Mr. Ramsay, I am a 72 year old Englishman living in France. I love cooking for my friends and I positively rejoiced at you recipe for Sticky Pork Ribs. I have recently embraced Chinese cooking because of the flavours; sometimes subtle, sometimes bold. I have, for awhile, made sweet and sour chicken my staple diet. Chicken need not be boring and tasteless! It is also a very economic dish. One chicken breast does at least 4 meals and usually 5. It Makes my pension go a long way. But I have never had as much fun as when following your recipe. It encompasses all that I have learned over the years. Sear meat, concentrate flavours, be bold. And cook like Gordon Ramsey. Thank you. Alan Pichel-Juan
"The longer you cook them, the more delicious they become." It's now been 6 months since I put my ribs in the oven. Got distracted looking for the lamb sauce.
1. Rub salt and pepper on both sides on 2.5lbs of ribs 2. Put olive oil on pan 3. Once heated place the ribs 4. Caramelize both sides of ribs 5. Slice ginger and garlic thinly and 6. Put garlic and ginger on top of ribs once caremelized add some chili flakes, scezchuan pepper, star nais, honey 1/3 cup, 1/3 cup soy sauce, 5 tablespoons vinegar, 1/3 cup rice wine, and boil: taste to make sure u like flavor 7. Add onion chives 8. Add 400ml of chicken stock 9. Transfer in the oven at 180C for 30 mins, turn meat and cook for another 30mins 10. Cook back on the stove top to glaze further Just estimated what he demonstrated. Hoping this is correct and all our cooking endeavors will taste as great.
I do too man cooking alone brings so much inner peace with internal dialogue in a flow or maybe it's just sensory overload when others take away my focus
its actually pretty easy, i make them all the time. you can make your own recipe off this, i just use salt, pepper, honey, garlic, mustard, wine and chicken stock and its amazing. let them marinate in some orange juice beforehand and they'll be so tender that the meat falls off the bone.
yeah he says to season to your taste. You don't need to add any of the spices he uses. I happen to enjoy all the spices he used in this video, but since my friends don't like any heat on their food, I'd leave the chili and pepper out. I'm not if they'd like the Ginger in either so I'd prob go for a more tangy vibe and use the honey, soy sauce, spring onions, garlic wine and vinegar. though I'm not sure how different that'd taste. I'd experiment around to get it to how i think it should taste without those.
Now, to take the ribs even to a higher level of flavor, leave them marinating for about 10 to 15 years and the flavor is going to be absolutely fucking amazing.
When people come together to enjoy a meal, does this man understand his contributions to society? The happiness he has brought into people’s homes is immeasurable. Awesome, GR!
Made these. Easily the best ribs I've ever tasted. Couldn't find Szechuan pepper & used siracha instead of flakes (the kind with the screw off lid and seeds) used a cast iron pan preheated in the oven, but everything else was to the letter. Found the whole anise at whole foods, don't use the ground anise or seeds; it'll end up tasting like licorice. But seriously, to all the "oh I'll never make this" commenters, it's really not that hard once you get the ingredients, and it will blow a dinner party out of the water.
I used sake actually. I've since learned the gourdon refers to mirin as rice wine, so that could be what he meant. But Mirin is sweet and substituting dry sherry for it doesn't make sense. Anyway, the sake worked perfectly. Hope this helps =)
Oh and you should find it at any reasonabley large liquor store, just ask where the aisian wines are, get a cheap bottle, there's so many other flavors that it shouldn't screw it up too badly no matter what you use. Mirin is at the grocery store Asian section if you're inclined.
I just tried the recipe--sans anise. Gordon says at the end: bake 180 degrees both sides for 30" each. I took that for 350F. TOO MUCH (using cast iron). I plan to try 225F next time. Any guidance?
Watch this video this morning shortly before lunch and then cooked it right away. I don't have Rice vinegar and also didn't use sherry wine. It tasted deliscious. It is really finger licking good! I added sugar 10 minutes before removing it from the oven.
+Julian Rose thats what i like to start saying when my masterpieces start to form before my eyes.. its so beautiful! i shouldnt watch these videos though, im sitting here salivating and cant do anything about it.
I have seen many cooking videos but Gordon Ramsay cooks the best. He makes me feel go so hungry that I came up with this philosophy, "What you can't get to eat, watch it on Gordon Ramsay!"
It's really nice to see him putting in a great number of useful Chinese cooking skills while still making full use of what people do in a western kitchen. He really UNDERSTANDS food!
Rylan Delap he became famous by playing bad boy chef on Tv. He becomes a RUclips star, book seller, by being well behaved on camera, or editing out the poor behaviour. IT IS NOW ALL ABOUT MOVING BOOKS.
I am actually planning on going to school and becoming a Chef, and i have learned so much from watching his videos. They are VERY helpful! Last year, I made turkey the way he did..DELICIOUS! and with the salmon, at the last minute, i add butter and garlic just to give it a little extra flavor. YUM. I love eating what i cook, but i love watching others enjoy the food I have cooked for them.
SoarinUpHigh and especially how they shared their talent and learn so much from them. i really wanted to learn cooking and im sp grateful i found his cooking videos :)
It's funny when he's not yelling at crappy chefs and see him doing his thing you can see how passionate he is about food and cooking . I used to hate him but now.......he is man crush status!
