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I love making these ribs, it's really really good fun to do, it's kind of epic. It's an amazing weekend feast.
我喜欢做这些排骨，做起来真的很有趣，非常美味，这是一个美妙的周末盛宴。
Whenever you do this, it silences a room and people just get stuck in and go a little bit Fred Flintstone's about their eating. I love it.
每当你们做这道菜的时候，房间里就会安静下来，人们就会吸引过来，并且有一点像摩登原始人中弗雷德说的那样，我特别喜欢。
So first of all we've got the beautiful pork, I'm using lovely free-range pigs here,
首先我们准备好一些美味的猪肉，我用的是自由放养的猪身上的肉，
you can see it's the ribs, it's the long cut with the belly attached as well so you're gonna get loads of sweet meat.
你们可以看到这是排骨，这是一个与腹部连接的长切口，所以你们会得到鲜美的肉。
These racks weigh about 2 kilos each and will feed 12 to 16 people.
这些架子每个重约2公斤，可供12至16人食用。
So just get yourself 2 long pieces of tinfoil.
拿2片长长的锡纸。
Get your pork like this, season the ribs with salt and the star of the show Chinese five-spice.
猪肉要这样放置，我们要用盐和超赞的中国五香粉来给排骨调味。
This stuff is incredible, it's guaranteed sort of big beautiful flavour, it's traditionally a grind of cinnamon, cloves,
这东西太棒了，保证有一种很好的味道，通常它包含肉桂、丁香、
Chinese star anise, black pepper, fennel seeds and it just smells and tastes fantastic.
八角茴香、黑胡椒和茴香籽，味道好极了。
Roast the pork ribs curved upwards so that the meat on the underside is bathing in all those juices.
烤制向上弯曲的排骨，这样下面的肉就可以浸在所有的汁里了。
This is important this wrapping part, okay, because in the belly in the ribs it works a lot, okay.
包裹是很重要的部分，因为在腹部的肋骨很棒。
So it's gonna be super tough, but when you slow cook it, it allows the flavor to penetrate and the kind of steam hydrates the sinews
这会非常坚硬，但是当你们慢慢烤的时候，它会让味道渗透进去，而且蒸汽会浸到肉里，
and then it kind of breaks and become sticky and gorgeous and tender.
然后它就破裂了，变得又软又粘。
Cook them in the oven at 160 degrees centigrade for three hours.
把它放在160摄氏度的烤箱里烤三个小时。
Next barbecue sauce.
然后我们要做烤肉酱。
To create a spiced Asian version of this classic, finely slice three red onions and soften in a hot pan.
要打造一种经典的亚洲香料，我们要把三个红洋葱切了，然后把它们放在热锅里使其变软。
Then add some more of that Chinese five-spice and a few extra whole star anise.
再加些五香粉和八角茴香。
So look at this star anise, the flavor of the inner and outer part is just incredible quite licorice but it's just got so much more than that,
看看这个八角茴香吧，里面和外面的味道都是令人难以置信的甘草味，但它的味道远不止这些，
really really integral to Chinese and Vietnamese cooking.
这是中式和越南式烹饪不可或缺的一部分。
I'm just gonna put six or so star anise in there.
我要在里面放六个八角茴香。
We just want to fry off these onions so they're super super super sweet.
我们要把这些洋葱炒得超棒。
Add eight tablespoons of apple juice, along with six spoons of hoisin sauce, four of honey, two of ketchup and two tablespoons of rice wine vinegar.
加八汤匙苹果汁、六汤匙海鲜酱、四汤匙蜂蜜、两汤匙番茄酱和两汤匙米酒醋。
So all we need to do now is just simmer it away for a couple of minutes to go thick and shiny and gorgeous.
所以我们现在要做的就是把它炖上几分钟，使其变浓，还要变得闪亮。
Remove the star anise and liquidise the sauce in a blender then pass for a sieve for an ultra silky consistency.
取出八角茴香，然后将酱汁在搅拌机中搅拌，然后过筛以获得丝滑般的稠度。
I'll just use a spoon just to move around, delicious.
用勺子搅拌一下，太香了。
Three hours later the ribs come out of the oven ready for stage two.
三个小时后把排骨从烤箱里拿出来，准备进入第二阶段。
This is the really really exciting bit, let's have a look what we got for our money.
