I love to see the Pang family cooking together. My father passed away 10 years ago, at age 82 (so I am pretty old too!). Aside from watching old movies together, my favorite memories of Dad are of the times we spent cooking together, even when we were bickering about how much salt or pepper flakes were needed in a dish. I hope Kevin realizes that he is living the dream!
Yeah! After 3 seasons of sitting off to the side and refusing to go on camera, Mama Pang has come out of hiding! Filled me with joy 😊 ... best wishes for the cookbook
I will biy their cook book. Reason simple! Pangs taught alot of dishes that are easy, use less time and infact delicious! Nowadays we dont wanna spend crazy amount of time to cook something satisifying.
I came to watch the full video after seeing your beautiful mom pop up on a short! Thank you for sharing your family, and the heartfelt story that goes along with this delicious recipe ❤
My favorite ribs recipe was developed by my mother, who was trained in the French tradition. She pressure-cooked beef short ribs in a very heavily flavored broth (salt, peppercorns, red wine, bay leaves, and I don't know what else) and when they were done, drained them, coated them in a traditional Kansas-City style barbecue sauce, and finished them by smoking them in the outdoor barbecue. Makes me nostalgic just thinking of it.
This episode is so special! Thank you for sharing these memories and recipes that mean so much to your family. What a treasure in that notebook!!! I have a recipe card in my Nama’s friend, Myrtle’s, handwriting for her famous cupcake brownies(chewy with a crackly top). The recipe is so old that margarine is referred to as ‘oleo’. I treasure the recipe card so much because I would always spend a day with Myrtle every time I visited my Nama. She would always give me a brownie cupcake, a Sprite, and then take me for a ride in her golf cart. She would tell me not to tell my Nama because my Nama said Myrtle kept ruining my dinner!😂😂😂
Such a great video, so nice to meet the Pangs. My mom makes her version of this dish and it’s always a crowd pleaser. Now that I’ve gone plant based I make this dish with tempeh and it is just as tasty.
Great recipe! Thanks! I think you should do a tutorial on soy sauces. I keep hearing light soy sauce, not to be confused with low sodium and today, the dark soy sauce. I think most people don't understand. Forever in USA, we only had soy sauce. Then low sodium (which is my go-to). I had no idea about dark soy sauce until maybe a year ago. It's a totally different thing! I appreciate your recipes, they all look awesome.
Couldn't find riblets had the settle for pieces of pork with some bone in them. Substituted oyster sauce for the dark soy sauce. My wife, Said it was the best Chinese meal. She's had in a long time.
A little humor out of me but my favorite rib dish WAS... McRib sandwich! 😳😅😂 As a kid I would look forward to that "time of year" when it was on the menu. 😂 BUT today I'd definitely be on the Pang's sticky ribs train naming these ribs as a favorite. Thank you for sharing.
Your Mom is so sweet, and I love your dad too. Always great food, love your videos. Question….how should you clean a wok so as not to ruin its patina and years of seasonings?
Looks absolutely scrumptious! My favorite ribs involves pressure cooking baby back ribs in an instant pot, first (I like my ribs tender). Then I brush them with maple bourbon barbeque sauce and broil both sides until the sauce is sticky. Absolutely the best I have ever had at home.
Growing up, we always had these kinds of spareribs braised in black bean sauce. Now I also like to eat it salt and pepper style, fried and stir-fried in aromatics.
Looks absolutely "Pangtastic" ( sorry bout that 😞 😊 ) seriously though, looks delicious. Great video, easy to follow instructions, well presented, entertaining and informative, the perfect combo. Thanks for the inspiration.
