Thanks again to Ritual for sponsoring this video! I love their vitamins because they make it so easy for me to fill gaps in my nutrition. Remember to use our code LAU for 10% off your first three months! ritual.com/lau Join the Canto Cooking Club - bit.ly/40tySgt
I lost my dad a few years ago and every time when I watch your video I cry.... cause I miss him. Your dad reminds me of my dad who was always cooking as we also had a Chinese restaurant. Please enjoy your time with your parents and your own family cause one day it will not be the same again. Please continue sharing the recipes cause.
We're so sorry to hear about your loss. I'm sure your dad was a great man with lots of stories and incredible cooking! We really appreciate you sharing this with us - it gives us so much more purpose to share our videos and recipes with you. Time is precious!
Love these videos you guys are putting out. You're doing something different with a cooking channel. It's really refreshing, plus, these recipes can be pretty difficult to find on youtube. Also love the way you incorporate a family meal and discussion into them. Keep it up!
Being chinese (we are from Singapore!) myself, I really appreciate and relish the encapsulation of all these traditional chinese (especially cantonese based) dishes. Chinese cooking is the most exciting - endless variety from steamed, braised, poached, stir fried, deep fried, roasted, grilled, boiled, double boiled, salt baked...I can't even name them all! Thank you so much.
Chinese food is amazing, i've been practicing making Chinese dish and "snacks", like ravioli, meat buns, pork ribs, and 肉饼 idk how to spell it in english, it's a little work but it's worth the efforts.
I’m so happy to see your over filled fridge. Im tired of perfectly clear fridges with just the ingredients needed for recipe. AND real tabletop oven, not a brand new shiny oven. You’re real. Refreshing. And ribs look great. You don’t take the muscle tissue off the back?
Tried the dish tonight. The taste is amazing and my whole family love it. Thanks for sharing this recipe and the technic, please teach us as much as you can🎉
Wow-I’ve got to hand it to your Dad! I’ve made much more elaborate and time consuming versions of this including using the super-sticky maltose. This version was just as flavorful and the trick of using the microwaved sugar is spectacular. Also, making the cuts first made separating the ribs so much easier after roasting. Superb recipe and technique. Delicious. Thank you for the video Steve K.
I can hardly wait to make this. Another awesome video. The comment by your dad saying " we don't cook that way !" Is hilarious!! Keep up the great videos!!!
All your dad’s recipes are all on point and delicious when we tried it! Thank you so much for sharing them! Are you guys going to do salt and pepper squid anytime soon? 🥺 We would LOVE to cook that! ❤️
Yum, Chinese BBQ ribs is always such a simple and delicious recipe to make! Definitely prefer making BBQ Ribs with Chinese cut ribs opposed to the American style cuts, much more meat and cheaper.
Looks delicious. :) And Dad has a new haircut, doesnt he? :) Thanks for another great recipe. We made the Yangzhou fried rice this weekend. With dry fried ribs. But If I had seen this rib recipe, I would have used it instead! Next time! If youtube had a Love emoji, this channel would get it for sure!
I love the part where he shows what meat he buys at Costco!!!! I need more of that because the meat options are endless and seeing the Costco package helps so much!!!
Thank you for this wonderful recipe. A lot of these recipes are also the ones my parents used. Although both have passed, it brought back a lot of fond memories. You have such a wonderful family
Hello Lau family! We made this yesterday using a 3.22 lb. slab of ribs at 400 degrees fahrenheit however the cook time was much longer than 45 mins. It was more like 2 hours. Not sure where we went wrong. Any advice?
Thank you for recipe. I went to blog site yesterday to buy ingredients and to see prep time was short. Then read through today that the marinade time is 4-8 hrs. Perhaps in printout can include marinade time to prep time. My mistake to not catch detail of marinade time. Thanks again for Master (Dad) Lau wonderful recipes.
Thank u Daddy Lau, am glad there is an authentic Chinese way of cooking....I subscribed bcoz of spareribs...❤️❤️❤️👏👏👍👍Thank u for sharing a big help. Jesus bless ur family....we pray for longer life for ur family.
Would this or the char siu be closest to the red boneless spare ribs from a Chinese restaurant? Also, thank you so much for this channel! Your father is such a wealth of knowledge!!
