Make These 15 Minute Ribs for Your Next BBQ!
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- čas přidán 20. 08. 2024
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Today we’re hitting the grill and whipping up some Salt and Vinegar Pork Ribs with Seedy Hot Honey. Instead of grilling these low and slow, we’re opting for a fast and dirty method which yields juicy, gnaw-at-the-bones baby back ribs in just 15 minutes(!!). A bright vinegar marinade balances out the fat from the pork, and we’ll finish them off with a seedy hot honey to give these ribs a crackly, crunchy quality. If you’re in the market to impress your friends with a dish that looks and tastes far more complicated than it actually is, by all means make these ribs for your next summer BBQ!
#ribs #pork #July4th #grilling #summerrecipes
Ingredients :
PRODUCE
3 garlic cloves
PANTRY
Kosher salt, freshly ground black pepper
2 tablespoons olive oil
½ cup unseasoned rice vinegar
3 heaping tablespoons mixed spices, such as caraway seeds, coriander seeds, cumin seeds, fennel seeds, and black peppercorns
Heaping ⅓ cup mixed seeds, such as pepitas, sunflower seeds, and sesame seeds
4 teaspoons red pepper flakes
⅔ cup honey
PROTEIN
2 racks baby back pork ribs (about 3½-4 ½ lbs)
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Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Daniel Weingarten
Motion GFX Designer: Mack Johnson
Colorist: Kinan Chabani
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
this activated my fight or flight
Carla just dropped a rib video minutes ago as well lol
I think I like Carla's better.
Both videos were back to back on my feed lmao
Also, Alison Roman's doing ribs.
I think they are trying to tell us something.
They are besties...
Your book is next on my list!!!!! I’ve been watching everything. I have Carla’s and Ricks’s. I must have yours!!!!!!
I just get so distracted with Molly's beautiful kitchen utensils. Like DAMN! GOAAAALS indeed.
I think I'll dream with that Indigo blue tray.
can notice so much of carla in molly sometimes and i love it so much
All the Purpose of the seeds is distracting from the toughness of the meat
this is on par with a 48 hour PB&J sandwich
molly skiing ?
There are so many cuts of pork that are great in 15 mins, ribs are not one of them. Rib meat is tough. If you are cool with tough meat then this is fine. Do this with a loin...amazing.
Absolutely, baby back ribs are a byproduct of butchering the loin. Super lean and very tender, you can't mix and match cooking styles with these cuts if you want a satisfying bite
I'm sure the flavor is great, but the idea of fifteen-minute ribs actually hurts me, makes me sad.
Vocabulary word of the day - tejolote. I always thought molcajete was the term for the whole device (both 'mortar' and 'pestle'). Cool beans! I think I'll stick to the old fashioned way of cooking ribs. I'm a geezer, after all!
What’s next, 15 minute brisket?
I heard the 7 minute whole hog is to die for. She does make some great stuff, but I just have to goof a bit on this one.
Then two hours picking tough meat out of your teeth
Those look like like they have the texture of my boots
I don't generally hate, but yeah. There are plenty of pork cuts that are great not slowly cooked, ribs are not one.
Why do you know the mouth-feel of your boots? Are times pretty tough for snarky commenters and you now have to eat shoes?
@@Thrill_House Swing and a miss. Try again, I'm rooting for you.
Cuz they do.
@@Thrill_Housedude, you must love poorly made food. Kudos to you.
what’s next, 15 minute aged scotch whiskey? 15 minute century egg?
That looks tough as leather....
Spicy and well seasoned Carolina loved crunchy granola ribs. Yes please! xD lol
Loved the molcajete 🥰
It just looked tough, the way she had to yank that meat off the bone. No doubt it probably tasted fine with all those spices and honey. But that's just to distract you from how tough the meat is.
Lost me with this one
I love you Molly! you inspire me a lot!
So the secret to 15-minute ribs is that they are tough and chewy??
I have a mortar and pestle but it says I need to season it by grinding rice in it, what’s the point of that?
A quick google search revealed it is to take the excess grit and dirt out of the bowl. This is needed for basalt (volcanic rock) made ones. You keep on grinding the rice with a bit of water until it is a grey paste, then remove it, clean with just water and go again. You repeat this process until the rice paste that comes out is white, so all the dirt and grit is removed from the basalt.
This is probably not needed if you have a bowl made out of another type of stone, but the easiest way to test this is to do a rice grind with some water and see if the paste that comes out is white or not. (if it is, there is no need to further do so)
Be warned, it will take some elbow grease to do this work and you have to do it several times.
😊Looks Delicious 😋🤤
Molly 😍🤩😍🤩😍🤩😍🤩😍🤩
What are these pants you are wearing? Love them!
