(Joyful music) (audience claps) - Are you ready for some ribbing?

There are three types of pot ribs.

The spare ribs, the country's style ribs which a lot more meat down here.

And also of course, the back ribs are on the back.

Today, I'm gonna show you a recipe creating all kinds of ribs dishes featuring each one of this different type of rib.

First, we're gonna make a wonderful, very popular steam sparrow with three kinds of plum flavoring, plum wine, plum sauce, and fresh plum.

Very unique recipe.

You can order this in a theme some restaurant.

Here, I have some pot rib here.

I wanna show you.

All I have to do is just cut this up.

Okay.

I cut this up with this cleaver and I, first I cut this up.

(Yan cuts) Cut this up, cut this up along the rib.

Okay, cut this up, cut this up.

And then the long ones you go one more time.

One more time.

(clever cuts meat) In fact, if I were you I would ask the butcher in the store to do it.

Okay?

Now just make sure you don't use excessive force and cut, you're cutting bottom to 600 pieces.

and then you transfer all of these and you put it right here we're gonna marinate all of these.

Okay?

And the more people, you use more ribs.

Okay?

After this, we're gonna marinate this.

You know what I'm gonna use, for marinate?

I'm gonna use a tiny bit of wine, plum wine.

More plum wine is just as good, but not more than this.

This might be too much and then a tiny bit of dark soy.

Give that nice rich dark color, dark soy, and a tiny bit of regular soy sauce.

Look at that mix the more up and also mince ginger to give that wonderful spiciness.

And of course, corn starch to seal in the juice.

Okay.

Mixed them all up nicely and let it marinate for about half an hour to two hours.

If you want, even overnight in the meantime put in the fridge to marinate and in the meantime to make it wonderful, I have plum sauce.

Okay.

I have plum sauce and I have a tiny, tiny bit of sugar.

Not much because the plum sauce is very sweet.

And also I have some candy ginger.

This will really give that nice, wonderful, unique flavor.

And if you want, you can even use a tiny row crushed chili.

When this is all nice and ready, you're gonna transfer all of these.

You know where?

Right here.

Put it right here.

Look at this, put it right here.

And then of course you can make this into a wonderful flavor by using some fresh plum.

And I'm gonna show you how easy, how quickly it is to cut up some fresh plum.

Of course, make sure you clean up everything.

And then you cut this up.

Okay?

And you slice this one, two, three, four, five.

(Yan slices) You see how I slice it?

This way you can actually turn them like this.

Look at that.

Isn't it interesting?

And then I put this over here to get the flavor.

At the same time I want to have extra one, extra one and line them all up one over here, one over here, one over here to get extra flavor.

Okay.

In the meantime we're gonna put this in our steamer.

I have bamboo steamer here.

I am gonna put it in and I will steam it for 18 to 20 minutes until they are nice and done.

Now, bigger piece of rib.

You have to cook it longer.

Now my recommendation is do not use a seasoned carbon steel wok for steaming because it can get rusty.

So if you do use it like this, I purposely show you how to do this, this way.

If it didn't get us, you clean it up and re, slig.. reseasoned the top and put a pan of oil.

When this is nice and ready, this is already ready.

We're gonna put this over here and take it out.

First, I push this and I push this in and I hold onto the whole thing.

Look at that.

The whole thing comes out right here.

I've been steaming this for a while.

And then we shut this off and we are going to transfer this.

A few pieces of these.

Look at that.

This is really nice, right here.

This add a beautiful, delicious, three plum flavor spare up that everybody.

(audience claps) And enjoy.

Now, unlike spare ribs, country style, pork rib, a very, very hardy, medium, because a lot of meat around.

So they are actually more like chops because so much meat.

I like to simmer them slowly in a very sweet and savory broth and a salt that, they until, they are really nice and succulent and tender and juicy.

And I called this Shanghai style, red coat rib.

First of all, if you notice that I have some country style up here they have a lot more meat, okay.

So like somewhere around here is a lot more meat.

And then I am going to cut this up.

See all the meat, very thick meat.

I cut it up along the rib.

So this way you don't even have to chop, see?