+RandoM Videos It looks a bit challenging right? But it's indeed really easy! Its just needs a little attention the first time. And the result, my GOD, those were the best ribs I've eaten in my life so far. Give it try, prepare well, take your time, it's worth the effort :-)
I've tried your recipe for a party, and they were gone before it set them on the table! One of the best recipes I've ever done, and I'm definitely doing them again!
omg, this is my favourite way to cook ribs from now on,the smell in the kitchen is divine ,the ribs are full on flavours,the colour is just perfect,and the taste just wow
Hi Chef Ramsay, after watching this video for a thousand times, I finally made this recipe with my friends last night. I gotta say, this is one of the best things I've ever eaten and definitly the best thing we've ever made. The only downside is that we ate so much that we're still feeling stuffed..
Hey mate I'm gonna do these ribs over the weekend. How much honey did you use? Gordon doesn't say. And later on he adds a bit more vinegar, was that the same Japanese vinegar or the stuff we put on chips?
Trust me Mark, just the cost of the ginger in the UK makes eating / making them in *insert applicable South Asian country here* a much better prospect! Love your channel by the way 😁😁
This was absolutely everything! Quick, to the point, detailed and I could almost taste those ribs by watching this. The herb & spice combination in addition to the cooking style was phenomenal. I know that kitchen smelled amazing. ❤️❤️❤️❤️
omfg, i just made these. They are absolutely fucking amazing, everybody loved them. The smell in my kitchen as they were cooking, mouthwatering. The meat just falls off the bone so tender and juicy, there is so much flavor in there it's unreal. The shiny glaze on them after you reduce the sauce was picture worthy. Better than any rib I've ever had in a restaurant that's for fucking sure. Thank you Gordon for this amazing recipe! 10/10 you're doing yourself a disservice if you don't make this at least once.
@some one there's uh... something called exaggeration sir, please dont use the internet if you can't recognise exaggeration, referance and take jokes. Thank you
It's always such a joy to watch someone cook who truly enjoys what he/she is doing. Thank you Gordon for what you do. Inspire. May God bless you and keep you safe in 2021.
It's probably made from the chickens he has on his farms. The chickens likely eat chicken feed with salt, pepper and olive oil mixed in and topped with black truffle. Did I mention that the feed also has lamb sauce?
I made these two nights in a row after watching this. SO GOOD. One note, the first night I used back ribs and was shy with the honey. Tonight I used spare ribs and seriously a ton of honey. SO much better!
My grandma is celebrating her 80 BD thiw week, i want to surprise her and cook this meal, wish me luck not because I am not experienced, but because I ll be cooking this one for the fist time, greeting from Slovakia Gordon :)
Ramsay's recipes are always so complicated.. I'm amazed how he managed to come upon such combinations of flavors. My brain is bursting simply having to remember them.
Wreon Chkusi What Zhang Yilun want to say is the ingredients combination for this recipe is too common for Chinese people, and for we cook this kind of food a lot in daily lives. But the difference is we use peanut oil instead of olive, Chinese Vinegar instead of Japanese Vinegar, crystal sugar instead of honey, and we rarely put black pepper. Chef Ramsey handle's each step of cooking perfectly, and that's why his rib dish sells 50 dollars and mine only 10 dollars.
Well, I'm Chinese too. I've never seen ribs done this way before. You should try black pepper more often, its got a more distinctive kick than white pepper.
Wreon Chkusi Yeah, make sense when you say you never seen this way before. Recipes varies a lot very place to place, my comments was one-sided, maybe it's common in my living area. To cook authentic Chinese cuisine, most time you won't touch black pepper. Hope you have agreement with this comment. But since I'm not chef working in Chinese restaurant who is expected to serve guests with authentic Chinese food, as a home cooker, I sometimes add black pepper to my dish to gain some unique flavor, which I also enjoy a lot.
Its morning in the philippines so good morning sir, can you give me pls all the recipe that gordon use in this video. Some recipe i cant understand due to his fluent speaking.
This is the side of Ramsay I personally like to see.. calm, actually taking his time - usually he rushes in his videos.. but some like this one, he takes his time and it should always be this way. it's like he's really passionate about this dish... I never did like him portraying an asshole on tv because he's not like that in real life - He's really a nice guy... I hope I meet him one day. I guess if they pay you enough to act a certain way on tv then he did it well.. but I like seeing this calmer version of himself... This side of him is really more inspiring.. I hope he continues vids like this one and be totally passionate yet taking his time.. We really don't mind the length of a video if it's done well. Gordon, if you're reading this.. Please continue calm and relaxed videos like this one..
Love to try this dish, I was at KFC the other day trying their ribs was abit disappointed, I thought it would be the same as the olding days ones. I will try your recipe. Can,t wait to try xxx
Love your videos, and been a fan or yours for a long time. If you are interested in another rib recipe from the Midwest (IN) particularly, my family has a great easy one that you would love. Sweet and spicy, savor country style pork ribs. Very simple and I'm sure you would love it. Don't want to clog up your comments with a recipe but hit me up if you would like it. Keep up the great videos, we all love them.
Made these today outdoors on the Weber. Used this same method and recipe, used the coals under the pan to start then banked the coals to one side for the indirect cook. Came out amazing!
I was thinking maybe could follow what he done but then instead of finishing back on top in the pan could put straight on the grill of bbq. Do you think that would work or would be too dry. It’s like it needs a sauce to coat.
Made these today and fuck me, they were offensively delicious. After pouring some of the fat off the pan, I stir fried cooked egg noodles on the sticky stuff. I will do this again and again!!
