when i deep fry ribs we make them like carnitas. we do it whole because it comes out softer. we use our cazo de cobre and we fry it slowly like you do with carnitas. it comes out super tender.
@@echin9372 traditionally is a iron disc, but you can do it in any pot. The secret is a little lower temperature on the oil and constantly move everything until is crispy on the outside, of course it work awesome with pork. It's how is done traditionally on Michoacan Mexico.
When he said that he was referring to the taste of ribs not that there meat or anything like that. But you have fools who take things out of context. You are vegan or vegetarian so you are starving your brain of nutrition it needs so yes you are a fool.
I mean, this is the obvious answer. Smoked then fried chicken wings are amazing, so I'm sure ribs would be, too. I like to keep the wing sauce on the side so I can switch it up, but I'm behind saucing the ribs hot.
I'm starting to realize a lot of food channels on TH-cam are a front for some other company. A nice subtle way of showing off one product or another. I'm starting to think Guga is part the marketing department for the 'meat dealer'.
I have done fried ribs before. One thing you can do is to fry them up for a little bit of a shorter time and then use the glaze you used on the other ribs to coat the deep fried ribs and finish their cook in the grill. They come out absolutely amazing!
This channel taught me how fun it is to watch other people cook and eat delicious food. It also taught me that I may want to find a job that involves eating food because so many of these dishes look like an amazing experience
There is this amazing Chinese dish called "Tang Cu Pai Gu" (sweet-sour ribs) where you first cook the ribs and then deep fry them. Ater that they get stir fried and finally braised in a sweet and sour sauce until the liquid thickens an coats the ribs like varnish. Hands down the best ribs I ever had.
Those deep fried ribs need to be par-cooked until tender, even if just in the oven at 250F for an hour or two, then flash fried hot to get a nice crust... then sauced a bit... mmm then you'd have something there to really compete against the smoked ribs. 🤤👍
My mom does something like the deep fried ribs. Marinated in soy, garlic, brown sugar, and seasoning salt first. Deep fry, then into a low and slow oven till dry(ish) on the outside. Finish with garlic powder on the outside. Happy cooking! 😁😁
Have you ever tried smoking lamb ribs? We love them here in Australia but they just need a bit more trimming than you might think. I would love to see a video of you trying lamb ribs. Keep up the fantastic work!
In our family we divide the ribs as you did but we boil them first and then use the grill to make a crust with a bbq souce and they are amazing and fast to make
Guga here in Spain we cut each rib in 2-3 pieces, then deep fry it, and store them in a big metallic pot with "cooked/cured" oil. That way you preserve them a lot of months and you can pull a couple of them when you want to eat. Fry some eggs and potatoes, re heat the ribs and you have hell of a lunch.
Fun suggestion from something we made as a family in the past: do both! Cold smoke the ribs, then braise the ribs, allowing them to cool in the braising liquid overnight. Take them out, patting them dry, and lightly coat in corn starch. Fry them until light golden brown in color. Definitely have a flavor appropriate dipping sauce. This is the best of all worlds. It's smoky, very tender, slightly crispy and is overall an over-the-top way to make some phenomenal ribs. Hints/Notes: Do not braise them until they are completely fall of the bone. (You are trying to break down the connective tissues similar to a long, "hot" smoke.) Completely cooling after braising stiffens the tenderly braised meat, allowing the ribs to be coated with corn starch and fried.
What we used to do at a restaurant was season and smoke the ribs ahead of time, then for service we would pull from the fridge, toss with more dry rub, then fry to warm and add a crust. Comes out good and can be made on demand. Also it get's the tenderness you want.
I can't believe you as a brazilian never tried deep fried ribs before! It's a typical friday night comfort food usually sided by cooked yucca! So yummy!
But could you maybe do the ultimate rib test? What if you sous vide the ribs whole, smoke them and then in the end deep fry the ribs? That will ensure the long and slow cook, the smokyness and the fantastic texture and crisp exterior we love so much with fried food. Btw. Great Vid once again. Keep on cooking!
My dad loves to deep fried pork rips and around my part of Oklahoma us native Americans have hog fries where we deep fry 1 inch cube of pork and potatoes and its amazing how juicy even the cheapest cuts are deep fried
Oooo, deep fried ribs. A Chinese restaurant near me does deep fried chili and salt ribs with garlic and they are amazing. They put a little crispy seasoned flour coating on them.
