Acknowledging that I have too many computers...
6,771Acknowledging that I have too many computers...
▷ MY STORE - shirts, mugs, pint glasses & hoodies: http://paulshardware.net
In this video, I tear down multiple PCs, re-configure my wife's system, pack another up to ship out for a giveaway winner, and also make my famous orange/honey/teriyaki pork back ribs.
► TIMESTAMPS
0:00 Intro
1:06 First Teardown: the $1000 February Build
2:55 Second Teardown: G.Skill Z5i Build
5:11 Third Teardown: My Wife’s Old PC, Hotbox 2.0
7:20 Update on the Hyte Y60 Winner
8:25 Break to make some RIBS
12:00 Final Prep - Hyte Y60 Build
13:50 Swapping GPU and Flipping Fans - Wife’s All-White PC
16:05 Using Instapak Quick RT to protect and pack the Hyte Y60 PC
18:52 How’d the Ribs turn out? (Closing)
--== Uncle Paul's Ribs (Orange/Honey/Teriyaki Style) ==--
▷ Ingredients and Stuff
For cooking:
- Large Aluminum Grill Pan (disposable) or Roasting Pan (one that fits 2 racks of ribs)
- Oven + Broiler -OR- Oven + Grill (broiler/grill for finishing)
- Aluminum Foil
Ribs:
Pork Back Ribs -- Costco 3-pack works great!
Pork Spare Ribs are OK too, but back ribs / baby back is better
Ingredients: -- (for 2-3 racks of ribs)
Rub
- 4 Tsp Salt
- 2 Tsp Pepper
- 2 Tsp Lemon Pepper
- 2 Tsp Ginger Powder
- Orange zest
Sauce
- Juice from 2 Oranges
- 1 bottle Teriyaki Sauce (basic sauce/marinade, ~21oz bottle)
- 1/2 Cup Honey -- the dense, fancy-style tub honey works best
Braising Liquid
- 50/50 mix of water and Orange Juice
COOKING THE RIBS
Preheat oven to 325°F (non-convection)
Clean/drain ribs, and remove membrane from underside if present (Costco ribs they are usually already removed). Lay ribs meat-side-up in roasting tray.
Mix the Rub ingredients in a bowl (except orange zest), apply evenly to top of ribs - if there's extra you can do the sides/bottom too but not necessary. Pat rub into meat.
Zest oranges and apply zest as evenly as possible to top of ribs. Pat zest into the meat.
Pour Braising Liquid into the tray, around edges of meat so as not to wash off the rub. I usually add the OJ first and then water. Liquid should be 1-1.5 inches deep and come mid-way or less up the sides of the rib racks. Too much liquid will wash off the rub!
Cover and seal tray with aluminum foil -- I usually have to use 2 sheets folded together. Wrap edges and make it as air-tight as possible. Steam will escape while cooking but if the tray is well sealed you shouldn't have to add more braising liquid. Check once or twice while cooking -- if the seal comes loose, the braising liquid can evaporate and you'll want to add more.
▷ Cook for 3 hours at 325°F for fall-off-the-bone ribs that still have a little bite. Since "fall-off-the-bone" is technically overcooked, reduce cook time by 30 minutes or reduce cooking temperature to 300°F for more meaty texture. Time and temps can vary with the size of the racks and the oven, so feel free to adjust to your preference.
Prepare sauce while ribs are cooking!
Remove ribs from oven, uncover, and drain roasting pan (save the foil and leave the ribs in the tray, meat-side-up).
Set Oven to Broil on High (ours does 500 °F), or pre-heat grill.
Apply sauce to ribs - both sides if possible, but if they're falling apart just do your best.
Finish ribs in the broiler for 3-5 minutes or until the sauce & ribs starts to brown. If grilling, finish on high heat for ~3 minutes per side.
Apply more sauce and/or serve with extra sauce on the side. Enjoy!
▷ MAKING THE SAUCE
I recommend starting the sauce after you put the ribs in to cook, or 1-2 hours before they finish at the latest.
Orange/Honey/Teriyaki
Pour Teriyaki Sauce into medium sized pot, heat on medium
Add honey and squeeze both oranges into sauce - watch for seeds! Some pulp is OK.
Simmer and reduce heat to low; cook uncovered or partially-uncovered for 1-2 hours to allow sauce to reduce and thicken.
Taste and season with salt/pepper if needed; this might depend on the Teriyaki Sauce used.
Optional: if you like ginger, add 1 to 2 teaspoons of ginger powder and/or minced ginger
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Paul's Hardware
P.O. Box 4325
Diamond Bar, CA 91765
► Edited by Joe Aguilar - ShaostylePostProductions
https://twitter.com/joe_editing
Audio file(s) provided by Epidemic Sound
http://www.epidemicsound.com/