The Art of Creating a Perfect Dry Rub Glaze for Ribs

All the ingredients in the dry rub plus the mirin that we put in the bottom of the pot I want to strain that because there's going to be a little bits of protein maybe parts of the dry rub that didn't fully dissolve any impurities that come off. And then if you did this in advance you get chill it and it would be really easy to remove any fat from the top but I'm just kind of casually and imperfectly skimming that off it. This glaze is going to be used to brush over the rim while they cook so a little bit of fat is not gonna hurt them but I just don't want this glaze itself to be too greasy.

I'm boiling this mixture down with a few other magic ingredients, sriracha everyone's favorite magic ingredient. This is distilled white vinegar which is just adding that just straight-up sour punch you need that with all this fat. This is fish sauce you can totally put soy sauce in it as a replacement that will also add like some deep umami flavor it's also salty so that's a good one for one just a little bit more sugar and that's gonna help it get to that glaze consistency and it's going to help bring on color. And then this is a pretty good amount of ginger that's cut into fat slices and I want this to come down until it's reduced by about halfway so you can keep an eye on the edge of the pan where the original liquid level was.

This is looking just about perfect, the bigger bubbles are indicating to me they were closer to that caramel stage. I'm gonna strain this just to get out the solid pieces of the ginger and any other pieces of like coagulated protein that might have come up from the the meat juices over in here so yeah, meat juices coagulated proteins we're gonna leave those behind. I hit the grill setup for medium-high direct heat. I don't need a cold zone, I'm just gonna get these very hot turning them a couple of times and getting the glaze going before we put the glaze on though.

I want to brush these with a little bit of oil on both sides and the first thing I do when I put them on the grill is I'm just gonna grow them with this oil over direct heat to get just really jumpstart the Browning and get a little bit of a sear happening on the ribs. I want to do that because they didn't get any browning while they were in the instant pot, and that is such an important part of the flavor development.

Meaty side down, and just looking to get like a light golden brown get the Browning process started so when there could be on the first side I'm going to brush the left media side even if they aren't totally golden-brown to the level that you want if you do see them start to flare up just go ahead and turn them a little bit early. You can always turn them back. Alright, so as soon as they turn it over, they get glazed.

Rib time, so I don't know about you but when I grill ribs, I'm always kind of keeping an eye on the rack that I want to eat from. I guess that's the opposite of being like a selflessly generous hostess where you're like I want the other people to get the best bits but I don't know. I kind of like go in love with it while I'm cooking it and I think it's this one for me because it's actually one of the thinner ones so I know that that's going to be kind of the perfect ratio of meat to surface area, and the surface area is where the glaze is.

So, I'm just gonna finish eating this one. This is also a thing you have to do to check. I'm checking to make sure they're good guys, maybe it is a selfless act the eating of the rib in the kitchen before you serve them because I have to make sure they're not poisonous, mm-hmm. Definitely not poisonous, chewy tender glazy sticky spicy sour and just sweet enough.

Ribs are a classic favorite among many meat-lovers, but creating a perfect dry rub glaze is an art that requires patience, skill, and attention to detail. The dry rub is the backbone of this recipe, consisting of ingredients such as fish sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, smoked paprika, and chili flakes. This combination creates a complex flavor profile that enhances the natural taste of the ribs.

The addition of mirin, a sweet Japanese cooking wine, is used to balance out the flavors in the glaze. By boiling down the mixture with sriracha, distilled white vinegar, fish sauce, soy sauce, sugar, and ginger, the resulting glaze is thick, sticky, and full of flavor. The key to achieving this perfect glaze is reducing it until it reaches a certain consistency, allowing the flavors to meld together.

When applying the glaze to the ribs, it's essential to create a crispy exterior while maintaining a tender interior. This is achieved by preheating the grill to medium-high direct heat and brushing the ribs with oil before cooking. The resulting sear on the ribs provides a satisfying crunch that complements the tender meat.

Throughout the process of creating this dry rub glaze, it's crucial to remain patient and attentive. Straining out impurities from the glaze and adjusting the seasoning as needed will ensure that every bite is packed with flavor. With practice and experience, mastering the art of creating a perfect dry rub glaze for ribs becomes second nature.

In conclusion, crafting the ideal dry rub glaze for ribs involves a delicate balance of flavors, textures, and techniques. By following this recipe and adapting it to your personal preferences, you'll be well on your way to creating delicious, mouth-watering ribs that will impress even the most discerning palates. So go ahead, give it a try, and experience the magic for yourself!

