Original Video: Honey mustard beer ribs

What's up you two? It's your boy, King Cobra. We chill in like rock star villains so it is Christmas. I'm going to make some ribs Again, but this time it's gonna be a honey mustard-based ribs. We got our seasonings We've got our seasonings. Just look at all these ingredients. So let's get the ribs open and we'll get into it. Got the oven preheated. Get these ribs open. Get these ribs open. Get these ribs open, and he has sort of blood or what have, he's kind of draining off into the sink. Okay. I like this brand of ribs that I got last time so I'm not going to try making a honey mustard pork rib. Let's see how it turns out. I like this brand of ribs that I got last time so I went on again. Okay. Now before we make our sauce, I take a fork and we're going to stab our ribs just like that, then I'll tenderize it. So I take a fork and just stab a bunch of holes into the top of my ribs just like that. There are not only tenderize it a little bit, but that'll help that flavor really sink into our meat. Pretty much just like our rasp, but last rib recipes, kind of, d-d-d-d-d, only we're doing a different sauce. All right. We got four packets of honey mustard. We got some, uh, some of this honey right here. Some of this mustard right here. We also got, we're going to use this stuff again. Is this stuff again, because this stuff's delicious. And then we got our liquid smoke and our soy sauce. And I found some country crock butter in the back of my fridge, so we're going to use that too. Yes. So Cobra fan, let's see how it do. Let's see how it do with these honey mustard ribs. Now before we add our base sauce got a rust county all meat seasoning. So we're going to add that to the bowl too and then we got our little honey Chipotle barbecue rub. There we go. So first we want to reach into our And, um, I'm gonna, um, I'll grab our country crock and we're gonna plop some of that butter. And we're gonna add the beer to the sauce last. We don't wanna, you know what I'm saying, lose any of that flavor just yet. So we're gonna add… Plop in some butter. Plop in some butter. I'll give us a nice greasy base. I'll give us a nice greasy base. Now I'll give us a nice greasy base. Now I'll give us a nice greasy base. Now we're done with the butter. We're going through that back in the fridge. See here's our bugger. There we go. There we're going to handle a sprinkle of our other seasonings. There we're going to add a sprinkle of our other seasonings, a sprinkle of the Russ County, all meat seasoning, and a sprinkle we're going to add some liquid smoke. Go ahead and polish off that liquid smoke and put the last of it in there, just a little splash of soy sauce. A little bit that soy sauce. And then we're gonna add a camp soy sauce back. So we've got plenty of that left. Then we're gonna take… See this leftover honey mustard that I have from Craves? We're gonna add that to the that to the mix. This is going to be the base for our ribs. Mmm. That honey mustard. Sweet, delicious. So we're going to take a…… Sweet, delicious. So I'm going to take her a leftover honey sauce, honey mustard, right in there, yes. So we've got four packets of it. We're taking that honey mustard. We're just going to poop. Swoop it in there just like that. No, when I got these ribs last time they were so good, I thought I'd try a different take on it. The same similar ingredients, but… And I go in squeezing into the bowl. Beautiful! Now we're going to add this mustard to it. Oh yeah, that's a nice, um… It's a nice looking mustard. We're going to add a couple, a little bit of that in there. Oh my god. I'm the one making it so, who cares? So we're gonna add… We're gonna add that mustard. Mmm. That's a nice deli sort of mustard. Mmm. But like you would put on like, well, your, uh, your Christmas, um, snack boxes. Mmm. I just already did watch the other, it's just for a little bit of flavor. Put that back in the fridge. Now look at this. Okay, I'll show you this mixture.. Whoop!, look at that. from the fridge. Now look at this. Okay, I'll show you this mixture. Look at that. Beautiful. See that mixture? and then a little bit of honey. Then we're going to microwave it, get all that butter melted. Just for a little bit of heat. Now the reason why the ribs came out crunchy last time is because that honey, it caramelized, it caramelized on top. Oh yeah I'm gonna be dank YouTube do that back in the free age now we're gonna take just a little bit of honey from our green-wise unfiltered berry honey okay I want to put a couple of tiny scoops in there, down a whole lot, just a little bit. And, okay. Okay, just a little bit of honey. We don't eat our whole ox, just a little bit for sweetness. Put that back in there. So we're going to mix it up, microwave it to melt the butter, stir that