I have this in the instant pot right now, I can’t wait!!! UPDATE: that was DELICIOUS!! Thanks again for another outta the park recipe!! I have all of your cookbooks and I’ve cooked from all three, never a miss!!
made these twice now. first time, we put apple juice up to the trivet. second time, we used a quart and couldn't get them out of the instant pot, the bones FLEW off the meat. now that the restaurant at Good Fortune on Queens Blvd closed down, we can't get good roast pork in Queens, even if you pay $15/ lb. so it's better to cook it yourself. this recipe impresses. my 91 year old Korean mother in law likes it.
I bought a pressure cooker couple of years ago (stop using it until I came across all your recipes) my son hated all the recipes from the top RUclipsrs😅 he says the Recipes are to American it is like goulash no flavor. Then I found your channel he’s loving everything thank you!!! 💝💝💝💝💝💝🥰
EDITING MY COMMENT: I just made these and we just finished scarfing them down. My husband and I ate nearly an entire rack by ourselves! As soon as I watched this, I wanted it immediately. I weirdly had all the ingredients except hoisin and the ribs (used baby back), which we got after church. I haven’t used my instant pot many times and I’d never done ribs so I was very skeptical. OhmyGOSH they fell off the bone. Brushed on the sauce generously and broiled on high for about six minutes - had a wonderful char/caramelization). Cut them like you did and rebasted. WOW. So, even though I owned the Chinese Five Spice I hadn’t cooked with it and so the anise note caught us off guard (bc I think mentally we were expecting it to be”barbecue-y,” which it is not). Long story short, we didn’t even make sides! We just stood at the stove and devoured them like animals! 😂😂😂 I left out the food color but otherwise followed your directions to the letter. Would not change a thing. We bought two racks but only made one since I wasn’t confident about the Instant Pot. I’m over that now and will be making the second rack tomorrow. Thank you so much.
@@PressureLuck I bought a pressure cooker couple of years ago my son hated all the recipes from the top RUclipsrs😅 he says the Recipes are to American it is like goulash no flavor. Then I found your channel he’s loving everything thank you!!! 💝💝💝💝💝💝🥰
Thank you for your comments but you're another one of the millions of people that make the stupid cliche fall off the bone as if that's your credit You can make ribs for the bone by putting on a steamer or pressure washer that doesn't make them delicious So please stop with that dumb expression it's just so overuse and unnecessary thank you for your comments
Jeffrey, I’m drooling here!! You are a cutie no matter beard and or mustache …you have pronounced it right even with you accent! Forget about it! No pre made char shui..easy peasy recipe and so much better! Richard nailed it without you telling him what you had made..gawd, I’m beginning to sound like you, I’ve watched you so much😳…maybe finish them for a few minutes in an air fry instead of an oven?😘😘
You are such a joy to watch. I look forward to watching your videos not just for the fantastic recipes but your kick ass personality and wonderful sense of humor. Glad you're in my world. Oh and thank you for making my day a little brighter. 😉
I love the mustache. I also love to cook my ribs in the instant pot. I use cider vinegar & do a dry rub before putting them in. I also remove the membrane. These look wonderful. It's a must try.
Okay. Sooooo I watched the video. I ran to the grocery store for the few items missing for that recipe. Came home. Made it. Exactly as you do. And it’s your fault. It’s all your fault. I ate everything. Whole rack. Yup. And I must tell you that from now on, this is going to be THE recipe for making ribs here. Honestly, never eat ribs so much delicious, flavourful. Thank you. Moustache or not.
Greetings from NYC, FYI, in our Cantonese BBQ shops, Char Siu is referred to Roast Pork [which has no bones] and for Chinese Spareribs it is called in Cantonese ‘Siu Paai Gwet’ aka BBQ Pork Ribs. Your pronunciation is correct. I enjoy your video.
You pronounced that correctly 🤗. I love char siu and grew up eating it. I’ve never tried making it in the IP but definitely want to try. I think your mustache is pretty cool 😎
Just ordered the sauce on Amazon. Will be here next week. Will invite my ex over for a home cooked meal. Looks wonderful. I never think of these things. Glad someone does. Bev from Oklahoma
I like the mustache! I made your recipe tonight and it was really delicious! I didn't have the wine though so used white wine vinegar and used 2 lbs of pork boneless short ribs I got on a good sale. I'm sure it will be even more delicious the next time when I'm able to follow the recipe exactly. Thank you for sharing!
Omgoodness! I love these ribs in the restaurant. I cant wait to try your recipe. Your recipes are number one for the instant pot. I have all of you books. Hello Richard! Nice to see you again.