My mouth was watering as I watched you two making this dish. I thoroughly enjoy watching you two cook. I, also, like the fact that you two are a father and son who enjoy doing things together. You remind me of my father and me.😊
Hello, I know how important sesame seed oil and seeds are to Asian cooking. I am highly allergic and have to leave them out. Is there anything I can use as a substitute. I really do want the flavor. I just can't eat them. Please tell me you have an idea as a substitute. Thanks
@@Rickettsia505 thanks for an idea. I was a little upset with Kevin saying just leave them out. I bet at least half the recipes in their new cookbook use sesame seed oil and or seeds. Why didn't they just leave it out if it contributes so little.
any umami flavoring, or just add stock during the stewing phase. even water is fine, it will just have slightly fewer layers of flavor. for rock sugar, just sugar, it works out the same.
@AmericasTestKitchen Attention: Jeffrey and Kevin Pang Won’t that vinegar strip the PATINA in our wok? My woks are less than one year old and I pay close attention to careful use and maintenance for them.
nobody carries these riblets, lol. they carry spare ribs, but you try to get them to cut them into ribletts for you when they got a line taking numbers at the meat counter. "great" recipe /s
you can totally cook this with regular length ribs. the only reason they cut the ribs this small is so that it fits in the work and can be picked up by chopsticks.
It was very nice meeting Mrs. Pang, and learning that Mr. Pang had his own TH-cam cooking channel was incredible.
I love to see the Pang family cooking together. My father passed away 10 years ago, at age 82 (so I am pretty old too!). Aside from watching old movies together, my favorite memories of Dad are of the times we spent cooking together, even when we were bickering about how much salt or pepper flakes were needed in a dish. I hope Kevin realizes that he is living the dream!
Hi Mom, you married a Fantastic Cook and raised a great son. Thanks for sharing them with us.
Hunger Pangs just gets better and better! So nice to meet Mrs. Pang.
Yeah! After 3 seasons of sitting off to the side and refusing to go on camera, Mama Pang has come out of hiding! Filled me with joy 😊 ... best wishes for the cookbook
Well back to the store again as I drool at yet another Jeffrey and Kevin recipe. The Pang's are an excellent Father and Son Team!
Nice that you brought your mom on to share with us. I think your family is so warm and kind. Thank you!
This is what i love about Pangs cooking. No need to spend crazy amount of time to cook delicious dishes!
I will biy their cook book. Reason simple! Pangs taught alot of dishes that are easy, use less time and infact delicious! Nowadays we dont wanna spend crazy amount of time to cook something satisifying.
Awwww your mom is ADORABLE! Such a beautiful family!
Wonderful meeting Mama Pang❣️ So many great recipes from this lovely family.
Not only are the Pangs great cooks, they are a lovely family. Thank you for sharing your wonderful recipes!
I have the ribs waiting to be cooked this week, can't hardly wait. The cookbook is excellent! you get to know the family as well as great recipes.
Thanks for the video! Loved meeting mama Pang 😊
What a lovely, intelligent, and kindly family!!
I came to watch the full video after seeing your beautiful mom pop up on a short! Thank you for sharing your family, and the heartfelt story that goes along with this delicious recipe ❤
Very heart warming to see the whole family gathered ❤
What a team!! Thank you. Looks so good
What a great family! I'd love to see some episodes with Mrs. Pang making some of her favorite recipes.
My favorite ribs recipe was developed by my mother, who was trained in the French tradition. She pressure-cooked beef short ribs in a very heavily flavored broth (salt, peppercorns, red wine, bay leaves, and I don't know what else) and when they were done, drained them, coated them in a traditional Kansas-City style barbecue sauce, and finished them by smoking them in the outdoor barbecue. Makes me nostalgic just thinking of it.
Looks delicious! Thank You Catherine, Jeffrey, Kevin Pang and also to ATK for sharing your Family Recipe, tips and tricks ! 🏆❤
Yah! The Pang family is back! Excited for the new book!