You just cut it along, cut it long and set it aside and remove these and then we set this aside put it right over here for the time being, okay.

Because I'm gonna show you how to make the sauce the Shanghai red cooked sauce.

And then in the meantime I wanna also show you a little bit about this clay pot that we'll use in China.

In many parts of China.

You can cook the whole thing in this clay pot.

You can serve the whole dish in this clay pot.

This, before I forget I wanna make sure everybody know about this.

This is a very unique clay pot, that different design.

One handle, two handle, long, short, big, small, all kinds of shapes.

And this, you open it up, you know, look at that, this is glaze and this is unglazed.

But you notice that there's a little hole here for the steam to escape.

Okay?

And then also inside here, you see is glazed.

So it's easy to clean up.

It doesn't stick as much.

This is unglazed.

And then you turn them around.

Look at them.

This is reinforced by this wire.

You know, this would make the clay pot a lot stronger.

And also not as easily breaking, broken.

This way you drop it.

It won't break unless you drop it from the 13th floor.

Otherwise we're gonna put a tiny bit of this in there.

But before you do it, all you have to do is you water blanch.

You pump all this for about three to five minutes.

Get it on the fed a little bit first.

Now, I'm gonna set this aside.

I'm gonna show how to make the sauce.

Here, we have to make a dark Shanghai, red cook sauce.

Look at this.

Here I have dark soy.

I'm gonna put some dark soy here, okay.

And I have rice wine, okay, and put some rice wine and I have regular soy sauce.

And of course I have garlic, so look at this.

We have garlic, we have ginger and then we'll have red fermented rice when they dark rice wine, this is the leftover red rice.

They flavor.

And they not really for flavoring bu.. hoisin sauce, they also use the green onion, star anise, and of course rock sugar and this is interesting, this is red fermented bean curd, red fermented bean curd is make also with red rice and wine.

Okay.

Now we're going to put all of these ingredients right here.

All of these ingredients.

A tiny bit of red rice and ginger, and garlic.

For the garlic, I would like to slightly press this a little bit to make sure everybody can sit, hop!

Done, put it right here.

And then, hop!

Done.

You say, hop hop.

You can use any noise.

Hop, hec, hac, done.

And then of course I use a little red piece of fermented bean curd.

If you want, you can use a tiny bit of more soy sauce and then water to make the broth.

Okay.

This is the bracing Shanghai record broth.

In the meantime, I'm gonna come over here and get all the ribs that I have boiled for several minutes.

Okay.

Let's take our bowl.

So get rid of the extra fat, okay.

So this way, when you do it it would not be too much fat.

Get rid.

This is all we need, okay.

We don't need a whole bunch.

And then when this is done, we cover this up and we put this whole thing right in here, look at that.

And then we'll cover this up and you know what?

We are going to put this over here and we are going to turn this up.

Turn this up, this way we can serve these.

Now the most important thing is make sure when you do this soak this clay pot in water overnight.

Make sure when you, in the beginning have always have liquid and don't use very high heat.

Otherwise they might crack so very, very important.

Don't use high heat.

It might crack.

When this is done, we'll shut this off.

And we will serve this.

Look at that.

This gonna be beautiful.

The great thing about clay pot cooking is hot, hot.

Put it right over here.

You can serve the whole thing right over here.

Look at this how beautiful Shanghai red cook ribs right here.

(audience claps) Do you know which animal has the most rib of them all?

A snake.

Let us make a little side winding side trip to Hong Kong.

I have got to see men about snakes.

(traditional music) You get enough by out of your food?

Well, the Chinese certainly do.

(speaking in foreign language) Bite, bite.

For centuries, snakes have been part of our culinary heritage, not only for nutritional value but as you see for the medicinal value too.

(speaking in foreign language) This is Rattle Tail Cobra.

Hey, wake up!

I am taking you to lunch.

(speaking in foreign language) You can hear the rear.

(speaking in foreign language) Now the snake handler is going to make a small incision to remove the bio duct.

And you won't believe what happened next.

This is a snake wine.

Then...

Here's a bottle of vintage snake wine.

