01:26.3
You want to look for ribs na mayroong layers of fat para talagang moist yung kakalabasan.
01:34.5
And since yung casserole ako is hindi ganun, ayan, medyo babalik ko siya.
01:41.8
Hahatiin ko na ngayon yung ribs, ah diba?
01:45.2
So kung anong size ng casserole ang meron ka.
01:48.0
If you have my chef RV all-purpose pot, pwede rin ito pero mukhang kakapusin kasi I'm doing 3 kilos.
01:55.9
Well, you can always cut the recipe, pwedeng kalahati lang yung gawin mo
02:02.7
pero kasi ako, I always prepare ito na 3 kilos para hindi po sayang sa gas
02:09.7
kasi siyempre, papalambutin mo ito ng matagal-tagal.
02:12.6
And then this one, I'm going to arrange into my...
02:18.0
Pre-heated na pala itong pan kung mainit na.
02:20.6
Teka, since mainit na, lalagyan ko na ng tubig.
02:26.5
Ayan, put the water and then pababa na ganyan para manuot doon sa laman yung flavorings na ilalagay ko.
02:35.1
Ayan, ipila natin dyan, pababa para manuot lahat ng mga flavorings na ilalagay.
02:40.8
And as we put it, ilagay na natin.
02:43.1
Meron ako ditong minced garlic.
02:47.9
This is brown sugar.
02:50.8
Later sa sauce, we will add more.
02:54.2
This is banana ketchup.
02:55.8
Nako, ayan, kakamayin ko na kasi total yan, o ishishake-shake ko din yan.
03:04.7
This is soy sauce.
03:09.8
And I'm putting ginger just for the nice oriental flavor.
03:16.1
For added smokiness.
03:17.6
You put curry powder.
03:26.0
And this is black pepper, lots of black pepper.
03:29.7
This is my cocoa powder.
03:31.6
Maglagay ka ng cocoa powder.
03:33.6
Ang inspiration ko naman, the original recipe na sinare sa akin nung friendship ko is just you use brewed coffee or put instant coffee powder.
03:43.4
And when I was reading some cookbooks, di ba yung Mexican mole?
03:47.5
They normally braise the chicken in parang cocoa, cacao and it's so good, di ba?
03:56.4
And it gives the chicken a very nice caramelized color.
04:01.2
So para ma-improve din yung kulay ng ating ribs.
04:04.6
And then we put the instant coffee powder.
04:09.4
And then this one, I'm just going to braise this for around 1 to 1 1⁄2 hours.
04:16.9
Or as you can see here, I'm just going to braise this for around 1 to 1 1⁄2 hours.
04:17.1
Or as you can see here, I'm just going to braise this for around 1 to 1 1⁄2 hours.
04:17.5
Until fork tender na yung ating ribs.
04:19.9
Kung medyo mas makapal yung ribs mo, you might need to add 30 more minutes sa iyong braising.
04:26.0
Ayan o, it's very important na well covered ng liquid yung iyong ribs when you braise it.
04:33.2
So hihintayin ko lang kumuluyan and once it boils, I'm going to decrease the heat to low, to medium low.
04:42.0
And then I'll continue braising it until the pork or the ribs has become fork tender.
04:47.3
So hihintayin ko lang kumuluyan and once it boils, I'll continue braising it until the pork or the ribs has become fork tender.
04:51.2
Hihintayin natin kumulu.
04:52.5
Alright, so kumukulu na siya.
04:55.7
Pinoposition ko lang na siguradong lahat ay nakalubog ng maayos.
05:03.5
But don't worry, as it cooks, medyo uurong po yan ng konti.
05:09.9
So once it's boiling, I'm going to decrease the heat.
05:17.3
To low, medium low and then iwan natin for an hour.
05:24.8
I-check natin, pwede mo din ibaliktad yan mamaya.
05:28.3
Okay, so balikan natin.
05:30.2
Ayan na, inip na inip na ako.
05:33.5
It's been one and a half hours and eto na, malambot na siya.
05:38.7
Actually, ganito yung lambot na gusto ko.
05:42.6
I'll show you ha, ilalagay ko na siya sa sheet pan.
05:47.1
See, pero hindi nagkakalasog-lasog.
05:52.4
Okay, nakikita mo, itinutulak ko lang po yan.
05:56.6
Kitang-kita mo ko yung lambot niya and kung gano'y siyang kamoist.
06:00.6
Kung hindi ka makatiis, ay, sumama.
06:04.7
Sumama ng kusa, hindi ko pinilit ha.
06:17.1
O diba, hindi lang kasi pwedeng malambot lang, kailangan masarap din.
06:22.4
Hindi naman pwedeng masarap lang, kailangan malambot din.
