I wanted to share that my dad and I always watched your videos. He passed away on Nov. 4th/22 after 31 months of pancreatic cancer =( Cooking was our thing. From watching Wok with Yan as a kid on PBS (we live in Chilliwack) to making sunday dinners. Your channel brought us so many ideas but sadly we never had the chance to make them. Thank you for giving us that time to sit and talk about food. =)
so sorry to hear about your father my deepest condolences to you and your family 💔 I always loved watchin Martin Yan (Yan can cook) I had the pleasure of meeting him at a food convention I went to a lil over 10 years ago that made one of my dreams come true ✨💖✨
@Carie Hunt I’m sorry for your loss. Thank you for sharing your experience and I am thankful to have been a small part in his life. 😔💕 I also remember watching both Wok with Yan and Yan Can Cook. So funny that they both came on scene around the same time.
I'm sorry you lost your Dad, but happy you were able to build a closer relationship with him. I remember how much my Mom and I enjoyed watching Martin Yan's shows together. It is those precious moments that help us move forward 💛🤍
Carie, I'm so sorry your lost your dear Papa. It's good to remember all the precious moments you had together and he will always be in your heart. He's taken your love for him with him 🙏
Hello from Oregon, I give you both a massive hug. I'm a disabled wife, mom, grandma and time's are hard. With your help I have learned my favorite Food's and being in a wheelchair I can creat taste you here yum wow cool grandma make more. Your rice dishes is a gift I made wrong. And now with day old cold rice kid's smile and me. So thank you both for your gift of easy wonderful food's.
Dear Flo and Dude! I am old and remember pressure cookers that put holes in ceilings. Thank God for Insta Pot. Those ribs must be tasty. Have a great rest of the day!
Reminds me of my younger days! Growing up in the South, we had access to some VICIOUS bbq Ribs, beef AND pork!! Anyway, I love this channel, and I just wanna say, I am still moved about your confession of Christian Faith a few videos ago. That was a VERY pleasant surprise! But enough about that. LET'S HAVE SOME RIBS !!!!! Faith. Family. Fun. Food. Simple. 🤪😋
Tip I learned for the parchment paper! Crumple it up into a ball then flatten it back out onto the sheet and it will lay down flatter and not get the burnt edges!
There is a few ways. One being red rice yeast powder, fermented red bean curd and maybe beet powder. The ones you get in the grocery store that are bright right. Food coloring. Much love and these look wonderful. ❤
Happy Chinese New Year , love that recipe , I have been putting off doing ribs for myself as I think it’s kind of too much trouble , but this year , I am going to try it , I can always warm over , thanks again for the recipe , Blessings To You And Family .
Flo, you and Dude have become my new cooking gurus, (well you Flo, you are the chef) always simple to prepare, easy to modify to your own taste, and delicious. Also wallet friendly. I LOVE YOU, from Puerto Rico
OK, I was waiting to comment after I tasted these ribs, not, I'm gonna try the recipe one day. So I went and bought the ribs, I had all the seasonings already. Today I can taste food after this bout of COVID and I just knew these would be amazing Flo and Dude! OMG, I can't wait to take some to a family get together. Great recipe! I did use brown sugar, not white sugar, in the Marinade. My taste buds thank you, lol! 🙏
Happy Year of the Rabbit, Flo and Dude. The ribs look amazing as usual. Wish I had some in the freezer to pull out for today. I'm taking an easy way out today...Costco potstickers and some Jasmine rice. Simple and quick. I'll definitely get some ribs and get these made soon.
For the last several months, I've been buying peeled (not shredded) garlic cloves in bags and freezing them. When I need "fresh" garlic, I just take them from the freezer. They are not quite as strong as real fresh garlic, so I just used a couple of extra cloves. They are so convenient, and I never worry about running out of garlic.
The cheat way of getting char sui red is with dye......the real way that old school chinese cooks use is 2 ways. One is using red rice powder and the more traditional way is using fermented red bean curd about 2 cubes....hope you try to make char Sui with that also I sometimes see them use bean paste mein see paste) too instead of Hoi sin sauce. At the end they glaze it with either maltose or mix of water and honey.....love you guys!
