Barbeque Spare Ribs Chinese Takeaway Style

Patreon: https://www.patreon.com/AlexwilkieTak... 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..https://amzn.to/38y1ifs Chinese ladle..https://amzn.to/3ByCX5w London carbon steel wok.https://amzn.to/38AdAUm Chinese Chefs Knife (cleaver ).https://amzn.to/3yEYaJo Chinese Caramel sauce..https://amzn.to/2Vc0oCa Shaoxing wine..https://amzn.to/2Vb3IgQ Lee Kum Kee dark soya sauce..https://amzn.to/3tnwHeh Lee kum kee light soya sauce..https://amzn.to/38BG2Wg Lee Kum kee Panda oyster sauce..https://amzn.to/3zBlHfr Lee Kum kee sesame oil ..https://amzn.to/3kLET41 Lee kum kee garlic chilli sauce..https://amzn.to/3mSex2W Lee Kum Kee chilli bean paste https://amzn.to/3BBTxBI Jimmys sate sauce..https://amzn.to/3BCvTox Knorr chicken powder..https://amzn.to/3zBTKEe MSG..https://amzn.to/2VgE36E Sambal paste..https://amzn.to/3yFdHZA Lee kum kee black bean garlic sauce..https://amzn.to/3jCx41a Lee Kum Kee black pepper sauce..https://amzn.to/3yCIuWR Lee kum kee Hoisin sauce ..https://amzn.to/3DHJoW0 Lucky boat noodles thin number 2..https://amzn.to/3DF3srT Lucky boat noodles thick number 1..https://amzn.to/2WPG1LV Potato starch.https://amzn.to/3jGyV5e Fermented red bean curd..https://amzn.to/3zHOMpF Dehydrated Garlic..https://amzn.to/3kO4NE8 Daisho Yakiniku Sauce..https://amzn.to/2WXCCdW Lobo Satay seasoning..https://amzn.to/3DPq3Ca This method is used in Chinese takeaways..Ribs are always deep fried as opposed to grilled and will take on a charring effect detailed in the tutorial...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. Use measuring spoons recommended...All level Ingredients One and a half pound of pork ribs..Cover with water and then add the following ingredients 7 whole garlic cloves 5 star anise 1 inch piece of root ginger chopped 4 tbls of hoisin sauce 4 tbls oyster sauce 2 tsp of MSG 2 tbls white sugar 1 tsp Chinese five spice 1 tsp beetroot powder or red food dye 1 tbls salt Pinch of white pepper 1/4 tsp cinnamon powder 1 medium sized onion sliced Cook on a really low heat for two hours until tender..Just a simmer 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 #barbequespareribs