"WEBVTTKind: captionsLanguage: enum alright oh god it makes such beautiful noises and some pot I think that's why people love it so much it's just because the truthful list like Hello Kitty noses you've ever heard once again I'm back with two of my favorite things pork ribs and press you're cooking this is the instant pot lays and grilled ribs and it starts with 4 pounds of st. louis-style ribs salem style ribs have like what i think is the ideal proportion of fatty and meaty so before i cook these actually before i even season these taking some paper towel and i just want to Pat any surface moisture off of them and that's gonna help the rub it here when i was working on the dry rub for these ribs and was kind of inspired by like a chinese like hot mustard you know the hot mustard that you get at the chinese restaurant that you can dip your lacquered ribs into so that was in the back of my head in no way was i trying to recreate that exact thing but it did make me want to use chinese hot mustard as one of the dry spices this is granulated garlic another ingredient that is in my top 13 favorite spices of all time sugars gonna obviously balance the pungent spicy flavor of the mustard but also when you grill these after they cook they're gonna get really nice color on them if it seems like you have too much dry rub you don't you just need to pack it on both sides so now I'm flipping them over and getting that spice rub all over so as these sit they're gonna absorb this flavor dry spices on my hands are now clean I'm just putting on sheet of parchment paper over them it's okay if it's touching this is gonna go in the fridge minimum for an hour maximum two days and the longer they sit the better they get thank you ribs flying in it was so great that I just decided to do wear the same outfit oh why why why distract yourself with something as trivial as changing an outfit for the weekend the instant pot is doing in 9 minutes what it would take in oven environment and a low and slow like three hours gonna take what is a pretty tough cut with a lot of inter connective tissue and collagen and turn it into something that is just like rip right off the bone tender so that is an amazing thing this is mirin this is going to add a little bit of sweetness and also the juices from the ribs are going to like get down into the pot they're gonna mingle around with the mirin and there's gonna be excess liquid left in there when this is over and that's gonna be the basis of the glaze so you're really like finding a lot of opportunities along the way to build flavor and all of the flavor that's part of the rub is going to end up being part of that glaze - so you're really just getting 100% of what you put in guys I like the idea of standing the ribs up while they're cooking rather than stacking them on top of each other because this way I feel like the heat and the theme is getting all around all of them as opposed to if they weren't laying on top of each other I feel like the guys in the middle would just be sandwiched in there and maybe not getting full exposure all right so there's stood up now I can already smell like that nice sharp mustardy smell which I really like so first thing seal the lid and I want this to go for nine minutes on high pressure normal high okay so the ribs finish cooking about ten minutes ago and I let them do natural reliefs which is just where you like really find a nice spot in nature and just doing a lot of exhaling and relaxing so there's a lot of residual heat in there during that ten minutes things are still very intense and very hot there's a good amount of carryover cooking happening during that ten minutes it's not like everything just stops and now we can just open up it's so gonna be quite hot in there sometimes it's still at a borderline simmer and I'll be honest with you at this stage the ribs look like hell it's just gray steamed meat so it was seasoned okay and that's why you just have to remember the beauty of what's happening here in the pressure cooker is like this is that pre cooking time let's talk about the glaze okay so in the bottom of the pot there's all of this liquid that started with the mirin and now has the meat juices and it has the flavor of the dry rub and everything has gone down to the bottom of the pot and made a really concentrated like pork stock that I'm gonna use to build a delicious spicy sticky sweet glaze so while I'm doing that I'm just gonna let the ribs hang out and even if you weren't gonna grill today you could let these cool down all the way and put them back in the fridge so I've got that the combination of all the ingredients in the dry rub plus the mirin that we put in the bottom of the pot I want to strain that because there's going to be a little bits of protein maybe parts of the dry rub that didn't fully dissolve any impurities that come off and then if you did this in advance you get chill it and it would be really easy to remove any fat from the top but I'm just kind of casually and imperfectly skimming that off it this glaze is going to be used to brush over the rim while they cook so a little bit of fat is not gonna hurt them but I just don't want this glaze itself to be too greasy I'm boiling this mixture down with a few other magic ingredients sriracha everyone's favorite magic ingredient this is distilled white vinegar which is just adding that just straight-up sour punch you need that with all this fat this is fish sauce you can totally put soy sauce in it as a replacement that will also add like some deep umami flavor it's also salty so that's a good one for one just a little bit more sugar and that's gonna help it get to that glaze consistency and it's going to help bring on color and then this is a pretty good amount of ginger that's cut into fat slices and I want this to come down until it's reduced by about halfway so you can keep an eye on the edge of the pan where the original liquid level was this is looking