Tried this yesterday. It was so good!!!! I thought I made enough for 2 meals I was wrong. I ate 2 ribs then I ate 2 more an hour later and finished up the last 2 an hour before bedtime. When I make this again I’ll have to really limit how much I cook so I don’t overdo the eating part again😂. Blessings for the new year. 🎉🎉
Happy Chinese New Year 🎉. I laughed when Dude mentioned what Aluminum was pronounced in the UK. When I was stationed in England, I didn’t know what they were talking about until I realized it was Aluminum ( pronounced the way the US says it).
The bright red colour in some authentic recipes comes from fermented red bean curd. It has a really amazing umami flavour if you can find it. Most takeout places are most likely using food colouring though.
have a blessed new year y'all 🐇🎉🎊🔮 thanks for the awesome recipe Chinese ribs are one of my favorite things to order whenever I go & get me some Chinese food there's only a handful of foods I'll eat and ribs are definitely one of em 😂🥢🥡🍽
I'm a little late commenting but I had to tell you that your ribs looked amazing! I love to watch your channel when I have the time. I appreciate all the time and effort you and Dude put into making your terrific channel. You've really turned me from barely able to tolerate Chinese food to loving it and trying your recipes. I'll be giving this one a try. I did read yesterday that if it's red it's made red using fermented tofu or beets or even red food coloring. I'm going with the red food coloring. Thank you both so much.
Flo I have been watching you almost since day one. Thank you for having excellent content, a such a good heart. I think your cooking is also very relaxing m. Dude is a great partner too. Thank you. Simply thank you.
HAPPY NEW YEAR Flo, Dude, family and kitties!!! 🥳🐇🧧🎉🥂🍾 I will be working at the casino watching the traditional Lion Dance!! I look forward to this all year!🥳🥳
Happy Year of the Rabbit Chinese New Year, Flo and Dude! I am going to Chef Wang's restaurant in Tucson, Arizona, tonight for dinner. It is a Northern Chinese restaurant, and I have never had its ribs before. Your video makes me want to give them a try.. Later, when I have more time, I will try making your receipt at home.
Hi Flo, Gong Hey Fat Choi! The red comes from the red fermented bean curd the Chinese use and also some add red food colouring which I don’t like. But your’s sound delicious and more simple which I need to try now😋
Happy Chinese New Year Flo & Dude and Family. Love this recipe. Already sent it to my daughter in Chicago. I will pressure in my Ninja and broil in my Ninja Flip. Won't have to start up the big oven. Than you for this tasty recipe, cause I loved your other Char Siu recipes. 😘🤗
Great video! I sense that Dude was backseat cooking the whole time, trying to tease Flo that she didn’t make enough marinade -exactly like I would probably do when my wife and I cook together :)
Those ribs look amazing! I only have a crock pot but I'm sure that will work also. I have always wanted to try to make Char Siu but unable to find pork belly in my area. These ribs will be kind of a substitute. Excited to try this recipe, thank you!
Gung hei fat choi! Wishing you and your family a wonderful new year Flo! Your recipes have been a hit with friends and family since I started watching your videos in the pandemic and have brought us so much joy. For char siu, I use wangzhihe fermented red bean curd for the red color (I mush up the cubes and add some of the liquid for extra color and umami). Works great and is much better than red food coloring!
Happy Chinese New Year 🎉 I haven't thought about the Gong Show in years. Of course I'm much older than you and Dude 😉😎 This video brought back a memory of my Mom making ribs by para boiling them and baking them off in the oven with her sauce and a slice of lemon on each set of ribs. Not sure why this particular video brought the memory back, but I'm glad it did 😊
"Koong Hei Fatt Choy" and greetings from Malaysia, Flo and Dude. Thanks for the awesome recipe. Is there an alternative to using a pressure cooker since I do not own one? 🤔
Hi Flo and Dude, do you have any recipes that include Chinese hot mustard? It is a favorite flavor from hubby and myself. Love your recipes and videos. P.S. oyster sauce should be in a squeeze bottle, lol.
