You should simmer the ribs in water mixed with Shaoxing rice wine, scallion, ginger, and Sichuan peppercorns. If you don't have access to rock sugar, you can use white granulated sugar. So long as it's pure sugar. Occasionally, though rarely nowadays, the purity of granulated sugar can be a bit questionable in mainland China as it's sometimes cut with filler. So, most Chinese chefs will insist on rock sugar. Brown sugar will give the dish a slightly different flavor. You're missing a lot of aromatic flavor from spices like cinnamon, cloves, fennel, bay leaves, etc. You could also add more water and cook them for slightly longer at a lower heat for ultra-tender ribs.
@@tiloalo how long they cook for is dependent upon the size and meatiness of the ribs and preference. some prefer a more tender fall off the bone rib while others prefer a higher chew. as long as they're cooked thoroughly it's technically not wrong
@@solothanephonesy9532 I don't know about adobo but I think it has a few similarities. Adobo is Filipino. I've never been to the Philippines. But I've lived in mainland China nearly a decade learning how to cook Chinese food. So, I know Chinese food decently well, and I have to say her Chinese recipes are always pretty bad. Her Thai and South Asian recipes always seem far more legit.
@@solothanephonesy9532adobo is actually a Chinese dish. Check its history. Vietnamese, we call it thịt kho tàu, which literally means "Chinese braised meat". Philippines have historically had lots of Chinese visit an settle there so it would make sense why you guys have this same dish as well. I've tried adobo from every Tita around me and it tastes exactly like the Chinese dish.
I’ve been cooking Chinese food for the last 45 years. (I lived in China for 5 years) I enjoyed watching you cook when you were on Masterchef and I enjoy watching your videos. I’ve learned new techniques and more contemporary approaches to traditional recipes. Thank you. You’re lovely.
Dear Marion. Thank you for this dish. Did it for dinner. Wasn't a daunting dish. It's soooo yummy. You were right! Everyone enjoyed it. All 1.5kg of ribs! No leftovers. Yay!
Because of your channel I have recently acquired a mortar/pestle, wok, and many new ingredients in my kitchen! Thank you for opening a new and exciting form of cooking in my life! ❤️
I, too, have added quite few new gadgets to my teeny kitchen: a food scale, mortar pestle set, some long-handled stainless steel wok spatulas, countless food items from my first ever visit to an Asian grocery.
Me too. I have a very small kitchen and I've acquired so many kitchen items from mortar pestle, new carbon steel wok, fryer and several visits to an Asian grocery store for ingredients. Thank you Marion and Mama Noi.
My kitchen is small but we remodeled it so it is very functional. However, there’s no room for additional pans like carbon steel or a wok (a wok would be very useful!). I’m visiting Asian Grocery stores, but it’s a challenge to figure out what you want, in terms of brand among other things. It’s very challenging to figure out without wasting money on inferior products. I went to a Korean store and while I could buy gogujang, gogugaru is a different story. All the chili powders were Chinese, only one was made in Korea, but it was not only twice as expensive , even 2 x Amazon, but nowhere did it say gogugaru and it was a deeper red, not the brighter, more paprika color one I see on YT. I bought unroasted sesame seeds only to find out they must be washed and thoroughly dried first before toasting. I bought them bc I thought I could roast as needed and sometimes you don’t need to, but didn’t know about the washing. The rice noodles are confusing bc the directions are not in English so I’m not sure how long to soak. Some noodles have to be boiled first, others can go straight into the pan….and then there are bean threads and sweet potato noodles, both called glass noodles….so it’s quite a learning curve! Anyways, we aren’t entirely new to Thai cooking so we’ve made green curry coconut noodles with round eggplants and a great Tom Yum noodle soup with red curry , coconut milk, shrimp and chicken (yes! I did a hybrid! It’s what I had in my head and couldn’t find an exact recipe) it was delicious. We even used kaffir lime leaves and lemongrass! Spectacularly good! Progress is slow, but getting there!
I’ve hated cooking my whole life, it has always felt like a chore. But I’ve tried several of your recipes and you have made me love cooking so much! It genuinely brings me joy now!