just about perfect the bigger bubbles are indicating to me they were closer to that caramel stage I'm gonna strain this just to get out the solid pieces of the ginger and any other pieces of like coagulated protein that might have come up from the the meat juices over in here so yeah meat juices coagulated proteins we're gonna leave those behind I hit the Gorillaz set up for medium-high direct heat I don't need a cold zone I'm just gonna get these very hot turning them a couple of times and getting the glaze going before we put the glaze on though I want to brush these with a little bit of oil on both sides and the first thing I do when I put them on the grill is I'm just gonna grow them with this oil over direct heat to get just really jumpstart the Browning and get a little bit of a sear happening on the ribs I want to do that because they didn't get any browning while they were in the instant pot and that is such an important part of the flavor development all right meaty side down and just looking to get like a light golden brown get the Browning process started so while there could be on the first side I'm going to brush the left media side even if they aren't totally golden-brown to the level that you want if you do see them start to flare up just go ahead and turn them a little bit early you can always turn them back alright so as soon as they turn it over they get glazed alright so this guy's looking really nice to me it's got great color on that side and pretty terrific color on the meaty side too so when you take them off and this one as well a good mix of chard and glaze so I have a tiny bit of glaze left in here while these ones are still warm I'm gonna brush them just with a little bit it's gonna warm up and kind of melt into the surface all right rib time so I don't know about you but when I grill ribs I'm always kind of keeping an eye on the rack that I want to eat from I guess that's the opposite of being like a selflessly generous hostess where you're like I want the other people to get the best bits but I don't know I kind of like go in love with it while I'm cooking it and I think it's this one for me because it's actually one of the thinner ones so I know that that's going to be kind of the perfect ratio of meat to surface area and the surface area is where the glaze is so the meat is kind of falling apart but no to the point where it's sliding off of the bone mmm Rowan just pulls away I'm not perfect I'm a carnivore satisfying way but also is completely tender in that way that you want your ribs to be that there's no toughness and there's no like undercook no sore - eNOS or any of that mm-hmm I'm just gonna finish eating this one this is also a thing you have to do to check I'm checking to make sure they're good guys maybe it is a selfless act the eating of the rib in the kitchen before you serve them because I have to make sure they're not poisonous mm-hmm definitely not poisonous chewy tender glazy sticky spicy sour and just sweet enoughum alright oh god it makes such beautiful noises and some pot I think that's why people love it so much it's just because the truthful list like Hello Kitty noses you've ever heard once again I'm back with two of my favorite things pork ribs and press you're cooking this is the instant pot lays and grilled ribs and it starts with 4 pounds of st. louis-style ribs salem style ribs have like what i think is the ideal proportion of fatty and meaty so before i cook these actually before i even season these taking some paper towel and i just want to Pat any surface moisture off of them and that's gonna help the rub it here when i was working on the dry rub for these ribs and was kind of inspired by like a chinese like hot mustard you know the hot mustard that you get at the chinese restaurant that you can dip your lacquered ribs into so that was in the back of my head in no way was i trying to recreate that exact thing but it did make me want to use chinese hot mustard as one of the dry spices this is granulated garlic another ingredient that is in my top 13 favorite spices of all time sugars gonna obviously balance the pungent spicy flavor of the mustard but also when you grill these after they cook they're gonna get really nice color on them if it seems like you have too much dry rub you don't you just need to pack it on both sides so now I'm flipping them over and getting that spice rub all over so as these sit they're gonna absorb this flavor dry spices on my hands are now clean I'm just putting on sheet of parchment paper over them it's okay if it's touching this is gonna go in the fridge minimum for an hour maximum two days and the longer they sit the better they get thank you ribs flying in it was so great that I just decided to do wear the same outfit oh why why why distract yourself with something as trivial as changing an outfit for the weekend the instant pot is doing in 9 minutes what it would take in oven environment and a low and slow like three hours gonna take what is a pretty tough cut with a lot of inter connective tissue and collagen and turn it into something that is just like rip right off the bone tender so that is an amazing thing this is mirin this is going to add a little bit of sweetness and also the juices from the ribs are going to like get down into the pot they're gonna mingle around with the mirin and there's gonna be excess liquid left in there when this is over and that's gonna be the basis of the glaze so you're really like finding a lot of opportunities along the way to build flavor and all of the flavor that's part of the rub is going to end up being part of that glaze - so you're really just getting 100% of what you put in guys I like the idea of standing the ribs up while they're cooking rather than stacking them on top of each other because this way I feel like the heat and the theme is getting all around all of them as opposed to if they weren't laying on top of each other I feel like the guys in