Sorry... no. I can't say I have ever come across any recipes that use it as an ingredient. I have only seen it as a condiment served at restaurants. It is set on the table for whatever you want to put it on.
l dont have a pressure cooker. Only a slow cooker, and a Halogen (glass bowl) Plus a normal oven and grill. lm unsure how to adapt your recipe to my kitchen equipment ?
I have a lot of spaghetti noodles and different pasta is there any thing I can do with them to have a Asian, Chinese, made with it. I know we all have alot of that.
Authentic bright red Char Siu uses fermented red bean curd but you are correct that most takeout places are using food coloring. The red bean curd has a really amazing flavour if you can find it.
Happy Chinese New Year! 🧧🐇These Char Siu ribs are so good… no need to wait in the Chinese BBQ lines when you can make them at home. Happy Sunday! 💕
These look amazing, but can I use beef back ribs instead. Thank you so much
I wanted to share that my dad and I always watched your videos. He passed away on Nov. 4th/22 after 31 months of pancreatic cancer =( Cooking was our thing. From watching Wok with Yan as a kid on PBS (we live in Chilliwack) to making sunday dinners. Your channel brought us so many ideas but sadly we never had the chance to make them. Thank you for giving us that time to sit and talk about food. =)
so sorry to hear about your father my deepest condolences to you and your family 💔
I always loved watchin Martin Yan (Yan can cook) I had the pleasure of meeting him at a food convention I went to a lil over 10 years ago that made one of my dreams come true ✨💖✨
@Carie Hunt I’m sorry for your loss. Thank you for sharing your experience and I am thankful to have been a small part in his life. 😔💕
I also remember watching both Wok with Yan and Yan Can Cook. So funny that they both came on scene around the same time.
Sincere condolences, peace be with you. 🙏
I'm sorry you lost your Dad, but happy you were able to build a closer relationship with him. I remember how much my Mom and I enjoyed watching Martin Yan's shows together. It is those precious moments that help us move forward 💛🤍
Carie, I'm so sorry your lost your dear Papa. It's good to remember all the precious moments you had together and he will always be in your heart. He's taken your love for him with him 🙏
Thank you lord for sending a woman like you with this simple recipe.
Hello from Oregon, I give you both a massive hug. I'm a disabled wife, mom, grandma and time's are hard. With your help I have learned my favorite Food's and being in a wheelchair I can creat taste you here yum wow cool grandma make more. Your rice dishes is a gift I made wrong. And now with day old cold rice kid's smile and me. So thank you both for your gift of easy wonderful food's.
Dear Flo and Dude! I am old and remember pressure cookers that put holes in ceilings. Thank God for Insta Pot. Those ribs must be tasty. Have a great rest of the day!
Me too! Learning how to cook with an old pressure cooker in high school scarred me for many many years.
“”Happy New Year”” To You Flo And Dude Behind The Camera
👍👍👍🇬🇧🇬🇧
Instant pots are lifesavers lol. Happy Chinese New Year !
Reminds me of my younger days! Growing up in the South, we had access to some VICIOUS bbq Ribs, beef AND pork!! Anyway, I love this channel, and I just wanna say, I am still moved about your confession of Christian Faith a few videos ago. That was a VERY pleasant surprise! But enough about that. LET'S HAVE SOME RIBS !!!!! Faith. Family. Fun. Food. Simple. 🤪😋
Tip I learned for the parchment paper! Crumple it up into a ball then flatten it back out onto the sheet and it will lay down flatter and not get the burnt edges!
She did that on her Salt & Pepper video.
Thank u!!
Cannot believe it, we bought pork ribs for today. Love thus recipe.
Happy Year of the Rabbit! 🐰❤
Happy new year!
There is a few ways. One being red rice yeast powder, fermented red bean curd and maybe beet powder. The ones you get in the grocery store that are bright right. Food coloring. Much love and these look wonderful. ❤
Hello Flo, family and followers. HAPPY CHINESE NEW YEAR.
