How To make Asleep At The Grill Barbecued Ribs

Ziangs: REAL Chinese Takeaway BBQ Spare Ribs and Chinese BBQ sauce recipe

Buy me and my mum a drink if you like? or even better, if your budget could stretch, South Korean? Our paypal is info@ziangsattheoldechapel.com

Check out our merchandise for sale:

Becoming a patreon would help us out so much, we'd be able to get more content out more often if we didn't have to rely on running our shop. So if you could find it in your heart to donate just $1 a month for as a thank you for all the help we give you, that would be amazing, link here
Get access to ingredients lists, videos before they are published on youtube, extra hints and tips, and much more.

patreon.com/ziangsorientalfoodworkshop
instagram.com/chinandchoo
twitter.com/ziangsw

Quick sweet & sour sauce:
Takeaway sweet & sour sauce:

Send your photos of your food to info@ziangsworkshop.com

FOLLOW US
Twitter: @ZiangsW
Facebook: faceboo.com/ziangsorientalfoodworkshop
Insatgram: @ziangsorentialfoodworkshop

Our online store.
If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.

We have 3 generations of Chinese/Malaysian chefs in our family and all love cooking, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know, we love cooking and can't wait to share what we know with all of you :)

Here are links to products we recommend and that we use in our videos
Amazon Affiliates
Wok, good all round non-stick:
Pre-Seasoned Cast Iron wok:
High end wok we use at home:
Kind of wok that a takeaway would use flat base:
Kind of wok that a takeaway would use round base (this is what most takeaways use):
Best kind of cooking utensil for use with non-stick woks:
Best kind of cooking utensils for use with an iron woks (used in takeaways):
Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
Meat clever we love (personal use):
Heavy duty wood chopping board:
Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
Non-stick sauce pot for making pastes:
Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
Foil takeaway containers so you can pot them up like a real takeaway:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Laser Thermometer:

Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ

Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE:

____________

Want to hang out with other Slow 'N Sear owners, or interested in knowing more before you purchase? Then join our Facebook group!

PLEASE SUBSCRIBE! It really helps us grow! -

Adrenaline Barbecue products used in this video:
Slow 'N Sear:
Drip 'N Griddle Pan:
22 Two Zone Cooking Grate with EasySpin:

For our professional recommendations on digital thermometers check out the following link:


___________

WHAT YOU WILL NEED TO MAKE THESE BEEF SHORT RIBS.

3-4 lbs of Short ribs
Kosher Salt – 1/2 tsp per pound
Big Bad Beef Rub -

This recipe works for beef back ribs or beef short ribs. It’s important to note that the meat is between the bones with back ribs and on top of the bones with short ribs. Short ribs are meatier than beef back ribs so they’re usually more desirable among pitmasters, and short ribs are what we’re cooking today!

To prepare the short ribs trim off any of the thick fat and silverskin that’s on the top. This will help the rub that we apply later form a nice bark during the cooking process. Unlike pork ribs, don’t bother removing the membrane from the back of the rib if it’s is still attached. The meat could fall off during the cook. After trimming is done we are going dry brine our short ribs, by applying ½ tsp of kosher salt to every lb of meat. This both seasons the meat as well as helps retain juices. Once salted, cover them and place them in the fridge for a minimum of 2 hours but preferably overnight.

After the ribs have been dry brined, we are now ready to apply our BBQ rub. Today we are using Meatheads Big Bad Beef Rub which adds a lot of flavor and a little kiss of heat to these ribs. If you pay careful attention you’ll notice we’ve added a little bit of cumin to the rub, which we feel really puts the Texas in these Texas beef ribs.

When your ribs are all prepared you are going to start getting your Slow 'N Sear all set up for cooking low n slow between 225-250 degrees. We did this by lighting about a dozen briquettes with a starter cube in the corner of the Slow ‘N Sear. Once those coals were fully lit we then filled the remainder of the slow n sear with unlit briquettes as well as added a couple chunks of hickory wood for smoking on top. We also added 1 quart of hot water to the water reservoir for the generation of steam during the cook. The humid environment stabilizes temperatures during low ‘n slow cooks and helps the beef pick up smoke flavor. You’ll notice we ran our grate thermometer wires through the top vents to help minimize air leakage around the lid which will help us maintain low cooking temperatures .

With our grill ready to go it’s now time to place our short ribs onto the grill. Because short ribs are so thick we’re able to place our leave in thermometer into one of the ribs to monitor the progress of the cook. Once we have the meat and pit probes in place, we’ll close the lid and begin smoking.
After about 5 hours our leave in thermometer is showing that our ribs are just above 200F so let’s take a look and probe for tenderness. When we poke our ribs with our probe it goes in and out like it’s in butter so you know that rib is done. As they each get done we’ll take them off the grill.