This looks so good!!!!! If I made this I'd use one or two of those Smithfield pork loin fillets as I don't enjoy meat with bones in it. As for the ingredients for the sauce, I've routinely kept those as staple items here for years now! I thought about possibly shredding the meat after browning in the oven and then maybe into flour tortillas as kind of a moo shoo char siu. Just a thought right now! That looks so good!!!!!! Thanks for yet another amazing recipe! As always my absolute very very best to you, Richard, and Banjo! Take care, all!
My husband is Japanese and we love Char Siu. FYI this is scrumptious with chicken as well. If we use thighs, we use boneless for this. Thanks for the recipe for the marinade!
Hey Jeff, am loving your instant pot videos. Have been doing some research on Japanese curries and would love to see you make one. S&B Golden Curry appears to be a hit for traditional Japanese spices and flavours. In love of tasty and easy cooking and food. Thanks for what you do.
That throws overboard the myth that the back membrane needs to be removed before cooking the ribs. At least when pressure cooking and I guess sous viding👍👍
This is going to be wonderful when I make it! YUM! You look great either way so do what you want. My husband would sometimes shave his beard in summer but I would demand not to shave off his mustache. LOL!
Been following you for years. I love seeing your family, Richard and the joy you get from GOOD food! Is this recipe in one of the cookbooks, BTW? Thanks for all the great recipes over the years! I don't even know which my favorites are - I just fire up youtube and cook with you. But this recipe is a keeper!
I'm a Brooklyn girl and I was just talking to a friend last night about Chinese spare ribs . I now live in Georgia and can't find them anywhere LOL I noticed you do have an air fryer. In the summer why light your oven and heat up your kitchen when you can put them in the air fryer to caramelize.
I have made this several times now. I always make my own Char Sui sauce. Easy as, always delicious. An absolute keeper! I assume that the reference to tablespoons in the sauce are the American short measure? Not that it really seems to make any difference.
This is fabulous and so easy. Absolutely great sauce too. Jeff, how can we make char Siu pork? Maybe with a tenderloin so it is not so fatty. Please, please tell us! This was so good I would have it every night if we already weren't so chubby.
You look great and the ribs look amazing. I will definitely be making those. I'm wondering if you could do a video on how to make Chinese crispy (or not crispy) orange beef in the Instant Pot? I know if you do it, it will be amazing. Thanks for all your hard work.❤️
I have this in the instant pot right now, I can’t wait!!! UPDATE: that was DELICIOUS!! Thanks again for another outta the park recipe!! I have all of your cookbooks and I’ve cooked from all three, never a miss!!
I’m so glad you enjoyed it!
The only thing that matters is that you like how you look. Who cares what others think. 🙂🇨🇦
I'm chinese. Your pronunciation is legit. This looks so good for how easy you make it look
Chinese?
As long as you keep sharing and you are still you!! Thankful 💞
made these twice now.
first time, we put apple juice up to the trivet.
second time, we used a quart and couldn't get them out of the instant pot, the bones FLEW off the meat.
now that the restaurant at Good Fortune on Queens Blvd closed down, we can't get good roast pork in Queens, even if you pay $15/ lb.
so it's better to cook it yourself.
this recipe impresses.
my 91 year old Korean mother in law likes it.
Good to know thanks, I don't want my ribs falling apart. Was gonna use more apple juice. Glad I read comments 🤓 lol
I bought a pressure cooker couple of years ago (stop using it until I came across all your recipes) my son hated all the recipes from the top RUclipsrs😅 he says the Recipes are to American it is like goulash no flavor. Then I found your channel he’s loving everything thank you!!! 💝💝💝💝💝💝🥰
EDITING MY COMMENT: I just made these and we just finished scarfing them down. My husband and I ate nearly an entire rack by ourselves! As soon as I watched this, I wanted it immediately. I weirdly had all the ingredients except hoisin and the ribs (used baby back), which we got after church. I haven’t used my instant pot many times and I’d never done ribs so I was very skeptical. OhmyGOSH they fell off the bone. Brushed on the sauce generously and broiled on high for about six minutes - had a wonderful char/caramelization). Cut them like you did and rebasted. WOW. So, even though I owned the Chinese Five Spice I hadn’t cooked with it and so the anise note caught us off guard (bc I think mentally we were expecting it to be”barbecue-y,” which it is not). Long story short, we didn’t even make sides! We just stood at the stove and devoured them like animals! 😂😂😂
I left out the food color but otherwise followed your directions to the letter. Would not change a thing. We bought two racks but only made one since I wasn’t confident about the Instant Pot. I’m over that now and will be making the second rack tomorrow. Thank you so much.
I’m so thrilled you enjoyed it!!!
@@PressureLuck I bought a pressure cooker couple of years ago my son hated all the recipes from the top RUclipsrs😅 he says the Recipes are to American it is like goulash no flavor. Then I found your channel he’s loving everything thank you!!! 💝💝💝💝💝💝🥰
Can I use beef ribs instead of pork??
