Guy Fieri's Vinegar-Brined Baby Back Ribs | Guy's Big Bite | Food Network
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- What's an outdoor cookout without saucy barbecue baby back ribs?!
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Vinegar Brined Baby Back Ribs
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 4 hr 12 min
Prep: 15 min
Inactive: 2 hr
Cook: 1 hr 57 min
Yield: 4 to 6 servings
Ingredients
1 cup apple cider vinegar
4 cups water
2 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
10 garlic cloves, smashed
3 pounds baby back ribs, silver skin removed, racks cut in 1/2
1/2 bottle beer
1 yellow onion, peeled and quartered
BBQ sauce, recipe follows
BBQ Sauce:
1 tablespoon olive oil
1/2 cup yellow onion
1 tablespoon minced serrano pepper
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons apple cider vinegar
2 cups raspberries, frozen
1/3 cup seedless raspberry jam
3 tablespoons molasses
Directions
Preheat an indoor or outdoor grill to high.
Preheat the oven to 400 degrees F.
In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.
Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.
BBQ Sauce:
In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.
This recipe has been updated and may differ from what was originally published or broadcast.
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Guy Fieri's Vinegar-Brined Baby Back Rib | Guy's Big Bite | Food Network
• Guy Fieri's Vinegar-Br...
I’m a simple man, I see ribs and I click 😍😍😍
The Apple cider vinegar tenderizes the pork just as coke or pepsi does.
Mountain man Fieri and his cooler city slicker brother Guy Fieri.
Wow that roasted ribs look so awesome.
I’m lazy so I do the easy way: Remove membrane, season front and back with Lawry’s seasoning salt, and put in crock pot on low for about eight hours. Then, carefully pull out ribs (will fall apart) and eat as is or add favorite BBQ sauce and caramelize under broiler for a bit. Enjoy!
Liked👍, finished watching this video in full length. I will frequently come back.
The membrane on the back of the ribs is called “fascia” and is found throughout the body of all mammals. “Silver skin” is a different kind of fascia usually ONLY found on beef and pork tenderloins.
Normal fascia membranes as found on the back of ribs does break down under prolonged heat and IS edible, whereas Silver skin is difficult to break down, is very chewy and tough, and is virtually inedible. Unlike normal fascia membranes, Silver skin is ALWAYS removed.
I...love..your..
Show
Good cooking
Straight to flavortown!
MMMMM I LOVE VINEGAR BRINED BABY😁👍🏽
🔥
😁✌🖖👌👍😎 very cool
Go go go go good😂😂😂😂🤣🤣🤣🤣🤣
👍👍👍
ehhh.
Man, I really thought I was gonna like this. But I can't stand ginger.
You fellers are definitely not from the south, 100 % not
Chefs just don't get it. I understand they enjoy experimenting with new and interesting flavors, but nothing beats tradition.
Wait until you learn that Italians used fish sauce in almost all their recipes before tomatoes were imported. Cooking is always evolving, and the silly notion of "authentic" would have us still eating fish sauce and no tomatoes in Italian food, doing barbacoa over an open flame, and lasagna from the Brits (Brit version of "lasan" predates any Italian reference to it)
He’s not a chef
@@drewconway7135 hE dIDnT gO tO lE cOrDoN BlEu!!!!
@@gregg48 now I know what Italian food would be without Mexican tomatoes
@@caasinauj (btw, that historical tidbit about Italian food came from Vol 1 of Modernist Cuisine)
Not feeling this one. Weird ingredients and roasted instead of barbecued. I’ll pass.
I'll try the brine but Why would I want to have raspberry seeds on my ribs. Umm no
Raspberry jelly doesnt have seeds. For a treat try black raspberry, its fantastic!!
@@gwenhenson5005 but he used whole raspberries too. Don't get me wrong I love raspberry but I don't think that would be my cup of tea on ribs is all.
I dont even remove the silver skin anymore
He developed a southern accent as the video progressed lol.
He had to be trolling on this, brine for 15 minutes? That's hardly a presoak.
The fruity stuff is good if in-laws are around but let's be real, ain't nobody got time for all that.
Too bad he did not grill them this is a stew recipe crock pot crap yes tender but not the ribs we were looking for
I will pass on this.....smh
I love you garlic😁😁😁😁😁😁😁
Mouth watering.
I was going to tell you guys this salty food pun... I figured you wouldn't *brined!*
L
I have not seen you cook anything in yours guy I would love to see you on your cooking show see if you can put together three meals in 30 minute segments LOL love you guy from day one it's been so long I forgot what show you won on LOL
Why are chefs so addicted to vinegar?? That crap is disgusting 🤮.
This guy ain’t no chef he’s just a eater 😂😂😂