I really love watching Chef Gordon do what he loves, I can really see passion in his eyes and excitement, I just wish I could do what I love for a living, thank you Chef Gordon!
why does america still use Fahrenheit i swear you lot just do it to be awkward. celcius makes so much more sense the freezing point of water is 0 degrees Celsius and the boiling point of water is 100 degrees Celsius.
@@chrisr6950 as a retired teacher I will tell you, our entire country was raised and taught this system in school, we only know inches, feet, pounds, ounces, gallons, pints, F degrees, etc.,lol....this is printed on everything we own---my stove does not even have Celsius printed on the controls, its like you telling us to stop speaking English, and start speaking French! 😴/ anyhoo, try Ramsey's regular scambled eggs easy and fluffy, great. /
I wish I had the kind of passion for something like he does cooking... You can just tell when he talks that he absolutely loves it.... I would love to eat something he cooked.. Can you even imagine how good it would be??
Hey Chef, I think it would add to the overall appeal of the lesson if you sampled your food on camera at the end to let us know how awesome it came out; not that I'm doubting it. They look absolutely fantastic. Cheers!
To anyone who makes this, I've done this recipe, and instead of the oven, stuck them in a pressure cooker for a little over an hour. Fall off the bone with major flavor. Try it sometime!
this is one of your finest videos, sir, an example of unmatched skill level. the ginger is very asian, some might say; it matches perfect i'd say :-) even after years watching your videos.. this one here is just incredible.. my utmost respect for you, mr. ramsay.
"Look at them now..." that tone, that passion in his voice... I never knew cooking ribs could be so dramatic. I want to shout: "ja man, you make me panic, don't burn them!"
That's why I am a Carnivarian on Moral principal ...MORAL PRINCIPAL?! you may ask .... Way I see it, I am not the arbiter of what life is more important or valuable than another, Animals at least have mobility and defenses, teeth, claws, hooves , muscles ect... Plants...the poor plants, no way for them to get away! So, way I see it, eating plants is like picking on the most helpless smallest kid in the schoolyard.... and well...I'm no Bully, Don't be a bully vegans, let your food at least have a chance!
@@roarrrist It is based on Chinese sticky ribs (seasoning primarily honey, ginger, garlic, and soy). So similar to adobo in cooking method but not really adobo. That being said, thanks for reminding me of adobo. Need to go eat more of that. I love paprika.
Every one of these vids... it starts off hopeful and I feel like : sure, I can do this... and then he just doesn't stop with the ingredients that I'm missing
I actually made this!!! I’ve never made country ribs taste ‘this good! My husband loved it. I learned a few good techniques for preparing country ribs from your video. I’m not an elaborate cook. This was easy to follow. The ribs were juicy and full of flavor. It’s nice to wow him with a good meal! Thank’s Chef Ramsey!
Mr. Ramsay, I am a 72 year old Englishman living in France. I love cooking for my friends and I positively rejoiced at you recipe for Sticky Pork Ribs. I have recently embraced Chinese cooking because of the flavours; sometimes subtle, sometimes bold. I have, for awhile, made sweet and sour chicken my staple diet. Chicken need not be boring and tasteless! It is also a very economic dish. One chicken breast does at least 4 meals and usually 5. It Makes my pension go a long way. But I have never had as much fun as when following your recipe. It encompasses all that I have learned over the years. Sear meat, concentrate flavours, be bold. And cook like Gordon Ramsey. Thank you. Alan Pichel-Juan
Lovely comment, I’m glad that there are people like you who cook for other people! You seem like a very nice person
Baguette. Viva la France. Baguette 🥖
Baguette crossiant crossiant to you too
You are a traitor if you love anything about China.
Ok?
"The longer you cook them, the more delicious they become." It's now been 6 months since I put my ribs in the oven. Got distracted looking for the lamb sauce.
Justis Mershon 😂😂!!!!!!
Damn Nino couldnt find it either, he was too busy cleaning and taking pictures of himself
Rookie
How did it taste?
You deserve a gold medal for this comment lol
1. Rub salt and pepper on both sides on 2.5lbs of ribs
2. Put olive oil on pan
3. Once heated place the ribs
4. Caramelize both sides of ribs
5. Slice ginger and garlic thinly and
6. Put garlic and ginger on top of ribs once caremelized add some chili flakes, scezchuan pepper, star nais, honey 1/3 cup, 1/3 cup soy sauce, 5 tablespoons vinegar, 1/3 cup rice wine, and boil: taste to make sure u like flavor
7. Add onion chives
8. Add 400ml of chicken stock
9. Transfer in the oven at 180C for 30 mins, turn meat and cook for another 30mins
10. Cook back on the stove top to glaze further
Just estimated what he demonstrated. Hoping this is correct and all our cooking endeavors will taste as great.
Thanks. I was panicking because he didn't say C or F. I'm like 180 whaaaat?
Thank you so much. I thought the recipe would show up on his page.
He said 2 (TWO) tablespoons of rice vinegar.
Probably less soy sauce..
That's maillard reaction
Not caramelization
Idk why but i think gordon still talk even when he's alone cooking
JP MOTOVLOG he’s never alone when he has the lamb sauce
I do too man cooking alone brings so much inner peace with internal dialogue in a flow or maybe it's just sensory overload when others take away my focus
Maybe it helps him focus, I know I do that when I'm doing work or something. It helps me keep focused on what's happening immediately
Dude I do that. Everytime I cook something a bit more complicated I would always talk like he does
Most people do lol
Gordon: The longer you cook it, the more delicious it is.