Marion your passion for food is seen in the expressions you make when you're explaining flavor, texture etc. Sometimes I just wanna run into the kitchen and cook it as I'm watching your videos. Now I don't have to think what to cook for dinner? Because of you I add varieties to what I serve my kids for dinner and they love every single recipe I've tried from you. Happy New Year to you and your wonderful family not forgetting Mama Noi❤❤
BTW, Marion, I made roast pork. I think it was you who scored the pork with a utility knife, so what I did was boiled my pork to soften the skin a bit and then just used a regular kitchen knife to score it and cook it under one of those infrared ovens. The main thing is to make sure the skin blisters and bursts while cooking or it won't be crispy. It came out great! But the idea of scoring it the way you did instead of poking holes with a fork was awesome to allow it to release all the moisture. Thank you!
I've seen you use this technique in other dishes before. Here in Trinidad, this would be considered "stewed ribs". Only the meat would be left to marinade first for a couple hours in a finer blend of aromatics then cooked. The sugar caramelization is termed "browning" ergo... 'browning the meat". It's really nice to see variations of what we do in other parts of the world and this looks positively scrumptious! 😊
I just try this recipe, it's so good. I boiled the ribs for 30 minutes first before I follow the rest of your cooking. It's a pleasure to watch your cooking show. Thank you.
I am always amazed by how graceful and gentle you are when plating the food. I'm always like slap it on the plate and eat. Am defintely a sloppy kinda of gal.
Hey Marion!! Both my brother and I, we absolutely love your videos and your recipes! It's beautiful how you explain everything in that calm and loving voice of your's. Although we don't get all the ingredients here in India, a little adjustment here and there and they still turn out great! Thank you and much love, from a big fan of your's in India!!
Have made these ribs two weekends i a row now. I'm the best loved person in my home and friend circle. 🤩🤩 Tip: the sugar i used wasn't melding with the oil. My trick (learned second time around) was to add the oil, sugar, and a little bit of the water before turning on the heat. Mixed with a whisk, then turned the heat on medium/low. Worked a treat. Also added some chilli paste cos i like my food HOT. 😉
Merry Christmas and happy new year to you! I did your roast pork recipe for thanka giving this year and it has now been requested as a staple for next year as well! Thank you!
Well Miss Kitchen, your food channel is about as perfect as it gets, not too technical, not boring, not too long, a great blend of skills and cheek, great stuff, great food (yes I’ve tried quite a few of your dishes), keep up the excellent work. And a happy New Year from London, cheers 👍🍺
I’m so mad I didn’t discover your channel earlier! I just tried your pumpkin soup with miso paste and it blew my mind! I can’t wait to try more of your recipes! This ribs dish is my all time favourite since I was little, it really is a dish that people can’t get enough of!
That's how we stew chicken pork in the west indies trinidad but we add lots of onion with some chinese five spice lovely ribs looks superbly delicious 🌹⚘
I didn’t have star anise or dark soy on hand but I had everything else. I subbed in 5 spice seasoning and some Worcestershire and it was still super delicious. I ordered dark soy sauce and anise from amazon so I can make it truly authentic next time.
I’ve had these short ribs in my freezer for a few months now. I’m about to make this. I hope rock sugar and rock candy are the same thing because that’s what I have. I was also laughing at myself because I realized I had all the ingredients in my pantry. This is the first time I was about to make a Marion’s recipe that didn’t require a trip to my local Asian grocery. Thanks for another great recipe, I can’t wait to try this.
just making your ribs for the second time. Amazing and very popular with my husband. He says his mouth is watering at the thought of them! I am so pleased. Your guidance made it straightforward and unintimidating. thank you. I love watching you cook. Your passion shines through.