The ribs are done so you can go ahead and dig in, or, if they came off the smoker early, we can hold or rest them by wrapping them in a double layer of foil and placing them in a faux Cambro, which is a fancy way of saying room temp cooler. Making a Faux Cambro is pretty simple. Basically we wrap our ribs in a double layer of foil, then wrap the foiled ribs heavily in towels, and then place all that in a room temp or warm cooler. Let the ribs hold in the cooler up to 4 hours or when the meat gets below 140 F. The Cambro process will help further tenderize the meat.

When your ready to eat, remove from your cambo and enjoy the feast!

Easy Sticky Pork Ribs | HOW to make Sticky Pork Ribs by Xman & Co

Join us where we share our easy sticky pork ribs recipe with you and how to make these sticky pork ribs at home.
Join this channel to get access to perks:


Cooking time :- 1Hour then Searing


Sauce ingredients :
Soy sauce 1 Tbsp
Apple cider vinegar 1 Tbsp
Red wine vinegar 1 Tbsp
Honey to taste
1 small Ginger cut in thin slices
Glass of OBS - Old Brown Sherry
Brown sugar 2 Tbsp
Garlic powder 1 Tbsp
3 Aniseed stars
2 Tbsp Fennel seeds
1 Tbsp Chilli flakes
3 to 4 Gloves
2 Tbsp crushed Garlic
500ml Beef broth





This is so easy - you can do this at home like a legend.

You could follow the same rules and methods in your home with your Weber grill or in your kitchen oven. THIS will impress your friends and guests beyond believe...


Please like, share and SUBSCRIBE if you like what You see and don't forget to please tell your friends about this channel. I will greatly appreciate this. Also leave some comments on what recipes you would like to see in future...Stay Tuned!!!!!

➤ Subscribe to my channel here: youtube.com/xmanco



#stickyribs #porkribs #porkribsrecipe #xmanandco

Let's connect! Follow my socials:

➤ Instagram:
➤ Twitter:
➤ Facebook page is:-
➤ Tiktok account is:-

——————————

If You're Reading This: Please comment what your favourite part of the video was!

——————————

FOR BUSINESS ENQUIRIES: xmanandco1@gmail.com

Leeeeettsss Doooo THIS!!!


Cheers for now.
Xman & Co.

Easy Oven ribs recipe

Oven glazed ribs recipe. Not really what I do but I wanna show that you really can do it. They came out really juicy and sweet. Who’s gonna try this?
.
.
Cooking instructions
Oven temp 275
Place ribs on middle rack
Place drip pan underneath
Spritz every hour
After 3rd hour wrap in double foil
Place ribs back in oven
Crank heat up to 350 degrees
Remove ribs and add sauce
Place back in oven for 15 min
Remove let rest for 10 min before slicing
.
.
.
Credit ➡️ @cooking_with_fire___
.
.
.

Music: Kiwi
Musician: Jeff Kaale
.
.
.
#ovenribs #bbqribs #porkribs #ovenrecipes #indoorcooking #glazedribs #foodporn #foodie #instagood #inatafood #thefeedfeed #eeeats #porkrecipes

How to Make: Oven Baked Baby Back Ribs

How to cook BBQ Ribs in a Insta Pot | Pressure Cooker 4K

How to cook BBQ Pork Ribs in a Pressure Cooker Instant Pot is so easy to make at home. Takes 20 mins to cook up delicious, moist and tender bbq pork ribs. This is a must recipe for any pressure cooker insta pot.
Check out all my delicious BBQ recipes:
Tap the bell to get notifications on my latest videos '????'
Facebook:
Instagram:
Pinterest:
Twitter:
Merchandise Store:

A cheap way to help support my extensive recipe shopping lists, only if you can afford this small monthly fee:

My other Youtube channels:

My HOME HANDY HINTS CHANNEL:


New video recipes every: MONDAY, WEDNESDAY & FRIDAY



Ingredients:
1 tbsp dry mustard
1 1/2 tbsp smoked paprika
1 tbsp onion powder
1/2 tsp cayenne pepper
1 tsp cumin ground
1 tsp garlic powder
1 tbsp brown sugar
1 tsp black pepper ground
2 tsp salt
Pork ribs
4 cups apple juice
1/4 cup apple cider vinegar

#instantpot #porkribs #bbqribs