Because RIBS!!! 💯Chinese Red Braised Spare Ribs - Marion's Kitchen

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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[@leecarter2356]

You should blanch the ribs in water mixed with Shaoxing rice wine, scallion, ginger, and Sichuan pepper. If you don't have access to rock sugar, you can use white granulated sugar. So long as it's pure sugar. Occasionally the purity of granulated sugar can be a bit questionable in mainland China as it's sometimes cut with filler. So, most Chinese chefs will insist on rock sugar. Brown sugar will give the dish a slightly different flavor. You're missing a lot of aromatic flavor from spices like cinnamon, cloves, fennel, bay leaves, etc. You could also add more water and cook them for slightly longer at a lower heat for ultra-tender ribs.

[@tiloalo]

Thanks for the tips, watching it I also felt that 40 minutes seems very short for ribs

[@annseebalack5156]

Marion your passion for food is seen in the expressions you make when you're explaining flavor, texture etc. Sometimes I just wanna run into the kitchen and cook it as I'm watching your videos. Now I don't have to think what to cook for dinner? Because of you I add varieties to what I serve my kids for dinner and they love every single recipe I've tried from you. Happy New Year to you and your wonderful family not forgetting Mama Noi❤❤

[@mariarussell5026]

I’ve been cooking Chinese food for the last 45 years. (I lived in China for 5 years) I enjoyed watching you cook when you were on Masterchef and I enjoy watching your videos. I’ve learned new techniques and more contemporary approaches to traditional recipes. Thank you. You’re lovely.

[@edelealexander2789]

I’ve made these twice, I dream about them! They came out perfectly, the magic happens in the last few minutes…… So fabulous thank you!!!!!

[@thetaticiccone]

There is no one better! Best KZbin Channel of 2019 and beyond! Thank you for all you do and many blessings in the New Year!

[@sylviaorellana857]

Wow this looks absolutely delicious! Love your recipe

[@rubymoo1]

I’m addicted to your videos. I love the non spicy recipes best.

[@MisisAe]

love love your earrings, Marion! And oh, trying this recipe today! Looks so yum!

[@ashcash4416]

Your channel has made cooking even more joyful for me. Can’t wait to try this! Also you have such a soothing voice.

[@Marionskitchen]

Aw thank you!

[@angelineloo9575]

Dear Marion. Thank you for this dish. Did it for dinner. Wasn't a daunting dish. It's soooo yummy. You were right! Everyone enjoyed it. All 1.5kg of ribs! No leftovers. Yay!

[@rebeccamannino3537]

Because of your channel I have recently acquired a mortar/pestle, wok, and many new ingredients in my kitchen! Thank you for opening a new and exciting form of cooking in my life! ❤️

[@pamelaharriman8338]

I, too, have added quite few new gadgets to my teeny kitchen: a food scale, mortar pestle set, some long-handled stainless steel wok spatulas, countless food items from my first ever visit to an Asian grocery.

[@pamelaharriman8338]

Me too. I have a very small kitchen and I've acquired so many kitchen items from mortar pestle, new carbon steel wok, fryer and several visits to an Asian grocery store for ingredients. Thank you Marion and Mama Noi.

[@killaforniak3874]

Thank you for being so open minded!! I love all dishes from around the world

[@kayrakei5881]

Same here lol!! I’ve got so much Asian ingredients in my cupboard too so I’m always prepared to make a lot of her recipes!!!

[@jeanniebrooks]

My kitchen is small but we remodeled it so it is very functional. However, there’s no room for additional pans like carbon steel or a wok (a wok would be very useful!). I’m visiting Asian Grocery stores, but it’s a challenge to figure out what you want, in terms of brand among other things. It’s very challenging to figure out without wasting money on inferior products. I went to a Korean store and while I could buy gogujang, gogugaru is a different story. All the chili powders were Chinese, only one was made in Korea, but it was not only twice as expensive , even 2 x Amazon, but nowhere did it say gogugaru and it was a deeper red, not the brighter, more paprika color one I see on YT. I bought unroasted sesame seeds only to find out they must be washed and thoroughly dried first before toasting. I bought them bc I thought I could roast as needed and sometimes you don’t need to, but didn’t know about the washing. The rice noodles are confusing bc the directions are not in English so I’m not sure how long to soak. Some noodles have to be boiled first, others can go straight into the pan….and then there are bean threads and sweet potato noodles, both called glass noodles….so it’s quite a learning curve! Anyways, we aren’t entirely new to Thai cooking so we’ve made green curry coconut noodles with round eggplants and a great Tom Yum noodle soup with red curry , coconut milk, shrimp and chicken (yes! I did a hybrid! It’s what I had in my head and couldn’t find an exact recipe) it was delicious. We even used kaffir lime leaves and lemongrass! Spectacularly good! Progress is slow, but getting there!