I made it today and it turned out so good. I don't have dark soy sauce, so I mix my light soy sauce with paprika. And the color is beautiful. Thank you 😊❤️
Awesome recipe. Made last week. We all enjoyed it. Going to make tomorrow for my SIL who’s going through cancer treatment. Found the ribs cut properly in Toronto Chinatown. ♥️
@@mariam.dominguez3825 You can turn on the "captions" option. It's at the upper right corner of your screen. Click the three dots and then look for "captions". Select "English (auto generated)" :)
Again, one of those recipes that would make a rock drool.............Someone has to be stone-hearted or brain dead to not love your videos.......and just watching you eat those ribs is a pleasure by itself......Keep up the good work Marion..!
You should simmer the ribs in water mixed with Shaoxing rice wine, scallion, ginger, and Sichuan peppercorns. If you don't have access to rock sugar, you can use white granulated sugar. So long as it's pure sugar. Occasionally, though rarely nowadays, the purity of granulated sugar can be a bit questionable in mainland China as it's sometimes cut with filler. So, most Chinese chefs will insist on rock sugar. Brown sugar will give the dish a slightly different flavor. You're missing a lot of aromatic flavor from spices like cinnamon, cloves, fennel, bay leaves, etc. You could also add more water and cook them for slightly longer at a lower heat for ultra-tender ribs.
Thanks for the tips, watching it I also felt that 40 minutes seems very short for ribs
@@tiloalo how long they cook for is dependent upon the size and meatiness of the ribs and preference. some prefer a more tender fall off the bone rib while others prefer a higher chew. as long as they're cooked thoroughly it's technically not wrong
Thats consider adobo
@@solothanephonesy9532 I don't know about adobo but I think it has a few similarities. Adobo is Filipino. I've never been to the Philippines. But I've lived in mainland China nearly a decade learning how to cook Chinese food. So, I know Chinese food decently well, and I have to say her Chinese recipes are always pretty bad. Her Thai and South Asian recipes always seem far more legit.
@@solothanephonesy9532adobo is actually a Chinese dish. Check its history. Vietnamese, we call it thịt kho tàu, which literally means "Chinese braised meat". Philippines have historically had lots of Chinese visit an settle there so it would make sense why you guys have this same dish as well. I've tried adobo from every Tita around me and it tastes exactly like the Chinese dish.
I’ve made these twice, I dream about them! They came out perfectly, the magic happens in the last few minutes…… So fabulous thank you!!!!!
I’ve been cooking Chinese food for the last 45 years. (I lived in China for 5 years) I enjoyed watching you cook when you were on Masterchef and I enjoy watching your videos. I’ve learned new techniques and more contemporary approaches to traditional recipes. Thank you. You’re lovely.
Dear Marion. Thank you for this dish. Did it for dinner. Wasn't a daunting dish. It's soooo yummy. You were right! Everyone enjoyed it. All 1.5kg of ribs! No leftovers. Yay!
I cook this dish many times, and have to admit that your recipe is pretty authentic Chinese style, awesome!
Your channel has made cooking even more joyful for me. Can’t wait to try this! Also you have such a soothing voice.
Aw thank you!
and one of the worst fake laughs!
Love from Trinidad🇹🇹!!!!
And it's 3:00 am !!!
Awesome! It's 1am and snowing in Nebraska. I'd rather be where you are. 🙂
Aww thanks. Sending you warm hugs🤗
@@luannrussell Sending you...cold hugs? Kidding. It's warm inside, thank goodness. Go to bed! I'll try to as well. 😉
@@shannanigansisme lol. Good night
Helpful channel thank you so much i've made it on my daughter's birthday.my family loved this and visitors enjoyed recipe.God bless
I should have double the recipe like you suggested. There were complaints when they were gone! This has become a staple in my house. Thank you ❤️
"Liquid braise to sticky toffee glaze!"- my favorite poem this year! 😍
Because of your channel I have recently acquired a mortar/pestle, wok, and many new ingredients in my kitchen! Thank you for opening a new and exciting form of cooking in my life! ❤️
I, too, have added quite few new gadgets to my teeny kitchen: a food scale, mortar pestle set, some long-handled stainless steel wok spatulas, countless food items from my first ever visit to an Asian grocery.