06:27.9
Ang promise ko dito sa recipe na ito.
06:31.2
You don't, well, optional na lang if you want to sear it, kung gusto mong i-broil.
06:38.5
Pero even without broiling it, nandoon na yung smoky flavor.
06:47.1
Because of the coffee and the cocoa and the other spices that we've added.
06:52.4
Now, this one, sasalain ko.
06:56.5
I'll get a strainer here.
07:00.4
Papunta sa isang wok or any casserole so we can reduce it.
07:09.8
Okay, just be careful.
07:17.1
Okay, so this one, we're going to reduce it until it becomes thick.
07:25.3
But you might need to add some honey, brown sugar, tomato ketchup.
07:32.8
But let me try it first, kung kailangan pang dagdagan ng pampatamis.
07:43.8
Pero lalagyan ko pa ng konting brown sugar.
07:47.0
Brown sugar and then you can add more coffee powder if you want.
07:53.0
But what I'm going to put is a little bit of cinnamon.
07:55.7
Yung coffee, okay na ako kasi baka hindi makatulog but you can add more.
08:01.4
Pwede ka maglagay ng more coffee powder.
08:05.2
What I'm putting is brown sugar.
08:13.8
And then we're just going to reduce this.
08:16.3
So papakuluan mo lang yan hanggang lumapot yung sauce.
08:21.2
Pwede mo din lagyan ng slurry if you want.
08:24.6
Kung mainipin ka pero mas masarap po yan kapagka reduction.
08:35.8
I think I'll add the coffee.
08:38.4
I changed my mind.
08:40.7
Gusto ko yung may pungent, may kick and the smell.
08:48.4
So let's reduce this.
08:50.4
Matagal-tagal din po ito, mga 15 minutes ang pagre-reduce.
08:54.5
And then mamaya, idedress na natin yan.
08:57.5
Ito para hindi madry, pwedeng ipasok mo muna sa loob ng oven.
09:02.3
Papasok ko muna dito sa loob ng oven.
09:04.7
Patay po yung oven ha para lang hindi po siya mag-dry
09:07.9
or pwede din naman takpan mo lang ng foil.
09:10.1
Eh pero mas malapit po kasi ako dito sa oven kaysa dun sa foil.
09:14.2
So ipapasok ko na lang.
09:16.3
Okay, and then reduce-reduce ito and then see you in a bit.
09:21.2
Alright, so this has been reducing here.
09:23.9
Nakita mo nangangalahati na pero naubusan ako ng pasensya.
09:27.9
So this is slurry, just to thicken it a bit para lang lumapot-lapot yung barbecue sauce.
09:35.7
And then, I'm just going to put a splash of maple syrup para talagang holiday flavor.
09:44.5
Kasi it has to be thick.
09:46.2
Thick enough that it will coat the ribs.
09:53.9
Kapag kulang pa sa lapot, dagdag ka pa ng konting slurry.
10:02.5
Lagay ko na lahat.
10:05.5
Okay, and then I'm ready to try it.
10:10.7
Inoven ko ito and then look, ganito lang yan.
10:14.1
Pwede mong i-broil.
10:15.7
Pero ako, titikman ko na siya ng ganyan.
10:24.4
Ayan, pwede mo na siyang buhusang ganyan.
10:37.0
Para mas kumapit yung flavors ng sauce mismo.
10:40.2
And then, i-ref mo pagka-ready ka ng Noche Buena.
10:45.4
Tsaka mo ipasok sa oven.
10:48.3
What I do, pwede mo din i-grill lang sa pan but I'm going to show you ang itsura niya sa loob.
10:58.3
Actually, no need to use a knife kasi mahihila mo yan ng gano'n even without a knife.
11:06.4
Look how tender it is.
11:15.4
That's why it's very important na yung pipiliin mong ribs, meron ding fats, maski pa paano.
11:26.4
Now, I'll try it.
11:29.5
Pagpukinain talaga ang ribs, well at least ako ha, nakakamay po, tatanggalin ko yung excess fat.
11:45.3
But syempre, mas masarap pagka madami yung sauce.
11:57.1
I love how tender it is pero nga yung hindi nagkakalasog-lasog.
12:06.2
Medyo conscious na po kasi kung ngayon, kaya tinatanggal lang ko ng taba last.
12:20.2
It's super duper good.
12:26.2
The chocolate and the coffee added a unique bitterness.
12:32.3
Kakaibang flavor profile.
12:34.3
And of course, a nicer coffee.
12:36.3
Better color to your ribs.
12:38.3
So give it a try para mapabongga ka at ang iyong mga bisita, ang iyong family this holiday season.
12:46.3
I'm going to see you all soon.