You can always smoke a rack of ribs until just shy of breaking the collagen then cool them. Cut into individual ribs then fry in hot oil. Best of both worlds.
Try to make the most tender steak possible (Waygu A5, Dry aged, Pineapple tenderizing method, and bake at 225 in the oven for 18-20 minutes before searing)
I prefer smoked but have done fried as well. If boil the ribs first to get tenderness, then flash fry for color and sear, sauce them, they turn out amazing as well
I would say Norton 360 does an ok job for the people I support, we still prefer Trend Micro but #1 is not trusting the pop-ups on websites, or junk in emails. Be safe everyone, keep your computers and devices junk free.
I think when the zombie apocalypse is starting Guga has got enough defense at his wall.... I can imagine when the zombies start showing up and hearing guga say: You fuckers dont look that good right now, but watch this: *pulls out knives and flamethrower* *maniac laugh*
For the first time after watching all of your videos Guga, I was thinking to myself just before the part where you and Angel are sitting down getting ready to try these ribs, I caught myself thinking to myself.."Oh Angel you lucky sob!" =D My mouth is nearly drooling !
My Haitian does the exact same thing for deep frying ribs, she marinates it in a seasoning called apiece and it tastes sooo good, its like a mix or sour and spice
Hey Guga! Please, can you make a simple tutorial - step by step, a regular, classic, Guga Steak! From seasoning to exact temps and resting times. Love your videos, keep it going!
Bro i was here way way before this channel was even made. I remember always having ideas how to make your channel better. Now I'm all out. I think you've achieved perfection. The only way you could potentially make it better is maybe allow your viewers to eat your recipes in real-time while your videos are premiering 😅
"thanks norton for supportin abortion of this video" :) NO DISRESPECT... its just what I heard with your accent... For the record... I LOVE GUGA!!!! keep the videos coming brother!!!!!!!! You make me love cooking and bbq!!! :)
In our UK Chinese takeaways the ribs are boiled in a flavoured stock until the meat shrinks from the bone, then drained, dried........... Then deep fried!!!! That's fall off the bone and full of flavour! Now that's what I am talking about 😂😁
You should have a *meat* up with fans. I love your vids, and literally everytime I watch you make these steaks my mouth waters. But this time especially cause ribs are my favorite. I'm having smoked ribs tomorrow and homeade barbeque sauce to put on them. But these look so amazing.
I was thinking about deep frying some ribs after a pressure cook or sous vide cook. That way, they're as tender as you'd want, but crispy from the frying. I did it with a whole pigs head for my blog to celebrate the conclusion of Game of Thrones and it turned out awesome - I'm sure the ribs would be great that way too.
I usually cook first the ribs boiling them 30min-45min, and then, I season and fried them. It gets the fall-out the bone texture and taste very good. You should try it and tell us your expert opinion. Thank you for videos. Greetings from Colombia.
hey guga i´m from Germany and here exist another nice method..do the 3-2-1 method without the glace at the end, so a 3-2-0 and instead of this u fry the ribs for maybe a minute or so to get this nice crust and keep the smokey flavour and AFTER the fry u can dip the ribs (if u want) and bite directly into it. Hope u test it, its pretty amazing..BON APPETIT!!
I have been a huge fan of fried ribs for awile now and just a suggestion. Make your ribs on the grille or on the oven and just fry them after for about 3 min a piece. I think you will enjoy it much more. Saucy ribs become sticky and deff fall off the bone. Dry rub are loaded with flavor
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 พฤศจิกายน 2567](http://i.ytimg.com/vi/wPd7VFfWHIA/mqdefault.jpg)
I’m glad he’s able to get sponsors now. Means more vids for us. And more food for him
that wagyu beef ain't cheap
@@Krieghandt without emilio it is
@@muhammadfabianalgifari3572 with Emilio it still is
@@ballaplayz real wagyu aint cheap at all
@@j_official4138 that’s what I was saying it’s not cheap I was saying that even with Emilio it’s still expensive
The best thing in the world right now during this pandemic is
*Being Guga's Nephew*
Typical Gamer if only...