Hello Mr. Lau, you just read my mind!! I bought some beef ribs and was thinking how I should cook them. Will it take the same amount of time to roast beef ribs in the oven? And your baby 鸿仔is soooooo cute!! Best version of combo between you and your wife! All the best to your family :-)
Usually, recipes call for ribs to be "low and slow"...this is different - "hot and fast"! Must try. I've made many of your recipes and haven't been disappointed yet!
The method is similar to roasting and 45 minutes at those cooking temperatures is sufficient. While the meat may not "fall off the bone", it pulls away when you bite into it.
I always figured these were made with the same marinade as char siu. The recipe looks really simple. The hardest part for me is getting the meat in this tiny town where getting anything is a hassle.
This is my crazy take on Chinese braised spare ribs: (double rack quantities) Szechuan Black Bean Glaze 1/4c Oyster Sauce 3-4 Tbsp Yamasa Soy (depends on salt preference, amount of meat and brand of soy sauce) 2 Tbsp Honey 2 Tbsp Rice Vinegar 2 Tbsp Thai sweet chili sauce 2-3 tsp Black Bean, mashed (fermented) 4 tsp Chinese 5 Spice - (split between glaze & marinade) 6 cloves Garlic, minced (split) 2 knobs Ginger, thin sliced 2 chili, de-seeded - or a couple tsp of crushed dried Thai 🌶 2 tsp Sesame oil (reserved for end, don’t cook it) Optional: thin sliced Candied Ginger cut in thin ribbons or toasted sesame to finish at the end Glaze: Mince 3 cloves & a little less amount of ginger. Mash black beans into paste Add crushed/fresh 🌶, 2tsp 5 spice, rice vinegar, honey, oyster sauce and soy. Whisk together. Test for balance and preferences.Acidity, salt, sweet, spice, heat and savory elements. Plus 2 Tbsp of Thai sweet chili sauce to help bring it all together. Marinade/Sear: X-Score backside, then cut ribs into 1-2 bone pieces, add 3 cloves chopped garlic, thin sliced ginger, fleur de sel, black pepper,2 tsp five spice, and 1+ Tbsp cane sugar. Toss. Let marinade. 🌶 Can be added here plus glaze depending on preferred heat. Heat your frying pan to high, sear all edges, do not crowd pan. Do in batches. Coconut oil works well or clarified bacon fat. 😍 Caramelized garlic and ginger can be fished out when removing seared rib, before adding raw ribs. Add to roasting pan or large steel bowl for tossing glaze. [If you are a flav hoarder like me 😉 you can remove the cooking oil and deglaze the frying pan with some rice vinegar and pour into the sauce bowl] (Or you can use to pan fry now to cook cut gem potatoes, season then bake. I use rosemary, cumin, thyme, Lawrys and pepper) Braise: Once all searing is done, toss in the glaze mix, and braise in oven at 350F for 90-120m uncovered. Another 3 cloves of garlic can be added here. Just flatten and rough chop. Tossing and glazing every 15-20 min. Depending on moisture content, you may need to adjust. Can do a final balance check as you did with initial glaze mix. Ensure it doesn't completely dry out and burn. 2 tsp of Sesame oil and/or toasted seeds can be used in final tossing in bowl. If your sauce isn’t thick at this point, you can pour off roasting pan and skim off all fat with a spoon, then whisk in 1tsp corn starch & bring to boil for 2 min. Then back into tossing bowl. Depends on moisture content of the meat.
That is a beautiful rib. Looks so easy to make I will try it. I liked how your father say Costco and not like my father in law from GZ called it Cos-e-co. Please make a roast Duck next time would like to see that. Also will try out the vitamin.
Are cleavers supposed to be sharp like a regular kitchen knife? I bough 2 and right from the start they seem very dull. Thank you. I have watched many of your videos and make a number of them often. Thanks for sharing with us all.