Happy Chinese New Year , love that recipe , I have been putting off doing ribs for myself as I think it’s kind of too much trouble , but this year , I am going to try it , I can always warm over , thanks again for the recipe , Blessings To You And Family .
Happy Cninese New Year to you & family!
Gong Hei Fatt Choy!
Greetings from Malaysia
Flo, you and Dude have become my new cooking gurus, (well you Flo, you are the chef) always simple to prepare, easy to modify to your own taste, and delicious. Also wallet friendly. I LOVE YOU, from Puerto Rico
These were delicious. No leftovers!
OK, I was waiting to comment after I tasted these ribs, not, I'm gonna try the recipe one day. So I went and bought the ribs, I had all the seasonings already. Today I can taste food after this bout of COVID and I just knew these would be amazing Flo and Dude! OMG, I can't wait to take some to a family get together. Great recipe! I did use brown sugar, not white sugar, in the Marinade. My taste buds thank you, lol! 🙏
Happy Chinese New Year to your family. Yummy recipe. I keep forgetting to buy green onions, lol.
Happy Lunar New Year
Happy Year of the Rabbit, Flo and Dude. The ribs look amazing as usual. Wish I had some in the freezer to pull out for today. I'm taking an easy way out today...Costco potstickers and some Jasmine rice. Simple and quick. I'll definitely get some ribs and get these made soon.
Happy Chinese New Year!! These look delicious!
For the last several months, I've been buying peeled (not shredded) garlic cloves in bags and freezing them. When I need "fresh" garlic, I just take them from the freezer. They are not quite as strong as real fresh garlic, so I just used a couple of extra cloves. They are so convenient, and I never worry about running out of garlic.
Thanks Flo😁😋👍👍
Happy Chinese new year Flo and Dude
Happy New Year!!
Thanks I love all your food you make. 😊
The cheat way of getting char sui red is with dye......the real way that old school chinese cooks use is 2 ways. One is using red rice powder and the more traditional way is using fermented red bean curd about 2 cubes....hope you try to make char Sui with that also I sometimes see them use bean paste mein see paste) too instead of Hoi sin sauce. At the end they glaze it with either maltose or mix of water and honey.....love you guys!
Happy New Year! Looks delicious!
Happy Chinese New Year to you Flo, Dude and the kids 🎊🎉❤️
Tried this yesterday. It was so good!!!! I thought I made enough for 2 meals I was wrong. I ate 2 ribs then I ate 2 more an hour later and finished up the last 2 an hour before bedtime.
When I make this again I’ll have to really limit how much I cook so I don’t overdo the eating part again😂. Blessings for the new year. 🎉🎉
Happy year of the rabbit to your family. Flo, these ribs look amazing. Can’t wait to make them for my son. He is a rabbit. 💜💜💜
Happy Chinese New Year 🎉. I laughed when Dude mentioned what Aluminum was pronounced in the UK. When I was stationed in England, I didn’t know what they were talking about until I realized it was Aluminum ( pronounced the way the US says it).
Happy Chinese New Year! 🧧 These ribs look delicious! I can’t wait to try out this recipe after I get my IP!
Happy new year! The ribs look great!
Wish you, dude and family a happy Chinese New Year. Looking forward to 2023 more of your delicious affordable recipes. Cheers
I love your show. & I want to try this Ribs recipe I wanted a bite when the taste test came.
Dude, how are you so slim? If Flo was cooking her delicious food for me I'd be absolutely huge but very happy.
The bright red colour in some authentic recipes comes from fermented red bean curd. It has a really amazing umami flavour if you can find it. Most takeout places are most likely using food colouring though.
Another great recipe Flo! Happy Chinese New Year to you and Family!
Oh my goodness! Those are making my mouth water!
Thank you for sharing this recipe. I have been missing your videos -
Happy New Year!
