BBQ-style beef ribs in the oven | twice-baked potato
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- Опубликовано: 28 авг 2024
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**RECIPE FOR ONE LARGE PORTION**
3 beef back ribs
1 baking potato
vinegar
garlic
ketchup
mustard
molasses
soy sauce
hot sauce
smoked paprika
cheese
fresh thyme
salt
pepper
oil
Cut the ribs into three individual bones, if they didn't come like that already. Chop up a few cloves of garlic and season the ribs aggressively with salt. Put the ribs in a sealable bag with the garlic, and pour in just enough vinegar to keep the meat coated, along with a little water (1 part water to 2 parts vinegar is good). Let marinate for a few hours or overnight.
Remove the ribs from the marinade and try to scrape off most of the garlic pieces. Lay the ribs in a baking dish and seal it tightly with foil. Cut the root ends off a few more garlic cloves but leave the skins on. Put them on a little piece of foil, coat them lightly with oil and wrap them up tight. Stab the potato a few times to let out steam, coat it in oil and season the skin generously with salt.
Put the ribs, garlic and potato into a 300ºF/150ºC oven - I like to cook the potato right on the grates. When the garlic is soft and golden brown, take it out - it took me about an hour. Remove the meat when it's very soft and remove the potato when it's squishy inside - both took me about 3 hours at that relatively low temperature.
Pour all the liquid and rendered fat out of the rib pan and save it. Tear off a small piece of rib meat and taste it for seasoning. If the meat needs more salt, sprinkle it on now.
Cut the potato in half and scoop the inner flesh out to a bowl, discarding one of the skin halves. Mash the potato innards, enrich them with a couple spoonfuls of the rib fat and loosen their texture with the rib broth until they are smooth and moldable. Squeeze the roasted garlic cloves out of their skins and into the potato mixture. Grate in some cheese and stir in salt, pepper and thyme leaves to taste. Pile the filling into the remaining potato skin.
Mix up the barbecue sauce by putting about 1/4 cup (60mL) into a bowl and augmenting it with a little molasses, mustard, soy sauce, hot sauce and smoked paprika. If you don't have or like some of those things, they can pretty much all be skipped or swapped. Mix it to taste.
Before you put the sauce on, return the ribs to the oven uncovered and turn the broiler (grill) on max. Brown the ribs on all sides under the broiler. About halfway through that process, return the potato to the oven and let the top brown under the broiler. Now brush a thin layer of BBQ sauce onto the ribs and return them under the broiler. When the sauce has browned by not burned, paint on a second thin layer and repeat.
Take out the ribs and the potato when both are brown and throw them on a plate. Garnish the ribs with more thyme leaves. and have any unused sauce on the side.
Thanks to Morning Brew for sponsoring this video, and for reminding me (with their employment numbers) how fortunate I am to still have an actual job in media. Stay strong, all. Sign up to Morning Brew for free here: cen.yt/mbadamragusea8
yo
Love your videos
@@robert58 and i love you 😍😍
Love your recipes
@@oliveoiI Wanna get married?
I had a wonderful mom, but she couldn't follow a recipe to save her life. Consequently, I learned to cook at an early age out of self-defense. "...stir random stuff into ketchup, and taste it, until you like it," was a mantra for me.
"self defense"💀
GAGAGAGAGAGA!!! I want to cut my toe nails... NEVER! I am the feet RUclipsr. Thanks for being a fan, dear des
@@AxxLAfriku what
@@anope9053 it was a bot im guessing
@@zee_cooldude2315 As far as I know, no, an actual, weird-ass RUclipsr who spams comment sections like there's no tomorrow. A true legend of weirdness; I always appreciate coming across him in the wild. And then I report him for spam, which does nothing.
If Adam were not a food RUclipsr, he could easily have been a psychedelics RUclipsr with his love for acid
Kolo
This comment wins the internet.
lmao
Wow
ok but i unironically would love to see adam do a vid on lsd
I love how you approach each video as if the viewer has never cooked before. A lot of other cooking channels will often breeze through recipes and are almost impossible to follow along with unless you have a lot of experience. Your recipes are easy to follow and delicious so props to you.
