Southern Ribs Without A Smoker | Dinner DeeAs

Today we bring you big barbecue flavor with recipes you can make in the comfort of your kitchen. I'm talking fall-off-the-bone, sticky, sweet, southern oven-baked ribs, a luscious creamy coleslaw, plus a chef's shortcuts to zhuzhing up your favorite sauce so it's kind of half-homemade but fully fast. It's about to get messy and delicious on Dinner Diaz. Welcome to the kitchen. I'm Angie Corley. Joining me today is Chef Kiki from the Meat Market right here in Tampa. chef welcome thank you how you doing i'm so good it's gonna be so good today i know that you're sharing how to do ribs right and in the kitchen not on the grill or in a smoker but you said you used to prepare them a little differently but you would never do that today what way is that that is boiling them okay my mom does that still yeah but boiling them to death that boil just tears up the meat it just it makes it tough okay so i'm gonna show you how to do it a little bit better okay should i fall off the bone mom i hope you're watching do not do that all right So let's talk about how we're going to get started because everything looks great and it smells wonderful. Where do we go first? So first what we're going to do. Now, are these beef ribs, pork ribs? This is beef ribs. These are beef ribs. I grew up on them pork ribs, probably just like you did. Yes, indeed. But we're going to elevate it a little bit. Okay. So the beef ribs. Okay. We're going to talk about these beef ribs for a little bit. So first we're going to start with a little bit of mustard. That's our binder. And we just go straight on the meat. No mixing and patting. No. Okay. We're going to go straight on the meat. You don't have to be bougie. I should put my gloves on. You should. I mean, just in case. Yeah, but we didn't do that one. Oh, KKK. I got one hand no glove, one hand with gloves. We're going to go ahead and let you do that one. Okay, sounds good. Get that mustard on there real good. All right, rubbing it both sides? Mm-hmm. Oh, you're on both sides. Okay. Do I have enough? Can I just, like... Yep, you sure can. Sure, you're just going to... Because if we were at home, this is what would happen, right? This is exactly what would happen. You have a beer in this hand, mustard ribs in it. That's how you do it. If you don't have a beer in your hand at home, you started off wrong already. Now, is this for flavor? Is this tenderizing? What is this mustard doing? It's going to do a little bit of all of it. It's going to help with the tenderizing because we're going to, of course, let it sit for a couple of hours before we start cooking it. It's going to help lock in that flavor, everything. Now, we're doing fancy Dijon or just yellow mustard? Yellow mustard. Okay. We're done with that? Yep. So, we're going to take this off. Okay. We got plenty more. We're not going to worry about those. That's right. Bam, boom. Okay. First thing we're going to do is make some seasoning mix. You go ahead and do that one. Okay. Go ahead. All right, I'll get busy. We're going to start here. You got cayenne and crushed red pepper. Okay. You can put all of that in there. Okay. Go ahead and get you a good drop of garlic powder. Okay. A little more. A little more. Don't be scared of it. Garlic powder. Okay. Onion powder, about the same amount. Onion powder, garlic powder, all smoothed down. It smells good. Black pepper, fresh cracked black pepper. I was going to say it looked a little special. Is that enough? Do a little bit more. Go ahead. Get another little pinch in there. Okay. Now, this is where the smoky flavor is going to come from because, you know, we're not on a smoker. Go ahead and smoke that up. Okay. Tell me when. Good. Right there. Perfect. Smoked paprika. Okay. Yeah, about half of the salt. Oh. Yeah. Okay. Good half of brown sugar. Brown sugar. Oh, half of that? Nope. You know what? Hey, listen. If you're at the house, you're just going to dump it, right? That's very true. Oh, my gosh. Yes. All right. Do a little mix. Now, tell me, after we do this, do we put this in a little jar or are we going to use this on the ribs today? We're gonna use that on the ribs today. Okay. Hey get that good and mixed in. Okay, break up the brown sugar a little bit Okay. All right. Now that you have that, okay, we're gonna come in I'm gonna be very friendly dry rub because okay okay because I don't know if the mustard made it a wet rub What yeah, yep, you can come right in. This is still a dry rub again That mustard is really just gonna help that seasoning. Okay, lock it in stick it we're gonna get the back too because we eat all the ribs right that's true I don't say nothing like that could we use another protein could we use pork ribs if we wanted to you absolutely could okay the beef is the the Mac Daddy's what you're saying right yes okay little treat for yourself get those you got a little bit more time on you get those beef ribs yes they are beef ribs a little meatier than the pork and just a little bit I guess people would say it's a little healthier listen And if you're enjoying ribs and you're worried about health... This is not the place. Not today. Right. It's not for me to be worried about health. I'm eating ribs. And these are great because you are not out on the smoke. Or maybe we don't have a grill. We could do this right inside. It's really... And you know, we live in Florida where it rains all the time. So just because it's raining don't mean you don't need no