Hey Randy I'm watching this video right now and I'm loving it because tomorrow I'm going shopping and I'm basically putting this in my oven so I'm making a list of all the things I need but red food coloring is something that you don't need to use you can always use beet root powder beetroot powder gives you that red Sheen that you want and its vibrant tell your dad about it it's a keeper Happy Thanksgiving to you and your family and I see your baby's getting so big {Hong Doy😉 }😊 😘 God bless you and your family 👪 ❤ 💖 😊XOXO
Thank you for the amazing cooking tips and recipes. Would love to see more vegan/vegetarian recipes, with tofu (fried, steamed, stir fried, etc) and veggies. Thank you for putting together these videos 🙏
Your dad's response had me cracking up. I imagined it going like: Randy: Mom, did you have this a lot while growing up? Mom: We got a coupon from the government for 1lbs of meat every month. Randy: Dad, did you have this growing up in China? Dad: Heck yeah! In Guangdong, we got bbq ribs, roast duck, roast pork. Very common stuff.
Wanted to double check. If ribs are used that aren't from Costco, do the ribs need to have the membrane (pleural membrane) removed before marinating? Thanks.
I was wondering the same thing. Every American chef removes the membrane before cooking but in this recipe and another Chinese style rib recipe they left it on.
Marathoning your entire channel and being greeted by this new video of delicious ribs- what an amazing weekend! Thank you for another wonderful recipe and well-made video!
Can we sub the ketchup with the same amount of BBQ sauce? Will it still have that same char siu taste? if yes, do we need to adjust the amount of sauce?
Thanks again to Ritual for sponsoring this video! I love their vitamins because they make it so easy for me to fill gaps in my nutrition. Remember to use our
code LAU for 10% off your first three months! ritual.com/lau
Join the Canto Cooking Club - bit.ly/40tySgt
Is there absolutely ANY WAY we can get an egg foo young recipe please????
Have you tried using paprika for the red colour instead of red dye?
I lost my dad a few years ago and every time when I watch your video I cry.... cause I miss him. Your dad reminds me of my dad who was always cooking as we also had a Chinese restaurant. Please enjoy your time with your parents and your own family cause one day it will not be the same again. Please continue sharing the recipes cause.
We're so sorry to hear about your loss. I'm sure your dad was a great man with lots of stories and incredible cooking! We really appreciate you sharing this with us - it gives us so much more purpose to share our videos and recipes with you. Time is precious!
有個廚師老豆真幸福。 劉伯睇得出人好慈祥。
好多謝您嘅支持！老劉祝福您和家人平安幸福！
Love these videos you guys are putting out. You're doing something different with a cooking channel. It's really refreshing, plus, these recipes can be pretty difficult to find on youtube. Also love the way you incorporate a family meal and discussion into them. Keep it up!
Good Evening.
Kindly Thank Your Dad for Passing On His Knowledge And Passion for Food With Us.
Happy Weekend To All At Home.
I can tell all of the time, effort, and care put into these videos and I appreciate you and your family. Thank you!
Being chinese (we are from Singapore!) myself, I really appreciate and relish the encapsulation of all these traditional chinese (especially cantonese based) dishes. Chinese cooking is the most exciting - endless variety from steamed, braised, poached, stir fried, deep fried, roasted, grilled, boiled, double boiled, salt baked...I can't even name them all! Thank you so much.
Love your family!!! Dad is such a treasure and makes everything look so easy and delicious. Can't wait to make this recipe!!!
made char siu + beef/broccoli last two week, BBQ spare ribs ribs ; wife and kids think I'm the best cook around. all from 3 videos!
Wow! Thanks for making our recipes! ❤️❤️❤️ We really appreciate it Ryky!!!
Chinese food is amazing, i've been practicing making Chinese dish and "snacks", like ravioli, meat buns, pork ribs, and 肉饼 idk how to spell it in english, it's a little work but it's worth the efforts.
I’m so happy to see your over filled fridge. Im tired of perfectly clear fridges with just the ingredients needed for recipe. AND real tabletop oven, not a brand new shiny oven. You’re real. Refreshing. And ribs look great. You don’t take the muscle tissue off the back?
Chinese don't take off the muscle tissue off the back. i know, some people do.
I just followed your dad's instructions ,and I'm waiting for the oven to cook the meat. ThANK YOU SO MUCH.
Cam and dad make me come back every time💖😍🥰!, Thank you doh jah baba!!
Tried the dish tonight. The taste is amazing and my whole family love it. Thanks for sharing this recipe and the technic, please teach us as much as you can🎉
Wow-I’ve got to hand it to your Dad! I’ve made much more elaborate and time consuming versions of this including using the super-sticky maltose. This version was just as flavorful and the trick of using the microwaved sugar is spectacular.