Ikr
And mr.beast's friends
@Lukas Cavalier but if i get 100k for picking the correct cup then i will most likely buy a waigu steak
level 1: butcher
level 100: meat dealer
Level 1000: Meat Mafia Boss
Level 1,000,000: Godfather Guga
@@CaliZephyr LV 99999999999999999999 : Emilio
gabh4x 100000000000000000000
Lol, I loved how he said meat dealer.
The best kind of dealer!
I wanna meet him, just one time. I would eat everything guga prepared
Same and im vegetarian
Angel won’t eat his veggies so I’ll take his place. I love macaroni salad
Me too
MemeStealer he has made some disgusting things tho, like putting a steak in the pineapple enzymes for 1 day. I wouldn’t eat that
I love everything you cook man, very nice... well prepared.... congratulations
when i deep fry ribs we make them like carnitas. we do it whole because it comes out softer. we use our cazo de cobre and we fry it slowly like you do with carnitas. it comes out super tender.
How big of a pot do you need for the whole thing
I can see where you're coming from by leaving the slabs whole.
@@echin9372 traditionally is a iron disc, but you can do it in any pot. The secret is a little lower temperature on the oil and constantly move everything until is crispy on the outside, of course it work awesome with pork. It's how is done traditionally on Michoacan Mexico.
Andres Ibarra i’m from michoacán too!
Do you use lard or oil?
Guga: You want to try the cold pasta angel?
Angel: No, I don't think I will.
Ribs with pasta? That's definitely weird.
@@lumpichu Macaroni salad is a popular side dish for barbecues, it's not weird at all
@@akabaloo Meat with pasta? That's definitely weird.
@@klauslun 0% weird, 100% normal
@@akabaloo Exactly, it's basically like potato salad at a BBQ/picnic. Just another cold, mayonnaisey side dish.
Guga: cooks a perfect meal without any mistakes.
Me: puts a pizza in oven and burns it.
Sad only 41 subs lmao
@Abigail Chaiyasate bruh i cook an air
i burnt a micro meal
Microwave pizza tastes crap
I screwed up instant pasta today and it tasted like funky mint. imagine!!
Guga: "I don't think there's anybody in the world that doesn't like ribs"
Vegetarians & Vegans: Am I a joke to you?
Guga: "Yes"
Vegans are a joke
Then what about muslim? 🤔
Mystery Mystery muslims are not vegan
@@uejskaja6595 yes that's true. We Muslim are not vegetarian. Looovvveeee meat
When he said that he was referring to the taste of ribs not that there meat or anything like that.
But you have fools who take things out of context.
You are vegan or vegetarian so you are starving your brain of nutrition it needs so yes you are a fool.
Guga, smoke them, then deep fry them then glaze them. :) Enjoy.
Thats what I do. Its complete fire. People just don't know. I eggwash and season flour before frying.
ill copy your comment so hopefully guga sees this
That seems like a great idea
I mean, this is the obvious answer. Smoked then fried chicken wings are amazing, so I'm sure ribs would be, too. I like to keep the wing sauce on the side so I can switch it up, but I'm behind saucing the ribs hot.
Sounds like paradise lol. Hmmmm
I'm starting to realize a lot of food channels on TH-cam are a front for some other company. A nice subtle way of showing off one product or another. I'm starting to think Guga is part the marketing department for the 'meat dealer'.
Yes ofc he is making money of these videos. Via Amazon, Sponsors and Meat dealer
Crazy that’s just his butcher bro. He buys meat from them
Yeah look on grand western steaks and a ton of the pictures are from him
I am currently on a diet, I don't know what I am doing here
Fantasizing. Why else?
run! run while you still can!
If you switch to a Keto diet like I've discovered during quarantine, you can absolutely make almost everything Guga makes
Me too :c
Thankfully there are cheat days and when you cheat, it'd better be worth it! I get my inspiration here for when it's one of those days :D
I have done fried ribs before. One thing you can do is to fry them up for a little bit of a shorter time and then use the glaze you used on the other ribs to coat the deep fried ribs and finish their cook in the grill. They come out absolutely amazing!
Knife shop: how many knives do you need?
Guga: yes
Definetly underrated comment
Emilio: Guga How much steak you want to order?
