These sweet & spicy ribs are SO delicious and still SO easy that I’m quite certain they can be made by ANYBODY! 🤤🔥
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00:00 Intro
1:08 Making the rub
1:57 Removing rib membrane
4:26 Seasoning ribs
5:20 Covering & Baking instructions
5:31 Cooking vegetables
6:03 Grilling pineapple
6:37 Building sauce
7:38 Blending sauce & pineapples
9:28 Baked Rib Reveal
9:46 Grilling & Basting Ribs
11:22 Serving
12:30 First Bite & subscriber gift
13:05 Nakiri Giveaway Winner & Outro
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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That's looks very very good
Try to *not* use a knife 🔪 next time you go to remove the membrane, but use a spoon 🥄 as it won’t tear the part you’re trying to grip 🌞
5:00 Yeeaaah bwoi
If the membrane isn't tough enough to hold up to being peeled off, its not tough enough to be a problem to chew
Sometimes the ribs come without the membrane? I personally don't like it and would like to think not all hogs are the same; some need the membrane removed-so that's how they package it sometimes
Just score the membrane
That membrane alone is usually enough to make me choose to cook a different meal 😭
the membrane is already removed
These ribs started out great – the sauce looks fantastic! – my problem? – waaaay overdone! – those turned out much too mushy – they clearly have NO pull – ribs should not pull that far away on the bone – if I got those in a restaurant, fagettaboudit.
Just made the pineapple habanero sauce and applied on the wings. Soooooooo freaking delicious. Thanks Sam
If you blast the pleura with high heat it will be fine. Beef ribs, it's a thang. Much better if you remove the pleura, but again, if you blast it, it''ll be fine.
The secret is in the rub! I just did this, cut down on the chili powder cuz my wife can’t handle super spicy stuff and for the same reason went with our favorite local bbq sauce over the habenero pineapple sauce. The verdict? She called it “the most sophisticated ribs I’ve ever had!” This is our mainstay recipe from now on! Way to go Sam!
anyone else having trouble loading the recipe?
I love that you not only explain what you’re doing, but why you’re doing it. It really helps understand the process and allows us to try different things just by learning the techniques you use for one recipe
I did ribs on the pellet smoker from frozen the other day. I obviously had to leave the membrane on because it was frozen. I used the 2-2-1 method and by the time the ribs were done, that membrane was a super thin cracker crust that actually was an amazing crunchy addition to the ribs, I really enjoyed it.
Youre welcome badass paper towel holder
"It's not going to taste like mustard." well then I'm adding more mustard.
I've watched you make ribs a few times now. You use the same "steaming" method to par cook your ribs everytime. Steaming your ribs at 350D is almost the same as boiling them. Don't you ever wonder why you have so much juice to dump at the end than just the vinigar? It's because you cooked them too high, too fast. All the natural juices have been steamed out! It takes more time, but the best way is slow and low and uncovered. This is actual roasting. 225D for about 3 hrs. Ribs remain juicy and won't fall completely apart when you take them to the grill. For even juicier ribs, brine first for a couple hours. Try it.
The prongs on one of those tomato core button thing is the best thing for those membrane things! You can just scrape it with the claws till you've peeled up a nice large piece to grab and pull
If you can't get the membrane off just score it really good
Omg, I don't grill but I'm gonna have to try this.
Just be ready for your kitchen to stink with the smell of apple cider vinegar for hours afterwards.
You guys !!!….. you guys …. Ohhhh you guys…. Legends…
Amazing looking recipe, thank you! Also I’m finding the fly arc of this series quite funny.
Sam, just did the ribs and they came out lip-smacking great (sorry Tony)! After tasting them I noticed that I forgot one ingredient and that was the brown sugar for the sauce. I can actually tell when I forget an item. Thanks, Sam – really enjoy your videos.
I’ll have a side of flies!!! Hahaha!!!
We are trying this out. So far so good
What's with the SquareSpace bullshit log in keeping me from viewing the recipe in the description's link? I can't view it because of some crap about log in permissions for my dashboard.
Sadly couldn’t get habaneros today so replaced with Jalapeños and should have used one more, but otherwise it was pure magic and the pineapple really made it.
Love the rant things happen and I can never get it off. I give up and done even try anymore!! Love the assault on the mosquitos!!!
I have been looking forward to making these all week and I have them in the oven right now! Lookin forward to it!
I've been missing Astro's commentary; hope he's OK.
Pineapple!!?? I'm in.
Your welcome
OMG Looks soooooooo goooood!
All the Ribs I have cooked I have never been able to get that skin off, so leave it and still taste great. Great show my wife and I enjoy every video.
Can’t wait to make these! I like to put beer in the pan before I bake ribs 😅
That pineapple sauce looks dang delish! Thanks for all you share Sam, this is wonderful. We love our ribs up in here
Other than being grossly overcooked looks good!
Hey Sam, could you please make liver sausage? Thank you for all your videos and the time your Son and Chance put into producing these videos. My Father and I enjoy watching them and we learn from you.
Where to buy the black (quartz) cutting surface, either the round or square one? Thanks!
nothing better than ribs cooked right!!! Can't wait to try the sauce!!
Love it – now we don't feel so bad trying to make it like the experts! 😛
Idk why I thought Sam took a swig of chicken broth after he got the spice hit
I just made those Ribs OMG awesome. i got the pull back!
When I struggle to remove the membrane I just score it with a knife all over