How Chinese Chefs Cook Chinese BBQ Spareribs (OLD SCHOOL Version) Mum and Son Professional Chefs

[@BlackSuneEmpire]

I think I am in love with your mom. She is the star of the show.

[@ZiangsFoodWorkshop]

She’s amazing

[@CarloTiscalli]

Make these and Char Sui at the same time, even went a bought a catering stock pot to make more room. Best ribs I've had in 30 years.

[@Szlater]

Always a good day when there’s a new video from you guys!

[@ZiangsFoodWorkshop]

Thanks ☺️ really hope you liked this one :)

[@BruceEvans-mp6sz]

Thank you so much for all your tips and passing your Chef experience to other chefs. Great videos and such lovely people. ❤.

[@Mike-nzuk]

Love you guys I haven’t eaten uk Chinese takeaway for 20 years moved to New Zealand love your vids love your yummy food thank you for all your time and effort that you put into your amazing food 😊

[@ZiangsFoodWorkshop]

Glad we could help 😊😊😊😊

[@Hammertime054]

I wanna dive through my screen and delve into those, so as i cant, I’m going to cook these asap 👍🏻👍🏻👍🏻👍🏻thanks.

[@HandmadeByRuby]

To make it red. You just broke me! 😂🤣😂❤️🐾

[@ZiangsFoodWorkshop]

😂😂😂😂

[@pinkmarshmallow352]

You two make my day. Such closeness and friendship is just lovely to watch💕 the recipe looks absolutely delicious. Thank you for great content!

[@ZiangsFoodWorkshop]

Thank you, means the world to hear

[@darrenquirk2269]

They look fantastic! I'm still laughing at "to make it red!" 😂

[@ZiangsFoodWorkshop]

😂😂😂

[@susanfoster4126]

Thanks for the great rib recipe! Reminds me of years gone by in England! I am going to cook these over the weekend. You are both so amazing and fun to watch makes it easy to cook. Can we have the velveting video sometime for beef shrimp etc., Thanks, 😃😃😺

[@ZiangsFoodWorkshop]

😊😊😊

[@chippywarren9706]

Hi Mom! I'll get to you guys again soon, most likely from the very start! 😮 Be well both of you ❤

[@sandrawhite1366]

I'm going to make these for my mum, she loves five but our local take away the ribs are quite hard/tough and this looks easy to make. Really enjoy your videos

[@ZoltanHercules]

I did some ribs, Chinese style in a sous vide. Then bbqd them. They were bloody amazing. I am going to do these next. Do a meal prep. Simply so I can have this sauce! I need something to drink with my meal.

[@alanandjess7516]

I made this and it was great. Remaking though doing pressure cook version.

[@ZiangsFoodWorkshop]

Will be much quicker

[@marswalkerpilot2303]

I recieved both your wonderfull cook books a few weeks back and was off to make one of the rib recipies today. after sseing the video its decided that this is the one to try and i will be adding the "red dye no 3" as i call it for colouring that comes from a never ending tub i purchased about 20 years ago.

[@markhomer5704]

Just had my tea, now I'm hungry again.. 😂😂

[@zavlqaDIprab3DrublsU]

Momma Ziang is the star of the show! :)

[@ZiangsFoodWorkshop]

Yes she is :)

[@MartinvonBargen]

The amount of times I tuned down ribs from the chippy in Liverpool when I was a kid, because my mum and dad would eat old skool English boiled ribs of a Friday evening, and I thought they all tasted the same! Wasn't until we had a banquet for someone's years later birthday that I worked out what I'd been missing. No Tesco in Norway, so I'll have to search around for ribs with a bit of extra meat on them. I love yellow bean dishes when I'm back home. Gonna give this recipe a whirl this summer, thanks for posting.

[@alanandjess7516]

I'm now very in the mood for ribs, nice job. Will be making this soon.

[@ZiangsFoodWorkshop]

Thanks ☺️

[@sambomcl]

Love this. Especially as it's for a reasonable decent sized portion, not a massive load. Great stuff. Thank you. Already subscribed but hit that like button!

[@ZiangsFoodWorkshop]

I’m know you’ve already subscribed 😊 you told me my vlog were too long about 4 years ago 😂

[@sambomcl]

@@ZiangsFoodWorkshop haha excellent memory. That's a personal preference of course. Others may well think differently.

[@paulwhinfrey8176]

I have both cook books and i can't recommend them enough great couple keep up the good work

[@ZiangsFoodWorkshop]

Awesome! Thank you!