Me: *B U R N I T*
Q U A L I T Y
Comment!
Oldie-Wan Kenobi You mean KWALITY?
You take it out and its burnt to a crisp but you still hear Gordon scream in the back ground *ITS RAW!!!!!!!!!!!!!!!*
XD
Where do I press click, please tell me.
Ramsay trying to RUclips is the funniest thing in this video
up your butt
Rec0rder Mast3r h
Classy
[ C L I CK ] {"click.subscribe"}}
it was hidden in the code...
For every Gordon Ramsay video: "Hey, I think I can make this!"-- 8 ingredients later, "Nevermind..".
I don't have 8 ingredients in my kitchen.
this recipe is basically spices , these spices can be found in Asian supermarket or a Indian spice shop.
Vinh Luu facts
its actually pretty easy, i make them all the time. you can make your own recipe off this, i just use salt, pepper, honey, garlic, mustard, wine and chicken stock and its amazing. let them marinate in some orange juice beforehand and they'll be so tender that the meat falls off the bone.
yeah he says to season to your taste. You don't need to add any of the spices he uses. I happen to enjoy all the spices he used in this video, but since my friends don't like any heat on their food, I'd leave the chili and pepper out. I'm not if they'd like the Ginger in either so I'd prob go for a more tangy vibe and use the honey, soy sauce, spring onions, garlic wine and vinegar. though I'm not sure how different that'd taste. I'd experiment around to get it to how i think it should taste without those.
Gordon: “the longer you cook them, the more delicious they become”
Me: *burns them*
Lol. That is too funny! Thanks for the smile.
Gordon: you fucking donkey
@On Screen Drama Was hanging by a thread.
lollllll
Tusty
why do i always watch these at 3 in the morning ;/
NoBiggieTV 4:30 here. Send help.
Oh Boy 3 A.M.!!!
05:37 i rest my case
NoBiggieTV wow u watch gordon ramsay? btw i love ur video
Cause your just as hungry as I am. Lol!
I wish a man would look at me like the way Gordon was looking at those ribs
Lie on a table covered in sticky fluid, works for anyone
+thagrammarnazi ayyyyyyyyyy
+thagrammarnazi cum? LMAO
i can look at you
Ain't nobody wanna eat you, that's cannibalism lol
Who's watching this just so they can look at something that will make them hungry?
me
me
me bro
Michael Margate me
You read me
Now, to take the ribs even to a higher level of flavor, leave them marinating for about 10 to 15 years and the flavor is going to be absolutely fucking amazing.
After marinating for 10 to 15 years, back in the oven.
wolves2314 olive oil in
@@Praedythh then salt and pepper for even higher level
needs more seasoning 😃
Then glaze then for further 5 years in the pan after they come out of the oven
That flavor’s going to be extraordinary.
I absolutely love his giddyness and hand motions it really shows how passionate and how much he loves cooking.
@@stg4498 You do know this is a clip from TV that he just uploaded, right?
@@stg4498 why would he want RUclips views, he’s a goddamn cooking star with a huge restaurant chain
@@stg4498 Yes, one of the most successful chefs in this generation sure is desperate for them youtube views.
He's as nervous as a cat in a room full of rocking chairs.
my favorite chef he's passionate about what the does and I respect that
yes
"take your favourite part .... in"
Drupp12 Do you know Jaiden Animations?
If you do, she actually said that in a video once
WARNING: NEVER WATCH IT AT THE NIGHT.
Or You'll die due to extreme hunger.
Syldris Lia well Mrs. Thanksalot, that warning should've come beforehand...
Syldris Lia hahahahja yea
Syldris Lia well too late I'm watching this at
night 😫😫
Syldris Lia haha...so true
Syldris Lia so true I wanna die I'm so hungry now -_-
Gordon: "These ribs need color"
Ribs: "Yes chef sorry chef"
*colour
that "joke" is not a joke
@MUFC it's not related to the topic tho
That was actually pretty funny.
@Jisas krays cuh-luh.
It's 3 am and I have school in 6 hours... just a few more recipes
When people come together to enjoy a meal, does this man understand his contributions to society? The happiness he has brought into people’s homes is immeasurable. Awesome, GR!
I cooked this for my girlfriend's parents. Her dad asked me to marry her...
Lmao...got on one knee, presented the ring..."will you marry my daughter"
@@thottydagod457 hahaha that would be hilarious 😂
How is your marriage life
🤩🤩🤩🤩🤩 congratulations man
Her dads a *”FOOD DIGGER”* lol idk if he is.
4:08 Security Bulldogs patrolling the perimeter
He's on patrol.
Bahahah Bahaha lol
😂😂
Made these. Easily the best ribs I've ever tasted. Couldn't find Szechuan pepper & used siracha instead of flakes (the kind with the screw off lid and seeds) used a cast iron pan preheated in the oven, but everything else was to the letter. Found the whole anise at whole foods, don't use the ground anise or seeds; it'll end up tasting like licorice. But seriously, to all the "oh I'll never make this" commenters, it's really not that hard once you get the ingredients, and it will blow a dinner party out of the water.
hey, quick question, did you use rice wine or a dry sherry? i cant find rice wine but i dont know which Dry Sherry i should use :(
I used sake actually. I've since learned the gourdon refers to mirin as rice wine, so that could be what he meant. But Mirin is sweet and substituting dry sherry for it doesn't make sense. Anyway, the sake worked perfectly. Hope this helps =)
Oh and you should find it at any reasonabley large liquor store, just ask where the aisian wines are, get a cheap bottle, there's so many other flavors that it shouldn't screw it up too badly no matter what you use. Mirin is at the grocery store Asian section if you're inclined.
