Ep. 21 | Galactic Ribs

@aitestkitchen AI Generates Competition Style Ribs Recipe | #Aitestkitchen Ep. 21 | ChatGPT’s Ultimate Galactic Ribs #airecipe #ribs #artificialintelligence #chatgpt #tiktokfood #recipe #foryou #viralvideo ♬ Lazy Sunday - Official Sound Studio

Ep. 21 | Galactic Ribs

Galactic Ribs Recipe:

Ingredients:

For the Ribs and Brine:

  • 1 full rack of St. Louis style pork ribs
  • 1 liter of water
  • 1/2 cup coarse sea salt
  • 1/2 cup light brown sugar
  • 2 tablespoons of Sichuan peppercorns
  • 1-2 star anise
  • 3 cloves of garlic, smashed
  • 1 lemon, halved and juiced (keep the halves)

For the Glaze:

  • 1/4 cup Korean gochujang (fermented chili paste)
  • 1/4 cup fresh orange juice
  • 1 tablespoon dark soy sauce
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1 tablespoon honey
  • 1/2 tablespoon finely grated fresh ginger
  • 1/2 teaspoon finely grated garlic
  • 1 teaspoon toasted sesame oil

For the Spice Crust:

  • 1 tablespoon Sichuan peppercorns
  • 1/2 tablespoon black peppercorns
  • 1/2 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon sea salt
  • 1/2 teaspoon crushed red pepper flakes

Additional:

  • 2 tablespoons of Dijon mustard
  • 2 tablespoons of honey
  • 2 tablespoons of brown sugar
  • 2 tablespoons of unsalted butter, melted

Procedure:

  1. Brine the Ribs: In a large pot, add water, sea salt, light brown sugar, Sichuan peppercorns, star anise, smashed garlic, and lemon juice. Stir until sugar and salt dissolve. Add lemon halves and ribs. Cover and refrigerate for 12 hours or overnight.

  2. Make the Glaze: Whisk together gochujang, orange juice, dark soy sauce, mirin, honey, ginger, garlic, and sesame oil. Set aside.

  3. Prepare the Spice Crust: Toast Sichuan peppercorns, black peppercorns, coriander seeds, cumin seeds, and fennel seeds until fragrant. Cool, then grind. Mix with sea salt and red pepper flakes.

  4. Apply Mustard and Spice Crust: Preheat oven to 275°F (135°C). Pat ribs dry, slather with Dijon mustard, then apply spice rub.

  5. Prepare for the Texas Crutch: Drizzle honey, sprinkle brown sugar, and brush melted butter on ribs. Wrap tightly in aluminum foil.

  6. Initial Low and Slow Cooking: Bake wrapped ribs on a baking tray for 2.5 to 3 hours.

  7. Rest: Let ribs rest for 15 minutes after baking.

  8. Glazing: Increase oven to 425°F (220°C). Unwrap ribs, brush with glaze, and bake unwrapped for 10-15 minutes until the glaze caramelizes.

  9. Final Glazing and Resting: Apply final glaze and let rest for 10-15 minutes.

  10. Serve: Slice and serve hot, with any remaining glaze drizzled on top.

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