After rinsing out of the cup, he opens up the bio duct.

Just cut it open.

Snake bile is believed to contain a lot of medicinal properties.

Some say, it even puts hair on your chest.

I'm gonna try it out.

I told the bartender to pull me a double and hold ice.

Cheers, Gun bae.

Tongue a hitch.

The trick is to do this with your eyes open.

Just be brave.

(traditional music) (audience claps) Now, let's get back to Pot ribs.

This next recipe is made with the third kind of ribs.

The back part ribs right here.

Let me show you how to turn all these pot ribs into a wonderful, delicious Singapore pork rib soup which they serve a snack.

Anytime during the day, it's very, very popular.

Almost like a national dish in Singapore.

All I have is some pork.

You cut it up.

You say cutting up the little pieces like this.

As I said, when you cut, it's easier to cut it on this side.

You come on this side, you can't see the rib.

So I always cut it in this side because I can see the rib one, two, three, four, five.

So I cut it like this.

This way, I never have to struggle.

See, never have to struggle.

I put a right over here.

Cut it up, cut it up.

Otherwise you can't tell where the ribs is.

Once it's ready, we're gonna brown this over in this frying pan.

We'll brown this with a teeny tiny bottle of oil.

Not much, okay.

Just a tiny, tiny bit of oil.

That's I call a tiny bit and I put this rib and let it brown.

Okay.

The whole idea of browning it is, first partially cook and secondly get with some of the extra, extra fit so it can join it all.

Okay?

So it will be healthier.

Let it Brown.

While you're browning this, I'm gonna show you how to make a simple, simple surfing and dipping sauce for your rib.

Here, I have some rice soy.

I have some dark soy to give the rich color.

Okay.

And a combination, one and one.

And then to make it nice and hot I am gonna have some jalapeño or you can use serrano, you can use the Thai chili.

It depends on how hot and you don't want the seed.

You can remove the seed.

Otherwise you can have the seed.

(Yan chops) While you are chopping, you look at your ribs.

Done and then you'll put it right here.

And then I wanna show another thing.

Okay?

Just in case you don't like the seed.

So it would not be as hot.

This is how you do it.

Look it up.

You hold onto this and you go like that.

Look at that.

You move, you move.

And then you move, look at this and then you'll have all the seed out and you have the whole thing like this.

Isn't that interesting.

Look at that.

And then you can cut this up and you can julienne like to stick them all up and you can julienne.

After you touch fresh chili, make sure you watch your finger before you touch your lips.

Because otherwise you're gonna have hot lips.

Make sure to clean up at all time.

Good habit.

We'll set this aside as a dipping sauce.

We'll set this aside right here, in the meantime, this is nice and brown, you know, in China the chopstick is called the quick little boys.

So for childless couple they normally will go to the couple with, with have child and there was still a couple of these chopsticks.

And then they're gonna have quick little boys and then I'm going to flavor this with soy sauce, tiny of our sugar and tiny of our salt, a tiny of a green onion and of course water.

Oh, let it boil, let it boil.

This is very unique.

So aside from this you have to add some other things to make t..

Otherwise it's just soy sauce rib.

Okay?

here, look at that.

I have few more thing.

I have some garlic.

I'm gonna say whack the whole thing comes out like that.

And I put this right here and I have an other one, whack!

the whole thing comes out and we wanna make it even smaller mashed, you go hop!

Done, okay.

Right here.

Just in case you cannot see it.

You'll go home.

You'll practice it yourself.

I've been doing it for 17 years and here I have some whole white pepper, cinnamon bark and also star anise.

I'm gonna put the whole thing right in here this way the whole thing is very, very unique.

Now, why you're doing this?

You're gonna cover this up.

Okay.

And let it simmer.

In the meantime, we are gonna get ready to surf with this wonderful sauce, dipping sauce put it right over here.

If you'll make a mess, clean yours, mess up.

And then look at this.

I am gonna hold onto this and put the pot ribs right in here.

This is very delicious and as great as a main dish or as a snack and you serve the meat and also as a soup.

You know what?