Just probably not the milky sake on second thought.
I just tried the recipe--sans anise. Gordon says at the end: bake 180 degrees both sides for 30" each. I took that for 350F. TOO MUCH (using cast iron). I plan to try 225F next time. Any guidance?
This is not a "cooking".. It's artistry. Thank you Gordon for changing my prospective... Except one thing, now I hate restaurants.
Something about this mans passion and dedication and enthusiasm is contagious, can’t wait to make these
I watch these videos, knowing I'll never probably make them lmao
+Alexis Alexander honestly want to try but i feel like id be broke trying to buy the ingredients and equipment from each video lmao
+Artemis Crow don't or else... its RAAAAAW!!
Artemis Crow Too true xDD
Boondock Saint Well, it's a lot more expensive and time consuming than making or buying some normal seasoned chicken or ribs at a restaurant/store
there is always an easy version with the same result. just try and see the science in it rather than the whole recipes. im a chef
There's a saying in China: "the holy trinity of cooking ingredients: garlic, ginger and spring onion". Gordon got all three for this dish.
Jason Lee Agree
Gordon Ramsay: Making food so good that re-heating *improves* it.
MrDuncanBelfast all ribs or any braised dish are better after being chilled and reheated because of the gelatin rendered out of the bones.
I loved the line " The longer you cook, more delicious it will be "
Watch this video this morning shortly before lunch and then cooked it right away.
I don't have Rice vinegar and also didn't use sherry wine. It tasted deliscious. It is really finger licking good! I added sugar 10 minutes before removing it from the oven.
There's always 3 things you can expect Mr. Ramsay to say in his videos: "Add some salt and pepper" and "add some olive oil"
And then words like "amazing", "incredible", "beautiful", etc...
+Julian Rose thats what i like to start saying when my masterpieces start to form before my eyes.. its so beautiful! i shouldnt watch these videos though, im sitting here salivating and cant do anything about it.
+Fullmetal Kirby7 and *beep*
+Fullmetal Kirby7 That's 2 things. Not 3
+Golvmupp salt, pepper, olive oil. 3 :)
I have seen many cooking videos but Gordon Ramsay cooks the best. He makes me feel go so hungry that I came up with this philosophy, "What you can't get to eat, watch it on Gordon Ramsay!"
Ah, it's hilarious and sad that it is indeed so true....especially for me.
It's really nice to see him putting in a great number of useful Chinese cooking skills while still making full use of what people do in a western kitchen. He really UNDERSTANDS food!
I swear i smelled the pork from the screen ...
Me too!
screen broken i guess
I very much doubt that thank you
I smelled bacon and I was thinking what? And I realized my mom was making bacon
SAME, oh wait, my uncle is cooking pork.
I didn't like Gordon Ramsay until seeing him on all of these youtube videos. Now I rather respect and like him.
Rylan Delap he became famous by playing bad boy chef on Tv. He becomes a RUclips star, book seller, by being well behaved on camera, or editing out the poor behaviour. IT IS NOW ALL ABOUT MOVING BOOKS.
Rylan Delap he is an amazing chef.
Kay Waters Someone’s into Necromancy hm?
destruidor12 he was already a Michelin Star chef before any of his first shows.
he acted asshole but in real life he is well respected by many chefs and friends alike
solt... n' pepah
Bangboo 😂😂
Gingah
Olivol in
"Gas, back on" turning point in the saga of the ribs.
"just press click to subscribe" well done ramsay
9,293,678 views suscribe
I am actually planning on going to school and becoming a Chef, and i have learned so much from watching his videos. They are VERY helpful! Last year, I made turkey the way he did..DELICIOUS! and with the salmon, at the last minute, i add butter and garlic just to give it a little extra flavor. YUM. I love eating what i cook, but i love watching others enjoy the food I have cooked for them.
good i look forward to watching your progress on yt...chef
Lol me too. I'll cook and asked them if they like it. Always ask for feedback. Good or bad I'll learn from it.
Yup. Me too. Its lyk we're in a culinary school without paying big amounts of money :DDDD
Brenton Akoname haha yeah. its a good feeling when you wow people.
SoarinUpHigh and especially how they shared their talent and learn so much from them. i really wanted to learn cooking and im sp grateful i found his cooking videos :)
"For every minute the glaze in that tray, they just get better and better"
I left them in the tray for a day, now I'm homeless.
+lHawkel The glazing process stops when there is no liquid left. :)
+lHawkel But how did the ribs taste?
Hahahahahh 😂😂
+lHawkel Were you trying to divide by zero?
+Jailhouse Bradley no, he forgot the semicolons in his java
It's funny when he's not yelling at crappy chefs and see him doing his thing you can see how passionate he is about food and cooking . I used to hate him but now.......he is man crush status!
"Just press click to subscribe."
You'll get the hang of it, Gordon.
DIFFICULTY LEVEL : GORDON RAMSAY
+RandoM Videos its easy
+carlos boudry can you even cook well? Just asking.