Guga:YES!
takes a lot to keep the kids in the basement
@@morefoodsmorenudes8046 bro????
Guga: “It's not everyday you get to enjoy a nice steak!”
Also Guga: *Eats steak every single day*
Guga: “My meat dealer”. Me: dang! He has a dealer that gives him meat
This channel taught me how fun it is to watch other people cook and eat delicious food. It also taught me that I may want to find a job that involves eating food because so many of these dishes look like an amazing experience
Guga should make a reaction channel where he reacts to his old vids
There is this amazing Chinese dish called "Tang Cu Pai Gu" (sweet-sour ribs) where you first cook the ribs and then deep fry them. Ater that they get stir fried and finally braised in a sweet and sour sauce until the liquid thickens an coats the ribs like varnish. Hands down the best ribs I ever had.
Those deep fried ribs need to be par-cooked until tender, even if just in the oven at 250F for an hour or two, then flash fried hot to get a nice crust... then sauced a bit... mmm then you'd have something there to really compete against the smoked ribs. 🤤👍
Damn wtf I just realized the insane amount of insane knives behind them
He loves collecting knifes,I suppose
Der Kapitän zur See guckt Guga?
insane
@@AK-pr6hj Aber sicher doch
@@Mr.WhiteCat_YT pretty sure those are for supposedly making the meat taste "better" if you've ever heard that or maybe it's for certain cuts
Angel: If it ain't broke don't fix it
Has a fried piece of chicken with green stuff
Angel: Not my favorite
My mom does something like the deep fried ribs. Marinated in soy, garlic, brown sugar, and seasoning salt first. Deep fry, then into a low and slow oven till dry(ish) on the outside. Finish with garlic powder on the outside.
Happy cooking! 😁😁
Guga reacts to the flavor of his food as if he didn’t know that it had beforehand.
He's reacting as if he doesn't eat a few before the cameras start rolling again
Eston these videos are actually shot in reverse he eats before he shows how to prepare it
Have you ever tried smoking lamb ribs? We love them here in Australia but they just need a bit more trimming than you might think.
I would love to see a video of you trying lamb ribs. Keep up the fantastic work!
Guga be like: Deep fried or smoked ribs
Me: YES
I never like videos, but for the simple fact I saw andjoe continue eating because it was so good compelled me to like this video.
I'm always hungry when Guga uploads
Being serious
I love your channel man
I was hungry before watching and now I’m even hungrier lol
In our family we divide the ribs as you did but we boil them first and then use the grill to make a crust with a bbq souce and they are amazing and fast to make
Who else wished they had this for quarantine
quarantine over pogu
Sooo u wanna die
I wish googa was my dad
Reading your description is overwhelming how good it is, answers every question someone could ever ask. Great content as usual!
0:14 vegans be watching this like 👀
Why would vegans watch this
Imagine being vegan
1:40 this is what the vegan's plate looks like.
Guga here in Spain we cut each rib in 2-3 pieces, then deep fry it, and store them in a big metallic pot with "cooked/cured" oil. That way you preserve them a lot of months and you can pull a couple of them when you want to eat. Fry some eggs and potatoes, re heat the ribs and you have hell of a lunch.
Try to smoke the fried ribs until 165 and then bring them in and fry them, they will be more tender and have a smoke flavor
I never thought I would ever enjoy watching people eat ... but Guga and family still make me smile everytime they eat.
Awesome vid Guga
I honestly love the fact Guga calls his butcher his Meat Dealer. Meat is apparently a drug, and Guga is addicted
I want to see you smoke em for a couple hours and then fry them.
Fun suggestion from something we made as a family in the past: do both! Cold smoke the ribs, then braise the ribs, allowing them to cool in the braising liquid overnight. Take them out, patting them dry, and lightly coat in corn starch. Fry them until light golden brown in color. Definitely have a flavor appropriate dipping sauce.
This is the best of all worlds. It's smoky, very tender, slightly crispy and is overall an over-the-top way to make some phenomenal ribs.
Hints/Notes: Do not braise them until they are completely fall of the bone. (You are trying to break down the connective tissues similar to a long, "hot" smoke.) Completely cooling after braising stiffens the tenderly braised meat, allowing the ribs to be coated with corn starch and fried.
