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.

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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)