I've been in a culinary school so yeah :)
+carlos boudry cool😅😅😅
+RandoM Videos It looks a bit challenging right? But it's indeed really easy! Its just needs a little attention the first time. And the result, my GOD, those were the best ribs I've eaten in my life so far. Give it try, prepare well, take your time, it's worth the effort :-)
I've tried your recipe for a party, and they were gone before it set them on the table! One of the best recipes I've ever done, and I'm definitely doing them again!
omg, this is my favourite way to cook ribs from now on,the smell in the kitchen is divine ,the ribs are full on flavours,the colour is just perfect,and the taste just wow
The ingridients he used are oriental in flavor. It's similar to the Philippines adobo and asado
Hi Chef Ramsay, after watching this video for a thousand times, I finally made this recipe with my friends last night. I gotta say, this is one of the best things I've ever eaten and definitly the best thing we've ever made. The only downside is that we ate so much that we're still feeling stuffed..
Hey mate I'm gonna do these ribs over the weekend. How much honey did you use? Gordon doesn't say. And later on he adds a bit more vinegar, was that the same Japanese vinegar or the stuff we put on chips?
DodgyD101 He used a 4 oz Mason Jar, so it is 1/2 of a cup of honey. He adds in the same Japanese vinegar.
did you use rice wine?
Brenton Akoname No we used the sherry, since we couldn't find any rice wine
www.thecutlerychronicles.com/2013/03/sticky-pork-ribs.html
Those are beautiful, I have to make that now!
Wow hey there
*nods head*
*closes eyes*
*bench beck left and right*
"NOM NOM NOM"
"The meat is soooo good"
Trust me Mark, just the cost of the ginger in the UK makes eating / making them in *insert applicable South Asian country here* a much better prospect! Love your channel by the way 😁😁
WAIT MARK WIENS? YOU'RE HERE?
@MUFC what
Now chuck the tray away because youre never getting that clean
+Paul C Just buy some disposable aluminium roasting trays...
+Paul C I've cooked this a few times, and as great as it is my God it's nightmare to clean up.
I line the pan with aluminum foil.
+spencrob and then get an AGS and some tassets
Tim Horton bnak
This was absolutely everything! Quick, to the point, detailed and I could almost taste those ribs by watching this. The herb & spice combination in addition to the cooking style was phenomenal. I know that kitchen smelled amazing. ❤️❤️❤️❤️
AKA Chinese 5 spice. It's a lot easier.
I love how he incorporates species from all across the globe.
do you mean spices?
As you can tell there were many species of pork in this recipe
+Arief Imran Roslan not really
+Roberto Preciosa it was sarcasm lol
+lupinearsenalALT Yes, me too, he got the human species, pigs species, and I cant think of any other species
The best thing about cooking for me is not about serving what I've made, but tasting what I'm cooking
I subscribed because when chef Ramsay tells you to do something, you do it.
nice name
Yea or he will yell at you
Yeah thats why I pressed click
omfg, i just made these. They are absolutely fucking amazing, everybody loved them.
The smell in my kitchen as they were cooking, mouthwatering.
The meat just falls off the bone so tender and juicy, there is so much flavor in there it's unreal.
The shiny glaze on them after you reduce the sauce was picture worthy.
Better than any rib I've ever had in a restaurant that's for fucking sure. Thank you Gordon for this amazing recipe!
10/10 you're doing yourself a disservice if you don't make this at least once.
each wrinkle on ramsays forehead are the victims restaurant in kitchen nightmares
😂🤣😂
Marks them like the predator
3:13
It's lacking the LITTLE touch of vinegar
*Puts half of the bottle of vinegar in* :D
XD
@some one there's uh... something called exaggeration sir, please dont use the internet if you can't recognise exaggeration, referance and take jokes. Thank you
Bullet with Nukes it was a poorly said joke. Don’t blame him for misunderstanding when the person commenting can’t make it even sound like a joke
@some one r/woosh
the pure excitement he exhibits at 3:20 is a sight to behold , he really loves food
It's always such a joy to watch someone cook who truly enjoys what he/she is doing. Thank you Gordon for what you do. Inspire. May God bless you and keep you safe in 2021.
"Just press click to subscribe" xD
ikr
Give the old man a break XD
Gordon: "This is just a simple chicken stock."
Me: "Nothing is simple with you chef."
It's probably made from the chickens he has on his farms. The chickens likely eat chicken feed with salt, pepper and olive oil mixed in and topped with black truffle. Did I mention that the feed also has lamb sauce?
So Gordon's chdcken are non vegetarian? 🤯
@MUFC how is this info related to the video XD
I made these two nights in a row after watching this. SO GOOD. One note, the first night I used back ribs and was shy with the honey. Tonight I used spare ribs and seriously a ton of honey. SO much better!
In my house we never have any ribs to spare. You're lucky
I cannot get my sauce to reduce and it comes out watery. Any idea what I could be doing wrong?
@@snoot_loops599 double check your ingredient quantities and ensure your temperature settings are high enough for the stove top part
My grandma is celebrating her 80 BD thiw week, i want to surprise her and cook this meal, wish me luck not because I am not experienced, but because I ll be cooking this one for the fist time, greeting from Slovakia Gordon :)
+1prpoo good man
So, how did it go?
Gabriel King Yo chill young'n. It was a joke kek
+1prpoo how did it go?
