I'm gonna show you how to make the most beautiful, tender, glazed, sticky ribs.
So so good, of course it looks big but you know most of this is bone, right. So I've
got these lovely baby backs from the butcher, so get yourself some salt and
just sprinkle some of that over the top. Then we've got some pepper, and then
we've got about two teaspoons of our five-spice. With a good little drizzle
of olive oil, and then we're gonna use our hands to really rub that in, and then
we'll turn it around and we'll do the same on the other side, okay. So get those
those ribs smiley side up, and then the last one I'll
put smiley side down, and they'll cook in an oven at about 160 degrees Celsius for
about three hours, until you can pinch it and it's tender. Then it's ready to
glaze. Now to add a little bit of moisture, humidity, to this sort of
environment and flavour, we're gonna take a couple of oranges so just cut an
orange in half and lay it like this. You know with a little bit of hydration
water or juice right, this will go tender they'll melt. They'll be absolutely sublime.
Now the next thing and the last thing is garlic, so get a whole bulb, yes
a whole bulb of garlic, and cut it in half. Get those cloves skin on. In that
time of cooking they'll go creamy and caramelised, and I'll use this garlic
later to make the most incredible glaze, so, so, tasty. So guys that is literally it
all I have to do now is wrap it up in some foil like that, sling this in the
oven in we go, and then I'll show you what to do next.
Right, the ribs have had three hours and they smell incredible. Right if you have
a look in this you can see the bones have just retracted a little bit, and
that really is telling us that the inside is tender and delicious. Look at
that and look the oranges as hot as they are they've gone jammy, and if you
squeeze them, juice. So, so far we've earned flavour and we've earned
tenderness, I'll squeeze the juice out of the orange look at that
and then the garlic have a look at this. Just squeeze that out of the skin, get a
fork I just want to fork up the garlic. We'll get all the sticky bits of
goodness off the bottom like that, I'm gonna put this tray straight on the
coals and, let's get it sort of like simmering up, so as this comes up to a
boil I'm then gonna go in with the hoisin sauce. So bring this to a simmer
look at that, once it looks shiny and thick, so you know it's gonna stick to
those ribs. Then we can remove this and we can use it, what I want to do is push
the coals all the way up the side and not have too many coals in the middle.
Up the sides we go, and then I'm gonna put these bars back on top. I often use
a rosemary or a thyme brush, you can take these we can dunk it straight in and
literally move it around. So I take my rosemary brush and I'm gonna generously
baste it with that incredible sauce, look at that! When the temperature from these
barbecue is subsided, we'll go in the middle of the barbecue. These ribs are
already cooked, they don't need more cooking. What they need is just a little
heat, glaze is on, lid is on. If you want to put a few herbs in there or a few
wood chips in there to get it smoky, you can.
I've got some jasmine rice, just cook it according to the packet instructions.
Now, the moment of truth
look at that. So let's plate this up onto a nice board
that my friends is a thing of joy. Put that over your rice, time to plate one up I reckon.
Get in there, through the ribs, in between, sticky jasmine rice let's have a little
go of these, mmm it's so good so tender, Buddy, do you want some ribs?
What do you reckon Buds? They're good. You love ribs don't you? Yeah.
Have a bit of chilli with it, slowly slowly, every now and then I catch him out with a good one.
Hot? Give me salad, a bit of fennel, that will sort you out.
So look lovely people that is so easy, remember it was just the rub up and the slow cook
then the glaze up, crunchy salad, bit of rice. It's messy, it's sticky, it's gorgeous, it's really fun food and
I think you should have a go, Buds did you like that? Yeah.
Even the chilli? No, not really, but other than that everything good? Yeah.
Great, so go on guys, have a go.