Me too. I have a very small kitchen and I've acquired so many kitchen items from mortar pestle, new carbon steel wok, fryer and several visits to an Asian grocery store for ingredients. Thank you Marion and Mama Noi.
Thank you for being so open minded!! I love all dishes from around the world
Same here lol!! I’ve got so much Asian ingredients in my cupboard too so I’m always prepared to make a lot of her recipes!!!
My kitchen is small but we remodeled it so it is very functional. However, there’s no room for additional pans like carbon steel or a wok (a wok would be very useful!). I’m visiting Asian Grocery stores, but it’s a challenge to figure out what you want, in terms of brand among other things. It’s very challenging to figure out without wasting money on inferior products. I went to a Korean store and while I could buy gogujang, gogugaru is a different story. All the chili powders were Chinese, only one was made in Korea, but it was not only twice as expensive , even 2 x Amazon, but nowhere did it say gogugaru and it was a deeper red, not the brighter, more paprika color one I see on YT.
I bought unroasted sesame seeds only to find out they must be washed and thoroughly dried first before toasting. I bought them bc I thought I could roast as needed and sometimes you don’t need to, but didn’t know about the washing.
The rice noodles are confusing bc the directions are not in English so I’m not sure how long to soak. Some noodles have to be boiled first, others can go straight into the pan….and then there are bean threads and sweet potato noodles, both called glass noodles….so it’s quite a learning curve!
Anyways, we aren’t entirely new to Thai cooking so we’ve made green curry coconut noodles with round eggplants and a great Tom Yum noodle soup with red curry , coconut milk, shrimp and chicken (yes! I did a hybrid! It’s what I had in my head and couldn’t find an exact recipe) it was delicious. We even used kaffir lime leaves and lemongrass! Spectacularly good!
Progress is slow, but getting there!
Really impressed withe simplicity, there maybe more authentic recipes but simple answers get used, well done
I’ve hated cooking my whole life, it has always felt like a chore. But I’ve tried several of your recipes and you have made me love cooking so much! It genuinely brings me joy now!
The only thing better than those tempting spare ribs,is your loving expressive articulation of the cooking process.Thanks Again.
Looks fairly easy to cook. Your instructions step by step are easy to follow. Keep up the great work.
Freaking Amazing!!! Every time I make it for the family.
I watch you from Paris. You are the best!
Yummy yummy in my tummy thanks Marion Best of luck from Ireland
ths is really delicious.i have tried twice and i will make it over and over again
Marion your passion for food is seen in the expressions you make when you're explaining flavor, texture etc. Sometimes I just wanna run into the kitchen and cook it as I'm watching your videos. Now I don't have to think what to cook for dinner? Because of you I add varieties to what I serve my kids for dinner and they love every single recipe I've tried from you. Happy New Year to you and your wonderful family not forgetting Mama Noi❤❤
There is no one better! Best UA-cam Channel of 2019 and beyond! Thank you for all you do and many blessings in the New Year!
BTW, Marion, I made roast pork. I think it was you who scored the pork with a utility knife, so what I did was boiled my pork to soften the skin a bit and then just used a regular kitchen knife to score it and cook it under one of those infrared ovens. The main thing is to make sure the skin blisters and bursts while cooking or it won't be crispy. It came out great! But the idea of scoring it the way you did instead of poking holes with a fork was awesome to allow it to release all the moisture. Thank you!
I've seen you use this technique in other dishes before. Here in Trinidad, this would be considered "stewed ribs". Only the meat would be left to marinade first for a couple hours in a finer blend of aromatics then cooked. The sugar caramelization is termed "browning" ergo... 'browning the meat". It's really nice to see variations of what we do in other parts of the world and this looks positively scrumptious! 😊
That's exactly what I said too, being Caribbean. What a small world.
I consider myself a pretty good cook. Since I discovered your channel, now I'm much better! Thank you Marion!
I just try this recipe, it's so good. I boiled the ribs for 30 minutes first before I follow the rest of your cooking.
It's a pleasure to watch your cooking show. Thank you.