New dish name: Molly Midriff Ribs, lol
Molly, where are these pants from? 😍
Goodwill, 70’s Grandpa section.
is it really a hit the kitch ep if there's no drinking involved
grim
more grilling vids!
being from KC this hurts to watch but for CA this isn't too bad. I couldn't tell if she remove the membrane but I would definitely call that out as something todo. I wouldn't try this with spare ribs they need quite a bit more time to breakdown. Maybe if you marinated for a couple hours with something acidic it might turn out ok.
Too bad for you there are plenty of people in the world that don't get stuck in the BBQ tradition wars. Molly's a very good cook, knows all the standard techniques, and chose to make a non-traditional, fast-cook version of some food that she and others like. Deal with it.
I didn't see the membrane removed. Generally, I remove it.
@@kindabluejazz well this is grilling not BBQ. I have nothing against grilling I just wouldn't grill ribs but if you were to grill ribs this seems like a good way todo it.
@@jorshaw86 And yet another lob from from the BBQ wars cult. The term BBQ has different meanings all over the world. The 'low and slow thing' is just a regional US thing - it's not the 'one and only way' to BBQ, even within the US. She cooked some ribs outdoors over a flame. She liked the way they tasted and she shared her recipe. You can choose to cook however you please, but you can't own language.
@@kindabluejazz Jorshaw86 gave you such a kind olive branch and you chewed it up like a dog. There are no bbq wars btw.
Would this work for beef ribs too?
Oh my god, no
It doesn't even work with pork
I Don't really understand while you would choose the fast and dirty approach. If you want something fast, don't cook ribs. However, they still seem to come out ok and the honey spice mix sounds very tasty.
Hot and fast for me. I'm not a fan of bbq pork (whole hog excepted).
Those ribs aren't done, they made a crunch sound when she bite it LOL
3:24 ... We're currently going through this governmental apologist nonsense in australia. I can't even PRONOUNCE the aboriginal nonsense I'm faced with.
dude wheres the weeen
the specifically built and perfected method to absolutely ruin perfectly good meat and then pretend on camera that it isnt absolutely terrible. You can see how tough and dry these are when she cuts them/hear how dry it is when a bite gets taken out of it. No chef would pretend that you could just quickly grill a big chunk of brisket and have it turn out well, and this is no different.
Guga's dry aged brisket. They all squeal about how juicy it is, but he only cooks it to 180. #boundforchili
ribs
There’s an American wall of food thought that ribs have to be cooked slow and low, which does taste great. But this technique produces a taste on the opposite end of the spectrum that is equally tasty, if you can accept a different taste perspective.
What could possibly be even better here would be to marinate the ribs for 15 to 30 in a kiwi or pineapple spice blend to help tenderize the meat some prior to fast searing. Works great on beef ribs too.
What perspective is that? Unintentionally smoky/sawdust-y?
omg, the way you handled these ribs went against everything I know about BBQ (especially here in LA) but holy shit looked bomb AF
Those remind me of how we made ribs in Germany before the BBQ hype kicked in about 15 years ago. We loved them the way they were and we didn't mind that the meat was tough and we had to gnaw it off the bone. Would I still make them this way today? Absolutely not. I know at least 3 ways that create better ribs with similar effort. That these only take 15 minutes is certainly a fact, but without any advantage other than when it's a spontaneous BBQ, I won't be serving ribs. There are hundreds of other great meats that can be put on a grill for all spontaneous situations. This honey mix sounds tasty though.
Your "spices" are all seeds. If they have the potential to sprout, they are seeds. Once ground, they are spices.
This does not look like a very good way to make ribs, I hope no one ruins their bbq with this.
No thank you!
You should not be allowed near a grill again.
Please open a restaurant in Seekonk, Massachusetts. No, really. Please open a restaurant in Seekonk, Massachusetts.
If she wants to eat them like a pork chop, why doesn’t she make a pork chop? Ribs aren’t pork chops. Is she pretty or weird?
Something is off with her...
lol what do you mean?
Drugs
Ozempic
This looks so good. Now to convince my dude that we should try ribs like this, instead of only ever throwing them on the smoker for a bajillion hours.
These are going to be tough. I feel like you need to put them in a crock pot or something for a while. Your dude probably enjoys smoking the ribs too.
Not to be annoying, but throwing them on a smoker for a bazillion hours is fore sure the best way to make them. These quick and dirty ribs are never going to be as tender or tasty as a low and slow version can be. If you want faster meat, quality hamburgers or a steak are a really good option.
Why are women like this? Just have some patience, if you want it to be done in 15 mins burgers and hotdogs might be more your speed.
Ugh, ok. Nobody said never again to using the smoker. It was just a comment that trying ribs in a different way sounds like a good idea to me. This is like, weeknight cooking, as opposed to full day when we’re home all day cooking with smoker ribs. Sorry you’re bothered, but I’m not “like this” nor insulting my guy.
@@ninamanley1044 I got you. I wasn't trying to make this a man vs woman thing. I just think this recipe will make very tough meat. I think you need a pressure cooker if you want some tender ribs quickly.