Chinese takeaway Style Barbecue spare ribs original recipe
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- čas přidán 6. 09. 2024
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
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Shaoxing wine..amzn.to/2Vb3IgQ
Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
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I've had so many request on how to make barbeque sauce if you want to just make the sauce for other dishes rather than boiling the ribs etc..This can be found at the end of the video..If you prefer just using the stock to make the sauce i have another version on how to do this......
This method is used in Chinese takeaways..Ribs are always deep fried as opposed to grilled which would take too long..Normally when cooled they are then frozen and deep fried from frozen
The sauce is always cooked separately and then used to pour over the ribs if required..
Ingredients
2 killo of pork ribs..Cover with water and then add the following ingredients
1 bulb of garlic skin on
4 star anise
1 inch piece of root ginger chopped
4 tbls of hoisin sauce
2 tbls oyster sauce
2 tsp of MSG
2 tbls white sugar
1 tsp Chinese five spice
1 tsp red food colour
Pinch of salt
Pinch of white pepper
1 piece of cinnamon bark
1 medium sized onion chopped
4 bay leaves
Cook on a low heat for two hours until tender
When ready remove the ribs from the stock and then shallow fry the ribs in oil to crisp them up
Keep the remaining stock..This will be used for the pour over sauce
Chinese barbecue sauce
1/2 cup brown sugar
1/4 cup tomato ketchup
1/4 cup hoisin sauce
1/4 cup oyster sauce
2 tablespoons honey
1 tbls dark soya sauce
1 tsp light soya sauce
1 tsp garlic powder
1/2 teaspoon five spice powder
1/2 tsp white pepper
1 tsp cornflour
1/2 cup of pork stock or water
Method
Heat everything up in a pot..Pour over the ribs..Done
#chinesetakeawaystylebarbequespareribs..chinesebarbequespareribs - Zábava
❤ i did make these last week and wow just like a chiinese take out.. I added pineappe juice to the stock as well then served with fried onions for 1 minn on top then added the pinapple junks too... Served with salt and pepper chips.. Was yummy i must say.. Thanks for posting..😊
Fantastic Chris, I’m well pleased. Pineapple definitely goes well with these type of dishes,. Thanks Chris ❤️
Theres a sandwhich shop that do a chinese chicken sandwich and its soo good, tried to recereate it many times but now ive figured it out! Its just this sauce recipe mixed with some mayo , try it, its sooo good obviously you want a decent bun / bap some lettuce tomato etc and chicken thats not dry or chewy
Sounds good Mark i must try that..Thanks for the heads up..
This is my "Go To" Channel for authentic UK Chinese Takeaway recepies
Thanks for that Edward i appreciate it..
@@ukchinesetakeawayrecipesbyalex no worries mate,I've eaten from enough Chinese Takeaways and buffets mostly in Sarf London and other places in my beloved island over the years to know your food and the way you prepare it is the real deal,so thanks for that.Food that tastes like it's from the Mother island is VERY IMPORTANT to this member of the English Diaspora out here on the plains of rural Saskatchewan :0)
Thanks for the compliment Edward..I've only ever tried Glasgow takeaway food and replicate the same..It's a regional style that's seems to be going down well..Nice to have a bit of variety...
@@ukchinesetakeawayrecipesbyalex works for me mate :0)
Your photography, videography and style, and so well matched music, its amazing - eat your heart out BBC - they dont get a lookin here - cant match this.
This guy MUST be a professional, Chef ?, Videographer ?, and everything else ! forgot to mention - we banned the BBC last year and have never looked back.
Thanks pal..At the moment everything is done on my Iphone..I would love a decent DSLR .I could do so much more..Although i've never used one i'm a quick learner..It wouldn't take me too long..
@@ukchinesetakeawayrecipesbyalex I thought you were using some top notch gear to film ! Wow those Iphones really are the business then - who needs to change when you have amazing photoggraphy skills like that ! amazing. Well done. I'll have some films coming up soon where i can put links to your channel too :-)
I made these ribs today, they are amazing mate, its a shame I can't post any photos....
That's great Brad..CZcams should introduce that feature..It's the only downside to CZcams..I do get a lot of people pm on messenger with their pics from time to time which is nice..
well your cooking looks great bud will be watching them all, ribs first thing i will be trying, thanks for getting back to me
No probs Gordon take care
made last night alex ! mrs loved it m8 ! cheers
Aw that's brilliant Gordon pleased about that..
Did it taste like the takeout one to you?