Thank you for your comments but you're another one of the millions of people that make the stupid cliche fall off the bone as if that's your credit You can make ribs for the bone by putting on a steamer or pressure washer that doesn't make them delicious So please stop with that dumb expression it's just so overuse and unnecessary thank you for your comments
@@Iambriangregory You seem nice.
You look marvelous, Jeff!! With our without, your inside is what matters most❤️
Pronunciation on point 🤩
Holy cannoli! That Char Sui sauce is spot on! WOWSERS
So glad you approve!
Jeffrey, I’m drooling here!! You are a cutie no matter beard and or mustache …you have pronounced it right even with you accent! Forget about it! No pre made char shui..easy peasy recipe and so much better! Richard nailed it without you telling him what you had made..gawd, I’m beginning to sound like you, I’ve watched you so much😳…maybe finish them for a few minutes in an air fry instead of an oven?😘😘
You are such a joy to watch. I look forward to watching your videos not just for the fantastic recipes but your kick ass personality and wonderful sense of humor. Glad you're in my world. Oh and thank you for making my day a little brighter. 😉
Why, thank you!
I love the mustache. I also love to cook my ribs in the instant pot. I use cider vinegar & do a dry rub before putting them in. I also remove the membrane. These look wonderful. It's a must try.
Richard, you look fabulous. Recipe looks amazing…. Congratulations on your best sellers….so deserving❤️❤️❤️
The new look is great, and I can't wait to try these ribs out!
I’ve cooked so many complicated dishes but I’ve always been afraid to try to cook ribs...in anything, not just IP. You’ve given me the courage!
Okay. Sooooo I watched the video. I ran to the grocery store for the few items missing for that recipe. Came home. Made it. Exactly as you do. And it’s your fault. It’s all your fault. I ate everything. Whole rack. Yup. And I must tell you that from now on, this is going to be THE recipe for making ribs here. Honestly, never eat ribs so much delicious, flavourful. Thank you. Moustache or not.
Thank you for sharing this, you had me at ribs!!!!
Greetings from NYC, FYI, in our Cantonese BBQ shops, Char Siu is referred to Roast Pork [which has no bones] and for Chinese Spareribs it is called in Cantonese ‘Siu Paai Gwet’ aka BBQ Pork Ribs. Your pronunciation is correct. I enjoy your video.
You guys are adorbs…can’t wait to try these, i moved from Queens NY to Florida and i miss my Chinese food!
You pronounced that correctly 🤗.
I love char siu and grew up eating it. I’ve never tried making it in the IP but definitely want to try. I think your mustache is pretty cool 😎
We love pork ribs. Now we have yet another recipe to try in our Instant Pot. Yum
So long having to preheat the oven to 325 for two hours of cooking time! I'm buying an Instant Pot next month!
yummy.. i usually marinade my char siu overnight... also, i use beet powder for redness
Ooohhh beet powder, good idea! I love beets!
Just ordered the sauce on Amazon. Will be here next week. Will invite my ex over for a home cooked meal. Looks wonderful. I never think of these things. Glad someone does. Bev from Oklahoma
It's your punim Jeffrey - do what you want to do with it. Thank you for an amazing recipe!!
I love the way this guy eats, man I started drooling, and I don’t even eat pork 😂
made these and they were divine!! lots of leftover sauce to use for the next batch 🙂
The stash looks great, keep it
I like the mustache! I made your recipe tonight and it was really delicious! I didn't have the wine though so used white wine vinegar and used 2 lbs of pork boneless short ribs I got on a good sale. I'm sure it will be even more delicious the next time when I'm able to follow the recipe exactly. Thank you for sharing!
Makes me want to have ribs today! Haha
Thanks. Always a pleasure to watch and good food to follow.
Who cares what others think? You look good👍🏻Love your recipes.
I did this recipe and I will tell you it was a big hit with everyone. Thank you so much♥️😁 YUM
Omgoodness! I love these ribs in the restaurant. I cant wait to try your recipe. Your recipes are number one for the instant pot. I have all of you books. Hello Richard! Nice to see you again.
Just made this it turned out amazing! Thanks for another one!
stache looks good!! Love seeing Richard. Great video
Making these right now. 😊
Enjoy them!
I was thinking the brown sugar looked like chocolate ice cream and wondered how that came into play.
Dahling, you look MAHVELOUS!! ♥️♥️♥️
I need to do this recipe….I love char siu.
Instant Pot spareribs is the only way I make them now. So quick, tender, and juicy!!
Cannot wait to try this recipe!!!!
I will definitely be trying these!!!
12:55 LOL. "DON'T INTERRUPT ME. EATING RIBS. MORE. MORE." 😀 😆
You look great I can’t wait to try this
This looks so good!!!!! If I made this I'd use one or two of those Smithfield pork loin fillets as I don't enjoy meat with bones in it. As for the ingredients for the sauce, I've routinely kept those as staple items here for years now! I thought about possibly shredding the meat after browning in the oven and then maybe into flour tortillas as kind of a moo shoo char siu. Just a thought right now! That looks so good!!!!!! Thanks for yet another amazing recipe! As always my absolute very very best to you, Richard, and Banjo! Take care, all!