barbecue, right? True. That's true. You still need some barbecue. Need it in our life. All right. So we're going to get that good and coated. Make sure it is thick on there. All right. You're patting it on there good. Mm-hmm. Now we need to let this sit overnight, you suggest? I would, if you have the time to do overnight, I would definitely recommend doing it overnight. Okay. If not, at least two to four hours. Okay. So refrigerate. Yep. Okay. Put it in the refrigerator. I don't cover it. Just because, again, let that air, just let it do what it does. Oh, okay. So we got some in the fridge, I think. Is that what I saw? Should I go grab the ones in the fridge? You can go grab the ones in the fridge. All right. I'm going to grab those, Chef. Oh. Oh, wow. Oh, okay. Switcheroo. you want to just throw those over there, wow that's brontosaurus bones at its finest chef kiki okay love that gorgeous color, that smoked paprika and we you did these a little in advance overnight yep those are overnight so this is what you're looking for once it has been in there overnight all right now what so now you want to switch here i'll let you get over in there there we go i can bring this to you if you need it so we're gonna come here i'm gonna actually take this bowl Oh, okay. Because we're not going to waste anything, right? Right. So we're going to put some of our beef stock in here. Okay. So we're going to braise, or we're going to... Correct. Is that what that... Okay. That is what we are doing, so we're going to braise them. So instead of that, I always like to think of it about instead of that hard on top of the stove boil, you're not going to really get that bubbling, that hard knocking around that you would get, like you said, Mom used to do on top of the stove before you hit the barbecue. Right, right. Why did we do that? Was that to get the grease and the gristle and the fat, or is it to cook them faster? My mom always said it was just to kind of make sure that it was cooked, so you know that you don't have to spend eight hours on the grill unless you really want to. That was kind of how we did it. All right, and what's this? This is our Worcestershire. All right, Worcestershire sauce? Yeah, there you go. Yeah, the W sauce. There you go. Apple cider vinegar. Apple cider vinegar. And the beef stock. And the beef stock, yeah. So I'm just going to give this a good little mix around. any time i see sauce and stock and gravy and seasoning it's just i'm ready all right now me i always pour in first obviously i said you see in here okay this is our onions our garlic already chopped up put in here it's kind of hearty chop you don't have to finely chop no no fine chop it's just for the flavor got just for the flavor you always want to make sure you chop the garlic as well because whole garlic you don't get enough flavor out of that whole garlic okay and make sure. Alrighty. Always pour juice in first. Okay. And then I'll place the ribs in. Okay. Some people put the juice, put the ribs in first. I put the juice in that way. I'm not using, I'm not just using it to kind of knock off all the, cause you're, it's going to knock off. Correct. I want that to stay in there just like that. I'm going to go put these babies in. All right. And I see some butter, always a fave. Yep. I'm going to take that butter and I kind of just dollop it on top. It's just going to add that extra flavor in there. You already had salt. If you have salt, butter, non-salt, either one. I always use non-salt because I always like to know how much salt I'm putting in my food. Yes, yeah. Unsalted definitely makes sense. Oh, love it. Yep. Oh, that looks oven ready to me. That is oven ready. You're going to cover with foil, I guess. Correct. Okay. We're going to make sure the oven is already preset to 325. Okay. Now, when wrapping this, you want to make sure it's really tight. Oh, okay. Nice, kind of lock it in that way. You don't lose any of that juice that's in there So this will kind of steam, kind of bake, okay You kind of got all of that going on at one time All right How long do we put this in the oven with this is going in the oven for right at three hours based off this size Yeah, okay big size and go right at for three hours. Oh, and I'll get the oven. All right. Thank you Bam boom that's going in while those bad boys start to kind of slow and low their journey We're going to take a quick break. When we come back, we're going to doctor up some store-bought barbecue sauce to make it taste like a million bucks. Love that. Stick around. It's coming up on Dinner Deals. She's from the meat market in Tampa. We're making magic with beef ribs today. So in a moment, she's going to show us all the goodness, how she enhances store-bought barbecue sauce to make it her own. But first, let me catch you up on how we prepare the ribs and we have them cooking in the oven. So we rub them down with yellow mustard before adding seasoning, which was a combination of cayenne pepper, red chili flakes, garlic powder, onion powder, black pepper, smoked paprika for the smoky flavor without the smoker. Then some salt and pepper, then coated it on both sides, and then that goes into the fridge for like two to four hours. Overnight would be like amazing magic for the flavor, so if you do that. But luckily, we had some prepared earlier. Then we mix together the liquids for a little braising combo of the beef stock, apple cider vinegar, that W sauce, Worcestershire sauce, and then we added it into the pan with