HELLO LOVELY VIEWERS! *Important Note: If you have questions regarding this recipe, please ask them on my Facebook, Twitter, Instagram or via my website (all links are in the description above). If you add them here I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching and please enjoy!
Pai: Thank you for taking the time and effort to bring us this amazing recipe. I made a double batch of these ribs tonight with some jasmine rice. I made some extra sauce for the rice. These ribs hit all the flavors. I used very good honey as you suggested and you can taste it in the sauce. I marinated the ribs in fish sauce, white & black pepper, and chinese cooking wine for 25 mins. This is going to be a regular on the dinner menu. It blows away anything you can get at Panda Express. Yummy!!
Hi Everyone ... I made this recipe ... brilliant. Here is the story. I bought more riblets than necessary so I prepared Pai's Black Bean Dim Sum ribs at the same time. My steamer is a tower in two layers. For the Honey Garlic Spare Ribs, I overcooked them in the steamer so no worries about doneness. My oil was hotter. I used some of the Black Bean Dim Sum rib juice as well to add extra flavour. Hot oil, well-done riblets, thin batter and ended up with extra crispy ribs. Used premium honey and a little extra garlic in the sauce. Brilliant. mixed them up hot with the sauce and served immediately. Nothing could be better. This is worth all the effort and time. Pailin is correct, elevated to gourmet status. Thank you
Pai made another rib dish, and recommended deep frying the ribs. I tried it, and it was awesome, totally tender, and it didn't take long for them to cook. Now, I will try the honey garlic ribs. They look delicious.
Spent the weekend cooking the ribs. All I can say it that they were fantastic! I did make one adjustment. I Sous Vide the ribs for 24 hrs @ 160f. Other then the Sous Vide, I followed the recipe to the letter. Thanks and please keep posting.
This looks sooooo much tastier than the "honey garlic " sauces I buy in the jar! It is actually honey golden brown! I looked on the label and there was more molasses and corn syrup with sugar than honey. Oh you made this look so easy to prepare, thanks so much for sharing your technique!
Definitely awesome recipe. I think the big differences between Korean and Chinese cuisine is that adding oyster sauce and frying are important things in the most Chinese dishes. Thank you very much!
i agree that you already perfected the honey garlic spare ribs. that dish is one of our favorite. we always order that in any chinese restaurant we went too. now i can try to make my own using this video tutorial. thank you
@9:06 that's like the face of true appreciation for the food. How tired she must be from nurturing her kid and reward herself with tasty ribs at the end. That is such a mood and we all deserve that mood. Now I must hunt for the ingredient in the fridge.
This recipe is great! My addition to it would be chili flakes in the sauce. Sweet and spicy, OH yea! My wife said you need to move closer to us so we can come over for super. Thank you!
Looking forward to trying these ribs next time I’m at the super market will buy some baby ribs and add your ingredients,thank you for sharing,did try making your Tom yum soup chicken for Thai family .... must have been ok as they finished everything 👍
Sometimes the hidden gems are found in the dankest of the old Chinese restaurants. Now-defunct Phoenix in Parkdale Queen st. Toronto owned by Amazing Peruvian Chinese family used their own local Pico de Gallo as an accompaniment to anything crispy and fried. Absolutely unmatched
I don't live near a Chinese grocery but a Whole Foods. A lot of times if you ask nicely, you can get the butcher counter folks to saw a rack of spareribs in half lengthwise and then take it home to separate the individual riblets yourself!
Jin: That is exactly what I did at the chinese market. Safeway always balks when you ask them to cut something, or they say they already cleaned the machines. I love my local chinese market (San Jose, CA) they have everything.
For removing the fat more quickly, I just learned a trick. Take a metal ladle, fill it with ice (small pieces with a little water or crushed works best), then slowly swirl it in the juice. The fat will solidify on the outside of the ladle where it is easily removed. Ta da!
@@PailinsKitchen just overall nutritional value. But I guess it does make sense that since the juice is used as well that no nutrients is lost in the process of cooking. Thanks for replying!!!