Bruce Johnson fantastic :) ribs were great :) and she was happy :)
Ramsay's recipes are always so complicated.. I'm amazed how he managed to come upon such combinations of flavors. My brain is bursting simply having to remember them.
trust me any Chinese who knows cooking knows how to cook it
Zhang Yilun trust me any [insert race here] who knows cooking knows how to cook.
Wreon Chkusi What Zhang Yilun want to say is the ingredients combination for this recipe is too common for Chinese people, and for we cook this kind of food a lot in daily lives. But the difference is we use peanut oil instead of olive, Chinese Vinegar instead of Japanese Vinegar, crystal sugar instead of honey, and we rarely put black pepper. Chef Ramsey handle's each step of cooking perfectly, and that's why his rib dish sells 50 dollars and mine only 10 dollars.
Well, I'm Chinese too. I've never seen ribs done this way before. You should try black pepper more often, its got a more distinctive kick than white pepper.
Wreon Chkusi Yeah, make sense when you say you never seen this way before. Recipes varies a lot very place to place, my comments was one-sided, maybe it's common in my living area. To cook authentic Chinese cuisine, most time you won't touch black pepper. Hope you have agreement with this comment. But since I'm not chef working in Chinese restaurant who is expected to serve guests with authentic Chinese food, as a home cooker, I sometimes add black pepper to my dish to gain some unique flavor, which I also enjoy a lot.
I'd kill to eat one of his meals
no you wouldn't
+Quốc Thái Hà yes he would
+Jambix McHades Would you cook it?:)
+Quốc Thái Hà Yes, he would kill the pig.
As long as you could afford it
I've made these today, they're beyond godlike compared to any previous ribs I've ever made in my life.
Hello Latham . Is it 180°F or 180°C?
@@FranzNaitsab Hey, this is a month late, but I believe its 180°C
Its morning in the philippines so good morning sir, can you give me pls all the recipe that gordon use in this video. Some recipe i cant understand due to his fluent speaking.
I love how much Chef Ramsay loves his cooking. His expressions are always so full of excitement.
God fucking damnit those look good.
+mike salami fucking right they do
This is like fine art.
This is the side of Ramsay I personally like to see.. calm, actually taking his time - usually he rushes in his videos.. but some like this one, he takes his time and it should always be this way. it's like he's really passionate about this dish... I never did like him portraying an asshole on tv because he's not like that in real life - He's really a nice guy... I hope I meet him one day. I guess if they pay you enough to act a certain way on tv then he did it well.. but I like seeing this calmer version of himself... This side of him is really more inspiring.. I hope he continues vids like this one and be totally passionate yet taking his time.. We really don't mind the length of a video if it's done well.
Gordon, if you're reading this.. Please continue calm and relaxed videos like this one..
It's hard for me to watch these without eating my phone...
Same but i have food when i watch
Please don't eat ur phone, but I definitely feel u on that one lol
EvanP30 don’t forget to season and caramelize that phone
@@gilesharding4823then heat up the pan add some olive oil
@@gilesharding4823 add peppah, salt and olivol
Didn't look bad at all! Will see if I can transfer some of those ideas to my bbq ribs :-)
Yes could use similar flavours and apply to bbq, don't always get the weather in london
Gordon Ramsay replied to you! I'm so jealous :3
+Grimmig I'd love to throw Gordons plates at you. :-)
Love to try this dish, I was at KFC the other day trying their ribs was abit disappointed, I thought it would be the same as the olding days ones.
I will try your recipe. Can,t wait to try xxx
Love your videos, and been a fan or yours for a long time. If you are interested in another rib recipe from the Midwest (IN) particularly, my family has a great easy one that you would love. Sweet and spicy, savor country style pork ribs. Very simple and I'm sure you would love it. Don't want to clog up your comments with a recipe but hit me up if you would like it. Keep up the great videos, we all love them.
0:20 Pork Ribs
60% Meat
35% Fat
5% DONKEY!!
FrauNiewieraHDzz Fuck youre a genius, how did you find out that you obese loner?
love it
all bow down to Paul sack also lol I just realised the name
i would like a taste
Paul Sack 100% RAW
Made these today outdoors on the Weber. Used this same method and recipe, used the coals under the pan to start then banked the coals to one side for the indirect cook.
Came out amazing!
I was thinking maybe could follow what he done but then instead of finishing back on top in the pan could put straight on the grill of bbq. Do you think that would work or would be too dry. It’s like it needs a sauce to coat.
"just press click"
Will Melbourne ikr
the guys a master chef, not a fuckin geek.
😂😂
You don't have to be a geek to know the basics.
Mr. Loowiz Chef Ramsay would beat your white ass. Fuck outta here.
lol, "Just press click to subscribe" 0:12
Gordon Ramsay is the best of the best in cooking
i showed my mom this, she made it, and it was heavenly
Made these today and fuck me, they were offensively delicious. After pouring some of the fat off the pan, I stir fried cooked egg noodles on the sticky stuff. I will do this again and again!!
+petshopgoy That's pretty clever, those noodles must have tasted great :D
+petshopgoy its fuk mey. not fuck me
I really love watching Chef Gordon do what he loves, I can really see passion in his eyes and excitement, I just wish I could do what I love for a living, thank you Chef Gordon!
As the youngest i'm thinking of how to wash this tray 😑
If I made this, my wife would destroy the pan that very night!
Best comment. Succs to be you.
Perry - become the chef, then someone else will have to wash up!
