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  • - Hey, Dudes!

  • I'm Hilah, and today on Hilah Cooking

  • I am teaming up with Hidden Valley Ranch

  • to make jalapeno-ranch, slow-cooker,

  • baby-back ribs for game day.

  • These are perfect for game day, sports day,

  • any kind of thing where you want some

  • hearty appetizers that you can make ahead of time,

  • and they'll stay warm until your friends are

  • ready to eat them, plus they are delicious.

  • (upbeat music)

  • So, I've got here a rack of baby-back ribs,

  • a rack of baby back.

  • This is about two and three quarter pound.

  • This recipe works with anywhere between

  • two and a half to three pounds of baby-back ribs.

  • So, this is so simple.

  • I mean, guys, I've just got a package of

  • Hidden Valley Ranch salad dressing and seasoning mix here.

  • I'm just going to sprinkle this over the meat,

  • press it in, don't forget the back side.

  • Hey-o!

  • I'm going to flip it.

  • The majority of it I'm putting on the meat side though,

  • because that's the part we're going to eat.

  • We're going to eat the meat.

  • Good, and then to get this to fit into my slow-cooker,

  • I'm just going to cut it in about half.

  • It's kind of easier to see where to cut

  • between the ribs if you flip it over

  • and cut from the back.

  • Put them upright, leaning against each other

  • with the bone side in and the meat side out,

  • and to me this give you sort of a better

  • crust on the outside.

  • We're just going to cut this into slices,

  • and then kind of press them into the meat,

  • and they'll stick, and then as this cooks,

  • the seasoning mix kind of makes a crust,

  • and the jalapenos like cook into the meat,

  • so that when you're done you have these

  • delicious, tender pork ribs with occasional

  • little spicy bites of jalapeno.

  • It's really, really tasty.

  • Once your jalapenos are stuck on there,

  • we're just going to close the lid

  • and cook it on high

  • for about three hours.

  • It takes three hours in my slow-cooker.

  • It might take up to three and a half

  • depending on your model,

  • your slow cooker,

  • but I'll see you back in about three hours.

  • Okey dokey smokey, it has been three hours,

  • so we can turn the slow cooker off,

  • so the ribs you can see are really tender.

  • I'm able to bend them easily,

  • but they're not falling off the bone.

  • I feel like people use that phrase a lot,

  • but that is actually a little bit overcooked.

  • Put it on a baking sheet.

  • Of course, you could eat them right now.

  • They smell amazing,

  • but I'm going to put them under the broiler

  • for a few minutes just to get a little bit

  • of a brown crusty on them.

  • Just get a little bit of these juices,

  • and pour it over the top before we broil.

  • (jazzy music)

  • Okay, so just five minutes in the broiler

  • is all it takes, and they've got this nice

  • little crust on top.

  • I love this recipe because if you're like me,

  • and you don't really like sweet meat,

  • and barbeque sauce, sweet sauces,

  • this is a great alternative to

  • typical barbeque ribs because it's just savory

  • and meaty, and it's not sticky,

  • so it's a little bit neater to eat in your living room

  • in front of the TV.

  • Mmmm

  • Oh my God.

  • These are so,

  • so incredibly perfect, simple.

  • Once in a while you get that nice

  • bite of jalapeno pepper in there,

  • just to perk you up, make sure you're still

  • awake after all those beers you drank.

  • For more party and game day recipes

  • head on over to Hiddenvally.com/recipe,

  • and as always, all of my recipes are

  • available at Hilahcooking.com.

  • Thanks so much for watching,

  • and I hope ya'll have a great game day!

  • Bye!

  • (jazzy music)

- Hey, Dudes!

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