Thanks again to Ritual for sponsoring this video! I love their vitamins because they make it so easy for me to fill gaps in my nutrition. Remember to use our code LAU for 10% off your first three months! ritual.com/lau Join the Canto Cooking Club - bit.ly/40tySgt
I lost my dad a few years ago and every time when I watch your video I cry.... cause I miss him. Your dad reminds me of my dad who was always cooking as we also had a Chinese restaurant. Please enjoy your time with your parents and your own family cause one day it will not be the same again. Please continue sharing the recipes cause.
We're so sorry to hear about your loss. I'm sure your dad was a great man with lots of stories and incredible cooking! We really appreciate you sharing this with us - it gives us so much more purpose to share our videos and recipes with you. Time is precious!
Love these videos you guys are putting out. You're doing something different with a cooking channel. It's really refreshing, plus, these recipes can be pretty difficult to find on youtube. Also love the way you incorporate a family meal and discussion into them. Keep it up!
Being chinese (we are from Singapore!) myself, I really appreciate and relish the encapsulation of all these traditional chinese (especially cantonese based) dishes. Chinese cooking is the most exciting - endless variety from steamed, braised, poached, stir fried, deep fried, roasted, grilled, boiled, double boiled, salt baked...I can't even name them all! Thank you so much.
I’m so happy to see your over filled fridge. Im tired of perfectly clear fridges with just the ingredients needed for recipe. AND real tabletop oven, not a brand new shiny oven. You’re real. Refreshing. And ribs look great. You don’t take the muscle tissue off the back?
Chinese food is amazing, i've been practicing making Chinese dish and "snacks", like ravioli, meat buns, pork ribs, and 肉饼 idk how to spell it in english, it's a little work but it's worth the efforts.
Wow-I’ve got to hand it to your Dad! I’ve made much more elaborate and time consuming versions of this including using the super-sticky maltose. This version was just as flavorful and the trick of using the microwaved sugar is spectacular. Also, making the cuts first made separating the ribs so much easier after roasting. Superb recipe and technique. Delicious. Thank you for the video Steve K.
Tried the dish tonight. The taste is amazing and my whole family love it. Thanks for sharing this recipe and the technic, please teach us as much as you can🎉
I love the part where he shows what meat he buys at Costco!!!! I need more of that because the meat options are endless and seeing the Costco package helps so much!!!
I can hardly wait to make this. Another awesome video. The comment by your dad saying " we don't cook that way !" Is hilarious!! Keep up the great videos!!!
Looks delicious. :) And Dad has a new haircut, doesnt he? :) Thanks for another great recipe. We made the Yangzhou fried rice this weekend. With dry fried ribs. But If I had seen this rib recipe, I would have used it instead! Next time! If youtube had a Love emoji, this channel would get it for sure!
Thank you for this wonderful recipe. A lot of these recipes are also the ones my parents used. Although both have passed, it brought back a lot of fond memories. You have such a wonderful family
Thank you for recipe. I went to blog site yesterday to buy ingredients and to see prep time was short. Then read through today that the marinade time is 4-8 hrs. Perhaps in printout can include marinade time to prep time. My mistake to not catch detail of marinade time. Thanks again for Master (Dad) Lau wonderful recipes.
Would this or the char siu be closest to the red boneless spare ribs from a Chinese restaurant? Also, thank you so much for this channel! Your father is such a wealth of knowledge!!
Yum, Chinese BBQ ribs is always such a simple and delicious recipe to make! Definitely prefer making BBQ Ribs with Chinese cut ribs opposed to the American style cuts, much more meat and cheaper.
Your dad's response had me cracking up. I imagined it going like: Randy: Mom, did you have this a lot while growing up? Mom: We got a coupon from the government for 1lbs of meat every month. Randy: Dad, did you have this growing up in China? Dad: Heck yeah! In Guangdong, we got bbq ribs, roast duck, roast pork. Very common stuff.
Hello Lau family! We made this yesterday using a 3.22 lb. slab of ribs at 400 degrees fahrenheit however the cook time was much longer than 45 mins. It was more like 2 hours. Not sure where we went wrong. Any advice?
