The Art of Low and Slow Cooking: A Journey to Perfection

As we embark on this culinary journey, we're going to add about a half cup of um brown sugar to our dry rub. This will not only balance out the flavors but also introduce a touch of sweetness. We want to think about how these same flavors play off each other, just like we do when thinking about restaurant menus. A couple of tablespoons of creole mustard will add a zestiness that complements the richness of the brown sugar. My tomato paste is the icing on the cake – or should I say, the ribs? We'll use about half a can to create a savory and slightly acidic sauce.

As we mix all these ingredients together, the aromas begin to waft through the air, tantalizing our taste buds. The onions and garlic are smelling delicious, yummy! It's time to add some crushed red pepper for an extra kick of spice – after all, who doesn't love a little heat in their life? With this mixture complete, we'll btb it on the stove to create a smooth and zesty sauce.

While our sauce is simmering, let's take a look at my ribs. They've been dry-rubbed with an assortment of spices and sugar, all carefully selected to complement each other. I've also added a beer – not just for me, but for my ribs as well. The low and slow oven is where the magic happens. Preheated to 300 degrees, we'll roast these bad boys for a couple of hours, checking on them every hour or so.

Before we put our ribs in the oven, let's add a little more beer to the sauce – yes, for me and my ribs! The aroma of beer is like a warm hug, making everyone happy. Now that our sauce is ready, it's time to put our dry-rubbed ribs on the grill. We'll brush them with a little more sauce, and then...

The moment of truth arrives as we take our first bite. Oh, wow! The succulent flavor explodes in our mouths – juicy, delicious, and utterly perfect. It's like a symphony of flavors on our taste buds. A little extra sauce is all it takes to elevate the experience. And that's exactly what I'll do. Who needs utensils when you have a dipper?

As we continue this culinary journey, remember that low and slow cooking is all about patience and attention to detail. By taking the time to develop these flavors and letting them simmer together, we create something truly special – a dish that will leave everyone wanting more. So go ahead, take your first bite, and let the magic of low and slow cooking transport you to a world of culinary bliss.