I am always amazed by how graceful and gentle you are when plating the food. I'm always like slap it on the plate and eat. Am defintely a sloppy kinda of gal.
I’m addicted to your videos. I love the non spicy recipes best.
I made this and it was pretty good. I added doubanjiang and hot chili oil. I think Szechuan peppercorns will elevate it even more. thanks Marion!
In soo addicted to your video 😍😍
Hey Marion!! Both my brother and I, we absolutely love your videos and your recipes! It's beautiful how you explain everything in that calm and loving voice of your's. Although we don't get all the ingredients here in India, a little adjustment here and there and they still turn out great! Thank you and much love, from a big fan of your's in India!!
Thank you so much! :-)
BY FAR MY FAVORITE RECIPE WHEN IT COMES TO KOREAN FOODS
This recipe is amazing ! It will surely be added to our family’s favourite recipe. Thanks Marion 😍😘
You're very welcome, hope you enjoy -Team Marion's Kitchen
Have made these ribs two weekends i a row now. I'm the best loved person in my home and friend circle. 🤩🤩
Tip: the sugar i used wasn't melding with the oil. My trick (learned second time around) was to add the oil, sugar, and a little bit of the water before turning on the heat. Mixed with a whisk, then turned the heat on medium/low. Worked a treat. Also added some chilli paste cos i like my food HOT. 😉
I did the same and it was perfect with the sugar! No issues!
In Chinese we call this dish 红烧排骨🍖。 Gosh you just kept me hooked on in the best way possible Queen Marion, SALUTE!
Merry Christmas and happy new year to you! I did your roast pork recipe for thanka giving this year and it has now been requested as a staple for next year as well! Thank you!
Awesome! So happy everyone loved it!
Enjoy your recipes. Thanks for your help
Just made this for dinner tonight and the whole family was so happy and full! Thank you for sharing!
I tried it just now. It tastes yummy and Thank you so much, Marion for the recipe.
Well Miss Kitchen, your food channel is about as perfect as it gets, not too technical, not boring, not too long, a great blend of skills and cheek, great stuff, great food (yes I’ve tried quite a few of your dishes), keep up the excellent work.
And a happy New Year from London, cheers 👍🍺
I love everything here! You're the best Marion! ❤️
I agree.
Meat caramelization or braising is just amazing. My food has just gone a level up with this tehnique.
I made this tonight and turned out so good! Thanks for sharing the recipe! ❤️
Glad you liked it!!
i’ll make this tom, ty Marion 😋
I've been making boneless short ribs for over 30 yrs., these are the Best!!!
Tried this recipe and it was crazyyyyy good ❤️❤️❤️🤤
The best recipe ever!!! omg!! i love it❤️❤️!!
I’m so mad I didn’t discover your channel earlier! I just tried your pumpkin soup with miso paste and it blew my mind! I can’t wait to try more of your recipes! This ribs dish is my all time favourite since I was little, it really is a dish that people can’t get enough of!
I just made them and they came out perfect!! ❤️ thank you!!
I have done these with Both Rice and Noodles and they are
Great...Thanks ,
i've cooked a lot of Asian dishwa based on recipes and techniques i got from your video. More power to you!
Made these just now... Oh so yummy! My kid likes it so much!
That's how we stew chicken pork in the west indies trinidad but we add lots of onion with some chinese five spice lovely ribs looks superbly delicious 🌹⚘
I didn’t have star anise or dark soy on hand but I had everything else. I subbed in 5 spice seasoning and some Worcestershire and it was still super delicious. I ordered dark soy sauce and anise from amazon so I can make it truly authentic next time.
Marion, you are my hero ❤
Your voice and it’s volume and chillness is absolutely perfect.
Beauty, trying this tonight! Looks great
Omg! This recipe was the easiest rib recipe ever!! So tasty and tender. Definitely adding this to my party food recipe! This recipe hit the spot!!
my family loved these especially the kids. then again, they'll eat anything sugar coated. lol 😂
Really nice they look delicious.Well done !! Grand Master chef Ryan Richbees
My husband and I love this recipe! I shared this with my daughter and her husband also loved the ribs!
