Sticky Pork Ribs – Gordon Ramsay

Janice Jameson

March 7, 2015

We hope you've been enjoying Gordon's recent recipes – this recipe for spicy sticky pork is perfect this time of year and a great dish for Christmas dinner parties or New Year's Eve.

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Category: Cooking Recipe

- 6 Months ago
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- 7 Months ago
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Christian Iannelli
- 5 Years ago

I really love watching these videos because theyre amazing! and I learn so
so much, I love it!
The only thing though is that sometimes I feel that when I cant get my
hands on every single ingredient, I feel as though, the dish wont be right
so I dont make it.

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- 5 Years ago

What do you guys think? Is it safe to eat medium – rare pork? I usually
like my meat juicy and just today i cooked a medium (fairly rare) steak
which was pretty delicious. I just want to know if there’s no actual danger
in doing that, unlike beef.

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Anna Livya Stainer
- 5 Years ago

great recipes, Gordon Ramsay rocks.. But they could add the ingredients
here on the description, cant understand everything he says…

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Grammar Nazi
- 5 Years ago

Delicious video.
Meanwhile in the comments:

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JJ Lee
- 5 Years ago

This is classic Chinese mom dish,difference is Chinese dont usually use
oven or oliver oil instead we use pot or wok and peanut oil to braise the
ribs.u could switch the ribs to pork belly(cut into big square).when its
done pour the sauce on top of rice and boiled vegetable u get urself u
great meal:)

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Tomáš Kvapil
- 5 Years ago

wow this looks incredible…I have to try it

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- 5 Years ago

What kind of ribs are those? I know they are pork but what is that cut or

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Will UmBanHower
- 5 Years ago

It’s so quick, I can’t tell, but what brand knife is he using?

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- 5 Years ago

I would have liked if he had said: “Now fuck off!” at the end of that

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- 5 Years ago

This recipe is really awesome! It was really delicious, and I’m not a very
experienced cook! :)

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Lowkey Sykes
- 5 Years ago

I tried this with my GF, Best ribs ever.

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- 5 Years ago

I had a foodgasm just from watching these come out of the oven! Holy shit,
great job Ramsay.

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Miguel Correia
- 5 Years ago

Amazing videos thank you cheff

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- 5 Years ago

I don’t even wanna eat it. I just wanna have sex with it.

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Cris Workizer
- 5 Years ago

Gordon, I really thought you were an arrogant bastard,but had only watched
you on hells kitchen.you are far from that.a family man and an awesome
chef, that I have learned so much from.you are an awesome person as well as
a chef.I want to learn more from you.I just bought two of your books.I now
watch you every day.you really are an icon to the cooking community.so glad
you post you videos..love cooking and learning thanks sincerely,Cris

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abdelkarim baten
- 5 Years ago


He has only forbidden you carrion, blood and pork and what has been
consecrated to other than Allah. But anyone who is forced to eat it-without
desiring it or going to excess in it-commits no crime. Allah is
Ever-Forgiving, Most Merciful. (Qur’an, 2:173)

Eating pork is harmful to health in a great many regards. This harm still
persists today, despite all the precautions that are taken. First and
foremost, no matter how clean the farms and environments on which it is
raised may be, the pig is not by nature a clean-living animal. It often
plays in, and even eats, its own excrement. Due to this and its biological
structure, the pig produces much higher levels of antibodies in its body
than other animals. In addition, far higher levels of growth hormone are
produced in the pig compared to those in other animals and human beings.
Naturally, these high levels of antibodies and growth hormone pass across
to and collect in the pig’s muscle tissue. Pork meat also contains high
levels of cholesterol and lipids. It has been scientifically proven that
these significant amounts of antibodies, hormones, cholesterol and lipids
in pork represent a serious threat to human health.

The existence of above-average numbers of obese individuals in the
populations of countries such as the USA and Germany, in which large
quantities of pork are consumed, is now well-known. When exposed to
excessive quantities of growth hormone as a result of a pork-based diet,
the human body first puts on excessive weight and then suffers physical

Another harmful substance in pork is the “trichina” worm. This is
frequently found in pork and when it enters the human body, it settles
directly in the muscles of the heart and represents a possibly fatal
threat. Even though it is now technically possible to identify pigs that
are infected with trichina, no such methods were known in earlier
centuries. That means that everyone who ate pork risked infection by
trichina and possible death.

All these reasons are just a part of the wisdom in our Lord’s prohibition
on the consumption of pork. Moreover, this commandment of our Lord’s
provides complete protection from the harmful effects of pork under any

Until the 20th century, it was impossible to be aware of the danger posed
to human health by pork. The fact that the Qur’an, revealed fourteen
centuries ago, warns against this harm which has been incontrovertibly
revealed with modern medical equipment and biological tests, is one of the
miracles demonstrating that the Qur’an is the revelation of Allah, the
Omniscient. Despite all the precautionary measures and inspections that
take place in modern-day pig rearing, the fact that pork is physiologically
incompatible with the human body and is a variety of meat harmful to human
health has not altered.

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Niels Taildeman
- 5 Years ago

Hi Chef Ramsay, after watching this video for a thousand times, I finally
made this recipe with my friends last night. I gotta say, this is one of
the best things I’ve ever eaten and definitly the best thing we’ve ever
made. The only downside is that we ate so much that we’re still feeling

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- 5 Years ago

Ehh god that soy sauce is for table use not for cooking… only light soy
sauce and dark soy sauce are for culinary use.. 

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- 5 Years ago

Jason Soroko just got reported by me and about 50 other people. JS.

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ivan lavidaloca
- 5 Years ago

Ciao gordon 🙂 volevo chiederti un consiglio. Ho acquistato da breve una
bistecchiera di una marca francese. Minerali buyer. In ferro . Non acciaio
18/10 ! Ma proprio in ferro . Sempre con le righe come una bistecchiera
classica. Secondo te ,e’ meglio una bistecchiera in ghisa o in ferro dal
punto di vista della cottura?? 

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Luis Meloni
- 5 Years ago

The size of that kitchen it’s equal to the size of my studio flat….

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- 5 Years ago

those ribs suck smoke em all day in a wood smoker after you seasoned the
night before. ramsay you fail

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Hank Hill
- 5 Years ago

I am actually planning on going to school and becoming a Chef, and i have
learned so much from watching his videos. They are VERY helpful! Last year,
I made turkey the way he did..DELICIOUS! and with the salmon, at the last
minute, i add butter and garlic just to give it a little extra flavor. YUM.
I love eating what i cook, but i love watching others enjoy the food I have
cooked for them.

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- 5 Years ago

I fucked my girlfriend as I made these.

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- 5 Years ago

Hey Chef, I think it would add to the overall appeal of the lesson if you
sampled your food on camera at the end to let us know how awesome it came
out; not that I’m doubting it. They look absolutely fantastic.

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