I always figured these were made with the same marinade as char siu. The recipe looks really simple. The hardest part for me is getting the meat in this tiny town where getting anything is a hassle.
Are cleavers supposed to be sharp like a regular kitchen knife? I bough 2 and right from the start they seem very dull. Thank you. I have watched many of your videos and make a number of them often. Thanks for sharing with us all.
Marathoning your entire channel and being greeted by this new video of delicious ribs- what an amazing weekend! Thank you for another wonderful recipe and well-made video!
All your dad’s recipes are all on point and delicious when we tried it! Thank you so much for sharing them! Are you guys going to do salt and pepper squid anytime soon? 🥺 We would LOVE to cook that! ❤️
Thank u Daddy Lau, am glad there is an authentic Chinese way of cooking....I subscribed bcoz of spareribs...❤️❤️❤️👏👏👍👍Thank u for sharing a big help. Jesus bless ur family....we pray for longer life for ur family.
That is a beautiful rib. Looks so easy to make I will try it. I liked how your father say Costco and not like my father in law from GZ called it Cos-e-co. Please make a roast Duck next time would like to see that. Also will try out the vitamin.
Wanted to double check. If ribs are used that aren't from Costco, do the ribs need to have the membrane (pleural membrane) removed before marinating? Thanks.
I was wondering the same thing. Every American chef removes the membrane before cooking but in this recipe and another Chinese style rib recipe they left it on.
This is my crazy take on Chinese braised spare ribs: (double rack quantities) Szechuan Black Bean Glaze 1/4c Oyster Sauce 3-4 Tbsp Yamasa Soy (depends on salt preference, amount of meat and brand of soy sauce) 2 Tbsp Honey 2 Tbsp Rice Vinegar 2 Tbsp Thai sweet chili sauce 2-3 tsp Black Bean, mashed (fermented) 4 tsp Chinese 5 Spice - (split between glaze & marinade) 6 cloves Garlic, minced (split) 2 knobs Ginger, thin sliced 2 chili, de-seeded - or a couple tsp of crushed dried Thai 🌶 2 tsp Sesame oil (reserved for end, don’t cook it) Optional: thin sliced Candied Ginger cut in thin ribbons or toasted sesame to finish at the end Glaze: Mince 3 cloves & a little less amount of ginger. Mash black beans into paste Add crushed/fresh 🌶, 2tsp 5 spice, rice vinegar, honey, oyster sauce and soy. Whisk together. Test for balance and preferences.Acidity, salt, sweet, spice, heat and savory elements. Plus 2 Tbsp of Thai sweet chili sauce to help bring it all together. Marinade/Sear: X-Score backside, then cut ribs into 1-2 bone pieces, add 3 cloves chopped garlic, thin sliced ginger, fleur de sel, black pepper,2 tsp five spice, and 1+ Tbsp cane sugar. Toss. Let marinade. 🌶 Can be added here plus glaze depending on preferred heat. Heat your frying pan to high, sear all edges, do not crowd pan. Do in batches. Coconut oil works well or clarified bacon fat. 😍 Caramelized garlic and ginger can be fished out when removing seared rib, before adding raw ribs. Add to roasting pan or large steel bowl for tossing glaze. [If you are a flav hoarder like me 😉 you can remove the cooking oil and deglaze the frying pan with some rice vinegar and pour into the sauce bowl] (Or you can use to pan fry now to cook cut gem potatoes, season then bake. I use rosemary, cumin, thyme, Lawrys and pepper) Braise: Once all searing is done, toss in the glaze mix, and braise in oven at 350F for 90-120m uncovered. Another 3 cloves of garlic can be added here. Just flatten and rough chop. Tossing and glazing every 15-20 min. Depending on moisture content, you may need to adjust. Can do a final balance check as you did with initial glaze mix. Ensure it doesn't completely dry out and burn. 2 tsp of Sesame oil and/or toasted seeds can be used in final tossing in bowl. If your sauce isn’t thick at this point, you can pour off roasting pan and skim off all fat with a spoon, then whisk in 1tsp corn starch & bring to boil for 2 min. Then back into tossing bowl. Depends on moisture content of the meat.