Perfect....going to try this for my family.
of all babyback ribs recipe I watch this is best one😘
I tried 3x already this one and my Employer loved it..
So yummy
This recipe is a winner!
❤❤Thanks for your upload😊😊
I’ve had these short ribs in my freezer for a few months now. I’m about to make this. I hope rock sugar and rock candy are the same thing because that’s what I have. I was also laughing at myself because I realized I had all the ingredients in my pantry. This is the first time I was about to make a Marion’s recipe that didn’t require a trip to my local Asian grocery. Thanks for another great recipe, I can’t wait to try this.
just making your ribs for the second time. Amazing and very popular with my husband. He says his mouth is watering at the thought of them! I am so pleased. Your guidance made it straightforward and unintimidating. thank you. I love watching you cook. Your passion shines through.
Your recipes and the presentation as well is graceful.. the way you enjoy the food after you cook it is so cherishing.. 😍
Oooooh, Ty that looks good! Oh that's right the King is on royal TOUR!
love love your earrings, Marion! And oh, trying this recipe today! Looks so yum!
This is so incredibly yummy and easy to cook! I really appreciate your videos!
Made this tonight and it was fantastic!
Best spare ribs recipe! Definitely going to try this 💯. Thanks for sharing 👍 😊
BRAVA !!! Your cooking is so authentic ! Thank you, Marion !
Love your recipes and enjoy your channel so much thankyou
Wow this looks absolutely delicious! Love your recipe
I really enjoy your videos and recipes! 😍
I made it today and it turned out so good. I don't have dark soy sauce, so I mix my light soy sauce with paprika. And the color is beautiful. Thank you 😊❤️
the dark isnt about the color its a stronger flavour... i prefer the regular (Kikoman or bust!!)
I love this recipe, i always cook for my employer and they love it.❤❤
i’ve tried and my employer loves it😘 😋
Following this recipe next time!!!
I tried this today, it is the best spare ribs recipe ever. Thank you for sharing.
First time making ribs. Family couldn’t believe they were not from a restaurant. Thank you👏👏🇨🇦
Wonderful!
Thank you so much for explaining the recipe so carefully and made alternatives for us who don’t have some ingredients 👏🏼
IT would be nice if you have closed captioning just for the INGREDIENTS FOR PEOPLE HARD OF HEARING .THANK YOU
The best comfort food with rice. More gravy is good just with rice.
It looks amazing! Delicious delicious! Yum👌👍👌
Awesome recipe. Made last week. We all enjoyed it. Going to make tomorrow for my SIL who’s going through cancer treatment. Found the ribs cut properly in Toronto Chinatown. ♥️
I want to try this ❤
Looks so good.
Thank you so much Marion first time make this wow nothing is not different until try thanks love from a Niuen
Girl
sooo gonna try this for the new year party.
I gave the video a thumbs up even before watching it.
I just love your channel! Where are you located?
Amazing. I need to make those for my father. He's been torturing me with his overcooked stewed ribs all my life. Revenge will be sweet! And sour.
Do you can write the ingredients , I don’t listen but I can read it, thanks
@@mariam.dominguez3825 You can turn on the "captions" option.
It's at the upper right corner of your screen.
Click the three dots and then look for "captions".
Select "English (auto generated)" :)
Wow!!! Very fantastic cooking presentation.Looks so delicious.❤❤❤
I tried them and they turned out delicious.
Again, one of those recipes that would make a rock drool.............Someone has to be stone-hearted or brain dead to not love your videos.......and just watching you eat those ribs is a pleasure by itself......Keep up the good work Marion..!
This recipe is so easy to make and amazingly delicious! My family loved it!! Subscriber from Canada
This is similar to our filipino adobo this is tasty recipe thanks Marion
This would ho well with Jasmine rice, very nice fragrance.
I miss Momma Noi. Merry Christmas and Happy New Year!
I like to meet you in person when I’m back in Thailand next year . I’m from udon , living in USA for the last 43 years.
Truly a chef, not a splat on that gorgeous white blouse.