Also, making the cuts first made separating the ribs so much easier after roasting.
Superb recipe and technique. Delicious. Thank you for the video
Steve K.
The best part of these videos is watching your lovely family. It is so enjoyable watching baby Cam start to grow up!!
I love your videos and recipes so much. I am such a fan of Chinese culture and foods. Thank you for your generosity in putting these together.
The most authentic guangdong cuisine catered to western measurements & educational as well! This is perfect
Great tip about the glaze. And such a nice alternative to American style bbq ribs- plus, I have all the ingredients to make them this weekend!
Your family is so awesome. Thank you for sharing! Great recipe too of course!
I love this channel for my regular dose of Cantonese language.
Looks fabulous and I will make this. Can you substitute dry or sweet Sherry if you cannot find Chinese Cooking Wine? Thanks so much!
Please make Char Siu Bao! 🤩 love your content!🔥
I always want to learn how to make it! Grandma Lau is the best cook on TH-cam.
Thank you for sharing this video. I am here for the cookery and to improve cantonese language.
thank you master Lau for sharing this wonderful dish..
I enjoyed your video a lot, and also the recipe website, superb!
So happy you won two awards !!
I can hardly wait to make this. Another awesome video. The comment by your dad saying " we don't cook that way !" Is hilarious!! Keep up the great videos!!!
All your dad’s recipes are all on point and delicious when we tried it! Thank you so much for sharing them! Are you guys going to do salt and pepper squid anytime soon? 🥺 We would LOVE to cook that! ❤️
Yum, Chinese BBQ ribs is always such a simple and delicious recipe to make! Definitely prefer making BBQ Ribs with Chinese cut ribs opposed to the American style cuts, much more meat and cheaper.
Love your dad. Cant wait to try this recipe. Spareribs and black bean sauce was the best.
Looks delicious. :) And Dad has a new haircut, doesnt he? :) Thanks for another great recipe. We made the Yangzhou fried rice this weekend. With dry fried ribs. But If I had seen this rib recipe, I would have used it instead! Next time!
If youtube had a Love emoji, this channel would get it for sure!
I normally eat Black Bean spare ribs, but this is cool as well
Thank you for sharing your knowledge and experience. What a great chef 👍
Thank for the video. Got to make the marinate. I would modify the cooking method though , I will experiment.
I love the part where he shows what meat he buys at Costco!!!! I need more of that because the meat options are endless and seeing the Costco package helps so much!!!
Watching Cam have his moment of euphoria after eating the ribs was too precious to handle
What a beautiful family
Thank you for this wonderful recipe. A lot of these recipes are also the ones my parents used. Although both have passed, it brought back a lot of fond memories. You have such a wonderful family
Good video thanks for posting-your family is beautiful.
YAY NEW VIDEO 🥳🥳🥳
劉伯伯的每一道料理都讓我看得流口水😋
非常感謝您的支持！老劉祝福您及家人健康快樂！節日愉快！多謝🙏！
Absolutely love your videos! I was wondering if you would make some content (or suggest some) that focuses on learning Cantonese? :)
Brilliant video, thank you so much.
Hello Lau family! We made this yesterday using a 3.22 lb. slab of ribs at 400 degrees fahrenheit however the cook time was much longer than 45 mins. It was more like 2 hours. Not sure where we went wrong. Any advice?
Thank you for recipe. I went to blog site yesterday to buy ingredients and to see prep time was short. Then read through today that the marinade time is 4-8 hrs. Perhaps in printout can include marinade time to prep time. My mistake to not catch detail of marinade time. Thanks again for Master (Dad) Lau wonderful recipes.
I always took those bbq shops for granted. Now I live nowhere near one so I love these recipes.
I just went out and bought all the ingredients to make this.
I forgot to comment but it came out amazing and tasted just like the ones froma restaurant... even better
Ahh yes time for my weekly dose of made with Lau, and to further my culinary knowledge
Thank u Daddy Lau, am glad there is an authentic Chinese way of cooking....I subscribed bcoz of spareribs...❤️❤️❤️👏👏👍👍Thank u for sharing a big help. Jesus bless ur family....we pray for longer life for ur family.
Would this or the char siu be closest to the red boneless spare ribs from a Chinese restaurant?
Also, thank you so much for this channel! Your father is such a wealth of knowledge!!