It's true, many regions don't use fish sauce, but in Fujian, Zhejiang, and the Chaozhou region of Guangdong, you'll find many dishes that use fish sauce.
Pailin, I love your videos...informative and entertaining 👍👏. Good improvement over the overbattered take-out version! How about substituting maple syrup for honey 😋?
@@PailinsKitchen, Thank you for responding! I was just thinking that they use maple syrup for cured bacon, so why not for other sweet-and-savory pork dishes too. You might consider getting the FPAQ ( en.wikipedia.org/wiki/Federation_of_Quebec_Maple_Syrup_Producers ) to sponsor some of your videos 😊.
Man you got me thinking . . . gonna add a Thai chili and some cilantro root to the sauce to quick it up a dot. Just before I serve I'm gonna hit it with some sesame seeds!
Hello Pailin, I really would like to try this out! I keep watching your videos and they help me a lot in making Thai food. I love the variety of pork dishes in Thailand. However sometimes I am confused about different kinds of pork, like moo tod or moo krob. But in any case I really love them! Is there a video teaching us how to do the moo krob? I once ate it in Bangkok & it’s super delicious. However it seems that the crackling skin is pretty hard to master. Also I love many oily & fried street food in Bangkok, like the oyster omelette which is a bit different from the one in Taiwan. Can you teach us how to do it too? Thank you and keep up your good work!
HELLO LOVELY VIEWERS! *Important Note:
If you have questions regarding this recipe, please ask them on my Facebook, Twitter, Instagram or via my website (all links are in the description above). If you add them here I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching and please enjoy!
Pai: Thank you for taking the time and effort to bring us this amazing recipe. I made a double batch of these ribs tonight with some jasmine rice. I made some extra sauce for the rice. These ribs hit all the flavors. I used very good honey as you suggested and you can taste it in the sauce. I marinated the ribs in fish sauce, white & black pepper, and chinese cooking wine for 25 mins.
This is going to be a regular on the dinner menu. It blows away anything you can get at Panda Express. Yummy!!
Did u marinate prior to steaming the ribs or after they were steamed? I like ure method.
Hi Everyone ... I made this recipe ... brilliant. Here is the story. I bought more riblets than necessary so I prepared Pai's Black Bean Dim Sum ribs at the same time. My steamer is a tower in two layers. For the Honey Garlic Spare Ribs, I overcooked them in the steamer so no worries about doneness. My oil was hotter. I used some of the Black Bean Dim Sum rib juice as well to add extra flavour. Hot oil, well-done riblets, thin batter and ended up with extra crispy ribs. Used premium honey and a little extra garlic in the sauce. Brilliant. mixed them up hot with the sauce and served immediately. Nothing could be better. This is worth all the effort and time. Pailin is correct, elevated to gourmet status. Thank you
Delicious Pailin! Watching her tasteful presentations are priceless bonuses on top of her tasty recipes.
Thanks for great recipe! My son and I made it tonight and it was very yummy!!!
Pai made another rib dish, and recommended deep frying the ribs. I tried it, and it was awesome, totally tender, and it didn't take long for them to cook. Now, I will try the honey garlic ribs. They look delicious.
This looks awesome! It should have 100 million views.
glad you're back. thanks.
OMG...!! Yum!😋... This will go so well with sticky rice.
Greetings from Malaysia! Love watching your videos! Your cooking always makes me hungry!
Spent the weekend cooking the ribs. All I can say it that they were fantastic! I did make one adjustment. I Sous Vide the ribs for 24 hrs @ 160f. Other then the Sous Vide, I followed the recipe to the letter. Thanks and please keep posting.
Hi from Germany again. I made your ribs two days ago for me and friends. Everyone loved your recipe!!
This is very epic Cantonese dish that steams spare chopped rids!! YaY! Yum!
Giiirl making me hungry at 6 in the morning!!🤣🤣
Haha sorry! But watching TH-cam at 6am?? ;)
I never thought this could be made at home. You've made this accessible. Thanks Pai!