Now he has to marinate the deep fried ribs in pineapple to tenderise then more haha
What we used to do at a restaurant was season and smoke the ribs ahead of time, then for service we would pull from the fridge, toss with more dry rub, then fry to warm and add a crust. Comes out good and can be made on demand. Also it get's the tenderness you want.
Last time I was this early there were still some ribs left.
I can't believe you as a brazilian never tried deep fried ribs before! It's a typical friday night comfort food usually sided by cooked yucca! So yummy!
Could definitely smoke for an hour or so first and then deep-fry! That'd be interesting. :) Guga - do it, man!
You could not reuse the oil after this as everything cooked after will get a smoky taste
@@angelheart4498 Your point?
Guga and Angel... the perfect pair for these vids. I love them both. Great informative video, gentlemen!
"My meat dealer in India" Guga literally has a plug for meat
it brings me so much joy seing him so happy while taste testing ty for the smiles
When it comes to meat channels. Guga is definitely one of the best if not the best. My idol for stating my own channel 😍
Guga is pumping out videos he deserves a award
That wasn't thunder....that was my stomach watching this video
I've been going through an eating disorder and I've started eating again, your videos helped me get my appetite back, thanks man
Me: dieting
Also me: watch guga's video
Literally me: why am i torturing myself
Doing the same here =\
This is honestly one of the best channels on TH-cam right now. You are uploading constantly and always good videos!
How are you so good at cooking I burn my cereal when pouring it in a bowl
But could you maybe do the ultimate rib test? What if you sous vide the ribs whole, smoke them and then in the end deep fry the ribs? That will ensure the long and slow cook, the smokyness and the fantastic texture and crisp exterior we love so much with fried food. Btw. Great Vid once again. Keep on cooking!
7:45 Guga: “wiener for me” this man is a treasure
I can’t lie, I love his accent. He sounds like a nice guy who wouldn’t cheat on a woman
when vegan grilling episode..? (not vegan and not plannig to be but would be fun to see you guys eat some vegetables too :)
Yeah, I bet vegans taste great. I pay extra for grass-fed beef, too.
Angel would just nope on out of it, given his revulsion of the "green stuff" XD
i'm not following guga for rabbit food
@@fabachso9184 Ron Swanson
Get out.
My dad loves to deep fried pork rips and around my part of Oklahoma us native Americans have hog fries where we deep fry 1 inch cube of pork and potatoes and its amazing how juicy even the cheapest cuts are deep fried
Oooo, deep fried ribs. A Chinese restaurant near me does deep fried chili and salt ribs with garlic and they are amazing. They put a little crispy seasoned flour coating on them.
You can always smoke a rack of ribs until just shy of breaking the collagen then cool them. Cut into individual ribs then fry in hot oil. Best of both worlds.
Try to make the most tender steak possible (Waygu A5, Dry aged, Pineapple tenderizing method, and bake at 225 in the oven for 18-20 minutes before searing)
I prefer smoked but have done fried as well. If boil the ribs first to get tenderness, then flash fry for color and sear, sauce them, they turn out amazing as well
Guga you should make a video on foods you can make in quarantine using things around the house I think it would be a good video
I would say Norton 360 does an ok job for the people I support, we still prefer Trend Micro but #1 is not trusting the pop-ups on websites, or junk in emails.
Be safe everyone, keep your computers and devices junk free.
I know it storms in Miami... but I still envision Maumau behind the cameras rippling a massive piece of sheet metal for the thunder effects
You should make a video of cooking an eye round every way and to see which one is the best
Norton & avg: why are you deleting our virus protection service?
Me: your service is the virus
Fantástico video, como siempre
Un abrazo familia, desde España
Half the fun in watching your videos is to see the reactions on your face as you taste the food
I think when the zombie apocalypse is starting Guga has got enough defense at his wall....
I can imagine when the zombies start showing up and hearing guga say:
You fuckers dont look that good right now, but watch this: *pulls out knives and flamethrower* *maniac laugh*
It's "Day of the Ribs". Guga isn't the only one doing ribs today, Glen and friends did too. Mmmmm ribs.
My family and myself have been deep frying ribs for years. It's nice to see the rest of the world catching on.