[@LifeWithLY]

It looks amazing! Delicious delicious! Yum👌👍👌

[@Ultrastarful]

I have to make these again! Everyone loved them! Thanks for sharing this delicious recipe😋

[@TheDreamlanding]

I cook this dish many times, and have to admit that your recipe is pretty authentic Chinese style, awesome!

[@CTR6067]

I should have double the recipe like you suggested. There were complaints when they were gone! This has become a staple in my house. Thank you ❤️

[@droy1725]

Your recipes and the presentation as well is graceful.. the way you enjoy the food after you cook it is so cherishing.. 😍

[@kimn4558]

I'm so glad I found Marion's channel ❤❤❤ These ribs were delicious!!!

[@kyle666medowie]

I wait everyday for your videos to come out. Refresh at least 40 times a day so i can watch. Love your channel and everything you make !! x

[@boding9023]

The best recipe ever!!! omg!! i love it❤️❤️!!

[@tonysadler2825]

Well Miss Kitchen, your food channel is about as perfect as it gets, not too technical, not boring, not too long, a great blend of skills and cheek, great stuff, great food (yes I’ve tried quite a few of your dishes), keep up the excellent work. And a happy New Year from London, cheers 👍🍺

[@thinkingofthoughts]

"Liquid braise to sticky toffee glaze!"- my favorite poem this year! 😍

[@ScudLance]

sooo gonna try this for the new year party.

[@gaelcollins7397]

Love your recipes and enjoy your channel so much thankyou

[@kathleenmcclymont3327]

Thank you Marion for your tasty recipes I love them and your beautiful mum

[@kittywakeup]

This is so incredibly yummy and easy to cook! I really appreciate your videos!

[@JoseAvenidoTV12201964]

Wow!!! Very fantastic cooking presentation.Looks so delicious.❤❤❤

[@luannrussell]

Love from Trinidad🇹🇹!!!! And it's 3:00 am !!!

[@shannanigansisme]

Awesome! It's 1am and snowing in Nebraska. I'd rather be where you are. 🙂

[@luannrussell]

Aww thanks. Sending you warm hugs🤗

[@shannanigansisme]

@@luannrussell Sending you...cold hugs? Kidding. It's warm inside, thank goodness. Go to bed! I'll try to as well. 😉

[@luannrussell]

@@shannanigansisme lol. Good night

[@GensSancta]

I've seen you use this technique in other dishes before. Here in Trinidad, this would be considered "stewed ribs". Only the meat would be left to marinade first for a couple hours in a finer blend of aromatics then cooked. The sugar caramelization is termed "browning" ergo... 'browning the meat". It's really nice to see variations of what we do in other parts of the world and this looks positively scrumptious! 😊

[@yvonnenoel7206]

That's exactly what I said too, being Caribbean. What a small world.

[@Godschild459]

Just made them! Delicious 😋

[@ihana03]

I love everything here! You're the best Marion! ❤️

[@jacquelinecruz5800]

I agree.

[@stefanosdelacruz2075]

Merry Christmas and happy new year to you! I did your roast pork recipe for thanka giving this year and it has now been requested as a staple for next year as well! Thank you!

[@Marionskitchen]

Awesome! So happy everyone loved it!

[@annaragen904]

Tried this today and it turned out stunning!

[@elizatscott]

I tried it just now. It tastes yummy and Thank you so much, Marion for the recipe.