If you want, you can put even a tin.. of vegetable in there, and you sprinkle a tiny bit of extra green onion, and fry charlotte, and you use the, the dipping sauce to serve this beautiful, delicious Singapore rib soup.

(audience claps) And of course the medias rib of all are the beef ribs.

I wanna show you a very traditional Chinese tea smoke tech.. That is perfect for beef ribs.

No, I'm not gonna go smoke tea.

I'm gonna smoke tea with rice on beef rib.

Now, of course, a lot of people like ribs.

Barbecue pork rib in particular.

You'll go and visits Chinatown or lot of Chinese Deli.

They have all kinds of barbecue dope, barbecue pork, barbecue spirit hanging around, this is it.

You can buy it.

And all you have to do is warm it up in you oven, or microwave.

You can eat it anytime you want.

You can even freeze them.

And this is the wonderful barbecue pork rib that you can buy in the store in Chinese Deli.

And here, I'm gonna get ready to do some of my medias.

A lot of meat in this beef rib right here.

All I have to do is take this piece out.

This is a whole piece of rib.

Look at up.

Whole piece of rib, a lot of meat a lot of meat around here.

So this is good to smoke besides you don't have to over cook the beef.

Okay.

And then when this is done I will cut this up right in half like that.

So you have two pieces like this, and right after you get this ready, we're gonna marinate this.

I'm gonna put this over here and we're gonna marinate this.

I'm gonna marinate this with a tiny bit of salt.

Okay?

A tiny bit of salt.

Make sure your hand is dry.

Okay, let's dry it up our hand.

Otherwise the salt will stick to your fingers, right?

And then turn it over to the other side.

And then some freshly ground pepper, black pepper freshly ground red pepper, black pepper.

All together set in the side.

And then we're gonna make a sauce, a marinated sauce, a barbecue sauce, my version.

We have oyster flavor sauce.

One portion of these.

Okay, and hoisin sauce, one portion.

Okay.

One portion of these.

And then a tiny bit of soy sauce.

Okay.

And a tiny bit of tomato paste or ketchup.

Give that nice reddish color.

And then of course, mix it up.

Stir, mixed them all up.

Nice and taste.

It is good.

When I said it's good.

It is good.

Believe it or not.

Don't believe it.

You try it.

Its good.

Now, and then also I'm gonna come up a little ginger, mince ginger.

This will give a little bite to it, done.

Mince it.

Done.

I mince ginger, done.

This way give that little punch to it and mix it up and you'll brush this whole thing.

Okay.

Now look at this, brush this, brush this, whole thing over here, brush this and let it marinate for approximately two to four hours.

Okay.

And then when it's ready you're gonna do, line up this little picky pen with a little foil and put tea right around here, okay.

This use all kinds of tea and then use some brown sugar.

This is a very traditional Chinese way to do it.

Brown sugar cane, star anise and also rice.

Now, in China, they also use camphor wood.

But in this country, a lot of chef, you know, recently they find out pen smoking or often smoking is very, very good because you can use different kinds of wood.

You can use apple wood for salmon, shrimp, scallop, chicken and duck.

You can use cherrywood for fish pieces, duc.. or you can use hickory wood for beef, pork, lamb medicine, and game.

So you can, all kinds of things.

And then you put this little, a little kin open on both sides as a stint.

Then put this right over here.

Okay.

And then you'll put the rib, right over here and you cover the whole thing up.

You are going to big kit in the oven until the rib is done.

We're gonna take it over there and come.

Now, let us see.

We have one which is already done.

A lot of people don't realize when you do ribs, you know why you do tea smoke because tea smoke enhance the flavor, develop the flavor.

And also it developed nice, wonderful color.

When this is done, you put this right over here and make the dish looks absolutely gorgeous, beautiful.

You garnish it with green onion all over and it's very, very easy to eat and everybody can do this rib, a bone.

(audience claps) Make no bones about it, whether it is pork, beef, new or lamb.

There is a rib recipe for just about everyone.

Until next time, keep exploring your rib sticking favorite.

And remember if Yan can cook, so can you.

“Goodbye!” (##!)

(audience claps)