Sticky Pork Ribs | Gordon Ramsay

hi everyone just a big thank you for watching all those amazing videos I hope you had as much fun as I did making them now just a quick reminder to subscribe to the YouTube channel to get the latest and updated and the most exciting videos I've ever done just press click to subscribe best wishes enjoy and many thanks first off get your ocean tray put the tray on the gas port ribs 60% meat and 35 40 % fat given the really good seasons salt and pepper nice thing about this cut they stay incredibly moist when they're on the bone and the longer you cook them the more delicious they become just push all that seasoning in to the pork pull of all in make sure that trey is nice and hot and I really want that nice sort of camera zation taking place on the pork that's the nice thing about starting it on top of the stove use your ocean freight get them colors and then the of them putting the ribs straight in the oven you don't get the color it looks sort of oils as opposed to a nice caramelized with ginger you can't beat fresh ginger with sticky pork ribs place it down nice and firmly and slice thinly slice the ginger the more fragrant the ribs garlic I was really important before you add anything those ribs make sure we've got the color in the ribs first and rush it turn them over that's what I want a nice crispy color a very sort of braised in the oven all that color just turns into the most amazing flavor braising is just a chef's turn for cooking something slowly in liquid fights ginger and garlic in spread it around on all those ribs to sort of roast the ginger and the garlic chili flakes chili flakes in next Szechuan pepper citrusy vibrant peppercorns incredible in next star anis that gives it a really nice sort of aniseed flavor almost like you're roasting the ribs in fennel then now we've got the heat got the spice on sweeten things up a little bit some fresh honey honey glazes the poor beautifully counteracts against all that spice in there well look what's happening color on the ribs is extraordinary it's like a really nice chili sweet caramel now soy sauce brings that little bit of sort of saltiness to it really generous with a soy sauce Japanese vinegar 2 tablespoons of vinegar in rice wine it gives it that nice sort of tartness the ribs if you can't find rice wine a dry sherry is a great substitute 300 mil that takes out the heat for that Szechuan pepper those dry chili flakes make sure they all lay down like a nice tight box of matches bring that up to the boil cooking is all about learning to develop your own likes and dislikes so always keep tasting to make sure you're happy with a combination of flavors it's lacking a little touch of vinegar without sharpness now think what's going on the tartness the heat the caramel the color on the ribs is amazing I want a bit of a sort of oniony flavor this is spring music whilst these ribs are in the oven the spring onions all sort of puree we give a sharpness to the final taste of that pork in the my spring onions in my stock 400 mil of stock this is just a simple chicken stock the stock just sits underneath the ribs it absorbs into the rib and the top of the rib glazes underneath the rib that gets crispy and rich and that's what makes the ribs nice and moist really important into the oven mmm cook at 180 for 30 minutes then turn the ribs over and cook for a further 30 minutes now Wow they smell incredible each side has got a really nice crispy roasted edge becomes sticky and chewy and sweet sour the fats disappeared and the pork just melts in your mouth I want to take them to the next level gasps back on now shake the tray and this is the sort of the way that we finish them in the restaurant but every minute they'd lay zs-- in that tray they just get to taste better and better now look at them I'm so happy with us ribs done absolutely delicious now but if you want you can put them in the fridge and a flavor will keep developing then just reheat them when you want to serve so each group has a nice slice of ginger on there Wow look at that delicious sticky ribs with an amazing marinade season uncover well with paprika spread evenly usual pierce the open squeeze it in that delicious

Channel: Gordon Ramsay

Views: 10,435,736

Rating: 4.9266224 out of 5

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Id: KgOBAWbkq5Q

Length: 5min 33sec (333 seconds)

Published: Fri Dec 20 2013

Reddit Comments

[u/IslandStateofMind]

I've made this before. Takes a shit ton of time, but the finished product is good as fuck. -dope ass chef