Chinese Pork Spare Ribs Recipe | Char Siu Ribs
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You don’t need a barbecue to match the delicious Chinese char siu-style pork ribs – an oven will cook your spare ribs perfectly.
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Easy to fallow recipe…thanks for sharing.
Keef looking like the Kentucky Fried Chicken man.
One from the past Keef, I’m marinating these tonight, Char Siu, has a fantastic flavour, love to see your 2023 version, not had much luck with ribs in the oven, I’m giving the slow cooker a go 👍
Nice but I boil the ribs 1st That makes them really tender
Brill. No more to be said. From a fellow Yorkie.
Sharr Soo
Shouldn't you be making fried chicken?
This is the best recipe I've seen… Cheers Keef
This guy looks like the KFC colonel
Serve that in China and you'd be shot.
I noticed you didn’t.use the Chinese hot mustard !.
Hello is 30 min @180°C enough? I see is a bit small time for that temperature
Did you have anise in your five spice? mine does and it gives the whole marinade an overwhelming licorice smell. It is marinating now and my question did this smell subdue after cooking
Looks great, thank you!!
Why not just put everything in the bag and mix it job done 🙂
nice
Shame you forgot the par boil bit before your process as they come out to chewy and tough. Bit of a schoolboy error on your part fella
This isn't how they are made in a Chinese takeaway they are boiled then pan fried /deep fried. They do look great though might have to try this method out
Best and most authentic looking Ive seen yet. Thanks for sharing.
I made these. Turned out great. Just like take out.
I made this yesterday. Great recipe!
Made this last night, came out perfect. Thx
keef, when i were a kid i used to go to the chinese chippy near me and sometimes we would get ribs and they looked just like yours and tasted incredible. if these ribs by you are indeed the same, i will be well chuffed.
I have been using your hot water pastry and pork pie filling recipes for some years now and have total faith in you!
That feel when the recipe is pretty simple but your inner sloth says to order Chinese instead 😂😭
Why the subtitles ?
Nice video But no way are they cooked in 40 minutes they must be tough
Me again.. if I don't want boned pork would pork shoulder be the best option? What cut do you suggest?
Is it best to buy the ribs at a store or at the butchers? You said that the ribs could've had more meat on so I'm wondering if the butchers is best option
MMMMmmmmmm they look lurvely, I could just bite into them right now.
I haven't tasted a ribb like this in years thank you thank you. You have just made a Scottish family living in oz so happy yum yum yum.
At what temperature do you cook the ribs? Is it the broiler or oven?
That's Colonel Sanders!
i must try!
How dare people to click on the dislike button?!? There isn't one video that Keef has uploaded that isn't yummy, inspiring or funny. It makes me cook more than I used to :o)
Maybe they have red cows in China? If I look at new kinds of seeds for my green house, I am gobsmacked at the colours the Chinese vegetable have, blue tomatoes to start with…
For my rice, I like to add a pinch of curry powder and a pinch of saffron (I have a large stash of saffron that I brought from a trip to Morocco – it's incredibly cheap there, something to remember if you're ever in that neighborhood). I also use a bit more liquid – 2 cups of stock for every cup of long-grain rice. Fry the rice grains for a couple of minutes in the butter or oil, add the hot stock, add the curry and saffron, put the lid on and drop the heat to low (on my stove, 2 out of 10). Don't even look at it for 20 minutes. At the 20-minute mark, it's done.
Going straight to the shops ……..yum yum.
These look absolutely delicious!
Great video love it.
They look fab. They remind of when I was a kid. I lived in Bournemouth for most of my childhood, but I'd come up to Leicester and visit my grandparents. On a saturday night, gramps would go to the local chinese and get us all a takeaway, and I ALWAYS had the spare ribs, and they looked just like that haha!
Is there a substitute for Five Spice, do not care for anise flavor
have bought ingredients and going to try this out next week. looks yum😆
Just need some Sherry and i'm good to go. That Mirin looks to be good value for money as it's not usually something I use. When I make this I will freeze it and use a little at a time for stir fries. I used to use Char-Sui in Uni from a jar (Le Kum Kee) as I had a housemate from HK who got me into it.
Looks good, I'm sure the red food coloring makes this taste amazing!
Ribs look sooooo tasty…. I will have to make these at some point over the next few weeks. Thanks for sharing Keef.
yum yum ^_^
Nice video Keef. Chinese takeaways tend to use dark soy in char Sui (for the colour) and believe it or not a bit of peanut butter too. Plus shaoxing wine of course, instead of Japanese Mirin. And sugar instead of honey! But that's takeaways for you…