Yea. I love that nearly all of his videos are made so the average person can click it and get everything they need to know in that moment
its probably the reason why I've made more recipes from him than any other food youtuber I watch! They're all so no-frills and approachable!
Did you notice him explaining what the broiler was? Helpful for newbies, but probably also for people from UK (& probably elsewhere) who call it a grill.
Yeah exactly. As someone who had serious trouble learning to cook, it's very much appreciated
Yeah. Hes a great gateway to the RUclips food world.
6:23 reminder for the brits, this is called a grill
hahaaha on the spot.
i was wondering what this strange "broylur" thing was
@@The42Horsepower it's a barbeque sauce name
We actually call it “Her Majesty’s grill” out of respect for the queen. Close enough though old boy, cheerio for now.🇬🇧
@@mattd2275 respecc++ for queen Elizabeth
I was just thinking I'd need about 8 more of these ribs when he said "this looks like a huge portion".
My man....
Me to I also at least need 5 of those ribs
@Tyler Wilhelm tell me your American without telling me your American lol
Adams portions are miniscule. That said, maybe he eats 5-6 meals a day and that's why a "meal" is 4 bites.
@Kermit Murder I like SOCCER
My heart broke when you got rid of the second potato skin! It would have made a deliciously crispy crunchy butter holder to add more texture to the whole dish!
Mine, too! I love crispy potato skins and I would have eaten the 2nd one as is!
I bulk up my potato guts with cheddar, bacon, butter, sour cream, chives etc until it fills both skin halves brimming.
I'd bake the hollow shell a few minutes with some more olive oil until it gets crispy, then chop up the crispy bits into the filling
I was thinking any extra sauce he had, brush it on the extra skin and broil it. Would've been excellent
Yeah - if I ever have leftover baked potato skins, I just roughly chop them and then throw them in a scorchingly hot frying pan, with oil and loads of salt. They turn into kind of half-chips-half-crisps (or half-fries-half-potato-chips, I guess) and are great to nibble while waiting for whatever else you're cooking finishes.
"I'm gonna flavor them in roasted garlic, which means I'm gonna need roasted garlic" now I understand why people make ragusea YTPs
"I'm gonna flavor them in roasted garlic, which means I'm gonna need 20 eggs, yes 20!"
@@jannisskoulas3753 "now we're gonna put it under the broiler (Brits call it a grill) for 14 years"
@@FoldingScreenMonkey "under the broiler with you!"
I have learned it's better to watch Adam's videos after I've already eaten...
I don't really have food in the house - and definitely none to buy any in the next two weeks or so - and I wondered if watching this would turn out to be a mistake.
youtube always recommend them to me while im eating, lucky me
I prefer to do it while I'm eating. If I do it after, it might make me crave even more food, which I don't need.
does not help here, just got a huge dinner, still hungry.
@@TheSlavChef Would eating again help?
I absolutely love Adam's recipes! He's not bombarding you with gram measurements and acting like you own a kitchen scale or a stand mixer or what have you... He teaches you to actually cook, working off instinct and taste. Love you, Adam, keep up the great work!
"You can just stir random stuff into ketchup and tase it until you like it."
Understatement of the century and true as all get out. Any time I make indoor ribs with a sticky sauce (I make outdoor ribs Texas style with a dry rub and no sauce) I make a ketchup based sauce and it's never the same twice. I've assed the following ingredients (not all at once) to ketchup:
- vinegar (fake balsamic, red wine, apple cider, rice wine)
- citrus juice (lemon, lime, orange)
- mustard (dijon, yellow, spicy brown)
- oyster sauce
- Bulldog sauce (that is, tonkatsu とんかつ)
- off the shelf bbq sauce - just a touch
- homemade jam (peach, fig, persimmon)
- sriracha
- cumin
- black pepper
- powdered sage
- oninon or garlic powder
- oregano
- DUTCH PROCESS COCOA (this is my secret to getting some bitter smoky flavors in)
- my kitchen pepper (cumin, cardamom, fennel seed, cinnamon, star anise, black pepper, juniper berries, turmeric)
Hey Adam! Can you do a video on making making dumplings? 🥟
Hell yeah
Making making?
