BBQ Ribs – Dangerous to Watch

BBQ Ribs - Dangerous to Watch
The most extraordinary video we ever had on our channel! Original approach, unique special AlmazanKitchen™ BBQ sauce, improvised smoking pit infused with rosemary for extra flavor and allthis was dressed with true ASMR and Foodporn experience! Can you feel the aroma of this special BBQ Ribs? Just imagine: soft, juicy, fall of the bone ribs coated in hot, flavor explosion sauce, smoked in special log-rosemary pit on coals! Mouthwatering isn’t it? Yea! You can check out the recipe on our site!

You will need this ingredients:

  • 1kg ribs
  • rosemary sticks, young onions
  • tomato puree, oyster sauce
  • chili flakes, paprika
  • oil, maple syrup, blueberry syrup
  • AlmazanKitchen original cookware and utensils (optional)


Special BBQ Sauce:

  1. Grease clayware low casserole with oil well.
  2. Pour in 2 tbsp. of maple syrup and same amount of blueberry syrup.
  3. Add 1 tsp. of chili flakes and 2 tsp. of paprika.
  4. Pour in 1 cup of tomato puree and 2 tbsp. of oyster sauce.
  5. Mix well!


  1. Coat ribs in BBQ Sauce well from each side!
  2. Build special smoking pit like we did in the video!
  3. Place ribs inside the smoking pit, cover with clayware lid, let is smoke for a while.
  4. Meanwhile you have more sauce left, heat it in the wok.
  5. From time to time grease the ribs with additional layer of sauce.
  6. Finish off ribs with even more sauce and chopped young onions.
  7. Enjoy! Bon Almazan!

Interested in our custom knives, cookware and boards you seen in a video? Write us on Facebook (Please note that our Facebook page is one and only way to order original knives and cookware directly from us. Every knife made by hands and attenuated by Alex & Boki themselves. WARNING: BEWARE OF FRAUD SITES. ORIGINAL PRODUCT CAN BE BOUGH ONLY FROM OUR FACEBOOK PAGE)

Our Products

Our Products

Related Posts

7 thoughts on “BBQ Ribs – Dangerous to Watch

  1. J
    Jim Van Vleck says:

    Great video. Question: how long did it take to smoke those ribs before they got so tender? Am I wrong in thinking that those ribs were getting their heat indirectly, because it’s real easy to burn meat dressed with a sugar based coating.
    Thank you

    1. J
      Joan says:

      as Boki creates a smoking pit with the logs and lid surrounding the meat, you will have to think in temperatures and delais of time that are used in conventional smoking pits. Low heat, long time. I was thinking of a temperature around 225 degrees F (110 degrees C) for about 4-6 hours, depending on the thickness of the meat on the ribs.

  2. P
    P says:

    Are the ribs beef

    1. J
      Joan says:

      looking at the size of the bones, those look like pork ribs to me.

  3. E
    Emily says:

    Cute companionship – your kittens :)

  4. G
    Glen Cummings says:

    not sure if pork or beef, either way i am bang up for doing these. just need to sus for doing them at home as the set up in the vid is a million miles away from home cooking!! very jealous!!!!

  5. G
    Guy K Hesse says:

    Would like to see more on your oven build & propane blast burner Thx

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.