[@jessieye1116]

I’m so mad I didn’t discover your channel earlier! I just tried your pumpkin soup with miso paste and it blew my mind! I can’t wait to try more of your recipes! This ribs dish is my all time favourite since I was little, it really is a dish that people can’t get enough of!

[@aroonburanasakorn5553]

Looks fairly easy to cook. Your instructions step by step are easy to follow. Keep up the great work.

[@hueparis1163]

I watch you from Paris. You are the best!

[@veecee3669]

Oh yum, more porky goodness! Glad tidings this holiday season, Marion, and may the new year bring happiness, health, and prosperity to you...😊🍸🔔

[@sinming1617]

I love this recipe, i always cook for my employer and they love it.❤❤

[@brigittebee8879]

Just made this for dinner tonight and the whole family was so happy and full! Thank you for sharing!

[@clayduma9358]

This recipe is amazing ! It will surely be added to our family’s favourite recipe. Thanks Marion 😍😘

[@Marionskitchen]

You're very welcome, hope you enjoy -Team Marion's Kitchen

[@123Anewor]

I made this tonight and turned out so good! Thanks for sharing the recipe! ❤️

[@Marionskitchen]

Glad you liked it!!

[@lmf5755]

I really enjoy your videos and recipes! 😍

[@esanford5]

Made this tonight and it was fantastic!

[@chinitaicon]

ths is really delicious.i have tried twice and i will make it over and over again

[@slaytanya4383]

Wow this looks so good! You explained this so well !!!

[@yaajbeautygal]

Love your channel! Cant wait to try this😊

[@ladydeathstrikeX]

Meat caramelization or braising is just amazing. My food has just gone a level up with this tehnique.

[@charliecampbell9212]

Yummy yummy in my tummy thanks Marion Best of luck from Ireland

[@lydiacasares4474]

Yum!! Looks delish. Must try these!! TFS. God bless

[@markantollinemanarang8539]

Made this! So yum!!! 😍

[@worldsbestbites6185]

Thank you so much for explaining the recipe so carefully and made alternatives for us who don’t have some ingredients 👏🏼

[@lydiamalahay5128]

IT would be nice if you have closed captioning just for the INGREDIENTS FOR PEOPLE HARD OF HEARING .THANK YOU

[@doodahgurlie]

BTW, Marion, I made roast pork. I think it was you who scored the pork with a utility knife, so what I did was boiled my pork to soften the skin a bit and then just used a regular kitchen knife to score it and cook it under one of those infrared ovens. The main thing is to make sure the skin blisters and bursts while cooking or it won't be crispy. It came out great! But the idea of scoring it the way you did instead of poking holes with a fork was awesome to allow it to release all the moisture. Thank you!

[@alejandromilan6212]

I just made them and they came out perfect!! ❤️ thank you!!

[@bevram8922]

This recipe is so easy to make and amazingly delicious! My family loved it!! Subscriber from Canada

[@trucdeegan5865]

I just try this recipe, it's so good. I boiled the ribs for 30 minutes first before I follow the rest of your cooking. It's a pleasure to watch your cooking show. Thank you.

[@tulipa2147]

Best spare ribs recipe! Definitely going to try this 💯. Thanks for sharing 👍 😊

[@intheredness]

Enjoy your recipes. Thanks for your help

[@debanjanakar1456]

Hey Marion!! Both my brother and I, we absolutely love your videos and your recipes! It's beautiful how you explain everything in that calm and loving voice of your's. Although we don't get all the ingredients here in India, a little adjustment here and there and they still turn out great! Thank you and much love, from a big fan of your's in India!!

[@Marionskitchen]

Thank you so much! :-)

[@AO-iv6yr]

Thank you Marion for this very amazing classic non-fusion dish today 😄🤤

[@JulieciousDrinksFoodTravelFun]

That looks so delicious.

[@jargon999]

Beauty, trying this tonight! Looks great

[@damianrhea8875]

BRAVA !!! Your cooking is so authentic ! Thank you, Marion !

[@patriciaphillips6644]

just making your ribs for the second time. Amazing and very popular with my husband. He says his mouth is watering at the thought of them! I am so pleased. Your guidance made it straightforward and unintimidating. thank you. I love watching you cook. Your passion shines through.