Hello Mr. Lau, you just read my mind!! I bought some beef ribs and was thinking how I should cook them. Will it take the same amount of time to roast beef ribs in the oven? And your baby 鸿仔is soooooo cute!! Best version of combo between you and your wife! All the best to your family :-)
Can we sub the ketchup with the same amount of BBQ sauce? Will it still have that same char siu taste? if yes, do we need to adjust the amount of sauce?
Thank you for the reminder to take my vitamins! I know it isn't but my imagination told me the Ritual vitamins look like spider eggs in fish oil, but that doesn't sound vegan. Also, these BBQ spare ribs are the real deal! Keep it coming!
Thanks again to Ritual for sponsoring this video! I love their vitamins because they make it so easy for me to fill gaps in my nutrition. Remember to use our
code LAU for 10% off your first three months! ritual.com/lau
Join the Canto Cooking Club - bit.ly/40tySgt
Is there absolutely ANY WAY we can get an egg foo young recipe please????
Have you tried using paprika for the red colour instead of red dye?
I lost my dad a few years ago and every time when I watch your video I cry.... cause I miss him. Your dad reminds me of my dad who was always cooking as we also had a Chinese restaurant. Please enjoy your time with your parents and your own family cause one day it will not be the same again. Please continue sharing the recipes cause.
We're so sorry to hear about your loss. I'm sure your dad was a great man with lots of stories and incredible cooking! We really appreciate you sharing this with us - it gives us so much more purpose to share our videos and recipes with you. Time is precious!
有個廚師老豆真幸福。 劉伯睇得出人好慈祥。
好多謝您嘅支持！老劉祝福您和家人平安幸福！
Good Evening.
Kindly Thank Your Dad for Passing On His Knowledge And Passion for Food With Us.
Happy Weekend To All At Home.
Love these videos you guys are putting out. You're doing something different with a cooking channel. It's really refreshing, plus, these recipes can be pretty difficult to find on youtube. Also love the way you incorporate a family meal and discussion into them. Keep it up!
Being chinese (we are from Singapore!) myself, I really appreciate and relish the encapsulation of all these traditional chinese (especially cantonese based) dishes. Chinese cooking is the most exciting - endless variety from steamed, braised, poached, stir fried, deep fried, roasted, grilled, boiled, double boiled, salt baked...I can't even name them all! Thank you so much.
I can tell all of the time, effort, and care put into these videos and I appreciate you and your family. Thank you!
Love your family!!! Dad is such a treasure and makes everything look so easy and delicious. Can't wait to make this recipe!!!
I’m so happy to see your over filled fridge. Im tired of perfectly clear fridges with just the ingredients needed for recipe. AND real tabletop oven, not a brand new shiny oven. You’re real. Refreshing. And ribs look great. You don’t take the muscle tissue off the back?
Chinese don't take off the muscle tissue off the back. i know, some people do.
made char siu + beef/broccoli last two week, BBQ spare ribs ribs ; wife and kids think I'm the best cook around. all from 3 videos!
Wow! Thanks for making our recipes! ❤️❤️❤️ We really appreciate it Ryky!!!
Chinese food is amazing, i've been practicing making Chinese dish and "snacks", like ravioli, meat buns, pork ribs, and 肉饼 idk how to spell it in english, it's a little work but it's worth the efforts.
Wow-I’ve got to hand it to your Dad! I’ve made much more elaborate and time consuming versions of this including using the super-sticky maltose. This version was just as flavorful and the trick of using the microwaved sugar is spectacular.
Also, making the cuts first made separating the ribs so much easier after roasting.
Superb recipe and technique. Delicious. Thank you for the video
Steve K.
The best part of these videos is watching your lovely family. It is so enjoyable watching baby Cam start to grow up!!