Hot water, soap a spot a bleach, let it sit for at least 24 hours
😂😂😂😂😂 my daughter would hate me
Ramsay thank you, your love for food is stunning...
180C=375F
Saw wil you saved my life
356F
why does america still use Fahrenheit i swear you lot just do it to be awkward. celcius makes so much more sense the freezing point of water is 0 degrees Celsius and the boiling point of water is 100 degrees Celsius.
This was real lol
@@chrisr6950 as a retired teacher I will tell you, our entire country was raised and taught this system in school, we only know inches, feet, pounds, ounces, gallons, pints, F degrees, etc.,lol....this is printed on everything we own---my stove does not even have Celsius printed on the controls, its like you telling us to stop speaking English, and start speaking French! 😴/ anyhoo, try Ramsey's regular scambled eggs easy and fluffy, great. /
3:02 cooking is all about learning to develop your own likes and dislikes, so always keep tasting 👍
Gordon "keep tasting"
Me: Finishes Dish Before its finished
I made this for my mom.... she's so happy :D
This recipe is "MOM APPROVED"
You can’t get much better than that 😄
Does adding all those ingredients while braising actually increase the flavor?
I wish I had the kind of passion for something like he does cooking... You can just tell when he talks that he absolutely loves it.... I would love to eat something he cooked.. Can you even imagine how good it would be??
You can always buy Gordon's burger you know?
I never heard someone describe a colour as "crispy"
You never see a blanket of snow and think "That's crispy"?
@@dolphinboi-playmonsterranc9668 no
Spell color right dipshit
Dangerfartboy !!! Fucking fat yank, you think the whole world revolves around America; your country is a joke to the rest of the world.
I’ve heard people describe a colour as powerful though... ‘white power’!
Hey Chef, I think it would add to the overall appeal of the lesson if you sampled your food on camera at the end to let us know how awesome it came out; not that I'm doubting it. They look absolutely fantastic.
Cheers!
fuck him and his dumbass accent .. Watch an american cook. You'll be much more impressed !
jason soroko fuck you with your american- japanese jingai accent
buncha WANKER poll smokers.. !
Damn dudes... it's just food.
yeah you re right, compared to americas jung food...
To anyone who makes this, I've done this recipe, and instead of the oven, stuck them in a pressure cooker for a little over an hour. Fall off the bone with major flavor. Try it sometime!
The whole point of ribs is that they stay ON the bone. What do you think a rib is? It's a BONE.
What would he be without that olive oil
Frozen.
Bland
Isaiah. A Trash Homecook
@@anhleviet2972 idk about that
Lone ok so if meat so Bland and quite unoiled
this is one of your finest videos, sir, an example of unmatched skill level. the ginger is very asian, some might say; it matches perfect i'd say :-)
even after years watching your videos.. this one here is just incredible.. my utmost respect for you, mr. ramsay.
I tried this with my GF, Best ribs ever.
You ate her ribs? god damn dude
huntakilla1234 hahaha
Diskenn554 what's so funny you cannibal ?
Look at so many ways to cook ribs ...this is the best and easiest to follow
"Look at them now..." that tone, that passion in his voice... I never knew cooking ribs could be so dramatic. I want to shout: "ja man, you make me panic, don't burn them!"
I see currently 282 vegans had the urge to come and show their puny defiance if the face of this magnificent meat dish.
That's why I am a Carnivarian on Moral principal ...MORAL PRINCIPAL?! you may ask .... Way I see it, I am not the arbiter of what life is more important or valuable than another, Animals at least have mobility and defenses, teeth, claws, hooves , muscles ect... Plants...the poor plants, no way for them to get away! So, way I see it, eating plants is like picking on the most helpless smallest kid in the schoolyard.... and well...I'm no Bully, Don't be a bully vegans, let your food at least have a chance!
I think this is a Chinese dish.. My grandparents cook it often :) Gordons one of the only Caucasian cooks who can get an Asian dish mostly right
+pkmanlol6 Savage
+Ryan Som lmaooooo
Damn that's cold.
+samyty agreed
+pkmanlol6 savage of the year
Gordon: *makes coffee*
Also gordon: *olive oil in, beautiful*
Gordon Ramsey: It's lacking a little touch of vinegar
Vinegar: ohh sh** here we go again... glob glob glob glob
Lol its supposed to be even more, this recipe is called adobo, i didnt know why gordon didn’t acknowledge it
@@roarrrist It is based on Chinese sticky ribs (seasoning primarily honey, ginger, garlic, and soy). So similar to adobo in cooking method but not really adobo. That being said, thanks for reminding me of adobo. Need to go eat more of that. I love paprika.
@@SilverNine89 wow yeah paprika is good. I like how you can basically freestyle, add your own twist in your adobo
I'm struggling to find the click button where do i press?
Every one of these vids... it starts off hopeful and I feel like : sure, I can do this... and then he just doesn't stop with the ingredients that I'm missing
Go to the store...
Go to a super market sometime buddy. None of these ingredients are particularly hard to find.
Instacart
This is why Gordon is a real chef - he loves the food and is passionate about flavours. So many "chefs" as just fitters and turners.
I actually made this!!! I’ve never made country ribs taste ‘this good! My husband loved it. I learned a few good techniques for preparing country ribs from your video. I’m not an elaborate cook. This was easy to follow. The ribs were juicy and full of flavor. It’s nice to wow him with a good meal! Thank’s Chef Ramsey!
its just beautiful watching him cook