the onions and the garlic. Final touch, a little bit of that unsalted butter right on top. Then we covered it up tightly with aluminum foil, got it into the oven. Now, fair warning, it needs to cook low and slow at about 325 for about three hours. Right, Chef Kiki? That is correct. Okay, so that's plenty of time for you to enhance that starboard barbecue sauce. That's almost a tongue twister, but you love a little Sweet Baby Ray's? Sweet Baby Ray's. Let's keep it real. You can't go wrong with Sweet Baby Ray's. Who has time to make barbecue? That's why we come see you at the meat market, right? That's exactly why you pull up on me. That's right. Get up out of the cabinet. Okay, so we're going to make this barbecue sauce. So should I just pass you all the goodies? Yes. So right now we have the, we always use original. Anything I want to bump up, I do it myself. Oh, so always the original. Okay, a little Sweet Baby Ray's going in. Okay, or whatever barbecue sauce you like. Whichever one you like. Oh, it does smell good. All right, so I'm going to get that in there. Okay. That W sauce you were talking about, that Worcestershire, you know, Worcestershire. Put a little bit of that in there. Yes. Get that moving around just a little bit. Okay. Then we got some apple cider vinegar. I love apple cider vinegar. You know, some people just take shots of this daily. They do. It's a good healthy thing. We use it to clean, to cook. Everything. It's going to be so good, right? Whatever gets it done, right? True. I'm going to use a little bit more of that mustard. This is really great that you're layering the same flavors that we've got going on in the oven. Correct. Oh, they're getting married. They're dating. Yep. Okay. I always look at it like a little backup, just in case you didn't get enough of it over there. It makes sense. You got some more over here. Okay. I'm going to get that going. And this doesn't take long, right? No, it doesn't. You just marry it a little bit. Get a little bit of this honey in here as well. Oh, nice. That's why you said get the original barbecue sauce, whatever you like, and then you can just kind of hook it up. Because everybody's not big on too much sweet, but honey is like my secret. I put honey in almost everything. She's letting the secret out, y'all. Just a little bit. Just a little bit. Then you got your onion powder. You got your garlic powder. As I said, we're just going to pinch that in there. Okay. We're not going to measure it. We're just going to pinch. A little pinch. A little flavor to taste. And go there. I like a little bit. How spicy do you like it? Let's do medium. let's do it okay okay because cayenne can hurt my feelings sometimes i'm going there two pinches okay we're gonna go two pinches we're gonna leave the other two over there all right we're gonna go we need s p yep and smoked paprika that smells really good and the color on this is always really it's very pretty brightens it a little bit but it's very very pretty we go there the last thing i didn't do was get heaping of that salt okay salt pepper everything You've got to season everything. That's true. So true. All right, how long do we let this simmer? Just about anywhere between about 10, 15 minutes, 20 max. Okay. Just so it can get incorporated. If you look at it, you'll notice you're seeing a little bit of the mustard and things in the corner. Will it get thick? Yep, so it's going to thicken up some more. So, again, because we're starting with the Sweet Baby Ray's, it's already thick, but we loosened it a little bit. You've got the apple cider vinegar, Worcestershire sauce, mustard. So now we're just going to let that do its thing. All right. Well, now you do it. Well, we'll chill out for a minute. Let that work. When we come back, Chef Kiki's going to let us in on her coleslaw recipes. Coming up right here on Dinner Deals. You are just joining the party. Chef Kiki is my guest today, and she is from the Meat Market in Tampa. And this is what we've been cooking, her southern oven-baked barbecue beef ribs, which are fresh out of the oven, but they're not done yet. Okay, hold on, y'all. Before we finish them up, let me catch them up on where we've been and what we're doing. Okay, we've got to get this super sauce down. Okay, so this sauce is Chef Kiki's secret weapon. And it's a combination of Sweet Baby Ray's barbecue sauce, Worcestershire sauce, apple cider vinegar, yellow mustard, honey, onion powder, garlic powder, cayenne pepper, black pepper, smoked paprika, and a little kiss of salt. Then all simmered over a low heat for about 20 minutes. And then during the break, when we got the ribs out of the oven, we added the drippings into the sauce along with some butter. Yum. Now, you said they're not done. Do we need to cook some more? Is it saucy, or what are we doing? So now, we are almost there. Drum roll, please. We're almost there. We don't need this anymore. OK. Got it. Because now at this stage, if you look, you can see right now they're ready to fall off the bone. I see the bone is separated from the meat. And how long? These are in the oven about three hours? About three hours, right? Three hours. OK. Three hours. We're going to take this. We don't need that anymore. All right, I'll take that over here. There we go. We're going to take this sauce. Wow, that thickened up really nicely. I love that it was kind of half, you know, your original and half, like, buy it out of the jar. Correct. You know, we all can't make barbecue