This looks GOOD, gonna try tomorrow. Thanks!
This looks sooooo much tastier than the "honey garlic " sauces I buy in the jar! It is actually honey golden brown! I looked on the label and there was more molasses and corn syrup with sugar than honey. Oh you made this look so easy to prepare, thanks so much for sharing your technique!
Definitely awesome recipe.
I think the big differences between Korean and Chinese cuisine is that adding oyster sauce and frying are important things in the most Chinese dishes.
Thank you very much!
i agree that you already perfected the honey garlic spare ribs. that dish is one of our favorite. we always order that in any chinese restaurant we went too. now i can try to make my own using this video tutorial. thank you
After 2 years making this recipe again
Love n wishes from. SRILANKA
Mouth is watering big time! Ty for sharing
Looks yummy and delicious too!!! Thanks for the recipe!!! 💖💖💖💖
Mmmmmm... those spare ribs taste SO good. That taste sweet and tender spare ribs. Great recipe. See u next time.
That looks super yummy!
@9:06 that's like the face of true appreciation for the food. How tired she must be from nurturing her kid and reward herself with tasty ribs at the end. That is such a mood and we all deserve that mood. Now I must hunt for the ingredient in the fridge.
Great as always! 👍
I absolutely love your channel and thank you for your dedication. This looks soooooo delicious!
This looks so good!!!! 😋😋😋😋
Love the technic and i cant wait to make it😋
Just made these tonight! I used country ribs as a sub and made the batter a little thicker like the take-out place :):)
I watch ur videos at anytime anxiety hits me , it really calm me down💙💙
This recipe is great! My addition to it would be chili flakes in the sauce. Sweet and spicy, OH yea! My wife said you need to move closer to us so we can come over for super. Thank you!
Fabulous recipe Thank you so much
Really creative... Instead of fried chicken... Now fried pork ribs.... Super....
I am trying it now! The sauce is so good! Guys you must try this recipe too! I'll take a photo later! Thank u Pailin!
Omfg these are the best spare ribs I’ve ever had. Thank you so much for the recipe!!! Chefs Kiss
love it cant wait to make it!!
Hi P’Pai. I made this recipe and it is so good. It definitely brings me back to Vancouver. Thank you so much and must say I love all your food❤️
WOW... looks amazing!
Love this type of new video pai! Developing new food u tasted and maybe modify some existing food cuz i love ur taste in ingredients!
You look so well. I think motherhood suits you. Here in the UK crispies in the chip shops are called scraps
Mmm they are delicious thanks for your recipe 😎😎😎
Thank-you so much, I am going to make this😊
They look so good 😊
Thx for sharing ! Will cook this for sure
Interesting resipe!
Looks amazing!!!😍😍
Steaming the ribs is a great idea, I hope my ribs come out as good as yours next time,👍
Making this tonight for dinner.
Thanks for this recipe
U are the best 😊 i am from Ukraina but love Asia food. The best food in the world ❤️
You are awesome. Trying this weekend
It looks yummy.😍
Wow tnx for sharing i will try it
Awesome!
Cute hair cut too!
Well done !
The sauce with be great with wings😊😊😊
Looking forward to trying these ribs next time I’m at the super market will buy some baby ribs and add your ingredients,thank you for sharing,did try making your Tom yum soup chicken for Thai family .... must have been ok as they finished everything 👍
Very nice indeed.
You had me at crispies!
Don’t worry about the fish sauce. I’m chinese and my late mother used to use fish sauce for everything! So, fish sauce FTW!
Looks tasty!
Awesome!!❤
Sometimes the hidden gems are found in the dankest of the old Chinese restaurants. Now-defunct Phoenix in Parkdale Queen st. Toronto owned by Amazing Peruvian Chinese family used their own local Pico de Gallo as an accompaniment to anything crispy and fried. Absolutely unmatched
I am salivating 😋👌
That looks so good (and I so love the short hair!)
