$270 vs $24 Ribs: Pro Chef & Home Cook Swap Ingredients

我really wanna know what this is.

我want like a shirt, this print.

我克onna need to scan this.

Send it to my shirt guy.

Hi, I'm Frank, I'm a professional chef,

and these are my $270 rib ingredients.

Hey, I'm Joe, I'm a home cook

and these are my world famous $24 rib ingredients.

[dramatic orchestral music]

Good luck with that Chef Frank.

Alright, a lot less on this tray.

Oh, this is all stuff that I know

except this, this, this, and these.

[plucky orchestral music]

我was planning on making mustard barbecue glazed

我berico spareribs, with shaved fennel and bitter greens.

This is gonna be from something exotic.

These are giraffe ribs probably, if I had to guess.

Which I was gonna butcher and braise

in white wine, chicken stock,

and a whole bunch of aromatics.

This looks like wine.

So I think I'm done.

我was gonna make two types of mustard,

one yellow, and one Dijon, which I was then gonna use

to make my own mustard barbecue sauce

with dark beer and honey.

All 30 mustards that you have given me

will be made perfectly.

Don't worry about it, Frank.

And finished off with a sprinkling of crushed Urfa pepper.

Ah, I don't know what any of that means.

These ribs were a force to be reckoned with.

Joe, please use their power for good, not evil.

The ribs look amazing.

They look better than mine, I'm gonna be honest.

With Joe's recipe, I have ingredients

you might find in your pantry or local grocery store.

These might be on the simpler side,

but with a little bit of technique,

and a little bit of love sprinkled on,

they're gonna be great.

我f I had to guess,

this would all cost about 20, 22 bucks.

Oh, 24, okay, pig's not as cheap as it used to be, huh?

我f I had to guess the cost of all of this,

我would say $203 and 78 cents, final answer.

Okay, I'm too conservative, I'm gonna start dreaming bigger.

[low cello music]

Right here, I have Chef Frank's recipe book,

and this is what I'm gonna be making today.

Mustard barbecue glazed Iberico spareribs.

Am I saying that right?

我berico pigs are from Spain, they're fed acorn.

我t is the best pork you'll ever eat

我f I'm a Spanish pig, I'm thinking,

what are the American pigs eating?

'Cause acorns sounds terrible.

So Joe, these ribs, you wanna start off with your rack.

The meat side down, bone side up.

We're gonna pull that membrane off.

This is so satisfying, and I'm sorry to this pig.

Why can't we eat this?

This is acorn-fed pig membrane.

Now that membrane at the end of the day is edible,

but it does make your ribs a little less tender.

So we're gonna pull that off, throw it away.

That's my rent in a bowl right there.

我克onna save it, and sell it on the black market.

After that, you're gonna wanna cut the ribs in half,

because we're gonna braise them.

A whole rack is not gonna fit in the pot.

The knife just goes through like a knife through ribs.

As far as seasoning goes, I keep it super simple.

Salt, pepper, and then we're ready to start the braise.

So Joe's recipe was pretty simple.

He had some baby back ribs,

he was gonna put on some store bought sauce.

Side of cole sauce, side of toast.

我think I can change that, and make it a little bit better.

我克onna make a smoked boneless baby back rib sandwich,

on Texas toast with dill slaw.

Frank, don't mess up my recipe.

我t's perfect as it is.

This is gonna be similar to a seasonal sandwich

sold at a popular restaurant

with two golden arches, but better.

So in order to make this into a sandwich,

我have to take the bones out.

So I realize taking the bones outta ribs

could be something that people get upset about.

But this is for a very specific sandwich

that I wanna make.

This is my vision as a chef.

My ribs are boned out,

now I'm just gonna cut it down to size.

And here are our boned out ribs

ready to be seasoned and cooked.

我'm ready to start cooking my ribs,

and the first thing I'm gonna do is brown them in a pan.

When I make ribs, they go just straight in the oven,

for like three hours or something.

我take a nap.

There's a lot of steps to this.

First we're gonna brown them, then we're gonna braise them.

Then we're gonna bake 'em in the oven,

and then we're gonna broil them.