Best spare ribs ever had thank s
Thanks Simon I appreciate that and also thanks for taking the time to comment, cheers pal 👍
Ahhh, deep fry at the end is the secret! I always wondered. Is it the same for barbecue pork, Genius, thanks!
Thanks Dino..It's only takeaway's that deep fry the ribs..The ribs are always pre cooked and when a customers order some they just quickly deep fry them..Any other method would take too long..They actually make loads then freeze them and use when required..
@@ukchinesetakeawayrecipesbyalex I think its a great idea
@@ukchinesetakeawayrecipesbyalex What other times is that method used, I can think of a few that would work. It gives it a nice clean finished look.
@@MrDinoboy1 At the moment Dino we only use it for ribs..I'm sure there must other methods but not sure..
@@ukchinesetakeawayrecipesbyalex thank you
Really Niceeeee👍🏾👍🏾👍🏾👍🏾💯
Thank you! Cheers!
Hi, So glad I found this chan. I've been hoping to find a genuine Chinese takeaway BBQ sauce recipe for ages :) can I use cinnamon sticks instead of cinnamon bark for the ribs? and if so how many would you suggest? 2 cinnamon bark = 2 cinnamon sticks? thank you!
Thanks mate and great to have you onboard. Bark or stick will do the exact same job. Cinnamon is extremely potent and overpowering so you really don’t need much, about a 3 inch piece will be fine. Hope some of that helps mate cheers 👍
Alex, just a quick one... Is it 1Tbsp of Golden Syrup as per the video, or 2 Tbsp of Honey? Making it as per description as we speak! Smells divine!
Just make it one tablespoon of golden syrup or two teaspoons of honey. I’ve just noticed the written recipe is slightly different. Thanks John
Magic 👍
Cheers John.
I tried this last night and they were great. I have a couple of questions, do you use groundnut oil for the frying or just plain vegetable oil, or even sunflower oil? Also, if I boil a batch and freeze them is it better to thaw them before frying, or does just frying them from frozen work ok? Thanks.
That’s great Gordon I’m pleased about that .Takeaways all use vegetable oil or some call it rapeseed oil but both are the same. Takeaways will make a huge batch then freeze them and then use when required and always deep fried from frozen. They only take a few minutes to cook.It’s the same with chicken satay skewers always cooked from frozen. To be honest just about everything is cooked from frozen,Everything you buy from a a takeaway is always twice cooked, basically reheated food,that’s why everything is cooked so quickly and having only one chef at the helm in most small takeaways,hope some of that helps Gordon cheers pal
Wow Alex my mouth watering do you get your ingredients from chinese super market find hard to get stuff it’s usually small bottles to thanks again Alex. Keep them coming can you do ckn green pepper black bean sauce if you got time xx👍🌈
Thanks Francis..My own local Morrisons now stock most of the leading brand names..Lee Kum Kee shaoxing wine and a whole lot more other stuff..It's a bit dearer than my Local Asian supermarket which i prefer mainly because of the price difference..More and more people are now cooking Chinese and i think Morrisons have seen the demand for this..There';s plenty on the shelf to get you going..At one time Indian food was all the rage but times have changed
@@ukchinesetakeawayrecipesbyalex got few things out there Alex got my shaxoing wine in line xxx
Morning Francis.I managed to locate this video i done a while back..I'm filming a new update on it soon but this should get you buy meantime..Chicken green pepper in black bean sauce..httczcams.com/video/sCT0Y_gHMGMp/video.htmls://czcams.com/video/sCT0Y_gHMGM/video.html
@@ukchinesetakeawayrecipesbyalex thanks Alex 👍🏴
This looks delicious thank you for sharing! Keeping all your vids for my upcoming dinner !
My pleasure Lina..
UK Chinese Takeaway Recipes by Alex Wilkie 🥰👍🏻
looks fab! i have everything except the barbecue sauce for the sauce ingredients. is there something else i can use please?
Hi Shirley i'm not sure what you mean when you say have all the ingredients apart from the barbeque sauce..I'm guessing that you don't have things like oyster sauce,hoisin, soya sauce etc to make up the sauce so really not sure..Get back to me asap and i'll sort it out..Thanks Shirley..
Hi i live in East Europe and im doing this ribs tonight its hard to find msg here only online can i use something else or its nessesry to use It in this dish thanks
No it's not necessary always optional but i like to use it for extra flavour..It's basically similar to salt or works in the same way..Both are food enhancers Adrian..