This episode is so special! Thank you for sharing these memories and recipes that mean so much to your family. What a treasure in that notebook!!! I have a recipe card in my Nama’s friend, Myrtle’s, handwriting for her famous cupcake brownies(chewy with a crackly top). The recipe is so old that margarine is referred to as ‘oleo’. I treasure the recipe card so much because I would always spend a day with Myrtle every time I visited my Nama. She would always give me a brownie cupcake, a Sprite, and then take me for a ride in her golf cart. She would tell me not to tell my Nama because my Nama said Myrtle kept ruining my dinner!😂😂😂
Wow , that’s really cool. What an awesome resource to have with his mom’s notebook
Such a great video, so nice to meet the Pangs. My mom makes her version of this dish and it’s always a crowd pleaser. Now that I’ve gone plant based I make this dish with tempeh and it is just as tasty.
I could watch you guys every night …such fantastic recipes, have already made a few . But now meeting Mom ! Love you all even more ❤
Yay! Momma Pang! I love you guys! Thank you for sharing your family recipes! Food is love!
Looks delicious. Thank you for generously sharing your family's recipe. I am looking forward to making this for mine this week.
Great recipe! Thanks! I think you should do a tutorial on soy sauces. I keep hearing light soy sauce, not to be confused with low sodium and today, the dark soy sauce. I think most people don't understand. Forever in USA, we only had soy sauce. Then low sodium (which is my go-to). I had no idea about dark soy sauce until maybe a year ago. It's a totally different thing!
I appreciate your recipes, they all look awesome.
Your family is wonderful. Now I REALLY have to try this recipe. Thank you!
I can't wait to get this cookbook! Thanks for sharing your family's memories and their talents.
Wow. Love to see more mom in the future videos. Will definitely try this family recipe. ❤
Wonderful recipe, wonderful family! Thanks for sharing!
The whole family❤ So heartwarming
Couldn't find riblets had the settle for pieces of pork with some bone in them. Substituted oyster sauce for the dark soy sauce.
My wife, Said it was the best Chinese meal. She's had in a long time.
Mama Pang in da house!
You are both such a great team. How wonderful it was to see your mother. Will get the cook book immediately hope sticky ribs are in there. Thank you
Made these tonight. They were absolutely unreal. Thank you!
You are an amazing family. Thanks for sharing with us all!
Looks like a great recipe... and we got to meet Mom!
Love your videos and have made several recipes. It was lovely to see your Mom.
A little humor out of me but my favorite rib dish WAS... McRib sandwich! 😳😅😂 As a kid I would look forward to that "time of year" when it was on the menu. 😂 BUT today I'd definitely be on the Pang's sticky ribs train naming these ribs as a favorite. Thank you for sharing.
My book arrived yesterday. Looks incredible!
Looks very tasty just like all your recipes. I’ll definitely be picking up the cookbook as well. YUMMY!!!
Yeah 🥰the family is all here
Your Mom is so sweet, and I love your dad too. Always great food, love your videos. Question….how should you clean a wok so as not to ruin its patina and years of seasonings?
Great video. Mom is adorable.
Wow! I need to eat that. Buying the book right after the video.
They look scrumptious. I’m going to attempt your recipe.
Looks absolutely scrumptious! My favorite ribs involves pressure cooking baby back ribs in an instant pot, first (I like my ribs tender). Then I brush them with maple bourbon barbeque sauce and broil both sides until the sauce is sticky. Absolutely the best I have ever had at home.
Love, love, love Hunger Pangs ❤
Amazing thank you
I had this dish in Shanghai. It was delicious 🤤
Growing up, we always had these kinds of spareribs braised in black bean sauce. Now I also like to eat it salt and pepper style, fried and stir-fried in aromatics.
Those ribs looked super yummy! 😋I ALMOST ordered the wok just so I can make them🙃
OMG, this looks delicious. Gotta make it. Thanks for sharing ❤
Another easy Pang recipe! I'll try soon.
Zhenjiang vinegar and rock sugar are available on Amazon.
Looks absolutely "Pangtastic" ( sorry bout that 😞 😊 ) seriously though, looks delicious. Great video, easy to follow instructions, well presented, entertaining and informative, the perfect combo. Thanks for the inspiration.