Very Informative. Thanks.
this is so amazing! just look at the color.
I love these videos! Tried a few dishes and they came out pretty good
That looks great, thanks. Same procedure when cooking duck or chicken? Whole? Thanks
Hello Mr. Lau, you just read my mind!! I bought some beef ribs and was thinking how I should cook them. Will it take the same amount of time to roast beef ribs in the oven? And your baby 鸿仔is soooooo cute!! Best version of combo between you and your wife! All the best to your family :-)
love watching camcam grow up
Usually, recipes call for ribs to be "low and slow"...this is different - "hot and fast"! Must try. I've made many of your recipes and haven't been disappointed yet!
The method is similar to roasting and 45 minutes at those cooking temperatures is sufficient. While the meat may not "fall off the bone", it pulls away when you bite into it.
this was my experience as well. not fall off the bone, more firm, but not really tough
I always figured these were made with the same marinade as char siu. The recipe looks really simple. The hardest part for me is getting the meat in this tiny town where getting anything is a hassle.
This is my crazy take on Chinese braised spare ribs: (double rack quantities)
Szechuan Black Bean Glaze
1/4c Oyster Sauce
3-4 Tbsp Yamasa Soy (depends on salt preference, amount of meat and brand of soy sauce)
2 Tbsp Honey
2 Tbsp Rice Vinegar
2 Tbsp Thai sweet chili sauce
2-3 tsp Black Bean, mashed (fermented)
4 tsp Chinese 5 Spice - (split between glaze & marinade)
6 cloves Garlic, minced (split)
2 knobs Ginger, thin sliced
2 chili, de-seeded - or a couple tsp of crushed dried Thai 🌶
2 tsp Sesame oil (reserved for end, don’t cook it)
Optional: thin sliced Candied Ginger cut in thin ribbons or toasted sesame to finish at the end
Glaze:
Mince 3 cloves & a little less amount of ginger. Mash black beans into paste
Add crushed/fresh 🌶, 2tsp 5 spice, rice vinegar, honey, oyster sauce and soy. Whisk together.
Test for balance and preferences.Acidity, salt, sweet, spice, heat and savory elements.
Plus 2 Tbsp of Thai sweet chili sauce to help bring it all together.
Marinade/Sear:
X-Score backside, then cut ribs into 1-2 bone pieces, add 3 cloves chopped garlic, thin sliced ginger, fleur de sel, black pepper,2 tsp five spice, and 1+ Tbsp cane sugar. Toss. Let marinade. 🌶 Can be added here plus glaze depending on preferred heat.
Heat your frying pan to high, sear all edges, do not crowd pan. Do in batches. Coconut oil works well or clarified bacon fat. 😍
Caramelized garlic and ginger can be fished out when removing seared rib, before adding raw ribs. Add to roasting pan or large steel bowl for tossing glaze.
[If you are a flav hoarder like me 😉 you can remove the cooking oil and deglaze the frying pan with some rice vinegar and pour into the sauce bowl]
(Or you can use to pan fry now to cook cut gem potatoes, season then bake. I use rosemary, cumin, thyme, Lawrys and pepper)
Braise:
Once all searing is done, toss in the glaze mix, and braise in oven at 350F for 90-120m uncovered.
Another 3 cloves of garlic can be added here. Just flatten and rough chop.
Tossing and glazing every 15-20 min. Depending on moisture content, you may need to adjust. Can do a final balance check as you did with initial glaze mix. Ensure it doesn't completely dry out and burn.
2 tsp of Sesame oil and/or toasted seeds can be used in final tossing in bowl.
If your sauce isn’t thick at this point, you can pour off roasting pan and skim off all fat with a spoon, then whisk in 1tsp corn starch & bring to boil for 2 min. Then back into tossing bowl. Depends on moisture content of the meat.
Thanks for sharing the awesome yummy 😋 recipes
That is a beautiful rib. Looks so easy to make I will try it. I liked how your father say Costco and not like my father in law from GZ called it Cos-e-co. Please make a roast Duck next time would like to see that. Also will try out the vitamin.
Same here boy! Would love to learn roast duck. I miss it so much!! First I need find a whole duck 😁
Are cleavers supposed to be sharp like a regular kitchen knife? I bough 2 and right from the start they seem very dull. Thank you. I have watched many of your videos and make a number of them often. Thanks for sharing with us all.