Do you a chicken chow mein recipe dry and with sauce recipe
Yes mate, just seen this, I’ll send you a few links tomorrow and you can check them out, thanks pal
Have you got the recipe for the other type of ribs? It's always called Ribs in syrup at our local. Very sweet, slightly browny orange sauce and taste kind of like golden syrup or honey and thicken with cornflour. They add something else though and cannot figure out what it is 🤯
I could make that with description your giving me..Ribs in syrup shouldn't be too hard..I've never heard of it but i could certainly knock up something...
@@ukchinesetakeawayrecipesbyalex They add something to it but idk what. It isn’t as strong as char sui or five spice though
I'll have a word with my chef and see if he can shed any light on it..Thanks for all the info.
I always wondered why i never got close to the real thing
Thanks pal..Takeaways always deep fry..It's quicker for them..
This channel is like the door to the kitchen has been unlocked and "Chef" is giving you a private cooking lesson :0)
What is MSG
MSG is Glutamic acid is naturally present in our bodies, it occurs naturally in many foods, such as tomatoes and cheeses etc. Glutamate is an amino acid that is used to make proteins in food and our body..It looks exactly like salt but has no salt content, It's completely odourless and adding a small amount to anything enhances the flavour. Takeaways in the UK all use it,Cheers mate.
Cooking caramel is listed as an ingredient but isn't in the method?
Sorry about that mate I can only apologise, and thanks for pointing it out. I retired from this many months ago due to I’ll health but still nice to see people still comment 👍
Hi Alex,
Could I do the initial cook for 2 hours in a slow cooker/crock pot on high?
Yeah that should work just fine Wayne let me know how it turns out thanks pal
@@ukchinesetakeawayrecipesbyalex Thanks Alex, did this last night, they were in the Crock Pot for over 4 hours on high...lol worked out great!
Only needed about 1 min in the deep fryer, they tasted exactly like from my local Thai resturant, the Thai Elephant 2! Great recipe, thanks.
Awe that's brilliant Wayne i'm well pleased about that thanks pal.
What brown sugar is it you use, is it light or dark? I can’t wait to try this 😁
I generally use dark but occasionally i use light depending on the dish.Thanks Rubyann
where did you learn to cook like this ? loving the videos m8
Thanks Gordon..I taught myself with just watching countless videos online..I'd lost track with the amount i've watched... It wasn't easy i have to say but now i'm at a reasonable level..I'm just the delivery driver in some of the takeaways i work..I mainly watch the chefs. They've helped with a lot of the stuff...I've had no experience prior to this..It's skill all on it's own but i was determined to learn it..Takes ages by the way not easy..Khoan Vongs channel also was a big help initially. I still tune in every so often..He inspired me a lot..After watching him i had only one thing in mind i need a burner to replicate the same..I eventually went out and bought one..
Leave these to cook with lid on or off?
Sounds good John hope it turns out OK for you
Can i replace the Pork with Beef and still cook it the same way?? Loved the dish just not a fan of Pork
I would recommend beef short ribs instead..I suppose it would work but i've never tried it..I'm sure it will be fine..Thanks pal..
Is this the same sauce used to top Duck and Rice by any chance?
I’ve only ever had duck either with pancakes served normally with a hoisin sauce dip. Never heard of it with barbecue sauce. This sauce is normally served with ribs if your familiar with them from a UK takeaway also sometimes called capital sauce
@@ukchinesetakeawayrecipesbyalex thank you for the reply! I'm familiar with UK takeaways. There's usually a dish called 'duck and rice' which has a salty thick reddish kind of sauce that comes with it, but it is definitely different from the hoisin sauce served with the pancakes. Some takeaways sell this separately as Bbq sauce but they may not be in the majority. I've been wanting the recipe for the longest time, but I will give this a go and see if it's similar! Thank you for making these videos!
The thing is Erin it's hard to replicate some other chefs recipe without actually tasting it..That's why we have our own favourite takeaway that we use all the time..Every chef has their own secret recipes for just about everything but you never know this might be what your looking for..Fingers crossed..
@@ukchinesetakeawayrecipesbyalex Of course! It's always been my favourite dish so I never fail to order it, but I'd love to be able to make the sauce myself someday.
I shall definitely try this recipe out when I can get my hands on some Light Soy sauce. Thank you again for making such great videos!
You must of worked in a Chinese restaurant… come and join the team at my Chinese restaurant in sunny Cyprus all expenses paid… 😎🍻🌅
I made this with belly pork- frying was hell large spits and bangs of fat flying out
Not recommended Sammy..