sauce. We all can't make. And that's it. They're ready? They're ready. We're going to pop them back in the oven. Oh, back in the oven. Yep. Sorry. We're going to pop them back in the oven. Okay. Put them on broil so that sauce can get sticky. Okay. About 10, 15 more minutes. Okay. And you're ready to eat. Well, how about we come over here and do we want to finish this now And do you want me to pop those in? Yeah, go ahead and pop those in the oven. All right, I'll pop those in the oven. Okay. All right. We're going to get to the coleslaw, right? Yeah, we're going to get to the coleslaw. I just want to smell them. Okay. All right. Bam. Okay. All right. So the first thing we're going to do is we're going to make the sauce. Okay. So we're going to start with the mayonnaise. And is this, look, is this, mayonnaise is such a thing, Chef. Is this, you know, a certain brand? Is this regular old mayonnaise? Can we do avocado mayonnaise, Japanese mayo? Is it Hellmann's or avocado? I personally do like avocado mayo. Okay. but my southern roots are saying you better Not okay, gotcha, you agreed, okay, my southern roots are saying stop playing, don't do that, use regular mustard, okay, yeah, regular mustard, a little bit more to apple cider vinegar and it goes there, go a little bit of the sugar, a little bit of salt sugar, okay, it's surprising that coleslaw does have a little sugar, it does, it does have a bit of sugar in it, a little salt and pepper, yeah and that's your dressing, that's it, that's it, there we go, okay now we're gonna come here so you have your green cabbage, we're gonna add a good heaping of this red or purple as they would call it, okay we're gonna come here, beautiful colors, i love carrots, we're gonna just use all of those, i'm not mad, i'm gonna use parsley, a little bit of red onion Red onion, okay. And then after. Now, do we have to chill this, or is it ready to serve once we're done? It's ready to serve in about 15, 20 minutes. So that way, that vinegar, the mustard is going to break down the vegetables a little bit. Okay, one more break. Chef Kiki is stirring. We're going to get all these flavors together. We're going to serve it up when we get back ahead on Dinner Dears. Listen, Chef Kiki from Meat Market is our guest today, And she's sharing how she makes ribs at home without the grill. No smoker, right? With our customized barbecue sauce, that creamy coleslaw. Yum. Look at that. Here's what we did before the break. So we brushed the ribs with some of that sauce, let them finish under the broiler for about 10 minutes. While we made the coleslaw, the dressing is a mixture of mayonnaise, apple cider vinegar, a little sugar, yellow mustard, black pepper, and salt. And we added in our veggies, shredded green cabbage. Everything is finely diced. all the carrots, everything's in there right, some onions, some parsley, no stems, that's so great sweet touch and here we are chef kiki wow this looks amazing i love the presentation i can already see that these are falling off the bone so how are we going to eat these and how are we going to plate them first we're going to dig right now i'm playing with you that's what i would do at home okay give me the pan dig right in but we're not we we're gonna we're gonna keep it right okay so we're gonna come in we're gonna do the slaw okay but not as you said you didn't like it dripping okay swimming shall we say just a little drip oh how hungry beautiful i'm hungry i'm hungry too yes so we'll go in nice little mound yep my goodness meaty that is a meaty beefy yummy oh oh chef kiki stop it look how it's look at it just falling that's how you know it's tender that's how you know it's done right no if it don't come out the oven like that okay so we're done with this pretty girl right here? Yes, we are. Okay. Yeah, I didn't know if you wanted to eat with gloves, but I'm going to try my best not to get it on me. All right, so are you ready for this? Are you ready? Yes. Is it better with your hands, a knife and fork? Is there a proper way? We're at the house. Hands, we're at the house. Okay. No knife. I'm going to try to be good, because my mom is always like, you're always eating. Oh, my gosh. Look at that fork tender. Look at that. Let me get some coleslaw all in one. Oh, Chef Kiki. How is it? It's hitting the way it need to be hitting. Oh, Chef. The crunch of the coleslaw is still there. All the veggies, nothing's overpowering. Look at that. I'm just going to grab it. Okay, there we go. If I had a dog, they would just gnaw on that. They would just tear that up. Okay, this can't touch a boiled rib. I just want to say, the stickiness, the sweetness, they're meaty the sauce i love a little bit of char that you got with the broiler and you're getting down so what are your thoughts oh yeah and oh yeah i love the coleslaw a little heat a little sweet it's all together oh my goodness dynamite chef kiki yes go meat market those are out of sight okay i just want thank you i'm talking with my mouthful all right you have to grab this recipe but these ribs get it along the barbecue sauce across with the coleslaw, it's on our website at dinnerdiaz.com. We also have a link to the meat market where you can find Chef Kiki in the back doing it, doing everything. Love that. Fried chicken Friday? Okay, anyway. Get over there. I'm Angie Corley, and I'll see you next time with more ideas for dinner, as we call them, Dinner Diaz. Now go get to cooking. Mmm. Girl! Yes! I'm ready. You ready to set it up? Yeah.