Can you ask for middle eastern dishes because he listened to you
He is way too lazy with his recipies nowadays for us to see him folding dumplings or sth. Ethan Chlebowski has a good recipie already
What type of dumplings? Chicken and dumplings? Chinese dumplings? Gnochhi? Technically both ravioli and pierogi are dumplings.
Me: man i need to do something with the beef ribs in the freezer
Adam Ragusea's newest video the next day: say no more
I had some in my freezer but they made their way on to my traeger the other day. Damn tasty
"You can just stir random stuff into ketchup until you like it" is literally my entire philosophy when making BBQ sauce. It's strange how many great batches I've made that way.
Think this is the first time someone told me what kind of a potatoe a russet potatoe is! Much appreciated. Much easier to find a substitute outside the us this way :)
You're losing your touch Adam, I saw the sponsor transition coming a mile away this time.
By a mile, we mean 3 seconds.
3 seconds are 3 seconds... back in the day they were miliseconds and you are dead.
Yeah usually the transition is faster than my grades dropped
He is not losing his touch, we are getting smarter
We are evolving…
Adam is THE jack of all trades. Dude is a musician, journalist, RUclips, cook, and casually makes a reference to a woodworking technique
Your recipes literally just follow my train of thought when i'm cooking my own dinner. Just what I have and what tastes good.
You seriously, have the Best cooking channel on RUclips, hand down
Thank you!! I live in Turkey where it's hard to find pork at all, much less ribs, but at least it's not too difficult to find beef ribs, and I always miss that bbq flavor!
Are you an American living in Turkey?
I literally just broke my hand and it hurts like hell but this video is making the pain more bareable.
rip
I pray u heal well
How did you type this
My your bones rest in pieces
@@ethanreichard4658 You good? Most people have 2 hands???
This is a godsend for someone living in Tokyo with almost no place to barbeque/smoke.
Beefoven.... One of my favourite classical composers.
Strange things are afoot at the circle k
This is definitely a great recipe for someone who lives in an apartment, doesn’t have a yard to fit a smoker, or doesn’t even own a smoker of any kind!
02:18 I heard it as "Roman Debates" and it still fit perfectly
underrated comment
As somone who lives in knoxville, I would love to hear which butcher you go to here. Cheers!
Adam: Individual ribs get more browning
Gun nerds: Did you say *Browning*
Individuals should get more Brownings!
TIP: Not sure what you did with that second unused potato half, but FYI you can put it back in the oven with your filled potato and when it is browned inside like you want pull it out. It is crazy good and the whole thing is crunchy with just a little soft potato goodness. I like to dip it in something for that french fry flavor.
Oooh nice! This is actually somewhat similar to a recipe I do a lot when I have company - marinade in apple cider vinegar watered down with apple juice, pressure cook in pure apple juice, broil until dry, sauce and broil until you have a nice glaze
Little late, but made these today, came out perfect! so easy. I only marinated for an hour but it was still super tender.
7:50 “might seem like a huge portion” lol ok
Interesting video, informative as always. I often dry brine the protein for a bit before the wet marinade for a somewhat equal time frame. Love to know the merits of that approach, probably some chemical stuff there I don't fully appreciate. OTOH I frankly don't think any protein should be marinated in any acid for longer than a couple hours, unless you are looking for mush meat!
I actually started doing the "dry brine then marinate" method recently with chicken, and it works brilliantly. Although I dry brine overnight, then marinate for just a couple hours maximum before cooking. It gets you the best of both worlds: concentration of flavor and texture plus full inside-and-out seasoning from the dry brine, and then intense flavoring and improved browning on the outside of the meat from the marinade, without any of the adverse effects of overmarination. A "brininade" doesn't allow the firmness of texture and intensification of flavor via moisture loss that you would get from an overnight dry brine.
