they keep the food they cook, not just the TV meals but all the stuff they make leading up to the TV meals, and all of the staff eats it there or takes it home. I guess a lot of people work there so it doesn't get wasted.
You're better off just pressure cooking them on a steamer rack over a cup of water for 12-16 minutes (depending on how tender you want them), doing a 10-minute natural release, and then saucing and broiling.
Those ribs may taste great, but I wish you wouldn't call them BBQ. Just call them crock pot ribs. I guess I'm just old-school... no smoke, no BBQ. However, you can start ribs with about an hour of smoke, and finish them in a crock pot. That first hour is when you will get most of the smoke flavor. Then finish them under the broiler, as you did. In foul weather, I start my BBQ on the smoker, and finish the cooking in the oven. Nobody seems to notice the difference.
3:59 Humm, what is regular paprika for you Americans? Not counting any specialities here in Germany we have Edelsüß, also called Rosenpaprika, which translates to noblesweet and rosepaprika respectively, and something a bit spicier called Scharf, which translates to hot. Can i assume Edelsüß is what i want here?
Probably, paprika here is pretty mild and a bit sweet, not usually hot at all unless it's mixed with something like cayenne. It's probably the same thing here as what you get.. I think most paprika comes from Hungary.
Applauding Julia for her "taste" -- and forgiving for what she might have been used to.. Heinz is terrible, thankfully there are some good organic alternatives out there which retain the apple.
I call total foul on the potato cakes. Those mashed potatoes were made specifically to make potato cakes, they were not leftovers(no one throws an egg yolk in their potatoes before serving). Use drained, buttered, and cream or milk or half n half nothing else also potatoes in the fridge for an hour are no where near the texture of potatoes in the fridge for 24 hours. This is still the best how to cook show you can watch!
![Run Away - Tzuyu(TWICE) ツウィ 쯔위 [Music Bank] | KBS WORLD TV 240906](http://i.ytimg.com/vi/KnHNNyAYiu0/mqdefault.jpg)
9:40 I love these ladies...
"how many would you like"
"yes"
Fun memory - I had that original Crock Pot, the brown one where the ceramic pot didn't come out. Not always easy to clean, afterward, but that thing saved my life, on a twice a week basis, when my kids were little and I was working long days. We'd get home at night, and there was a hot, cooked, meal already available. Now I have three crock pots, Walmart-level, not the expensive ones, in three different sizes and they are still my most-used kitchen appliances. What an invention that was!
@@Marcel_Audubon Widowed. Why does that matter?
@@613karen Widowed then divorced here. Being alone causes lots of cooking challenges. I wish ATK or CC would produce recipes for ONE! I miss my wives and step daughter. Cooking for them gave me a reason to cook, as well as my blood daughter (she's not dracula lol.). The book should begin with reasons and techniques to cook for just yourself and of course tips for preserving foods (I travel a lot) and tips of what to buy and what not to waste your money on!
@@kenmore01 Ken, we suspect that you already have a lot of this knowledge (tips of what to buy and what not to waste your money on!) already from your past experience(s)! As to cooking for 1 (or possibly with 1 leftover portion) Math/Division can easily solve that situation. And for Preserving, it's all online nowadays, too. Good Luck!
@@rkr5106 Thank you for that reply! Yes, I know much more now than I did years ago when I started this job. I have now been out for three weeks (unexpectedly) and I imagine my lettuce is now a puddle at the bottom of my 'fridge lol. If I didn't toss my tomato, it will be a disaster. I can't remember.
Math works most times and I do it. Eggs are a problem, but can usually be dealt with. Same for garlic cloves. Sometimes I use dried garlic or onions which isn't usually as good. A whole onion goes bad, but I still have chopped onion in my freezer from May. I use that in my cooking if I need the miniscule amount I need in my tiny portions.
It's just a different animal.
@@613karen ???
Just made the ribs tonight, GREAT. And you can use the drippings left in the bottom of the crockpot for pan gravy to serve with potatoes!
Add a 1/4 cup of the liquid from the slow cooker to the BBQ sauce
Great idea ... I always take ALL the LIQUID out into a saucepan & add a little ketchup , brown sugar , red pepper flakes , & either a little chili powder or cayenne powder & reduce over medium low heat until it's very thick & paint the ribs & broil them but down lower in the oven , they seem to get a more Candied Bark on them that way almost a smoked & BBQd Sauced coating ... You can even add a few drops of liquid smoke to the saucepan to give that done in a smoker touch if you wanted to..... There's Nothing better than Juicy , fall off the bone Candied BBQd Ribs with Potato Salad , Cole Slaw , & Baked Beans ........Heaven on a Platter ....🍖🍖🍖😋😋😋😚😚👌👌
I'm going to try it.