[@davewatkinson4484]

Loving the Lemon tip, so you get great ribs with a lot less calories. Gonna be trying that :)

[@ZiangsFoodWorkshop]

Yes :)

[@michaeldolan9812]

Great vid, glad i found ya You and ya mum are brilliant All the best to you both 👍

[@clarity-in-motion9393]

I love watching the way you both interact so well, its great to see a Mother and Son duo working together harmoniously. Where do you get the really meaty ribs, all the butchers round my way sell them really skinny....

[@ZiangsFoodWorkshop]

I get them from Tesco, their 700g packs always have thick ribs in them

[@robs4801]

Sweet and sour ribs every time. Great video, thanks.

[@Christopher_S]

Your restaurant is 350 miles from my house, and seriously, I've considered driving there for a takeaway haha! This looks amazing! I had spare ribs not so long ago and it was literally 95% bone. There was around half a mouth of meat per rib. I was so upset with it >.

[@isyt1]

I’ve considered doing the same from Glasgow but also to meet them all 😂

[@anthonybroom]

Thanks for that, nice and simple.👍👍👍

[@radusguru2196]

Where do you get the ribs. The ribs I get hardly have any meat on them

[@charghhhmaine1423]

Literally out here buying skeletons💀 😂

[@radusguru2196]

😂 its true I cooked this recipe before from the book and it was great but most of us were just gnawing bones. Sauce was excellent. Best bbq sauce I’ve ever had Thanks guys

[@ZiangsFoodWorkshop]

Tesco, their pre cut ribs are always chunky

[@Hammertime054]

Thanks👍🏻👍🏻👍🏻

[@Charles-vk1lb]

Country ribs are the way to go. Spareribs won't cut the mustard for this type of recipe.

[@kropka8259]

Aged garlic sounds interesting!

[@dalefarm2803]

Great work guys.

[@alexbriantab]

Would love to know how to make roast pork and chicken fried rice in BBQ sauce 😋 that's a must in my takeaway orders

[@Debs1r2]

Cheers!

[@alexandermiddlehurst6312]

Ive done these a few times, epicness! 😋. Was thinking as its finally bbq season, would these go on the bbq and baste instead of the deep fry? Maybe do a seperate bbq ribs on bbq vid 😎🙏

[@ZiangsFoodWorkshop]

Yeah sure 😊😊😊

[@ScottishT]

KZbin let me down with notifications but this was class, even tho I know how to make ot due to book 1

[@Andy__H]

I thought your mum was going to drop the F-bomb when she said MSG 😂💪

[@ZiangsFoodWorkshop]

Hahha she has before, but we can’t swear on here

[@joeroberts2156]

Doing this right now!

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@joeroberts2156]

@@ZiangsFoodWorkshop frying them off is genius, gives it almost the texture of aromatic crispy duck, before I used to just braise them, this is way better! Cheers mate!

[@bonesjohn5477]

I just sat down with a McDonalds to watch this, and I'm hungry for these ribs in BBQ sauce now :D

[@ZiangsFoodWorkshop]

ahahaah love this

[@bustabenson]

Very interesting. I'll definitely try the yellow bean sauce. I usually do it the other way around to you - I fry my raw ribs on high temp until golden brown on the outside and after that cook them in a sauce until tender, either on the stove or roasting in the oven. Have you tried that method?

[@ZiangsFoodWorkshop]

Yes the the way we do it the marinade on the outside goes through the Maillard reaction where your way you just have the meat do it, loosening lots of the potiention flavour

[@johngirvan4437]

John from Spain watching

[@ZiangsFoodWorkshop]

Hi John :)

[@jakedee4117]

Wow it looks amazing! But I'm thinking it is a technique for a restaurant or a large family gathering but not for a small dinner Did you say you can "velvet" the ribs in bi-carbonate water? Is this a technique that you have shown before?

[@gingernut151]

Thanks guys, do you think the braising part could be done in an electric pressure cooker?

[@ZiangsFoodWorkshop]

Yes it can :)

[@davidl1253]

What brand of chips do you have on that plate?. They look like the ones from my takeaway which are the best chips ever!

[@ZiangsFoodWorkshop]

These were just Tesco straight cut chips

[@Exmoorblades]

I need these....NOW ❤❤

[@ZiangsFoodWorkshop]

Hey mate hope you’re all Good!