Hey Adam! Hope you're doing well. Appreciate your content 🙂
This comment is so wholesome 🥺
this man has the best cooking channel
Sounds DELICIOUS! I always have a hard time cooking ribs till they're just right. Thanks for your tips!
I used this method for country cut pork ribs once. They were amazing! The meat was falling off the bone. Delicious!!😋
Instead of a marinade, I do mine with a dry rub recipe I found on the internet. Night before coat the ribs, wrap them in plastic, in the morning I'll wrap them in foil, then put them in as low as my oven can go for 3-4 hours. When they're close to done, take the foil off and cook them another little bit or toss them under the broiler. This new rub is so good, I don't even put sauce on them.
The tastiest meats considered as "by-product", while the tasteless junk like filet mignon considered as "delicacy". :)
Love the small portions! I don't want to cook a meal for 15 when it's just me and my wife! Easier to double a recipe then split it into 4..
Another excellent presentation. I am so hungry after watching this! I watched it more for your tips on making twice-baked potatoes to be honest. I found you making of the BBQ sauce informative also.
You’re new bbq video makes me think how good liquid smoke would be in this
Happy Ragusea Thursday everyone!
yeah I used to do this all the time, it saves time from the slow cook and it's just so easy
Why I twice bake my oven, not my potatoes
was looking for this :D :D
Just cooked these, killer recipie! The beef fat in the potatoes was a pro tip for sure.
You're a great cook and a great teacher!
Thank you for the recipe. It was easy to follow and The meat turned out soft and delicious
"im gonna serve these with roast garlic.....which means i need to roast some garlic" LOL
Nothing like a beer at 8,30 in the morning!
Oh man, I never thought to put a potato directly on the rack, unwrapped. Definitely gonna try that!
That's how I do baked potatoes. Olive oil and salt straight on the rack. I usually stab mine before the oil though. The skin gets crispy but the insides super fluffy.
"It's kind of like building a piano finish in woodworking -" Well, that wasn't relatable.
1:50 garlic: that's okay Adam, that's okay 🥺
To the point and no unbearable childhood stories attached. Thank you...
yep, that's my next project for the weekend.
Thanks adam
I was JUST looking this up.
You’re telling me Twice baked those potatoes!? Those girls are so talented.
5:55. Words to live by 🤣
Fourth beef rib recipe in a few days by all my fav cooking channels. Tell me there ain’t no algorithm.
adam why are your videos so addicting? i love them so much
The potato dripping directly into the oven 😂
Looks amazing. Will try this recipe 😊
Indoors? My best friends Penny, Chip and Used Napkin will be thrilled!
The gang's all here!
My favorite classical music composer. Beef oven
I love to get a cut of meat that I never cooked before, watching videos on RUclips after getting home, getting the basics of the recipe and improvise with what you got at home.
This recipe rocks, thank you Adam. Costco usually has beef back ribs and I will always get them now, great value
I did this! It was yum. Thank you, Adam.
Pretty sure ur the only person that put that AD in there, very slick!! U did that real well.
Hello Adam. You mentioned putting the ribs under the broiler. I live in Britain. What would we call it here?
I think it would be known as a grill in the UK, but I'm not absolutely sure
You've been living in the South long enough now. I think it's high time you get yourself a smoker... or several. BBQ is a hobby in itself with the fortunate side effect of producing delicious food. :)
Big fan of your videos , so original , love from india ❤️
This is the best video on this channel
2:20 my chef teacher at 40-years just told me in-class you don't need to poke the potato it's completely unnecessary the steam actually helps cook the potatoe.
Best cooking channel by far.
I'm glad to see that this house's night lighting isn't as ugly as the last one
2:22
That sentence sounds like something straight out of a RUclips Poop
Looks great. Now to try and find where I can easily get beef ribs like that in the UK.