You guys are the best!!
So yummy looking!!!
Lovely family, lovely ribs too. These may be my new favorite. (Although, I do love Carolina BBQ pork ribs. )
My mouth was watering as I watched you two making this dish. I thoroughly enjoy watching you two cook. I, also, like the fact that you two are a father and son who enjoy doing things together. You remind me of my father and me.😊
Love Hunger Pang!!!🤩🥰
Well explained Maria! Looking forward to the next video
My favorite ribs are dim sum ribs with black beans.
My favourite spareribs: spareribs in black bean sauce. Yum!
These look so amazing!
I am buying the cookbook and making this asap!! ❤❤❤
Looks so good!
Now, I’m craving those ribs! 🤤
Excellent flavor 👌
Kevin Pang is the Chinese Al Michaels
Made this last night.. very good but could use a tad bit more than the 1oz of rock sugar
Nice to see Momma Pang!
Thank you!
This is my favorite series on ATK. Sorry Dan but you're still a close 2nd.
Barbecue, marinade with vinegar and soy sauce for 2 hours, grill with a slathering of sweet and hot sauce. I use oak.:)
🔥🔥🔥🔥🔥🔥
CATHERINEEEEEEEEEEE!
JEFFREEEEEEEEE!
THAT LOOKS DELISH!!!
How did you clean your wok afterwards?
Favorite ribs are PF CHANGS Northern style ribs
Wow
Hello, I know how important sesame seed oil and seeds are to Asian cooking. I am highly allergic and have to leave them out. Is there anything I can use as a substitute.
I really do want the flavor. I just can't eat them.
Please tell me you have an idea as a substitute.
Thanks
For this recipe it’s perfectly ok to leave both out.
@@kevinpang4745 what about other recipes that I "can't " ?
Generally speaking, sesame oil is used as a finishing sauce, a few drizzles to give it an aromatic nuttiness. Most of the times you can omit it.
I wonder if you could try crushed peanuts.
@@Rickettsia505 thanks for an idea.
I was a little upset with Kevin saying just leave them out.
I bet at least half the recipes in their new cookbook use sesame seed oil and or seeds.
Why didn't they just leave it out if it contributes so little.
Two questions chicken powder, knorr? And rock sugar substitute?
any umami flavoring, or just add stock during the stewing phase. even water is fine, it will just have slightly fewer layers of flavor.
for rock sugar, just sugar, it works out the same.
Chicken bouillon powder and brown sugar
Kevin was the sesame oil toasted ?
Yup! Generally all the sesame oil we use is toasted.
@AmericasTestKitchen Attention: Jeffrey and Kevin Pang Won’t that vinegar strip the PATINA in our wok? My woks are less than one year old and I pay close attention to careful use and maintenance for them.
What is chicken powder?
Bullion in powder form
Your dad may be more famous, but you are funnier.
❤
👍👍👍♥️♥️
Unable to view recipe. Very disappointed! Thre ribs look beautiful!
Nothing to be disappointed about.... Watch the video again and write it down.....very easy
TFS…I have ‘baby’ mouth but I enjoyed the recipe until y’all put soap suds (cilantro) on top 😢🤢🤢
I apparently source my crab differently than you because my crab doesn't have bones. They have an exoskeleton.
Wow that sounds way more convenient than me having to debone my crab wings
nobody carries these riblets, lol. they carry spare ribs, but you try to get them to cut them into ribletts for you when they got a line taking numbers at the meat counter. "great" recipe /s
you can totally cook this with regular length ribs. the only reason they cut the ribs this small is so that it fits in the work and can be picked up by chopsticks.
Chicken powder is mostly MSG 👎👎
Chicken powder is mostly MSG! 👍👍
And there is nothing wrong with MSG
And? There's nothing wrong with MSG lol
Nope. Way too much wasted time at the start. I never even got to what might have been a great recipe
BECAUSE YOU ARE LAZY