The most authentic guangdong cuisine catered to western measurements & educational as well! This is perfect
Tried the dish tonight. The taste is amazing and my whole family love it. Thanks for sharing this recipe and the technic, please teach us as much as you can🎉
I love your videos and recipes so much. I am such a fan of Chinese culture and foods. Thank you for your generosity in putting these together.
Great tip about the glaze. And such a nice alternative to American style bbq ribs- plus, I have all the ingredients to make them this weekend!
I just followed your dad's instructions ,and I'm waiting for the oven to cook the meat. ThANK YOU SO MUCH.
Cam and dad make me come back every time💖😍🥰!, Thank you doh jah baba!!
Your family is so awesome. Thank you for sharing! Great recipe too of course!
Thanks!
Thank you so much!
I love this channel for my regular dose of Cantonese language.
YAY NEW VIDEO 🥳🥳🥳
I love the part where he shows what meat he buys at Costco!!!! I need more of that because the meat options are endless and seeing the Costco package helps so much!!!
Please make Char Siu Bao! 🤩 love your content!🔥
My gosh but does that child look adoringly at his Grandfather... He never takes his eyes off him, especially when he is speaking!!!!
So happy you won two awards !!
Looks fabulous and I will make this. Can you substitute dry or sweet Sherry if you cannot find Chinese Cooking Wine? Thanks so much!
I can hardly wait to make this. Another awesome video. The comment by your dad saying " we don't cook that way !" Is hilarious!! Keep up the great videos!!!
Watching Cam have his moment of euphoria after eating the ribs was too precious to handle
Thank you for sharing this video. I am here for the cookery and to improve cantonese language.
Looks delicious. :) And Dad has a new haircut, doesnt he? :) Thanks for another great recipe. We made the Yangzhou fried rice this weekend. With dry fried ribs. But If I had seen this rib recipe, I would have used it instead! Next time!
If youtube had a Love emoji, this channel would get it for sure!
What a beautiful family
I always want to learn how to make it! Grandma Lau is the best cook on RUclips.
thank you master Lau for sharing this wonderful dish..
I enjoyed your video a lot, and also the recipe website, superb!
Good video thanks for posting-your family is beautiful.
Brilliant video, thank you so much.
Love your dad. Cant wait to try this recipe. Spareribs and black bean sauce was the best.
Thank you for this wonderful recipe. A lot of these recipes are also the ones my parents used. Although both have passed, it brought back a lot of fond memories. You have such a wonderful family
Thank you for sharing your knowledge and experience. What a great chef 👍
Very Informative. Thanks.
Thank you for recipe. I went to blog site yesterday to buy ingredients and to see prep time was short. Then read through today that the marinade time is 4-8 hrs. Perhaps in printout can include marinade time to prep time. My mistake to not catch detail of marinade time. Thanks again for Master (Dad) Lau wonderful recipes.
love watching camcam grow up
Thank for the video. Got to make the marinate. I would modify the cooking method though , I will experiment.
Would this or the char siu be closest to the red boneless spare ribs from a Chinese restaurant?
Also, thank you so much for this channel! Your father is such a wealth of knowledge!!
劉伯伯的每一道料理都讓我看得流口水😋
非常感謝您的支持！老劉祝福您及家人健康快樂！節日愉快！多謝🙏！
Does it makes a difference if you remove the back hard muscle skin part or Not?
Yum, Chinese BBQ ribs is always such a simple and delicious recipe to make! Definitely prefer making BBQ Ribs with Chinese cut ribs opposed to the American style cuts, much more meat and cheaper.
Dads my go to Chinese Chef advisor 🫡
Your dad's response had me cracking up. I imagined it going like:
Randy: Mom, did you have this a lot while growing up?
Mom: We got a coupon from the government for 1lbs of meat every month.
Randy: Dad, did you have this growing up in China?
Dad: Heck yeah! In Guangdong, we got bbq ribs, roast duck, roast pork. Very common stuff.
