What's up everyone?
Today we're making Chinese BBQ Spare Ribs,
a dish my dad has made hundreds of times.的菜餚
Hello, everyone! We're together again.了
Today, we'll be learning how to make Chinese BBQ Spare Ribs.骨
I have about 3 lbs of spare ribs.
It's one piece, and I bought it at Costco.市多買的
As my dad mentioned, the name of this dish is siu paai gwat (BBQ spare ribs)菜叫燒排骨
Siu literally means "roasted" and just like caa siu or siu juk和燒肉一樣
Siu paai gwat (BBQ Spare Ribs) belongs to the epic family of siu mei分
which are Cantonese-style roasted meats分
Traditionally, these meats were painstakingly roasted on spits and open fires明火中慢慢燒出來的
but nowadays, it's impossible to walk through a Chinatown上
without running into a Chinese BBQ shop
with dozens of delicious roasted meats hanging by the window.味燒臘
First we're going to make a cut between each rib at the thick edge.分用刀切開
Separating it like this lets the flavor penetrate more easily加入味
and it cooks faster.
After cutting it, we'll pat it dry with a paper towel.擦乾
This will also help the flavor absorb better.
James from Patreon asked,
"What is the right cut of meat to use?"燒？
There are cuts that have a lot of the meat cut away.都切掉了
Some cuts have a lot of meat left on them.
For BBQ, get a wider cut.寬的
There are two types of spare ribs at Costco: one is narrower with thicker meat,一種比較窄，一種比較寬
and one is wider with thinner meat.
So we should use narrower ribs with thick meat?比較多肉的？
It's up to you, it doesn't really matter.所謂
But for me, I like to choose the cut that's narrower with more meat.多肉的
I don't like when it's too wide, it's hard to eat.麻煩
First, use some garlic salt to season it.
Get both sides evenly.
I'm using 1 tbsp of garlic salt.
Flip it over.
Watch, like this.
Sprinkle it over.
Especially here.
Get into the slits.
Is there anything you're looking for besides the size?麼要注意的嗎？
Move it around a little and if it's not full of liquid, then it's fresh.，少水就是新鮮的
If there's a lot of liquid, then it's been sitting out for a while.放了一段時間了
If the ribs are still firm, then it hasn't been sitting out as long身，就是比較新鮮
and there'll be less liquid.
After seasoning it, put it aside.
All right, let's make the marinade.
1 tbsp of sugar.
2 tsp of salt.
1 tsp of white pepper.
2 tbsp of ketchup.
Do Chinese restaurants usually use ketchup?茄醬嗎？
Not everyone uses ketchup.茄醬
I like using ketchup.
Some people like using red fermented bean curd, but I keep it simple.我喜歡比較簡單的
2 tbsp of cooking wine.
1/2 tsp of five spice powder.
For those of you unfamiliar with five spice powder,
or ng hoeng fan in Cantonese,
it is an umbrella for the popular Chinese blends of spices調味料
that usually consists of cinnamon, fennel seeds, star anise, cloves, and peppers.、茴香、八角、丁香和胡椒
The number five doesn't necessarily literally mean that it has five ingredients成分
as some blends use less spices
and some blends use way more than five ingredients.料
Five spice powder is actually a nod to the five traditional Chinese elements:傳統文化的五行
earth, fire, water, wood, and metal.
It's also a balancing act of the five traditional flavors of Chinese cuisine:味道
salty, spicy, sour, sweet, and bitter.
If you're making it for yourself, red dye isn't strictly necessary.需要用到紅色素
But for this video,
we want that beautiful color.
1/4 tsp is enough.
That's basically everything.
We have all of these ingredients listed on our blog at madewithlau.com在我們的博客madewithlau.com
along with step-by-step instructions and video clips和視頻剪輯
to guide you as you make the recipe at home.道菜
The marinade is all done now.
So next...
I'll put it in a pan.
Does the pan have to have the plastic?？
I need to cover it up.
All right, we're going to marinate the spare ribs now.
Just start pouring it on.
Make sure the marinade gets into all of the nooks and crannies.醃料
When the first side is done, flip it over.
Marinate the other side too.
A thin layer is good, you don't need a lot.不需要太多
Once you're done, cover it up with the plastic.蓋起來
Just like that.
At restaurants, they'll let it marinate overnight.
Marinate it the first night, and then roast it the next morning.天早上燒制
At home, 4 hours should be enough time.該就足夠了
Can it get overly marinated?
Yes, don't marinate it for too long.不要太長
8 hours at the longest.
The meat will get tough if you let it go for too long.會很硬
If you marinate it in the morning, and cook it when you get home,上煮的
then you don't need to refrigerate it.
If you do refrigerate it, let it warm up on the counter for an hour first的，需要先放在室溫1小時
before putting it in the oven to roast.
