apple cider vinegar ketchup recipe

welcome back to another cooking video. today i’m going to show you how to makethe best ribs in the world. there’s just no competition, this is itthese are the best. everybody else lost, this is it no jokes. okay so the only technical piece of equipmentthat you’ll need to cook this recipe is a sous vide machine, if you don’t have thatyou can’t really make it because it’s really essential for this recipe. it makes the ribs so tender it’s crazy. okay, let’s get cooking – let’s go!

okay so we’re going to start off by makinga spice rub. i’m going to use a food processor just tomix the ingredients together. now i’m going to add 25-grams of salt, followedby 25-grams of sweet paprika powder, and then 5-grams of smoked paprika powder, and 25-gramsof brown sugar and then 8-grams of garlic powder followed by 12-grams of onion powder,and 4-grams of black pepper, these are corns but you could also just use ground black pepper,and 2-grams of cayenne pepper. now i’m just going to blend these ingredientstogether so they’re nice and mixed until the peppercorns also break down. now it’s a good idea also sometimes to shakeyour machine like this just to make sure it

doesn’t layer up and doesn’t mix evenly. once it’s done you just want to turn thisoff and then you’ve got a delicious spice rub that you can any kinds of meats, and preferablybarbecue them. now i’m going to get the ribs and add thisstuff to it. so here we go a rack of ribs. i’m going to place it into a container soi don’t make a big mess and i’m just going to spoon out some of this spice rub and justlay it over it nice and evenly so that it covers it. then i’m going to flip it over and applyit to the other side as well just like this.

now what you can do is just shake it off anduse your rack of ribs or you can go the extra mile and rub it in, hence the name spice rub. once you’ve rubbed it in nice and evenlyand you’ve got it covered fully then you want to add your ribs into your sous videbag. this is a sous vide bag, it’s a specialbag designed for air to be vacuumed out of it. i’m going to place my rack of ribs insideand since it’s a bit long i’m going to curl it over at the end so it fits into thisbag. i’m going to add my other rack of ribs andnow i’m going to vacuum seal it, so i’m

going to bring it towards my machine, openit up and place it in to the area you’re supposed to then close the machine and simplyhit the button that makes it vacuum and seal the air. basically now it’s just sucking all theair out so there’s no air in there and then it seals it up so you can cook it inside asous vide cooking machine. there we go it’s ready to be cooked in asous vide machine. now to cook the ribs, you want to place theminto a sous vide cooking bath like this at 60 degrees celsius for 48 hours, that’stwo days. at the end of it you’ll have a super tenderrack of ribs like this one and you can keep

it in the fridge for a few more days if youneed to. now to make the barbecue sauce, you want tostart off by taking 140-grams of brown sugar and 20-grams of salt, and heating it up untilit melts. this is it melting. you just want to make sure that you melt allthe sugar and when it starts to bubble just like this then you want to just use a spatulaand mix it around just to get it nice and evenly melted. at this stage you want to leave it to cookfor about 30-seconds to 45-seconds and then you want to add your ketchup.

this is heinz ketchup, 1-kilogram. don’t use any other brands, just use heinzketchup it’s the best one. once you’ve added that then you want totake your spatula again and just mix it in just to make sure the bottom isn’t burningand just continue cooking it a little bit while you add the rest of the ingredients,which would be 20-grams of black pepper, 3-grams of cayenne pepper, 6-grams of garlic powder,6-grams of onion powder, 3-grams of smoked paprika, 20-grams of mustard, and 170-gramsof concentrated tomato paste. once you’ve got all that in there then youadd 80-grams of vinegar and 80-grams of apple cider vinegar followed by some jack danielswhiskey, 100-grams of jack daniels whiskey.

at this stage you want to just mix the sauce,just to incorporate all the ingredients and then you want to put it on a low cooking temperatureand cook it for a long time, about two to three hours. you want to check regularly and just mix itwith a spatula and make sure there’s nothing at the bottom of the pan sticking or burning. just come back to it every 20-30 minutes andgive it a little turn around, control the heat, make sure it’s going good. and if you need to add some water and mixthat in to make sure that it doesn’t burn. continue cooking this and this sauce is nowfinished, i’m going to let it cool down

and i’m going to add 25-grams of freshlysqueezed lemon juice. at this stage you can feel free to add a littlebit more whiskey or a little bit of salt or whatever you want to, to taste, just to finishthe sauce off. there we go my barbecue sauce is done, movingon. so now to unpack the ribs for barbecuing,now these ribs have been in the fridge for about a day and i like to do this becauseit hardens up the ribs because after the sous vide cooking they are super tender and theyfall apart so if you put it into the fridge for at least a few hours then it’s moremanageable and more easier to cook but they will still be super tender later once theycook.

here i am going to just cut the ribs in halfbecause as i said they’re super, super tender so half a rack of ribs is less likely to breakapart on the barbecue than a whole rack of ribs. now that i’ve done that i’m going to headover to the barbecue. so now to lay your rack of ribs on the barbecue,you want to put them not on top of the fire but slightly off to the side and then youwant to just cook it, just take your time, give it a few minutes and once it starts toget done just turn them over. as you can see the rub starts to go from amatte to a glossy and that’s what you want to start seeing before you apply the barbecuesauce.

at this stage you want to add the barbecuesauce. so just take a brush and lather that barbecuesauce on and try to make it cover it as evenly as possible and then just flip it over. i’m going to turn it around and as you cansee now you can start to see the bones, that’s because the meat is so tender it’s startingto pull away from the bones and fall apart. if you overcook it, it could just break aparton the barbecue. now i’m going to add some more barbecuesauce just like this, just lather it on, be as generous as possible. more barbecue sauce is always better, andthis stuff is delicious so you really want

to get a lot on there. now you just want to flip it over one moretime just to make sure that barbecue sauce gets cooked with the ribs a little bit. i really think it improves the flavor of thebarbecue sauce and the ribs at the same time. so just a little bit more barbecue sauce andnow i’m going to put these on a plate so i can start the eating process. they feel like they are about to fall apart. okay so now to eat the barbecue ribs. now you don’t need a knife forget that,just a spoon is good enough, look at that

bone it fell out of there because they’reso, so tender and that’s because the 48-hours in the sous vide machine. what happens in that process is it turns thetough collagen that’s in the meat to soft, soft gelatin and then it becomes super juicyand they just fall apart, it’s the best experience you can ever have in ribs. i urge you to give this a try. there we go – delicious! okay so now you know how to make one of thebest rack of ribs in the world and i don’t say that lightly, i seriously mean it’sthe best.

everybody that has given this rack of ribs,cooked this way, has just been amazed because it doesn’t compare to any other ribs they’vehad in their life. it’s like a completely different thing ata different level, it’s just so tasty and so soft and so tender. it just falls apart, it hits every mark justright. it is just perfection in ribs, i don’t thinkit can get any better. it’s just so crazy, even if you were fulland you just tried a little bit of them then you would just keep eating it because you’renot eating out of hunger you’re eating out of pure lust.

it’s just amazing. anyway i hope you give this a try at homeand i hope you can taste these for yourself, it’s a really good experience. i guess that’s all.

apple cider vinegar ketchup recipe,if you haven’t done so already subscribeto my channel so that you can see future videos when they come out. thank you for watching, see you guys nextweek – goodbye. end