the middle would just be sandwiched in there and maybe not getting full exposure all right so there's stood up now I can already smell like that nice sharp mustardy smell which I really like so first thing seal the lid and I want this to go for nine minutes on high pressure normal high okay so the ribs finish cooking about ten minutes ago and I let them do natural reliefs which is just where you like really find a nice spot in nature and just doing a lot of exhaling and relaxing so there's a lot of residual heat in there during that ten minutes things are still very intense and very hot there's a good amount of carryover cooking happening during that ten minutes it's not like everything just stops and now we can just open up it's so gonna be quite hot in there sometimes it's still at a borderline simmer and I'll be honest with you at this stage the ribs look like hell it's just gray steamed meat so it was seasoned okay and that's why you just have to remember the beauty of what's happening here in the pressure cooker is like this is that pre cooking time let's talk about the glaze okay so in the bottom of the pot there's all of this liquid that started with the mirin and now has the meat juices and it has the flavor of the dry rub and everything has gone down to the bottom of the pot and made a really concentrated like pork stock that I'm gonna use to build a delicious spicy sticky sweet glaze so while I'm doing that I'm just gonna let the ribs hang out and even if you weren't gonna grill today you could let these cool down all the way and put them back in the fridge so I've got that the combination of all the ingredients in the dry rub plus the mirin that we put in the bottom of the pot I want to strain that because there's going to be a little bits of protein maybe parts of the dry rub that didn't fully dissolve any impurities that come off and then if you did this in advance you get chill it and it would be really easy to remove any fat from the top but I'm just kind of casually and imperfectly skimming that off it this glaze is going to be used to brush over the rim while they cook so a little bit of fat is not gonna hurt them but I just don't want this glaze itself to be too greasy I'm boiling this mixture down with a few other magic ingredients sriracha everyone's favorite magic ingredient this is distilled white vinegar which is just adding that just straight-up sour punch you need that with all this fat this is fish sauce you can totally put soy sauce in it as a replacement that will also add like some deep umami flavor it's also salty so that's a good one for one just a little bit more sugar and that's gonna help it get to that glaze consistency and it's going to help bring on color and then this is a pretty good amount of ginger that's cut into fat slices and I want this to come down until it's reduced by about halfway so you can keep an eye on the edge of the pan where the original liquid level was this is looking just about perfect the bigger bubbles are indicating to me they were closer to that caramel stage I'm gonna strain this just to get out the solid pieces of the ginger and any other pieces of like coagulated protein that might have come up from the the meat juices over in here so yeah meat juices coagulated proteins we're gonna leave those behind I hit the Gorillaz set up for medium-high direct heat I don't need a cold zone I'm just gonna get these very hot turning them a couple of times and getting the glaze going before we put the glaze on though I want to brush these with a little bit of oil on both sides and the first thing I do when I put them on the grill is I'm just gonna grow them with this oil over direct heat to get just really jumpstart the Browning and get a little bit of a sear happening on the ribs I want to do that because they didn't get any browning while they were in the instant pot and that is such an important part of the flavor development all right meaty side down and just looking to get like a light golden brown get the Browning process started so while there could be on the first side I'm going to brush the left media side even if they aren't totally golden-brown to the level that you want if you do see them start to flare up just go ahead and turn them a little bit early you can always turn them back alright so as soon as they turn it over they get glazed alright so this guy's looking really nice to me it's got great color on that side and pretty terrific color on the meaty side too so when you take them off and this one as well a good mix of chard and glaze so I have a tiny bit of glaze left in here while these ones are still warm I'm gonna brush them just with a little bit it's gonna warm up and kind of melt into the surface all right rib time so I don't know about you but when I grill ribs I'm always kind of keeping an eye on the rack that I want to eat from I guess that's the opposite of being like a selflessly generous hostess where you're like I want the other people to get the best bits but I don't know I kind of like go in love with it while I'm cooking it and I think it's this one for me because it's actually one of the thinner ones so I know that that's going to be kind of the perfect ratio of meat to surface area and the surface area is where the glaze is so the meat is kind of falling apart but no to the point where it's sliding off of the bone mmm Rowan just pulls away I'm not perfect I'm a carnivore satisfying way but also is completely tender in that way that you want your ribs to be that there's no toughness and there's no like undercook no sore - eNOS or any of that mm-hmm I'm just gonna finish eating this one this is also a thing you have to do to check I'm checking to make sure they're good guys maybe it is a selfless act the eating of the rib in the kitchen before you serve them because I have to make sure they're not poisonous mm-hmm definitely not poisonous chewy tender glazy sticky spicy sour and just sweet enough\n"