Sticky Pork Ribs _ Gordon Ramsay

So tasty
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Nov 5, 2023
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Best wishes, enjoy and many thanks. First off, get your roasting tray. Put the tray on the gas.
Pork ribs, 60% meat and 35-40% fat. Give them a really good season. Salt and pepper.
Nice thing about this cut, they stay incredibly moist when they're on the bone and the longer
you cook them, the more delicious they become. Just push all that seasoning in to the pork. Olive oil in.
Make sure that tray is nice and hot and I really want that nice sort of caramelization taking
place on the pork. That's the nice thing about starting it on top of the stove. Use your roasting
tray, get them colored and then in the oven. Putting the ribs straight in the oven, you don't get the
color. They look sort of boiled as opposed to a nice caramelized rib. Ginger. You can't beat fresh
ginger with sticky pork ribs. Place it down nice and firmly and slice. The thinner you slice the
ginger, the more fragrant the ribs. Garlic. And it's really important before you add anything
to those ribs, make sure you've got the color on the ribs first. Don't rush it.
Turn them over. That's what I want. That nice crispy color. As they sort of
braise in the oven, all that color just turns into the most amazing flavor. Braising is just
a chef's term for cooking something slowly in liquid. Right, ginger and garlic in. Spread it
around on all those ribs to sort of roast the ginger and the garlic. Chili flakes. Chili
flakes in. Next, Sichuan pepper. Citrusy, vibrant. Peppercorns. Incredible. In. Next, star anise.
That gives it a really nice sort of aniseed-y flavor. Almost like you're roasting the ribs
in fennel. In. Now we've got the heat, got the spice. I want to sweeten things up a little bit.
Some fresh honey. Honey glazes the pork beautifully. Counteracts against all that spice in there.
But look what's happening. The color on the ribs is extraordinary. It's like a really nice chili
sweet caramel. Now, soy sauce. Brings that little bit of sort of saltiness to it.
Really generous with the soy sauce. Japanese vinegar. Two tablespoons of vinegar in. Rice
wine. It gives it that nice sort of tartness to the ribs. If you can't find rice wine,
a dry sherry is a great substitute. 300 ml. That takes out the heat of that Sichuan pepper.
Those dry chili flakes. Make sure they all lay down like a nice tight box of matches. Bring that
up to the boil. Cooking is all about learning to develop your own likes and dislikes. So always
keep tasting to make sure you're happy with a combination of flavors. It's lacking a little
touch of vinegar. I want that sharpness. Now think what's going on. The tartness, the heat,
the caramel, the color on the ribs is amazing. I want a bit of a sort of onion-y flavor. Put
some spring onions in. Whilst these ribs are in the oven, the spring onions will sort of puree.
They give a sharpness. The final taste of that pork in with my spring onions.
In with my stock. 400 ml of stock. This is just a simple chicken stock. The stock just sits
underneath the ribs. It absorbs into the rib and the top of the rib glazes underneath the rib.
That gets crispy and rich and that's what makes the ribs nice and moist. Really important. Into
the oven. Cook at 180 for 30 minutes. Then turn the ribs over and cook for a further 30 minutes.
Now. Wow. They smell incredible. Each side has got that really nice crispy roasted edge. Becomes
sticky and chewy and sweet, sour. The fat's disappeared and the pork just melts in your mouth.
I want to take them to the next level. Gas back on. Now, shake the tray. This is the sort of
the way that we finish them in the restaurant. For every minute they glaze in that tray,
they just get to taste better and better. Now look at them. I'm so happy with those.
Ribs done. Absolutely delicious now. But if you want, you can put them in the fridge and the
flavor will keep developing. Then just reheat them when you want to serve. So, each rib has a nice
slice of ginger on there. Wow. Look at that. Delicious sticky ribs with an amazing marinade.
Season and cover well with paprika. Spread evenly. Beautiful. Pierce that open. Squeeze it in that