[@foonlam7134]

I am always amazed by how graceful and gentle you are when plating the food. I'm always like slap it on the plate and eat. Am defintely a sloppy kinda of gal.

[@alanmustarde]

Really impressed withe simplicity, there maybe more authentic recipes but simple answers get used, well done

[@jimmontesano899]

Just made them they came out great!

[@gunnymedeiros6539]

Marion.... your making me hungry. This looks just amazing. Thanks Happy New Years.

[@jx9936]

In Chinese we call this dish 红烧排骨🍖。 Gosh you just kept me hooked on in the best way possible Queen Marion, SALUTE!

[@einjhel7488]

I love spare ribs and this recipe is so good!! 🥰🥰😍 thanks for sharing the recipe and how it’s cooked ☺️🙏

[@yangstertv]

ill try this recipe allso looks like delicious 😋😋

[@bivianveril2557]

It's looks delicious 😋

[@FatimaAli-zc7kq]

In soo addicted to your video 😍😍

[@alanmartin6268]

The only thing better than those tempting spare ribs,is your loving expressive articulation of the cooking process.Thanks Again.

[@chastinedungog782]

Tried this recipe and it was crazyyyyy good ❤️❤️❤️🤤

[@pamietiu2092]

Made these just now... Oh so yummy! My kid likes it so much!

[@iggdJjahjjakkjhjkppo]

Yum 😋 Look delicious 🤤

[@ANGELOSDELCOOKING1987]

So yummy thanks for sharing this recipe itry

[@navyforeveryoungjean-phili5940]

Your voice and it’s volume and chillness is absolutely perfect.

[@moimeself1088]

Have made these ribs two weekends i a row now. I'm the best loved person in my home and friend circle. 🤩🤩 Tip: the sugar i used wasn't melding with the oil. My trick (learned second time around) was to add the oil, sugar, and a little bit of the water before turning on the heat. Mixed with a whisk, then turned the heat on medium/low. Worked a treat. Also added some chilli paste cos i like my food HOT. 😉

[@isabellelauriault-casilli8147]

I did the same and it was perfect with the sugar! No issues!

[@mensaskip]

I consider myself a pretty good cook. Since I discovered your channel, now I'm much better! Thank you Marion!

[@sjoia2005]

Perfect....going to try this for my family.

[@susanlindner8632]

Looks so good 😊

[@13c11a]

You are MARvelous! I can't wait to try these. They made my mouth water.

[@cathy4607]

i’ll make this tom, ty Marion 😋

[@vikzlaz3317]

I made this and it was pretty good. I added doubanjiang and hot chili oil. I think Szechuan peppercorns will elevate it even more. thanks Marion!

[@TS-ft8ot]

Tried this recipe, it was sooooo good! Thanks for posting. New subie.👍

[@sunnydale6727]

i've cooked a lot of Asian dishwa based on recipes and techniques i got from your video. More power to you!

[@christianlifestylemotivation]

This is similar to our filipino adobo this is tasty recipe thanks Marion

[@aireenroma]

Thank you for sharing this vedio maam watching from hongkong

[@andrewaway]

This looks fantastic.

[@Inspiredcook]

I tried this today, it is the best spare ribs recipe ever. Thank you for sharing.

[@ricacatanduanes2834]

Omg it looks so good. I wanna try to cook this one

[@JensKitchen]

My favourite. Yum!

[@cinderblockkhead]

Following this recipe next time!!!

[@florencem.402]

it looks amazing!

[@DanWebster]

wonderfully easy and delish looking -Paw Paw subbed. Gonna try it

[@richbeesjewellery6591]

Really nice they look delicious.Well done !! Grand Master chef Ryan Richbees

[@dolce187933]

I’ve had these short ribs in my freezer for a few months now. I’m about to make this. I hope rock sugar and rock candy are the same thing because that’s what I have. I was also laughing at myself because I realized I had all the ingredients in my pantry. This is the first time I was about to make a Marion’s recipe that didn’t require a trip to my local Asian grocery. Thanks for another great recipe, I can’t wait to try this.

[@leytestrohm7199]

I Like it so much your recipe

[@postems]

So tempted to try this in the Instant Pot!