My favorite cooking show..I bought every cookbook this team has written💝
I so agree, Ms Tea! I live in Scotland right now, so the shipping is rather expensive, but I just LOVE these ladies (and guys)! ;)
Happy New Year & Happy Cooking with ATK! ♥
perfect timing just bought my first slow cooker will definitely try this rib recipe. Love these videos. Thanks
I want to make those ribs and the potato pancakes to go with them. Thank you Julia and Brigitte
Absolutely YES, YES, YES!!! to both recipes!!!!
Such a pleasure watching you ladies, so kind, loving & relaxed, keep shining your true nature, enjoy these video's, everything is shown & explained as to why so well - I love your show, Sincerely, a grateful Canadian fan.
Y'all are an absolute joy to watch.
Would love to see America's Test Kitchen test and rate induction burners.
With noise rating.
They tested six induction burners in August 2019, and posted an update a few days ago. They give top honors to the $1500 Breville/PolyScience Control Freak as their "High End Winner," and to the $89 Max Burton Digital Induction Cooktop in the regular category. For the update, they tested the Max Burton Digital Induction Cooktop 18XL, which they gave a "Recommended With Reservations" rating because it was too powerful, and scorched the fondue in one test. In fourth place was the Tasty One Top, also "Recommended With Reservations." "Not Recommended" were the Duxtop (Secura) Portable Induction Cooktop 9100MC and the Gourmia Blacktop III 1800 Watt Induction Cooker With SmartSense Auto Detection.
SeikiBrian thank you!!!
My dream is to have these ladies cook for me. 😍
I bought me some ribs and I'm about to go cook my ribs using this recipe. I can't wait. My mouth is so literally watering watching you bass those ribs. And I got to make potato salad and green beans and cornbread. That's my favorite combination with BBQ anyting. Thanks for the recipe
I made this recipe, and it is the best! I had several guys, who pride themselves on their rib recipes, tell me how good these were. The disappointing thing is, this recipe is not in that all inclusive ATK tomb (weighs a ton). Oh yes, it’s in the table of contents, but someone dropped the ball, and did not add it to the book. I looked at the rubs and sauces in the pork ribs section and couldn’t find the rub or the sauce you describe on for this recipe. I ended up repeating every line into my Notes, and added it to a computer file so I won’t have to spend a lot of time looking for it next time.
This is a stellar recipe, it should have made it into the book.
That was great, can't wait to try the slow-cooker dry ribs
"Happy little rib right there..." I am so laughing! Love it!!!!!! Can't wait to make some tomorrow! ♥♥♥ Thanks, girls & ATK! ♥
I always loved mom’s potato cakes and yes they were more like pancakes in shape. I also like that this recipe used fresh cooked potatoes. Thanks and I’ll have to send this to my daughter, she loved grandma’s potato cakes.
I love potatoes. Only second to rice. Love you ladies. Thank you for sharing. Love and God Bless 🤗🤗🤗😘😘😘
Have watched on
PBS for years .
Love the show .
Thank you
I wanted to know how they felt about Bragg's apple cider vinegar.
Wow. I got my first Rival CrockPot as a wedding gift in June 1970. It was olive green enamel. 4 qt. I wore it out. I've had several brands and sizes. Mine lives on the counter.
Wow...bbq ribs in a slo-cooker. Amazing...you are the best..
No. Steamed ribs. This is not BBQ.
Lordy grew up you all Julia, Bridget, Jack and Adam. Love that I can still depend on you to help me create better meals.
Your mashed potato cakes was so similar to my mother's. Only difference she added chives and sauteed garlic to the sour cream. Then chilled before plating.
Hello how are you? I'm johnny from California what about you?..........
I love those ribs and will try making them that way. As for the potato cakes I really want to make some of them since I have not eaten any since those my grandmother made them many decades ago.
Doing my ribs in the slow cooker his way has been a game changer for my rib dinners!!! Thank you!
The Potato cakes looks great! :)
Looks delicious. I’m partial to my Traegar but looking forward to trying this
Thanks! I will definitely make these asap :)
As usual, it all looks delicious. I’d love to see a Cook’s Country adaptation of what the Brits call rissoles-potato cakes with other leftovers included, especially meat. How would that be?
Gidget I’ve only heard them mentioned in Britcoms, which I can’t stop watching. They are usually mentioned as a way to use leftovers, often with a tone of disdain. I haven’t done much research on it, but I did see them in a video using meat you might use for hash, mashed potatoes, and other tasty ingredients, fried up as these potato cakes were.
They're good and I believe they're Welsh.
Just added the ribs and potatoes to dinner for next week...can't wait!
I tried the recipe and they were delicious. Not like smoked ribs, but really nice taste and they looked fantastic!
Oh, I must of missed this the first time but it popped up on my menu today. Great timing!!!! YUM!!!!
