Gino Gate Crashes Phillip's Smokey Ribs Recipe | This Morning

now we all have a signature dish in the kitchen and today just a type of bonfire night because it's tradition secret recipe you've had these we haven't we have a gang that yeah join up you know in various different combinations in Portugal and and that's one at deck it won't come up to the house unless I can't let you Crips I mean these are requested frequently they are the best ribs well these are what they what they look like when I'm so that's more so that's what we're doing now and it's actually really really simple I have pretended to cook in my own kitchen occasionally on telly here we go so we're using pork spareribs and in actual facts for the amount of meat you get on here they're incredibly cheap so they're only four quid right you cheapskate where we come up yeah but I've got to pay for the wine fair enough as you said you've never eaten so no so it's it's actually really simple what's lovely about kicking on this early is that is that Julia puts all this stuff in for me so we've got ground cumin we've got an it's herb in a sort of a cup of tablespoons yeah ground coriander yeah I you can alter this one as much as you like in Portugal you can have here at the piri piri yeah you can add cayenne pepper if you want to really really spice it up but I've just got sort of a teaspoon of of chilli and I then you've got ground ginger so there's like a dry rub this is the dry rub and paprika yeah and this is dark brown sugar okay and so you mix all that up and then once you've mixed it up and this is I'm being asked in my ear you never asked Gina whether he can use smoked paprika can you use you can use whatever the hell you like if you want to put smoked paprika in it you can although the flavors that I'm actually providing here are pretty smoking secret ingredient minute so they are fairly smoked so right so they're still early no more heckling for the gallery please so all you do basically you sprinkle that yeah on there like that as much as you can and then once you've done that mm-hmm okay you give it a rub little massage end massage it in so this is what happens in the kitchen yeah when before you wanna write okay so this is your prep and it wasn't good to do that early door yeah because they need a long time in the oven because what you do with them now is you put them in the oven on about a hundred for three hours oh okay so they cook really really really haven't got time for that fill so what I do hope you've got one you made earlier I have but they're pretend in the oven now Oh whilst they're in the oven okay I'm actually gonna make the sauce with a sauce about 400 oh my god so you can sit there but be quiet I'm in the kitchen and I'm stressed okay lisanna be quiet they're walking through my garden you need to give your hands wash yeah okay what you've got to do now is to make the sauce and and the source it's about 420 mil of tomato ketchup and then you want Chuck yeah okay and then you want a big dollop of Dijon tablespoon of Dijon you want about four or five cider vinegar you need to be more precise you can't just sit down then you add about on sort of 50 ml of orange juice can you sort the fire-eater this is the this is the secret ingredient yeah right well of course I'm just carrying on what's the secret ingredient a secret ingredient there you go that's begins to come together yes this this is liquid smoke and you've put a dash of liquid room oh yeah oh yeah yeah it's like the inside of a chimney it is you just put a dash in there not to matter than or what to do why you don't need the smoked paprika that's exactly why you don't need it you don't know yep get it online everyone is doing this item where can I get that can you get it online I know what everything is under control twelve aren't you know that's much of what you do now oh hold on a second it's now three hours late and outcome is the way we do - yeah but I do it in a slightly different way Geno because everyone says that on it and you look as well a presenter a call do what you do then if you put a little bit in a jug and you can have that as a pouring sauce later on you can do a little jug with that on I've never noticed that now whilst I'm putting these on the barbecue go make you drink right guys so this is my new tradition I'm gonna make a whiskey sour so this is my cocktail shaker at home so what I do is I get that and I get a whiskey I mean this is scotch but you can use anything and I fill this up twice I don't know if that's the correct thing but I do two of those and then I pop in do you like whiskey sours Geno is the alcohol yes yes a whole lemon and I don't think it matters unless you put everything in I mean it might do juice of a whole lemon juice of a whole orange and then I put in some honey the old-fashioned way it used to be to put in sugar but I think honey and this is my honey from home and it's got cinnamon in it so you could just use normal honey and then put a little dollop of cinnamon in it I think it tastes quite festive this time of your and then take that off Oh dum get off honey and then I put some ice in it ice in it I salute you how are you getting on over dropping me starch York hold on nearly yeah when glasses rain has made me play a bit wetter okay where's my lid there are you all right yeah yeah yeah hold on this is the important bit but I've got make sure I don't that's the best choice in the world apart from a cork pop can I ask what possessed you to start your cookie now on television what possessed you to a lot writing books well that's a good question there's a huge gap in the market because the bloke I used to watch is off in Sardinia breeding horses oh why so you can get anyone else now what I mean you know yeah so these right this looks amazing once you've done that chocolate martini little guy about to make it go three ways no problem salute salute to all our viewers and I tell you what we've also done this to time as well which is extraordinary oh good they're right Gino hey guys wow that's good can I try a little yeah go for it I think it's gonna be seriously hot they are pretty much it I'll tell you this mm tell me what you think honestly oh you're so good they also good aren't they all right they are the best number one moisture to perfection number two one thing that I love about this is the dry marinade first yeah because often when you start with the wet marinade he falls off yeah this one is a very a KO threat clings to it you know what really nice I have to say it's a really really good rib I'm not gonna it's fine it's great don't try your yes have a little glug on that let's see what you think that's good oh that's good - it's good isn't it cheers Cheers oh yeah we still got more of the show to do I don't think oh that's good point right good-sized hole of the recipe details take a look at all this money you

Channel: This Morning

Views: 963,416

Rating: 4.9205666 out of 5

Keywords: this morning, holly willoughby, phillip schofield, this morning funniest, Holly & Phillip funny, gino dacampo funny moments, gino dacampo, gino dacampo 2019, phillip schofield cooking, phillip schofield and holly cooking, phillip schofield smokey ribs, phillips schofield bbq ribs, bbq recipes, bbq recipe ideas, bbq ribs in oven, bbq ribs on charcoal grill, bbq ribs recipe

Id: N0owdMYyckk

Length: 8min 38sec (518 seconds)

Published: Tue Nov 05 2019