For the first time after watching all of your videos Guga, I was thinking to myself just before the part where you and Angel are sitting down getting ready to try these ribs, I caught myself thinking to myself.."Oh Angel you lucky sob!" =D My mouth is nearly drooling !
My Haitian does the exact same thing for deep frying ribs, she marinates it in a seasoning called apiece and it tastes sooo good, its like a mix or sour and spice
Hey Guga!
Please, can you make a simple tutorial - step by step, a regular, classic, Guga Steak! From seasoning to exact temps and resting times.
Love your videos, keep it going!
Angel is so blessed to have you Guga
I'm glad Guga's getting sponsors.
Here is an idea do a mix of both. Smoke the ribs first (only a bit just enough to get the smoke flavor) and then deep fry them.
Bro i was here way way before this channel was even made. I remember always having ideas how to make your channel better. Now I'm all out. I think you've achieved perfection. The only way you could potentially make it better is maybe allow your viewers to eat your recipes in real-time while your videos are premiering 😅
"thanks norton for supportin abortion of this video" :)
NO DISRESPECT... its just what I heard with your accent...
For the record... I LOVE GUGA!!!! keep the videos coming brother!!!!!!!!
You make me love cooking and bbq!!! :)
Coming Soon to Guga Foods.
Whole Wagyu A5 Cow Sous Vide in a Swimming Pool and Carmelized with a Rocket Engine.
ETA July 4th 2020
In our UK Chinese takeaways the ribs are boiled in a flavoured stock until the meat shrinks from the bone, then drained, dried........... Then deep fried!!!! That's fall off the bone and full of flavour!
Now that's what I am talking about 😂😁
Thing I love about this channel is that unlike steak videos on instagram, there aren't any dumbasses to comment 'Raw' when ever they see a rare steak.
I don't have the grill, i do them in the oven at 160c for 2 hours and then ventilated mode 200c for 10 minutes.. MAAAAN THAT'S AS GOOD AS SMOKY!
Guga try baking the ribs covered in foil and then deep frying afterwards. It should be super tender with a good crust
Unopinion The music that he used for cooking moments is what i look for all the time i watch him.
I bet if guga made a bowl of cereal it would be better than all the rest of the bowls of cereal for some reason lol
TBH that's a good advertisement, Norton is really good
Watching guga cooking is almost as good as making it urself
This is the only guy who gets me throw quarantine.
"Meat Dealer" ... always makes me chuckle :)
I picture some guy in an overcoat with all sorts of meat hanging inside. 'Hey, pssst! want some meat? Ribs, sausage, steaks, got it all man!'
You should have a *meat* up with fans. I love your vids, and literally everytime I watch you make these steaks my mouth waters. But this time especially cause ribs are my favorite. I'm having smoked ribs tomorrow and homeade barbeque sauce to put on them. But these look so amazing.
I would love to see more of that Bonsai in the background hahaha
hope its getting enough sunlight back there
I was thinking about deep frying some ribs after a pressure cook or sous vide cook. That way, they're as tender as you'd want, but crispy from the frying. I did it with a whole pigs head for my blog to celebrate the conclusion of Game of Thrones and it turned out awesome - I'm sure the ribs would be great that way too.
Just finished dinner and your video has me starving for ribs. I love it lol
I usually cook first the ribs boiling them 30min-45min, and then, I season and fried them. It gets the fall-out the bone texture and taste very good. You should try it and tell us your expert opinion. Thank you for videos. Greetings from Colombia.
hey guga i´m from Germany and here exist another nice method..do the 3-2-1 method without the glace at the end, so a 3-2-0 and instead of this u fry the ribs for maybe a minute or so to get this nice crust and keep the smokey flavour and AFTER the fry u can dip the ribs (if u want) and bite directly into it. Hope u test it, its pretty amazing..BON APPETIT!!
I have been a huge fan of fried ribs for awile now and just a suggestion. Make your ribs on the grille or on the oven and just fry them after for about 3 min a piece. I think you will enjoy it much more. Saucy ribs become sticky and deff fall off the bone. Dry rub are loaded with flavor
Wow Guga both Nord and Norton
MEAT DEALER "pshh u got the money"
Guga "u got the wagyu"
I can imagine them wearing disguises trading in a dark alley 😂
@@anon-jo5gm L