That looks great, thanks. Same procedure when cooking duck or chicken? Whole? Thanks
你老爸真辛苦！！
非常感謝您的支持！談不上辛苦，煮一些餸，一家人開心在一起，覺得很好。老劉衷心祝福您及家人健康快樂！
I love these videos! Tried a few dishes and they came out pretty good
Hello Lau family! We made this yesterday using a 3.22 lb. slab of ribs at 400 degrees fahrenheit however the cook time was much longer than 45 mins. It was more like 2 hours. Not sure where we went wrong. Any advice?
If using fermented bean curd, how much would you use? The same as ketchup or a bit less?
Imagine them uploading videos until their son grows up. Amazing
Absolutely love your videos! I was wondering if you would make some content (or suggest some) that focuses on learning Cantonese? :)
I always figured these were made with the same marinade as char siu. The recipe looks really simple. The hardest part for me is getting the meat in this tiny town where getting anything is a hassle.
this is so amazing! just look at the color.
What is the brown powder your Dad mixes with the red food coloring?
Chinese Five Spice Powder. en.wikipedia.org/wiki/Five-spice_powder?wprov=sfla1
Thanks again for your great share.
Thanks for sharing the awesome yummy 😋 recipes
Ahh yes time for my weekly dose of made with Lau, and to further my culinary knowledge
Are cleavers supposed to be sharp like a regular kitchen knife? I bough 2 and right from the start they seem very dull. Thank you. I have watched many of your videos and make a number of them often. Thanks for sharing with us all.
appreciate your dad does great looking food do yous sell a cook book ?
What brand/kind/type of Chinese cooking wine?
Well now I know what I'm making for supper tonight!
Marathoning your entire channel and being greeted by this new video of delicious ribs- what an amazing weekend! Thank you for another wonderful recipe and well-made video!
Hi Mr Lau, May I know how to prepare fish maw soup? Thank you!
I normally eat Black Bean spare ribs, but this is cool as well
I just went out and bought all the ingredients to make this.
I forgot to comment but it came out amazing and tasted just like the ones froma restaurant... even better
All your dad’s recipes are all on point and delicious when we tried it! Thank you so much for sharing them! Are you guys going to do salt and pepper squid anytime soon? 🥺 We would LOVE to cook that! ❤️
Hong Doy is the star of the show!
I accidentally put 腐乳instead of 南乳to the sauce, is there any way to fix it? Or can this sauce be tweaked for other marination? Thanks.
Thank u Daddy Lau, am glad there is an authentic Chinese way of cooking....I subscribed bcoz of spareribs...❤️❤️❤️👏👏👍👍Thank u for sharing a big help. Jesus bless ur family....we pray for longer life for ur family.
any chance we could see a dan dan noodle recipe? i had it once and it was amazing but no one near me sells it
Looks amazing. Are St Louis style ribs ok instead of spare ribs?
That is a beautiful rib. Looks so easy to make I will try it. I liked how your father say Costco and not like my father in law from GZ called it Cos-e-co. Please make a roast Duck next time would like to see that. Also will try out the vitamin.
Same here boy! Would love to learn roast duck. I miss it so much!! First I need find a whole duck 😁
Wanted to double check. If ribs are used that aren't from Costco, do the ribs need to have the membrane (pleural membrane) removed before marinating? Thanks.
I was wondering the same thing. Every American chef removes the membrane before cooking but in this recipe and another Chinese style rib recipe they left it on.
yum. i wanna make this 🤤🤭🤭
This is my crazy take on Chinese braised spare ribs: (double rack quantities)
Szechuan Black Bean Glaze
1/4c Oyster Sauce
3-4 Tbsp Yamasa Soy (depends on salt preference, amount of meat and brand of soy sauce)
2 Tbsp Honey
2 Tbsp Rice Vinegar
2 Tbsp Thai sweet chili sauce
2-3 tsp Black Bean, mashed (fermented)
4 tsp Chinese 5 Spice - (split between glaze & marinade)
6 cloves Garlic, minced (split)
2 knobs Ginger, thin sliced
2 chili, de-seeded - or a couple tsp of crushed dried Thai 🌶
2 tsp Sesame oil (reserved for end, don’t cook it)
Optional: thin sliced Candied Ginger cut in thin ribbons or toasted sesame to finish at the end
Glaze:
Mince 3 cloves & a little less amount of ginger. Mash black beans into paste
Add crushed/fresh 🌶, 2tsp 5 spice, rice vinegar, honey, oyster sauce and soy. Whisk together.