around. We may not even need to microwave it to be honest, just because we're going to put it in the oven on top of our ribs anyway so we want you to need a microwave it make like a nice little honey mustard rub for our ribs Let's have a taste And now I'm going to add just a little bit of bug light platinum to the mix so it will give her a nice beer taste. Cheers to the holidays. And Merry Christmas and happy New Year. So all my fans, family, family, fans and friends. Yeah. I want to pour a splash of beer in there. Yeah, not quite. There we go. Just a little bit. It's like right to here. We'll be one more little squisel. There we go. Not quite half the bottle, but is about like the foam, it's a fingertip, right there. and we're gonna stir it around man. Now last time I made pork ribs and I used beer, a little bit of honey, turned up pretty dank. So instead of doing a barbecue, we'll make it with mustard this time. We'll see how that do. They got the stove heated. So 420. Yeah! Rusty Buchipanda! Squeeze it onto the pain here. Yes. I like these ribs. They're pretty good……….. I like these ribs that I got last time. They're pretty good. All right. Take a look at this liquidy mixture that we have for our, for our rib base. There's our honey mustard beer, butter. Oh my goodness. I gotta try, let's just try a little taste of our base here. Oh. You too. Sweet. Savory. Smoky. You get that mustard? And then a little hit of that beer. You too. Oh, this is going to be good. It's going to be good. The weather they're just dumping on it like a complete moron. I'll grab a spoon and ladle it on there. Yes. So let me show you what we got working with YouTube. This is part one of our honey mustard ribs. There's our honey mustard base. Here's our ribs. Again, the seasoning. We got our rust. Pain County, you know, honey, Chipotle barbecue. And then like a little bit of heat, just a little bit of heat from that Chipotle seasoning in that Haboneroo. Oh, that's really good. You too. Can I show you something else too? Yes, one second. Shh, look at it. Look at it. We got a brand. I got a barbecue lighter for Christmas. and among other things, but check that out. New Computer Baby. Sweet. So I hope you're all having a fantastic holiday season now for Christmas dinner. New Computer Baby, sweet! So I hope you're all having a fantastic holiday season now for Christmas dinner. This is what I'm doing. A honey mustard rib. I've got our seasons right there, yes. Yes, yes, yes. And there's our base. Look at that.. That should be more than enough's our base. Look at that. That should be more than enough for our ribs. Yep, yeah, okay. Now we're going to take our sauce and we're going to just. You know, let's speed things up a bit. Do, do, do, do, do, do, do, do. Just like last time, we'll just dump it on there. Honey mustard ribs this should be interesting. It's like a little bit of beer for flavor. Some Bud Light Platinum, not a sponsor. flavor. It's a bug like platinum. Not a sponsor. And you got all these complex flavors. Oh. Mm. Do this mustard sauce. That mustard sauce for the ribs that I made. That's actually really fucking tasty, dude. Yoss. All right. The only reason I'm not with my family right now on Christmas is because I'm making wands for Etsy baby. Yeah buddy, time is money this should be interesting YouTube I'm not sure how it's going to turn out but I'm sure it'll taste just fine I love to cook I have a passion for it I like coming up with my own recipes and just seeing how it turns out. We're going to jump the up but that's all right. Just to get you close up on that camera action. Yes. I'll drive my hands. Now we're going to drain the excess mustard out of here. We didn't put a whole bunch of honey in there just a little bit for sweetness. Holy Toledo Batman Oh yeah. All that mustard and mustard baked ribs. Let's see how they turn out. I like honey mustard myself. You know what I'm going to do is I'm going to make all one video, I'll go on on my computer and I'll just I'll edit it the best I can. Make it all one video so it's not part one, part two, then yeah you know, you want to grab one more spoon. I'll take some of that mustard that we left over. See, we didn't get all of it off our tray, but that's all right, because we're going to take it. And we're going to turn on YouTube. I really have no freaking clue, but that's the fall of cooking, isn't it? Just seeing. I'll bake these until they like fall off the bone. Pretty straightforward. like fall off the bone pretty straightforward There we go. Mustard. Honey mustard ribs. Mustard ribs. Okay, wash my hands again, dry them off, one second. Here we have it's our honey mustard based ribs. Now we're going to kind of periodically check on it. Kind of watch it like a hawk. There we go I'm going to clean up a mess here. There she be. Ribs.