Can't nap with the Spanish pigs, they eat acorns.

Heat up my pen, throw some oil in there,

let the oil get hot.

All right, let's drop my ribs in there.

我克onna sear these till they're nice and brown.

Flip it over, do the same thing on the other side.

Ribs are boned out, it's time to season them.

我克onna get a nice piece of plastic wrap,

more than I think I'll need.

我克onna take my ribs put them on,

and then slather with mayo.

Mayonnaise lends a lot of moisture,

it adds a little bit of acidity to this as well.

我think it's better than ketchup.

Don't tell Emily I said that.

And it helps my spices stick.

So mayonnaise, sazon on one side, give it a flip.

Little bit of mayo, a little more of my sazon.

Sazon is basically a Puerto Rican spice blend

you can buy in any supermarket.

And this is the key benefit to using the plastic wrap.

You can basically use it, cut it off, and wrap it,

without really making more of a mess.

我克onna fold those ends in,

and I'm gonna get another piece of plastic wrap

just to seal up.

So you notice I went like this.

Now I'm gonna seal up those other sides,

so we're basically making a nice little airtight pouch.

Onto the next one.

One quick note about the plastic wrap that I'm using.

我t is restaurant or industrial grade.

我f you use a supermarket brand,

you are going to have plastic ribs, and you don't want that.

The plastic wrap that's professional does not melt.

The stuff in the supermarket does melt.

Not only does this wrap them nice, it also shapes them.

The first half of my ribs are just about done.

我克onna take 'em out of the pen,

and drop 'em into my dutch oven.

Look at that, it's perfect.

我n you go, and now we're gonna grab

this other little slab right here.

Drop it in there.

Ooh, listen to that.

Cover this up.

So my ribs are seasoned and wrapped.

Now we wrap them in foil.

When I wrap these in plastic wrap and foil

我call it the poor man sous vide.

Basically it seals all the juices and seasoning inside,

and the ribs cook in their own juices.

我s it a true barbecue?

No, but you get a really nice juicy tender product.

My second piece is finished

and it's going in the dutch oven with the first one.

我克onna use all of what's at the bottom of this pan

to make a braising liquid for my ribs.

Basically braising is cooking

in a moist heat environment, covered with liquid.

我要打开我的wine and possibly light a candle.

They asked me if I knew how to open a bottle of wine,

and I said, yes.

This is so embarrassing.

[cork pops]

There we go.

The reason I want Joe to braise these ribs

is because it cuts down on cooking time.

我t basically cuts it in half.

And not only that, it's gonna make them super tender

and give them a lot of flavor.

Pans back on and medium heat,

and I'm gonna throw in my onions and garlic.

My onions are looking and smelling beautiful.

我think they're ready to put the wine in there.

This is called deglazing.

Not usually a a part of my rib routine,

but you know to each their own.

我f you were trying to figure out which guy is the home cook,

which one's the pro chef?

我can't tell, I'm the home cook.

We're gonna reduce the wine a little,

so we don't have all that alcohol.

Once the alcohol is cooked off,

everyone back in the pool, put some chicken stock,

put your aromatic spices on, and you're good to go.

Little salt and pepper, cover it up.

So you line 'em up, you put 'em in the oven at 350

for about an hour and a half.

And then you let them cool completely.

Bringing this to a boil

and then I'm gonna put it in the oven, 350

for a couple of hours.

Time for the barbecue sauce.

Joe sent me just a regular barbecue sauce.

Tends to be a little on the sweet side,

so we're gonna jazz it up just a little bit.

Turn your heat on low.

We're gonna add our barbecue sauce.

我克onna add a nice hefty pinch of salt

and then I'm gonna go kind of crazy

with the fresh cracked black pepper.

Some white vinegar, it doesn't need to be fancy vinegar.

This will just cut down on that sweetness.

And I'm gonna give this a stir,

and let it warm up before I add that butter.

And then I'm gonna take my couple of knobs of butter,

throw it in there, and just continue the stir,

until the butter is melted and incorporated.

Butter is melted and done.

We can shut it off.

A super simple and effective way

to make your barbecue sauce just that much better.