Love the roasted garlic technique for the mashed potatoes!
Thank you, I've been invited to the cookout but have no smoker!
I love how Adam went to woodworking as his metaphor but I went to nail polish. 💅
Been waiting a long time for this one. Can't wait to try it :)
I remember the first time I was served a twice-baked potato. It was a revelation! Come to think of it, I also remember the first time I cooked ribs "low and slow." Another revelation!
If Adam ever gets a smoker these recipes in the future will get remastered
Please try doing this rib recipe in an instant pot and then hit with the broiler for a weeknight recipe. Can do ribs in 35-45 minutes including the broil. No need to marinade just throw it all in the instant pot.
Hey Adam, can you do a video on how you make your videos like how you film, production, video editing, etc.
He already made one 2 months ago, here's the vid ruclips.net/video/USZTy8Do2Gw/видео.html
He already did this, at least the filming part :)
ruclips.net/video/USZTy8Do2Gw/видео.html
Normal people: *thinks about what to eat today*
Adam: *thinks about what he’s gonna eat tomorrow or a couple weeks later and starts preparing*
Adam....the best add reader on RUclips ❤️❤️❤️
I think I've been watching too many Adam Ragusea YTPs: whenever you breathe in your videos, I can hear it
Person: bakes potato
Adam: Do it again
My mom went crazy over me cutting stuff on the counter so I showed her you cutting the potato
Adam, Adam, I wondered what had gone wrong when using my grandma’s pork marinade on beef (got super hard when cooked) now I know to dilute, thank you
I've always preferred beef ribs over pork. My mom would bbq them a few times a year. Being in an apartment, I'm not able to do that. I'm very excited to try this. Gotta stop watching late in the evening though; makes me go to bed hungry!
Why did the Astronomer bring a slab of ribs into the bathroom?
He wanted to witness a meatier shower.
Fucking terrible
😒...😆
4:05 - "The potato is squishy. It's done."
I guess one of the benefits of low-and-slow is that if the outside of the potato is how you want it to be, the inside probably is, too. At a typical high roasting temperature, of course, a squishy feel is not necessarily an indicator of a non-raw-ish interior. Either way, I think it's always better to overcook a potato than to undercook it. You can add butter to a dry potato at the table. You can't add "cooked" to an undercooked potato at the table. In this case, we're talking about twice-baked anyway, and even undercooked potatoes can _kind_ of be mashed, but there's still a noticeable difference when mashed potatoes are undercooked. No one's going to know that you overcooked (but did not burn) your mashed potatoes as long as they're moist with some source of moisture.
He didn't say it in this video, so in case anyone was wondering about the "Broiler" - "The Brits call it a Grill"
So do we Irish.
For your next batch I suggest adding a little bit of liquid smoke (not much) soy sauce and pepper in the brine
What would you think of doing a video about blocks vs. pre-shredded cheese, and whether it's worth it for home cooking to get an entire block of cheese and shred it yourself or stick with the Kraft
Those potatoes sound amazing....
I’m 19, a chef in London , have worked for michel Roux jr, Claude Bosi and Nick Smith but, Adam Ragusea, you are still one of my biggest inspirations❤️👨🏽🍳
That was a pretty low temperature to cook a potato, but I understand you needed it that low for the ribs and may as well cook the potato at the same time.
My experience with baking potatoes (I always use Russets) has been if they are cooked under very high or low heat (high being 450F and low being maybe 250F), I usually don't have much of a problem other than burning the skin or having it pale. I like to cook them at 350F, but no matter how much I poke them, they seem to explode about half of the time. I believe the starches plug the vent holes so they don't vent. I'll have to try the knife technique rather than the fork technique I use.
So, I wrap them in foil (I figure at least if they explode, cleanup would be easier), for the first hour. By then, the skins are soft enough that they never explode. Then about another hour makes them perfectly crispy. I think the steam in the foil keeps them from exploding. It's not like they're going to cook quickly anyway.
Adam almost being as smooth as Linus with these sponsor ads!