If you roast it directly from the refrigerator, it'll need to cook longer.烤箱，烘烤時間會更長
We'll put it in the refrigerator now.
While we wait for our ribs to marinate,
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One more thing to know.
For the glaze, you can use maltose or honey, 2 tbsp.芽糖或者是蜂蜜，2湯匙
Brush it over the spare ribs, and they'll glisten and taste great.更加油亮好吃
If you don't have either of those, what can you use?，怎麼辦？
Let's learn the simplest method.的方法
2 tbsp of sugar.
2 tbsp of water.
We're going to microwave the mixture for one minute,
stir with a spoon, then microwave for another minute.分鐘
After one minute, take it out.
Give it a stir and put it back in.爐
Microwave it for another minute.
Look at this now.
It sticks to the spoon.
When it cools down, it'll thicken up more.稠一些
Even though my dad does it here,
please be careful to not touch the glaze right away, as it will be very hot.要立刻觸摸糖漿，因爲很燙
The spare ribs are done marinating.
Let's get ready to put it in the oven.了
You'll need just a couple of things to cook the spare ribs in the oven.要幾種用具
A baking pan, a baking rack and aluminum foil.
This is optional, but you may also want to use a meat thermometer溫度計
that allows you to measure the internal temperature of the pork
as it's cooking.
My dad has literally told me "We don't cook this way!"會那麼煮飯的
but since I haven't yet acquired my dad's intuition in the kitchen,爸爸在廚房裡的直覺
I like to use these whenever I cook big pieces of meat.我都會選擇用溫度計
First of all, line the baking pan with foil.盤上
It's best to have a metal rack to hold it up.著排骨
Put it in, and it's just right.
With the rack holding it up, it's much easier.很多
Put it in the oven now.
Bake it for 30 minutes, and then take it out to brush the glaze on.來擦糖漿
The oven is set to 400°F.
Can you use foil when you're baking it?紙包著排骨嗎？
It's not that you can't, but it will take longer to cook through.時間要更長才能熟透
If it's wrapped up in foil, you won't get any charring on the surface.不會焦香
You won't get this effect.
I also wanted to make a special shoutout to thank all of our
wonderful Patreon supporters for helping bring this video to life.者，使到這段視頻能夠變得栩栩如生。
If you enjoy our videos and are interested in supporting us directly,頻，並且有興趣直接支持我們
head on over to patreon.com/madewithlau to learn more!/madewithlau了解更多信息！
All right, friends.
The spare ribs are almost done.
Let's take it out.
After 35 minutes in the oven, we'll remove the ribs骨拿出來
and brush your glaze of choice onto them.排骨外層
Adding a sugar-based glaze
and throwing it back in the oven for more time is really important,是很重要的步驟
because it allows the sugar to caramelize under the heat化
and gives the ribs a nice sweet taste and charred texture.
How do you keep the meat juicy and tender?嫩呢？
A piping hot oven! Make sure the oven is at 400°F before putting the meat in.保是400F度再放入肉
The very high heat will cook the surface of the meat faster.表面烤熟
When it cooks faster, the moisture stays inside.會被封在肉裡
If it cooks slowly at a lower heat, then the moisture will come out.肉汁會被烤乾
Then it turns out dry, right?
The glaze is on.
We'll put it back in the oven to cook the glaze a little, so it's more aromatic.漿
Finally, we'll put the ribs back in the oven for 10 more minutes.箱烤10分鐘
Everyone, our spare ribs are finished baking.
The total baking time was 45 minutes.鐘
All right, I'm taking it out.
The spare ribs are done baking.
But don't cut into it right away!
If you cut into it while it's still hot, the juice will all come out.會流失
If you wait for about 10 minutes, the moisture will all stay in the meat.，肉汁會保持在肉裡
All right, let's wait before we cut into it.
Finished! I hope everyone enjoys it.歡
Hong Doy, come eat spare ribs!
All done!
Hong Doy says, "Where's mine?"
Cheers!
Chinese BBQ Spare Ribs!
Oh my god!
Is it good?
It's so good.
I like a burnt end.
So good!
Cam, you want to try a piece?
Put it right there.
It's the good stuff, bud.
When was the first time you had ribs?時候？
When was the first time you had ribs, Cam?是什麼時候？
Today!
Is it your first ribs?？
Oh my gosh!
I don't remember the year, but like a BBQ party, in the US.得是在美國一個燒烤派對
Daddy too, right? You only had Chinese BBQ spare ribs after coming to the US.是在美國才吃到的吧？
No.
Daddy said no.
I ate it in Guangzhou.
There's plenty like this in Guangzhou.
Is this a popular dish in China?？
It's very popular in Guangzhou.
In Guangdong, roast goose, roast duck, and chicken are all very common.鴨和燒雞的
Thank you for making it!
She says thank you for making it.
Yay!
Thanks, Cam! Woohoo!
Thank you!
Wow!