我t's time to pull my ribs out of the oven.

They're all cooked up, so I'm gonna go get 'em, right now.

Boom, here we go, get ready, big reveal.

[deep exhaling] This smells amazing.

我f you're watching at home, I wish you could smell this.

Take the ribs out, and they are real soft, real juicy.

我克oing to strain this braising liquid

into the measuring cup,

and I'm gonna save it for my barbecue sauce.

No sandwiches complete without some sort of topping.

So I'm gonna take the dill that Joe gave me and the mayo,

and I'm gonna make a dill mayonnaise.

Mayo goes into the bowl, season with some salt,

some sugar, 'cause we want a little bit of sweetness,

black pepper, a little bit of our white vinegar,

and a nice amount of our dried dill.

We just mix that up.

我'm ready to go with mustard number one of 12.

So Joe, you're making two types of mustard.

You're making a yellow mustard and a Dijon mustard.

And we have to do that,

because they're components in our barbecue sauce.

Everything's just getting dumped right into the pot.

Went and put in the water, mustard powder, the vinegar,

salt, turmeric, a little bit of garlic powder and paprika.

Bring it to a simmer, let it rest.

Done, easy, peasy.

Right now I'm just breaking up the chunks

as we say in the cooking world.

This is Joe's famous chunkless mustard.

我克onna let it cool,

and then it will be part of my barbecue sauce.

Time for the slaw.

Joe is gonna make a traditional mayonnaise-based slaw.

我'm taking the mayonnaise out, using it elsewhere,

and I'm gonna do a vinegar based slot.

我'm just gonna take my cabbage and cut it in half.

Take your core out, and I'm only gonna use half of this.

Now what I'm gonna do with this is just cut it

into like six pieces,

and then we can go directly into our food processor,

and we're gonna pulse.

我don't want it to be mush,

我just want it to be chopped up nice and small.

Second half, the cabbage is chopped.

我克onna hit with a little bit of salt right now,

just to draw out a little bit of moisture,

and to also kind of break our cabbage down a little more

so it's not like super chewy and crunchy.

Let's set this aside for a minute or two,

and then we can make this slaw.

This is mustard number two,

and it's gonna be a Dijon mustard.

Dijon mustard is mustard from Dijon, France.

我t's easy, it's easy like last time,

我take all these ingredients,

我just dump 'em in the pot, and I simmer it.

My wines, I got sugar going in, and some salt.

我have two types of mustard seeds here.

我got yellow mustard seeds and brown mustard seeds.

Why two mustard seeds for the Dijon?

Well first of all, I'm a little extra.

Second of all the yellow mustard seeds

give us a good base note, whereas the brown seeds

give us a little bit of that bite.

And then with the Dijon we can puree it

to make it nice and smooth.

我t is time to smoothify my mustard seeds with this thing.

我've never used one of these before, and I don't know how,

but I am gonna do my best.

[quiet motor whirring]

Oh, I think there's action happening in there.

这很难说。

我feel like a witch.

我've been told I can leave a couple of chunks,

not on my watch.

This is gonna be chunkless,

as all great Joe's mustard brand mustards are.

So now we can take our cabbage, and put into a bowl.

We're gonna season it really well with some black pepper.

We're gonna take a little bit of sugar,

'cause we want a little bit of sweetness here.

Cabbage could be bitter sometimes.

A little more salt, some plain white vinegar.

And then that dill, give it a mix.

Slaw's done, let's throw it in the fridge.

This is done, now this is going into a jar.

So ribs are in the oven for about 90 minutes, they're out.

We want the meat to kind of cool off

and kind of come together.

Now all we wanna do is take 'em out of the packets

and give 'em a little glaze with our barbecue sauce.

You don't have to go too crazy, just a nice slather,

like slather, right?

Everyone knows what slather means, right?

The top side of the ribs are the presentation side.

Give 'em a turn,

and this is where you want to do a little smothering

rather than slathering.

Go maximalist here, because again,

it's our presentation side, it's gonna look good.

我t's time to make my barbecue sauce.

First step, we're going to heat up this oil in a pan.