Test for balance and preferences.Acidity, salt, sweet, spice, heat and savory elements.
Plus 2 Tbsp of Thai sweet chili sauce to help bring it all together.
Marinade/Sear:
X-Score backside, then cut ribs into 1-2 bone pieces, add 3 cloves chopped garlic, thin sliced ginger, fleur de sel, black pepper,2 tsp five spice, and 1+ Tbsp cane sugar. Toss. Let marinade. 🌶 Can be added here plus glaze depending on preferred heat.
Heat your frying pan to high, sear all edges, do not crowd pan. Do in batches. Coconut oil works well or clarified bacon fat. 😍
Caramelized garlic and ginger can be fished out when removing seared rib, before adding raw ribs. Add to roasting pan or large steel bowl for tossing glaze.
[If you are a flav hoarder like me 😉 you can remove the cooking oil and deglaze the frying pan with some rice vinegar and pour into the sauce bowl]
(Or you can use to pan fry now to cook cut gem potatoes, season then bake. I use rosemary, cumin, thyme, Lawrys and pepper)
Braise:
Once all searing is done, toss in the glaze mix, and braise in oven at 350F for 90-120m uncovered.
Another 3 cloves of garlic can be added here. Just flatten and rough chop.
Tossing and glazing every 15-20 min. Depending on moisture content, you may need to adjust. Can do a final balance check as you did with initial glaze mix. Ensure it doesn't completely dry out and burn.
2 tsp of Sesame oil and/or toasted seeds can be used in final tossing in bowl.
If your sauce isn’t thick at this point, you can pour off roasting pan and skim off all fat with a spoon, then whisk in 1tsp corn starch & bring to boil for 2 min. Then back into tossing bowl. Depends on moisture content of the meat.
Can use the same marinate for chicken or duck or chicken drumsticks/ wings.
Charcoal and wood burning fire is superior for flavor. Also the burnt sections are the best because it's caramelized.
Hello Mr. Lau, you just read my mind!! I bought some beef ribs and was thinking how I should cook them. Will it take the same amount of time to roast beef ribs in the oven? And your baby 鸿仔is soooooo cute!! Best version of combo between you and your wife! All the best to your family :-)
I always took those bbq shops for granted. Now I live nowhere near one so I love these recipes.
Yum!!! Would it work with beef?
Not sure what I did wrong, mine came out a little tough and chewy. Tips on making it more tender/juicier?
Does your dad make his own 5 spice blend? I'd love to know his take on it and obviously use it for my cooking.
LOOKS SOOOO GOOD!!!
Can we sub the ketchup with the same amount of BBQ sauce? Will it still have that same char siu taste? if yes, do we need to adjust the amount of sauce?
I'd go a little light on the salt and add later if needed.
❤️❤️❤️ looks delicious and can't wait to try this recipe!
Its cool ! Love it 🥰😇🙏👌
thank you for teaching us
謝謝教授烹飪 👩🍳🧑🍳👨🍳
在此預祝 大家 12月22冬至 團團圓圓💕🏡 生活愉快👍🤸♂️🤸♀️ 並 賀聖誕新年🎅🧑🎄
不用客氣，非常感謝您的支持和祝福！老劉也預祝您和家人冬至團團圓圓！到時我會推出一款台山咸湯圓，（台山人特色冬至湯圓）。推薦給您的朋友吧，多謝🙏！
@@MadeWithLau 一定！😄
Thanks..a lot..!!!
what about the membrane on one side? leave it?
Looks delicious 😋
Look delicious😋
Thanks a lot.!!!!!
Thank you for the reminder to take my vitamins! I know it isn't but my imagination told me the Ritual vitamins look like spider eggs in fish oil, but that doesn't sound vegan. Also, these BBQ spare ribs are the real deal! Keep it coming!
Thank you! Can’t wait to make this!