这真是令人兴奋，我们来看看吧。
Look at the juice that's come out.
看看这汁水。
I'm gonna pour these juices, all of them, into our barbecue sauce, that is so good.
我要把这些汁水都倒进我们的烧烤酱里，太棒啦。
With the juices added the sauce will need to reduce down until it's thick and glossy.
随着汁水的加入，酱汁将会减少，直到它变得光滑而醇厚。
So let's do the fun bit, let's glaze our beautiful pork.
下面就是非常好玩的部分了，我们来给猪肉“上釉”。
So get your DIY skills ready and raring to go, and let's have a little paint up.
拿出你们DIY的本事来吧，我们来当个粉刷匠。
Cover every inch of your ribs with the sweet sticky glaze, it's gonna seal in the moisture and give us incredible flavour.
把排骨涂上甜甜黏黏的酱汁，它会锁住水分，打造出难以置信的美味。
I'm gonna whack this in the oven at about 200, so a little bit hotter now, in she goes.
我要把它放在200度的烤箱中烹饪，现在有点儿烫，放进去吧。
Now, so that's in the oven, that's gonna go beautiful, shiny, sticky and glaze and there's one more little tip that's an optional extra.
现在在烤箱里烹饪的猪肉会变得漂亮起来，而且富有光泽和粘性，还有一个小贴士。
To really give these ribs the edge, I want to inject some serious smoky flavours.
为了让这些排骨的味道更浓郁，我想加入一些烟熏味。
So how do you turn an everyday home oven into a tiny miniature smoker?
那么，如何把一个日常家庭烤箱变成一个小排烟机？
You're gonna need a metal sieve and some barbecue wood chips available online or from your garden centre.
你需要一个金属筛子和一些烧烤木片，这些木片可以在网上或者在花园中心买到。
Just get it going it takes seconds, as soon as you see a little bit of flame happening, we're laughing.
只需要烧几秒钟，你们就会看到火焰，哈哈哈。
What that's gonna do is create a little smoker in your oven, it doesn't create loads of smoke outside the oven,
这样做的目的是在你的烤箱里打造烟熏味，烤箱外不会有很多烟雾，
but, any chilli, any soup, any rice dish, any curry that you do will be transformed by this little trick.
但这个方法会改变你用到的辣椒、汤、米饭和咖喱的味道。
We blow it out in we go.
把烟雾吹散，然后把它放进去。
The fans pushing that smoke around, the cinders in there will just keep it kind of smouldering away and that is a great tip.
风扇会将烟雾吹得四散，里面的灰烬会使其继续燃烧，这个贴士很棒。
10 minutes later and you're ready to get those beautiful smoky ribs out the oven.
10分钟后，你们就可以把那些超赞的烟熏排骨从烤箱里拿出来了。
This is a showstopper you know this is gonna put smiles on people's faces, I've got a massive platter like this, so let's get it happening.
这是超赞的美食，大家吃的时候都会很开心的，我有一个这样的大盘子，我们来装盘吧。
I'm serving my ribs with fluffy fragrant rice, now you're ready to carve up.
我要把排骨放到香喷喷的松软米饭上，现在来切肉吧。
Look how tender, oh my lord, just look into there.
看，多么软嫩啊，哦我的天哪，看看那里。
You can even taste the smoke, oh my god, yeah that's exactly what I want.
你们甚至可以尝到烟熏的味道，哦，天哪，这正是我想要的味道。
To garnish just sprinkle with some finely sliced chillies spring onions, radishes and coriander.
为了让菜肴更好看，我们只需撒上一些切好的辣椒、葱、萝卜和香菜即可。
Why do you want this? Because it's just contrast, colour and freshness and that my friends is the beautiful sticky Chinese ribs, in all of its beauty.
为什么要撒这些呢？因为这些会形成鲜明对比，打造不一样颜色和新鲜度。观众朋友们，色香味俱全的中式粘排骨就做好啦。
That is a big juicy incredible rib right there.
这份排骨非常多汁美味。
Let's just tear a little bit of that meat, bit of the rice, bit of chilly, bit of radish in the gob, mmm.
我们来撕一点肉，加一点米饭、一点辣椒和一点萝卜，来尝尝吧。
Oh my god. Big insane flavour. Like that, amazing.
哦我的天哪，味道超赞，太棒了。