And while it's heating,

我克oing to brown up some onions and garlic.

我克onna cook these up for about five minutes,

until they are soft and a little brown.

Ribs are sauced, ready to go.

And now it's time for the fire.

And by fire I mean smoke.

We have a stovetop smoker

and we're gonna turn the burner on, low.

We're gonna take some of our wood chips.

This is a hickory wood chip,

so I have the flame on underneath

but I'm also gonna kind of jumpstart it a little here,

because I don't want a raw wood flavor or raw smoke flavor.

我克onna lower my heat, and now I can take this tray

and kind of smother them lightly.

So you see, I smothered the flame,

but we still have a lot of smoke.

So what I'm gonna do while the smoke is happening

我克onna take my ribs, put them on here,

and I'm gonna slide the top on

and just let it smoke for about 10 minutes.

So the barbecue sauce has a smokey flavor,

but I wanted to give these a little bit of a deeper smoke.

And that's why I'm putting 'em on the smoker.

My onions and garlic are looking good.

They're ready to be sauced.

So I'm gonna start with my braised liquid

that I made earlier.

We're gonna put half of this beer in there.

我克onna throw in some apple cider vinegar,

a pinch of salt, some honey.

Honey has a lot of other flavors going on

that kind of aren't just sweet.

And then of course, Joe's famous mustards,

promo code, cut the mustard.

我克onna cook this for about 10 minutes

until it reduces and thickens.

With the finished sauce,

we want it to be stick to the ribs, not thick and gloopy.

我t's been about 10 minutes.

My barbecue sauce is looking delicious,

and it's smelling real good.

So I'm gonna do what I always do and put it in the jar.

我克onna try not to spill, I'm failing at that.

我t's messy, but that's the way we do it, at Joe's Mustards.

我'm not a sauce man, I'm a mustard man.

All right, I got most of it in there.

The barbecue sauce is done.

We've been in there for about 10 minutes.

Let's see how we look.

Slide it back, ooh, it's like mysterious smokiness.

We can take these out.

My ribs are back, they're looking nice.

我have my barbecue sauce right here.

我克onna cut them up into a manageable size.

These ones broke on their own.

So now I just gotta do this one,

and then I'm gonna brush 'em with some barbecue sauce.

Take a small bunch of rosemary, tie it together,

dip it in your sauce, and use it as a brush.

Added benefit, you have a little rosemary flavor going on.

我could eat these now, but I'm not allowed.

They have to go into the broiler first.

我think it'll crisp 'em up.

我think maybe it'll let the the sauce seep in a little bit.

You know, I'm just trusting the process.

These ribs have been baked, glazed, smoked.

One last thing to do, pop 'em in the broiler.

Get 'em caramelized and hot.

The ribs were just in there a couple minutes

and that's all they needed.

The broiler was straight fire.

So they are nice and crispy on the top.

Right now, I'm gonna turn these over,

and we're gonna sauce the other side.

All right, back to the boiler.

So they've been in the boiler for about 10 minutes.

Look at how beautiful they look.

They're glazed, a little bit of caramelization.

The sauce is nice and sticky.

All right, my ribs are ready to come out.

They are smoking, they're smelling amazing.

Time to make a salad.

Joe, now is time to make your salad.

You're making a shaved fennel and bitter green salad.

Chef Frank, look, I'm sure you got a gourmet salad,

but let's be honest, we're here for the ribs.

Don't be ridickeo.

The dressing for the salad is a simple vinaigrette.

We got some white wine vinegar, some honey.

The bonus here is we get to use those two mustards again.

And as a chef, that kind of tickles my heart

because when we can get double usage outta something,

we're really happy.

Pinch of salt, and then I have some fancy olive oil.

All right, that's all mixed up.

我克onna slice my vegetables.

Now this thing looks a little crazy,

but it's really the only kitchen tool

if you wanna shave your fingertips off.

我克onna start with some shallots.

This is fennel, every swipe is a little scary.

我克onna get this as far away from myself as I can.

We have fennel and three different types of radicchio.

That is the funniest word I think I've heard.

Treviso tardivo, Rosa del Veneto, and Castelfranco.