Happy new year guys and thanks for the video 😍
Happy New Year! That looks so delicious. Especially, with rice. Thanks for sharing that. Stay safe.
have a blessed new year y'all 🐇🎉🎊🔮
thanks for the awesome recipe Chinese ribs are one of my favorite things to order whenever I go & get me some Chinese food there's only a handful of foods I'll eat and ribs are definitely one of em 😂🥢🥡🍽
That's looks so delicious pretty, I will try your recipe here am sure family gonna love this, thanks a lot for sharing, Have a wonderful day
FLO,HELLO,HAPPY NEW YEAR,YEAR,of THE RABBIT,THIS ALSO LOOKS REALLY GREAT,ENJOY, 🇬🇧🇨🇦🇨🇦🇨🇳🇨🇳🇺🇸🇺🇸
I'm a little late commenting but I had to tell you that your ribs looked amazing! I love to watch your channel when I have the time. I appreciate all the time and effort you and Dude put into making your terrific channel. You've really turned me from barely able to tolerate Chinese food to loving it and trying your recipes. I'll be giving this one a try. I did read yesterday that if it's red it's made red using fermented tofu or beets or even red food coloring. I'm going with the red food coloring. Thank you both so much.
Happy Chinese New Year to you and your family! 🐇🐰 Thank you for this easy and delicious recipe!
Flo I have been watching you almost since day one. Thank you for having excellent content, a such a good heart. I think your cooking is also very relaxing m. Dude is a great partner too. Thank you. Simply thank you.
Yess agrree! Pork belly brings up more value to the menu.
HAPPY NEW YEAR Flo, Dude, family and kitties!!! 🥳🐇🧧🎉🥂🍾
I will be working at the casino watching the traditional Lion Dance!! I look forward to this all year!🥳🥳
Oh my this looks delicious. I’m going to make this recipe. Thank you
These look awesome, just like you said, Flo!! Happy Lunar New Year to you, Dude and your family! TFS, Sharon🤗♥️
Happy NY! i will definity try these ribs and use my pressure cooker which i dont really how to cook with it!
很好看。餓了！😋 新年快樂🎊
Happy New Year! I love char siu and can't wait to try your easy recipe! Yummy, thank you!
They look so delicious. Happy New Year
Happy and a Blessed New Year Flo Dude and the family 🧧🎊🎉😘
Thank you for this delicious recipe ❤
Love your show.
Simply delicious! 😋
Happy Chinese new year everyone and Flo and Dude. The ribs look amazing and because I know the flavors I can almost taste them. 😊
I just had these ribs for dinner. I tweaked it a bit, I don't like 5-spice seasoning, but they came out great! Thanks.
A very happy new year to you both, your recipes I love following and have been a great motivator to me, many thanks and God bless
Happy Year of the Rabbit Chinese New Year, Flo and Dude! I am going to Chef Wang's restaurant in Tucson, Arizona, tonight for dinner. It is a Northern Chinese restaurant, and I have never had its ribs before. Your video makes me want to give them a try.. Later, when I have more time, I will try making your receipt at home.
G::g:g6u
Traditionally, fermented tofu is what is used to make them red. It does add quite a bit of umami.
Hi Flo, Gong Hey Fat Choi! The red comes from the red fermented bean curd the Chinese use and also some add red food colouring which I don’t like. But your’s sound delicious and more simple which I need to try now😋
That’s what I thought re: fermented bean curd but it’s not that red! I’m sure some of the red must come from food colouring.
Happy Chinese New Year Flo & Dude and Family. Love this recipe. Already sent it to my daughter in Chicago. I will pressure in my Ninja and broil in my Ninja Flip. Won't have to start up the big oven. Than you for this tasty recipe, cause I loved your other Char Siu recipes. 😘🤗
You can use a little red yeast rice powder for red char siew colour.
This looks really delish. I’m not a big fan of five-spice but it doesn’t seem like a lot!! Looks so good. 😍. Happy New Year!!!
Great video! I sense that Dude was backseat cooking the whole time, trying to tease Flo that she didn’t make enough marinade -exactly like I would probably do when my wife and I cook together :)
Those ribs look amazing! I only have a crock pot but I'm sure that will work also. I have always wanted to try to make Char Siu but unable to find pork belly in my area. These ribs will be kind of a substitute. Excited to try this recipe, thank you!