"WEBVTTKind: captionsLanguage: enwe're talking dry rub spare ribs today let's take a look at my big spare ribs now these are pork spare ribs if you're a beef spare rib kind of person go ahead and knock yourself out but pork lends itself so beautifully to all these big flavor spices and stuff like that look at this all right go ahead a big coating of this and then we're really just going to rub it in there look it we want to make sure we get this everywhere so if you make a big bowl of spice mix you know just take out what little bit you're going to use at a time if you're going to keep sticking your hand in there otherwise you know let it rip all right look at this rubbing my meat massaging it getting into every little nook and cranny look at nice big flaps now there is plenty of meat on these bones but then we get to pick up and chew on the bone that's a good thing as well that's where all the flavor is so good good thing all right hand wash and then we're going to wrap these guys and let them hang out in the fridge but let's go ahead and get my my barbecue sauce whipped together so i have about two cups of apple cider vinegar really yummy i'll tell that's a quart jar so we use about half of it now we have super sour vinegar so we're gonna add about a half a cup of um brown sugar so we have some brown sugar in our in our dry rub so let's add a little sweetness here too like we're thinking about these same flavors about how they play off each other you know that's always something we think about in a restaurant too a couple tablespoons of creole mustard to add a little zestiness and my tomato paste so let's find a can opener i'm going to use about half a half a can here now this isn't going to make it a thick sauce but it's going to help us really cling to those ribs my baked beans base the onions and garlic and peppers are smelling delicious yummy all right so that and you know what just for fun let's add some crushed red pepper in there too yes we like spicy stuff all right so i'm going to put this on the stove i'm going to btb now this is not going to get to be a thick thick sauce but it's going to really come together and it's going to be super zesty and delicious yeah you know what i'm going to add some salt in there as well so we're going to btb we're going to see a homogeneous mixture and then we're going to taste it to make sure it's delicious my ribs i dry rubbed and i've been letting them hang out here on my sheet tray look at this yes we need a beer yeah for me but also for my ribs this is going to make them taste good in a little bit so we dry rubbed them with all kinds of good stuff look at these oh they look beautiful they smell beautiful i'm going to grab a tray now i preheated my oven to about 300 degrees and we're gonna put these in there on a low and slow oven so yes and this feeds a lot of people so 300 degrees and we're gonna put this in there for a couple of hours we're going to check them after an hour and look at one of my favorite things i know how to do we're going to check them after an hour we're going to turn them over we're going to make sure everything is going along beautifully so look at like a little beer a little drink of this this makes everyone happy makes my ribs happy makes me happy here we go all right one more hand wash we're gonna cover these with a little foil and get these guys into the oven i think i can put a little more beer in there there look at that well make a nice little sort of beer vapor and then we're going to go ahead and get these on the grill later on but so low and slow with a little foil so it's like you know a beer sauna with my dry rub ribs doesn't that sound good making me happy happy beer ribs baked beans dry rub there we go there we go let's get this in the oven and a little barbecue sauce it's uh nice and vinegar there we go all right we'll see you in an hour check and see what's going on here apple cider vinegar and a little creole mustard and some garlic and tomato paste i can really feel that garlic or that uh vinegar it's like making my eyes burn but in such a good way yum yum yum yum all right so i'm gonna let that hang out here and i'm gonna get my ribs on the grill in a minute so the last 30 minutes of cooking time i took the foil off and i'm letting them dry out ugh good things look at that beautiful babies smells so good all kinds of excellent things in my spice rub i brush my grill with my grill brush and i'm rubbing it with cloth dipped in oil to kind of pick up any crud and crap on there i'm gonna put my ribs on there but you know what this is cooking for a crowd also like you know and it's so lovely to be able to go ahead and cook and make everybody happy the way i feel you know when i work in a restaurant i feel happy feeding people i'm gonna turn these over brush my ribs whoa with my sauce and happy things are happening i dry rubbed these bad boys and let them hang out with all kinds of good spices and sugar all over them then i roasted them low and slow in the oven for a couple of hours and then i put them on the grill and brushed them with a vinegar-based tomato sauce it's like apple cider vinegar and a little bit of tomato paste and all kinds of other yummy stuff in there all right my ribs i'm going to take whoa take a couple of these and you know what i'm before i even go for more sauce i'm just gonna taste the rib by itself juicy delicious mmm succulent and you know what i'm gonna do a little extra sauce dipper why just cause i can look at that juicy yummy this is a good good thing youwe're talking dry rub spare ribs today let's take a look at my big spare ribs now these are pork spare ribs if you're a beef spare rib kind of person go ahead and knock yourself out but pork lends itself so beautifully to all these big flavor spices and stuff like that look at this all right go ahead a big coating of this and then we're really just going to rub it in there look it we want to make sure we get this everywhere so if you make a big bowl of spice mix you know just take out what little bit you're going to use at a time if you're going to keep sticking your hand in there otherwise you know let it rip all right look at this rubbing my meat massaging it getting into every little nook and cranny look at nice big flaps now there is plenty of meat on these bones but then we get to pick up and chew on the bone that's a good thing as well that's where all the flavor is so good good thing all right hand wash and then we're going to wrap these guys and let them hang out in the fridge but let's go ahead and get my my barbecue sauce whipped together so i have about two cups of apple cider vinegar really yummy i'll tell that's a quart jar so we use about half of it now we have super sour vinegar so we're gonna add about a half a cup of um brown sugar so we have some brown sugar in our in our dry rub so let's add a little sweetness here too like we're thinking about these same flavors about how they play off each other you know that's always something we think about in a restaurant too a couple tablespoons of creole mustard to add a little zestiness and my tomato paste so let's find a can opener i'm going to use about half a half a can here now this isn't going to make it a thick sauce but it's going to help us really cling to those ribs my baked beans base the onions and garlic and peppers are smelling delicious yummy all right so that and you know what just for fun let's add some crushed red pepper in there too yes we like spicy stuff all right so i'm going to put this on the stove i'm going to btb now this is not going to get to be a thick thick sauce but it's going to really come together and it's going to be super zesty and delicious yeah you know what i'm going to add some salt in there as well so we're going to btb we're going to see a homogeneous mixture and then we're going to taste it to make sure it's delicious my ribs i dry rubbed and i've been letting them hang out here on my sheet tray look at this yes we need a beer yeah for me but also for my ribs this is going to make them taste good in a little bit so we dry rubbed them with all kinds of good stuff look at these oh they look beautiful they smell beautiful i'm going to grab a tray now i preheated my oven to about 300 degrees and we're gonna put these in there on a low and slow oven so yes and this feeds a lot of people so 300 degrees and we're gonna put this in there for a couple of hours we're going to check them after an hour and look at one of my favorite things i know how to do we're going to check them after an hour we're going to turn them over we're going to make sure everything is going along beautifully so look at like a little beer a little drink of this this makes everyone happy makes my ribs happy makes me happy here we go all right one more hand wash we're gonna cover these with a little foil and get these guys into the oven i think i can put a little more beer in there there look at that well make a nice little sort of beer vapor and then we're going to go ahead and get these on the grill later on but so low and slow with a little foil so it's like you know a beer sauna with my dry rub ribs doesn't that sound good making me happy happy beer ribs baked beans dry rub there we go there we go let's get this in the oven and a little barbecue sauce it's uh nice and vinegar there we go all right we'll see you in an hour check and see what's going on here apple cider vinegar and a little creole mustard and some garlic and tomato paste i can really feel that garlic or that uh vinegar it's like making my eyes burn but in such a good way yum yum yum yum all right so i'm gonna let that hang out here and i'm gonna get my ribs on the grill in a minute so the last 30 minutes of cooking time i took the foil off and i'm letting them dry out ugh good things look at that beautiful babies smells so good all kinds of excellent things in my spice rub i brush my grill with my grill brush and i'm rubbing it with cloth dipped in oil to kind of pick up any crud and crap on there i'm gonna put my ribs on there but you know what this is cooking for a crowd also like you know and it's so lovely to be able to go ahead and cook and make everybody happy the way i feel you know when i work in a restaurant i feel happy feeding people i'm gonna turn these over brush my ribs whoa with my sauce and happy things are happening i dry rubbed these bad boys and let them hang out with all kinds of good spices and sugar all over them then i roasted them low and slow in the oven for a couple of hours and then i put them on the grill and brushed them with a vinegar-based tomato sauce it's like apple cider vinegar and a little bit of tomato paste and all kinds of other yummy stuff in there all right my ribs i'm going to take whoa take a couple of these and you know what i'm before i even go for more sauce i'm just gonna taste the rib by itself juicy delicious mmm succulent and you know what i'm gonna do a little extra sauce dipper why just cause i can look at that juicy yummy this is a good good thing you\n"