Each radicchio has a different shape,

a different texture, and a different amount of bitterness.

我should have trusted you, Chef Frank.

The salad is beautiful.

Yeah, I mean we're eating big hunks of meat.

We need to balance it out.

All right, my salad and dressing are ready to go.

So Joe gave me some thick cut white bread.

Normally this is served on the side of barbecue

to so up juices make a small sandwich.

But what I'm gonna do, is make some Texas toast,

at least my version of Texas toast.

Texas toast is generally butter, bread,

put in a pan or on a griddle and browned, not toasted,

这是有趣的,因为它被称为面包。

For my version, we're gonna use mayonnaise, not butter.

我think it has better flavor for this sandwich.

While those are browning, I'm gonna get the other side,

'cause I'm gonna toast both sides.

So this looks good, I like the color on it,

and my Texas toast is done.

All we gotta do now is plate the sandwich up.

[short orchestral notes]

我t's time to plate.

First, I'm going to dress my radicchio salad.

Toss that around, I'm ready to put these on a plate.

All right, we've got a nice looking salad there.

我克onna throw my ribs on here.

Time to plate, first piece of Texas toast on the bottom.

我克onna take some of our barbecue sauce,

just a little smear.

Then we go with our nice piece of boneless rib.

我克onna put a little more barbecue sauce on top.

Don't be afraid if you get some drips there

'cause drips are for dippin'.

Joe, you're gonna be finishing the dish with Urfa pepper.

First thing I want you to do is taste it,

and tell me what you think.

Yeah, it's got like a smoke to it, it's got a kick.

我like spicy food, but I don't like it to be too crazy.

So that's like the perfect amount of spice for me.

And then my other piece of Texas toast

gets the mayonnaise, slaw on top, bread on top.

Look at that beauty.

You have never seen a McRib look this good.

This is my take on Chef Frank's recipe.

And this is my take on Joe's recipe.

Can't wait to see how Joe did with my recipe.

[plucky orchestral music]

Hey Joe, nice meeting you.

Chef Frank, nice meeting you.

How'd it go?

我think it went good.

我think it went good, it looks delicious.

That's what I hear, good things.

Okay, all right, and how'd it go with mine?

我t was fun. Complicated.

We had a good time. [laughing]

We had a good time with it, right?

我think when you see it,

you'll be like, that looks familiar.

You spruced it up a little bit though.

Just a little.

哦,看起来漂亮,男人。

Look at that.

So does this.

Yeah, I have a question.

What does it look like to you?

[Joe] Were you going for a McRib?

[Frank] Yeah. [laughing]

我love it, I love it.

我told you it'd be familiar.

[laughing] I love it.

我am dying for you to try this.

我want want your approval.

我t looks great, I'm so excited about this.

Cheers.

Hey, cheers.

[deep dramatic orchestral music]

Joe, everything about this is absolutely amazing.

我really appreciate that.

Ribs are like perfect.

我don't know if I could do better cooking the ribs myself.

Stop it.

Barbecue sauce isn't too sweet, it's got some bite to it.

我t's not hot.

So what I'm gonna do,

我要拿一块,菊苣,

我克onna eat it with the rib.

Okay, all right, let's do that.

Great job, man.

Thank you.

Wonderful. Thank you.

Yeah, I need to McRib now.

我t is my turn, you gotta try what I did now.

Take the sandwich, but kind of step back a little,

so you don't get it on your body, and take a big bite.

This is amazing, tastes homemade.

我t tastes like, you know it's cooked with love.

- I keep the love here, just a little sprinkle.

Yeah, you sprinkle it out, I was sprinkling Urfa.

[Frank laughing]

我did want to ask if you were interested in investing.

我have a business, it's Joe's Mustards.

我t's a monthly mustard club.

That's an easy yes.

Yeah, all right you're in?

Yes, I'm in.

No chunks.

No chucks. [laughing]

Well done, I mean thank you for sharing this with me.

Hey, your dish was beautiful too, thank you so much.

我克onna be talkin' about this for I think, a long time.

Excellent job.

[final orchestral music notes]