Thanks again for your great share.
Dads my go to Chinese Chef advisor 🫡
Does it makes a difference if you remove the back hard muscle skin part or Not?
My gosh but does that child look adoringly at his Grandfather... He never takes his eyes off him, especially when he is speaking!!!!
Hey Randy I'm watching this video right now and I'm loving it because tomorrow I'm going shopping and I'm basically putting this in my oven so I'm making a list of all the things I need but red food coloring is something that you don't need to use you can always use beet root powder beetroot powder gives you that red Sheen that you want and its vibrant tell your dad about it it's a keeper Happy Thanksgiving to you and your family and I see your baby's getting so big {Hong Doy😉 }😊 😘 God bless you and your family 👪 ❤ 💖 😊XOXO
Not sure what I did wrong, mine came out a little tough and chewy. Tips on making it more tender/juicier?
thank you for teaching us
謝謝教授烹飪 👩🍳🧑🍳👨🍳
在此預祝 大家 12月22冬至 團團圓圓💕🏡 生活愉快👍🤸♂️🤸♀️ 並 賀聖誕新年🎅🧑🎄
不用客氣，非常感謝您的支持和祝福！老劉也預祝您和家人冬至團團圓圓！到時我會推出一款台山咸湯圓，（台山人特色冬至湯圓）。推薦給您的朋友吧，多謝🙏！
@@MadeWithLau 一定！😄
❤️❤️❤️ looks delicious and can't wait to try this recipe!
你老爸真辛苦！！
非常感謝您的支持！談不上辛苦，煮一些餸，一家人開心在一起，覺得很好。老劉衷心祝福您及家人健康快樂！
Imagine them uploading videos until their son grows up. Amazing
any chance we could see a dan dan noodle recipe? i had it once and it was amazing but no one near me sells it
Thank you for the amazing cooking tips and recipes. Would love to see more vegan/vegetarian recipes, with tofu (fried, steamed, stir fried, etc) and veggies. Thank you for putting together these videos 🙏
LOOKS SOOOO GOOD!!!
Charcoal and wood burning fire is superior for flavor. Also the burnt sections are the best because it's caramelized.
yum. i wanna make this 🤤🤭🤭
What brand/kind/type of Chinese cooking wine?
If using fermented bean curd, how much would you use? The same as ketchup or a bit less?
Well now I know what I'm making for supper tonight!
Hi Mr Lau, May I know how to prepare fish maw soup? Thank you!
I accidentally put 腐乳instead of 南乳to the sauce, is there any way to fix it? Or can this sauce be tweaked for other marination? Thanks.
Your dad's response had me cracking up. I imagined it going like:
Randy: Mom, did you have this a lot while growing up?
Mom: We got a coupon from the government for 1lbs of meat every month.
Randy: Dad, did you have this growing up in China?
Dad: Heck yeah! In Guangdong, we got bbq ribs, roast duck, roast pork. Very common stuff.
Wanted to double check. If ribs are used that aren't from Costco, do the ribs need to have the membrane (pleural membrane) removed before marinating? Thanks.
I was wondering the same thing. Every American chef removes the membrane before cooking but in this recipe and another Chinese style rib recipe they left it on.
What is the brown powder your Dad mixes with the red food coloring?
Chinese Five Spice Powder. en.wikipedia.org/wiki/Five-spice_powder?wprov=sfla1
Looks amazing. Are St Louis style ribs ok instead of spare ribs?
Thanks!
Thank you so much!
It's crazy, I just made ribs last night! But it was not the same as this. I'll try this next time. Thanks.
Thanks..a lot..!!!
Hong Doy is the star of the show!
appreciate your dad does great looking food do yous sell a cook book ?
Does your dad make his own 5 spice blend? I'd love to know his take on it and obviously use it for my cooking.
it looks yummy
Its cool ! Love it 🥰😇🙏👌
Thanks a lot.!!!!!
Marathoning your entire channel and being greeted by this new video of delicious ribs- what an amazing weekend! Thank you for another wonderful recipe and well-made video!
Can we sub the ketchup with the same amount of BBQ sauce? Will it still have that same char siu taste? if yes, do we need to adjust the amount of sauce?
Looks delicious 😋
Look delicious😋
look so yummy