Delicious ribs! Made them twice already and my family raved.
Can I get Aunty Bridget to make those ribs and ship them over for me...lol! Ashey's Potato cakes...looks delicious!
Gosh I love this program! I’m making this ribs real soon.
Love these ladies the best
This show is the funnest
How is this not getting millions of views, you messed up RUclips. Change the title to "American React to secret Mephis ribs recipe taste test"
Just one thing, I would do the final baste AFTER separating the individual ribs -- otherwise, an EXCELLENT recipe for slow cooker ribs!
Why didn't they take the juices from the slow cooker and reduce into the BBQ sauce?
Probably because they used a whole tablespoon of salt
They made such large mashed potato cakes! Mine are like half that size. And I add peas. ;)
You go girls!!!
I do my pulled pork this way. I rub down my 8 lb pork butt, cure it overnight, then throw it in a dry slow cooker. After I drain the fat and liquid that comes out, shred, and add a Carolina vinegar sauce. The pork sucks in that sauce and it's so good.
Some suggestion for the ribs: use smoked paprika in the rub, Sprinkle the reserved rub over the ribs after they come out of the slow cooker, sauce dosen't need it.
You ladies rock!!!!!!
ATK,, HELLO,,BRIDGETTE, made spare ribs in a SLOW COKKER, looked really good, then her sauce,,by myself I’ll have to freeze some, thenASHLEY made some potato cakes, I’ll try this
Stay,, THANKS, 🇺🇸🇺🇸🇺🇸🇺🇸
Next time, add the defatted slow cooker juice to the sauce before you reduce it. Why waste all of that flavor?
And then use the skimmed fat to fry some sliced potatoes in your skillet.
I like the way you think.
@@goombah1970 oh yeah. That would be wonderful with some onions and garlic.
I've made this recipe. The juice tastes terrible.
those mash potato cakes could have some bacon bits in it. other than that its perfect already.
Mmmmmm Ribs. What can/do you do with the liquid from the slow cooker? I hate wasting stuff where it can be avoided
I believe I am making those potato cakes
Well I know what I am making for dinner this weekend!!!😀😀😀😀
Secret spice!! 💜💜
Do you know what is in it? I'm dying to know
It's some leftover dry rub.
I could drink all three of those glasses of vinegar. I love vinegar! :-)
Mm mm, mashed potato cakes and easy ribs!
Re: Potato cakes, can you freeze half before frying? Eight is too many for my family. ❤🌅🌵
No they could explode and burn your house down.
@@rupertprawnworthy758 explode in my freezer?
I wish we had taste-o-vision when I see those ribs!
I feel like if I was hungry enough I would eat the ribs at the beginning of the show...
Alfred Hitchcock would have loved this show. "It's real life with the dull parts taken out."
I believe Ashley could make a peanut butter sandwich and it would knock your socks off.
20:55 Squee!
Yummy
I know they prep kitchen all the major cooking stages while filming, but my OCD kept forcing me watch the clock on the oven... “Refrigerate the potatoes for an hour”.. a minute passes.... lol
OMG, these ribs are fantastic! A sure repeat recipe. If I was to use baby backs, how long would you cook them in the slow cooker? Sadly that what I did and cooked them for the recommended time for St Louis so they were literally falling off the bone which I didn't want, but the flavor was to die for! Thank you. Debbie
Hi Debbie I'm in the UK and used baby backs. Mine were pretty big. I did mine for 5 hours on low. Absolutely perfect. I also did same rub on flat end brisket same method no liquid but I sliced an onion and used it like a trivet and put the meat on it flat. I did 6 and a half hours but I think your beef is more tender? I added degrease meat juice to the bbq sauce. It was wonderful
Now I am hungry!!!
Those mashed potato cakes would be better with a can of salmon mixed in them and a handful of dill and parsley. Also, coat the potato patties in plain flour before placing in the egg mix, also add a smidge of water to the egg mix to thin it out.
Can you do a show about cooking beef ribs for people who don't eat pork
Your killing me!!! Yummmm
That's great jobyummy.
I only have a round crockpot. Wonder if I can cook one rack with it?
Could this be done with the instant pot using the slow cooker function?
The ribs look delicious! Makes me want to dust off my slow cooker just for them! The potato cakes.... don’t blast me, but I am just not a fan of parmesan. My thought would be to try it with mild cheddar, except I know that cheddar is much softer than the parm. With the understanding that the texture would be different, would it work?
The texture of those mashed potatoes changed drastically between being put in the refrigerator and being taken out of the bowl an hour later. They were dry and lumpy going in and smooth and blended as they came out. What happened?
Yummmmm!!!
