The video is a cooking tutorial by Janet from Jauja Mexican cuisine. She introduces the recipe for super juicy and soft ribs, which she has perfected over the years. She uses a San Luis cut rib, which is closer to the sternum and has more meat than the behibak. She emphasizes the importance of choosing ribs with good marbling.
The process starts with cleaning the ribs, removing the sternum and the membrane. The ribs are then seasoned with a mixture of paprika, black pepper, salt, sugar, garlic powder, onion powder, and chili powder. The ribs are then wrapped in aluminum foil and placed in the oven, which has been preheated to 325 degrees Fahrenheit.
While the ribs are in the oven, Janet prepares the glaze, which is a mixture of honey, melted butter, onion, mustard, and cactus sauce, finished with freshly squeezed orange juice. The glaze is cooked until reduced, then reserved.
After an hour, the ribs are wrapped in aluminum foil again to ensure they cook in their own steam, remaining juicy and soft. They are then returned to the oven for another half hour to finish cooking. Once done, the ribs are rested for 10 minutes before being cut into individual ribs.
The ribs are served with au gratin potatoes and elbow soup. Janet concludes the tutorial by wishing viewers a happy Christmas holiday.
1. The video is a cooking tutorial for making super juicy and soft ribs.
2. The host, Janet, is the chef who has previously made ribs for the audience.
3. The ribs are prepared with an orange and honey glaze, which is perfect for holidays or any family occasion.
4. The ribs are prepared using a pork rib that weighs approximately a kilo and a half.
5. The ribs are prepared using a San Luis cut rib, which is closer to the sternum and has more meat than the behibak.
6. The ribs are prepared with good marbling and the sternum is removed at the butcher shop.
7. The ribs are cleaned by removing a membrane that is always present on the ribs.
8. The ribs are seasoned with a mixture of paprika, ground black pepper, grain salt, sea salt, brown or muscovado sugar, garlic powder, onion powder, and chili powder.
9. The ribs are then placed on a kitchen plastic and a splash of olive oil is added and distributed well.
10. The ribs are then seasoned and wrapped, placed on a rack, and refrigerated for at least 2 hours.
11. The ribs are then brought to room temperature and transferred to aluminum foil.
12. The ribs are then cooked in the oven at 325 degrees Fahrenheit or 165 degrees Celsius.
13. While the ribs are in the oven, the glaze is prepared with honey, 2 tablespoons of previously melted butter, onion, mustard, and cactus sauce.
14. The ribs are then cooked and glazed with medium alum, stirring from time to time until it is reduced around 20 to 30 minutes.
15. After cooking for an hour, the ribs are wrapped with the aluminum foil to ensure they cook in their own steam and remain juicy and soft.
16. The ribs are then baked for another half an hour.
17. After the ribs are done, they are let to rest for 10 minutes to prevent them from being revealed when cutting them.
18. The ribs are then cut into individual ribs and can be served with au gratin potatoes and elbow soup.