Char Siu is usually made with pork shoulder so if you can’t find pork belly, that is more than fine. Enjoy!
Looks so delicious. Now I'm wondering what they'd be like if I used country style pork ribs. I think I will find out!
"They don't look like much right now." reminds me of GugaFood's videos. He takes his steak and uses a flamethrower to char them. 😀
Gung hei fat choi! Wishing you and your family a wonderful new year Flo! Your recipes have been a hit with friends and family since I started watching your videos in the pandemic and have brought us so much joy. For char siu, I use wangzhihe fermented red bean curd for the red color (I mush up the cubes and add some of the liquid for extra color and umami). Works great and is much better than red food coloring!
Happy Chinese New Year 🎉 I haven't thought about the Gong Show in years. Of course I'm much older than you and Dude 😉😎
This video brought back a memory of my Mom making ribs by para boiling them and baking them off in the oven with her sauce and a slice of lemon on each set of ribs. Not sure why this particular video brought the memory back, but I'm glad it did 😊
You can’t be that much older if I remember watching the Gong Show!
@@FloLum in my mid 60s 😉😅
@@FloLum Do y'all remember "Captain Kangaroo"? 🤣
I’m in my 50’s and yes, I do remember Captain Kangaroo!
@@FloLum LOL I'm glad to know I'm not the only one! Thanks for the video and the smile Flo!
I like this one, thanks for sharing, hi mam flo
A suggestion would be to NOT put water in your glaze but to reduce the liquid left in your instapot and put that in instead (save all that flavor).
Hey Flo! I haven’t seen you in years. Probably because I’m on the carnivore diet now. But I enjoyed this…. Hey Dude!
Yummy 😋 😋 Flo and Dude Love 💘 ❤ 💕 ♥ 😋 💖
"Koong Hei Fatt Choy" and greetings from Malaysia, Flo and Dude. Thanks for the awesome recipe. Is there an alternative to using a pressure cooker since I do not own one? 🤔
Good luck!
Yummy 😋
My mouth is watering. I don’t have a pressure cooker. What is a substitute.
Yummy ribs. 👍
can you do peking duck please
I may need to! Just heard from my uncle that the roast duck has doubled in price since last summer, now $50!
Hi Flo and Dude, do you have any recipes that include Chinese hot mustard? It is a favorite flavor from hubby and myself. Love your recipes and videos.
P.S. oyster sauce should be in a squeeze bottle, lol.
Sorry... no. I can't say I have ever come across any recipes that use it as an ingredient. I have only seen it as a condiment served at restaurants. It is set on the table for whatever you want to put it on.
Love this recipe.going to try out
l dont have a pressure cooker. Only a slow cooker, and a Halogen (glass bowl) Plus a normal oven and grill. lm unsure how to adapt your recipe to my kitchen equipment ?
I am allergic to honey, what can i substitute, please?? Looking forward to making this recipe!! Thank you
Try brown sugar.
The flavours differ among the oyster sauce also, the premium one you use is very different to the other 2 grades of the same brand
Sweet lady 💕 you're 😊very perfect Great 👌 thanks
Please let me know what I can do if I don’t have a pressure cooker.
I have a lot of spaghetti noodles and different pasta is there any thing I can do with them to have a Asian, Chinese, made with it. I know we all have alot of that.
I have no instapot or pressure cooker…please advise!
How long to cook in oven without a pressure cooker?
Yes I would like to know another option. I just bought an air fryer
😃👍✌
Die dude heeft weer geluk om te proeven ziet er lekker uit
@antoniorobert6162 thanks
@antoniorobert6162 oke I will wait for the invitement
These look great! What makes some others red is just red food coloring which has nothing to do with the taste and is not needed.
Authentic bright red Char Siu uses fermented red bean curd but you are correct that most takeout places are using food coloring. The red bean curd has a really amazing flavour if you can find it.
💜❤💜❤💜❤