Please tell me why anyone would make russet mashed potatoes with water. Bake/microwave (preferred for time), split, and push through a ricer into hot melted butter and milk/cream/½ n ½... Done in 10 minutes and not waterlogged.
tawpgk
The only reason I can think of is that their way might be more reliable. Sometimes microwave potatoes are tricky. There can be undercooked or overcooked sections. Also, even if you do them in the microwave, you'd still have to peel them, and put them in a bowl to mash them, so it's really not all that much easier in the long run. IDK
@@lareinadiondra6027 actually u don't have to peel them. I nuke mine whole 3.5min, then flip and another 3-3.5min on the other. If I have 2 potatoes I place them in a T formation and flip and twist.
The beauty of the ricer is u just cut the potato in half and place the cut side down and push it through. Instant mashing! The peel is left in the hopper of the ricer. Just pull it out and onto the other halves.
Can you use this technique for beef ribs or short ribs?
If you're going to mash your potatoes it's totally unnecessary to add salt to the boiling water. It's a waste because most of the salt gets thrown away when they're drained. You can salt them afterwards and it gets mixed throughout!
what do you do with all the food that you prepare.? Is it given away to the audience or to shelters in the area?
Mk Q
Dan said they have a place where they keep the food they cook, not just the TV meals but all the stuff they make leading up to the TV meals, and all of the staff eats it there or takes it home. I guess a lot of people work there so it doesn't get wasted.
Hi!
Can the potato cakes include cod fish to make cod fish cakes?
14:43 potato cakes
Just wanting to know, is it still possible to make the potato cakes without the parm? O_O
Wait ... What? You are gonna toss the renderings from the slow cooker?
You are free to do whatever you want with the renderings, Dave. ;)
I’ll bet you could separate the excess fat and boil them down to a really great sauce component.
@@DavidBrowningBYD I agree. The pan sauce is a valuable component.
Dave McBroom And then use the separated fat next time you fry potatoes! Yum!
Cousin Bridget would never let that pork juice go to waste.
So where are the leftovers? If I made the potatoes, wouldn't I know the contents of the leftovers?
They explain what they do with the food in the turkey episode. They eat it and donate it.
Why didn't they defeat the juices from the slow cooker and add them to the sauce?
Is this the secret spice recipe?
Ingredients
2 tsp Garlic powder
3 tbsp Brown sugar, packed
1/4 tsp Cayenne pepper
1 tbsp Chili powder
1 tbsp Paprika
3/4 tsp Pepper
3/4 tsp Salt
Could I make the ribs in the instapot on the slow cooker setting?
You're better off just pressure cooking them on a steamer rack over a cup of water for 12-16 minutes (depending on how tender you want them), doing a 10-minute natural release, and then saucing and broiling.
What about the run off?
On the smoker.
i watched this
My slow cooker is square and not tall enough to stand up the ribs. Any suggestion for modifying the recipe?
use the back ribs they showed instead
@@rupertprawnworthy758 Thank you I'll try that.
Those ribs may taste great, but I wish you wouldn't call them BBQ. Just call them crock pot ribs. I guess I'm just old-school... no smoke, no BBQ. However, you can start ribs with about an hour of smoke, and finish them in a crock pot. That first hour is when you will get most of the smoke flavor. Then finish them under the broiler, as you did. In foul weather, I start my BBQ on the smoker, and finish the cooking in the oven. Nobody seems to notice the difference.
They don't call it barbecue, they call it "Memphis-Style Wet Ribs".
3:59
Humm, what is regular paprika for you Americans? Not counting any specialities here in Germany we have Edelsüß, also called Rosenpaprika, which translates to noblesweet and rosepaprika respectively, and something a bit spicier called Scharf, which translates to hot. Can i assume Edelsüß is what i want here?
Probably, paprika here is pretty mild and a bit sweet, not usually hot at all unless it's mixed with something like cayenne. It's probably the same thing here as what you get.. I think most paprika comes from Hungary.
I usually use Szeged Hot Paprika for anything that doesn’t specify Spanish paprika, if that helps.
What's the secret spice
Applauding Julia for her "taste" -- and forgiving for what she might have been used to.. Heinz is terrible, thankfully there are some good organic alternatives out there which retain the apple.
Oops...I meant...how *long*
2:27
👍
The potato cakes look almost like crab cakes
WHY AREN'T YOU SAUCING THE OTHER SIDE OF THOSE RIBS?!? AARRGGHHH!!!!
I call total foul on the potato cakes. Those mashed potatoes were made specifically to make potato cakes, they were not leftovers(no one throws an egg yolk in their potatoes before serving). Use drained, buttered, and cream or milk or half n half nothing else also potatoes in the fridge for an hour are no where near the texture of potatoes in the fridge for 24 hours. This is still the best how to cook show you can watch!
Why didnt you use the cooking liquid for the ribs?