Yum. Great ideas❗
Looks delicious!!!! Yum! I would have had them swimming in that sauce! Lol! Thanks for the recipe! My husband would love these. Blessings to y’all.
Boy does that look excellent!! I want some right now.
My husband is Japanese and we love Char Siu. FYI this is scrumptious with chicken as well. If we use thighs, we use boneless for this. Thanks for the recipe for the marinade!
Love the stash!
You look great! Those ribs look so good! OMG, I am making these ribs for dinner tomorrow!
Ribs looks delish. I've made so many styles of ribs in the IP. So easy, yum. You look fabulous! If you love it then that's all that matters. Be well.
OMG! Those ribs look delicious!
Hey Jeff, am loving your instant pot videos. Have been doing some research on Japanese curries and would love to see you make one. S&B Golden Curry appears to be a hit for traditional Japanese spices and flavours. In love of tasty and easy cooking and food. Thanks for what you do.
I love that Richard came on to try the ribs. He should be on more. The ribs look amazing. Gonna try it.wish me luck!
Love the stash! 😎
We like you in either!!! Love your cooking so much!!!!
I’m gonna try this💥
I looooove char siu. Isn’t it usually pork shoulder? Delicious anyway 😁
That throws overboard the myth that the back membrane needs to be removed before cooking the ribs. At least when pressure cooking and I guess sous viding👍👍
Ooooh THAT looks YUMMY! TY!
“Nobody cares how you wear your hair darling, just keep doing it!” This sounds like a great recipe! I am going to give it a try. Thanks for sharing!🙂
This is going to be wonderful when I make it! YUM! You look great either way so do what you want. My husband would sometimes shave his beard in summer but I would demand not to shave off his mustache. LOL!
Been following you for years. I love seeing your family, Richard and the joy you get from GOOD food! Is this recipe in one of the cookbooks, BTW? Thanks for all the great recipes over the years! I don't even know which my favorites are - I just fire up youtube and cook with you. But this recipe is a keeper!
Those look absolutely excellent. All the best food is very messy! :D
I enjoyed this immensely. I am excited to try this. I need to order your cookbooks! Mustache looks great!
You be you! My preference is your Before, but who am I to say? Shavout Shalom!
I'm a Brooklyn girl and I was just talking to a friend last night about Chinese spare ribs . I now live in Georgia and can't find them anywhere LOL I noticed you do have an air fryer. In the summer why light your oven and heat up your kitchen when you can put them in the air fryer to caramelize.
I have made this several times now. I always make my own Char Sui sauce. Easy as, always delicious. An absolute keeper!
I assume that the reference to tablespoons in the sauce are the American short measure? Not that it really seems to make any difference.
I think it’s looks cute!
An amazing recipe AND a Richard cameo! I have to make this. Would be awesome with fried rice!
13:20 lmao Jeffrey~ I gotta try this! Thanks for sharing and I love the new cookbook!
Love the recipe looks delicious. Mustache looks great 👍🏼
Jeff, do what makes you happy!
Killer stache man
You look wonderful!
i LIKE IT!
I think your absolutely adorable 🥰
This recipe looks amazing! I'm trying it this weekend. Thank you!
This is fabulous and so easy. Absolutely great sauce too. Jeff, how can we make char Siu pork? Maybe with a tenderloin so it is not so fatty. Please, please tell us! This was so good I would have it every night if we already weren't so chubby.
KEEP IT!!!!!
You look fabulous ❤️
Your adorable!!
The moustache: I like it!
Wow, these ribs look awesome. Definitely gonna try this out... 😳😀👍🏻
You pronounced it right, I spelled it wrong in my comment😳Char siu!
Cant wait to try his brother!!!
You look good
You look great and the ribs look amazing. I will definitely be making those. I'm wondering if you could do a video on how to make Chinese crispy (or not crispy) orange beef in the Instant Pot? I know if you do it, it will be amazing. Thanks for all your hard work.❤️
The shave looks great!!
Embrace the salt and pepper, I'm in early 30s and already there too. It's distinguished/experienced look 😁
Tom Selleck called.... he wants his moustache back.
Please list ingredients in your description box! Where do you find shao ching (sp?) wine?
Amazon
Would I be better to marinate it before cooking for some hours so it soaks in?
Awesome video thanks for sharing
You do you, man! I hope this comes as only a compliment, but I like the look without the beard. Stache looks good.
Looks Delicious 😋
Absolutely fantastic ribs! ❤️👍
Delicious 😋 ribs
Love the mustache too!
Regarding the mustache, do what makes YOU smile!