[@Sharpie-101]

I would love to know where you get them delicious looking ribs 😮

[@ZiangsFoodWorkshop]

Tesco :)

[@IrishMikeK]

I really need to try your restaurant. But here in Belgium I have actually found a place that makes curry sauce (proper ) (ie with some flavour!) next time in England if I can get to the south west watch out

[@ZiangsFoodWorkshop]

We do street food now, stopped our takeaway in 2022 due to the hospitality staff shortage, couldn’t get anyone to work

[@davewatkinson4484]

Quick question. Yellow bean sauce seems to be rarer than hens teeth. Looking at the Lee Kum Kee sight they produce it but they also say that Soy bean sauce is the same thing? Is this correct, can I just use Soy Bean Sauce?

[@turbogigwoof2321]

Definitely fluff up those thick chips inside with a squeeze or two. Spot on

[@ZiangsFoodWorkshop]

😊😊😊😊

[@clarity-in-motion9393]

Sorry another question, would this also be suitable for belly pork ?

[@ZiangsFoodWorkshop]

Yes, works well with belly pork

[@professionalidiots101]

30min in the pressure cooker gives similar results 👍🏻

[@ZiangsFoodWorkshop]

Yes it does 👍

[@suebell4624]

Off to my butchers this weekend to make a bulk recipe these cost £9 at my takeaway for 2 so this is an invaluable recipe I've done many times so easy and absolutely delicious thank you again chin and choo

[@danrayner4450]

Can you do BBQ pork used to get some from the Chinese store where I grew up in Vancouver

[@ZiangsFoodWorkshop]

Noted 😊

[@WaddedBliss]

I've made these a few times. The chefs are right: they fall off the bone. And there's a *lot* of barbecue sauce left over. If you want meaty spare ribs and you're lucky enough to have a Chinese supermarket near you head to their freezer section. Mine has a full rack of ribs for a fiver. Astonishingly cheap compared to UK supermarkets.

[@ZiangsFoodWorkshop]

I get them from Tesco, their 700g packs always have thick ribs in them

[@catniplightpaw]

Where do you get those meaty BBQ ribs from? :)

[@ZiangsFoodWorkshop]

Tesco, their pre cut ribs are always chunky

[@BlackSuneEmpire]

@@ZiangsFoodWorkshop I knew it, that's what I said to the screen as you said "message in the comments".

[@rsa420]

awesome very nice Sorry missed todays busy doing car kak again

[@AmyClarke-t2i]

I live abroad can't get pork ribs 😢 is there anything I can do with beef or lamb ribs ?

[@ZiangsFoodWorkshop]

It’s awesome with chicken on the bone

[@mayalimon0929]

You don’t take orders & deliver to USA. I want to purchase book 1 & 2. Will you ever?

[@ZiangsFoodWorkshop]

If you email [e-mail] they can help you

[@IbizaDreamer65]

Is there a measured ingredient list for this, please?

[@ZiangsFoodWorkshop]

Yes for recipe vault members at chinandchoocookeryschool.com or in our 1st cookbook

[@IbizaDreamer65]

@@ZiangsFoodWorkshop Thanks, but the link is saying 'Server can't be reached'.

[@stublad]

Big up the MSG massive

[@ZiangsFoodWorkshop]

Always 😂

[@kirstm.2215]

Could you list the ingredients please.. pretty please

[@ZiangsFoodWorkshop]

That’s for recipe vault members I’m afraid as a thank for supporting the free content

[@jottumpie5824]

Good food doesn't need MSG🤷‍♂️😎

[@ZiangsFoodWorkshop]

Old hat way of think, lots of high end chefs now use it because if you use salt, a flavour enhancer, then you can use MSG

[@liamskywalker6591]

Msg is dehydrated seaweed, far safer than salt, true story

[@SSRT_JubyDuby8742]

Thal you both, 😊. Like deployed 👍

[@ZiangsFoodWorkshop]

Thank you too!

[@wulliefalconer5534]

As long as your happy within yourself chin who give a rats ass what other people think mate keep it real and keep up the great work big 👍👍 to mama choo 😊

[@ZiangsFoodWorkshop]

hahah thanks :)

[@jakebun4440]

You do not need tomato pure

[@ZiangsFoodWorkshop]

Pointless comment

[@pelhamcarss-rv6fj]

Gotta remove that skin off the back of the ribs.

[@ZiangsFoodWorkshop]

No it’s all good when brasing

[@MIKEBAMBOOO]

.i got both your books.it would be nice to have a page on how to store things like red and yellow bean paste and other things that come in cans.as a few tea spoons from a can leaves an awful lot left.can i freeze it or whats its shelf life in the fridge.please give me some advice.great books by the way

[@ZiangsFoodWorkshop]

That’s a great idea, no one has ever asked before, we decant in to glass jars with lids, they keep for months in the fridge like that

[@buckrogers4720]

Come on Chin get on with it 😂😂