Love herrrrr!
Gonna totally make this
Oh gosh those look fabulous 😍😍
Putting the ribs in an instant pot would be really good as well.
Yummy spare ribs! Who's hungry while you are watching this video? :)
It looks good!! I'm a vegetarian but I bet the sauce will also be great on fried tofu! Will try it soon 😍
Yummylisious I like it thai food are so good keep sharing thanks stay connected 😀🇵🇭🇺🇲
AMAZING!!
so good
There should be a LOVE BUTTON
Wooowe😋! Yummy and I am so ready to cook this meal. 👍😇
It looks delicious.
Awesome 😎 delicious 🤤
Perfect!
I would have mixed it in the pan lol. Anyhow looks awesome
I don't live near a Chinese grocery but a Whole Foods. A lot of times if you ask nicely, you can get the butcher counter folks to saw a rack of spareribs in half lengthwise and then take it home to separate the individual riblets yourself!
Jin: That is exactly what I did at the chinese market. Safeway always balks when you ask them to cut something, or they say they already cleaned the machines. I love my local chinese market (San Jose, CA) they have everything.
For removing the fat more quickly, I just learned a trick. Take a metal ladle, fill it with ice (small pieces with a little water or crushed works best), then slowly swirl it in the juice. The fat will solidify on the outside of the ladle where it is easily removed. Ta da!
Great idea!!
Looks bomb!!!
Waooo que Rico buena receta gracias!!
Hi Pailin! Just wondering if the nutritional value of the pork ribs will be reduced due to the steaming AND frying?
I think it should be about the same because we're using the juice as well. Are you concerned about a specific nutrient?
@@PailinsKitchen just overall nutritional value. But I guess it does make sense that since the juice is used as well that no nutrients is lost in the process of cooking. Thanks for replying!!!
It's true, many regions don't use fish sauce, but in Fujian, Zhejiang, and the Chaozhou region of Guangdong, you'll find many dishes that use fish sauce.
Pailin, I love your videos...informative and entertaining 👍👏. Good improvement over the overbattered take-out version! How about substituting maple syrup for honey 😋?
Sounds yummy :)
@@PailinsKitchen, Thank you for responding! I was just thinking that they use maple syrup for cured bacon, so why not for other sweet-and-savory pork dishes too. You might consider getting the FPAQ ( en.wikipedia.org/wiki/Federation_of_Quebec_Maple_Syrup_Producers ) to sponsor some of your videos 😊.
Looks lovely my one of my favourite but mines salt and pepper style please do that next pretty please .
Possible to oven bake the spare ribs instead of deep frying them?
I'm sure you can considering the ribs are already cooked from the steaming process. That's a good idea actually
Have you tried it?
I love crispy 🍖🍖🍖🍖🍖
How did you make the pork juice when steaming? Did you put water in the bowl as well?? Very confused as to how you made it and when.
This also looks delicious as a chicken wing sauce!
Sure does!
Man you got me thinking . . . gonna add a Thai chili and some cilantro root to the sauce to quick it up a dot. Just before I serve I'm gonna hit it with some sesame seeds!
Hello Pailin, I really would like to try this out! I keep watching your videos and they help me a lot in making Thai food. I love the variety of pork dishes in Thailand. However sometimes I am confused about different kinds of pork, like moo tod or moo krob. But in any case I really love them! Is there a video teaching us how to do the moo krob? I once ate it in Bangkok & it’s super delicious. However it seems that the crackling skin is pretty hard to master. Also I love many oily & fried street food in Bangkok, like the oyster omelette which is a bit different from the one in Taiwan. Can you teach us how to do it too? Thank you and keep up your good work!
You look just great post-baby! And this recipe looks delicious. I'll bet it's good with chicken wings too.
How long did u stick the pork juice in the freezer?
Hai pailin.. This looks so delicious 😋 Would you mind to share ur deep fried pandan chicken recipe?
Where do you get "the crispies" from?