This week Linh makes Korean BBQ inspired "fall off the bone" ribs...Delicious!

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hey guys welcome to SB basic cooking on

board it's kind of an ugly day today so

we've decided let's just stay in do a

movie night and have some comfort food

and what better thing to do is to have

ribs Asian style what we gotta do first

silver skin off and you're gonna do this

right because you know it gives me the

heebie-jeebies it's really slippery it's

really hard it's the best thing for me

is when you can get it all in one poll

mm-hmm

like so what why don't they just sell it

like that I don't know some people I

don't know they just don't I'm gonna

piece them out and to like three and

we're actually gonna cook this in the

pressure cooker Thanks

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so this is absolutely my favorite way of

making gifts just because it's easy its

quick and really there's not much fuss

about it and it seriously you cannot

screw this up literally you can't stir

it up and every time it's delicious you

used to cook this in the oven but which

is great and it's faster

I didn't yes cuz I remember back in the

day these things would blow up and you

can push a chicken out the top of that

little hole either so I didn't know so I

was scared of it as well

but oh my god is that the easiest thing

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all right babies are rolling in we're

gonna eat through just a few hours

our daughter is definitely a carnivore

she is with her crazy hair today I kind

of like so I use a secret ingredient in

all of my recipes it's a seriously it is

what is it I'm curious now so a lot of

my friends always ask what my secret

ingredient is and everybody has one and

it's supposed to be a secret well I'm

gonna let you in on this little secret

it I use it every single time but it

doesn't always go in the recipe but it

does go somewhere

makes the best read so it does make the

best ribs I swear to you it'll make

every meal delicious love it sucks

so well the meat is cooking I'm gonna go

make the sauce it's really simple I just

use a little bit of everything

the face is nice everything you have

like five things in this I know but it

changes the variations changes the

flavor and so I always use garlic iOS

use shallots I do oyster sauce a little

soy sauce I use a little acid with the

rice vinegar and in this case I'm gonna

add a little bit of sesame seed oil and

it obviously don't leave and then you

sweetened up yeah that's my favorite

nothing like sweet ribs it is they're

sweet sweet sweet well a little savory

I like the savory okay let's get at it

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let's bring up the heat hope that's

enough sauce does it taste like

that's how I make a sauce seems so

simple well it is just because I really

don't measure and so it always tastes a

little different I know sometimes I get

a little more heat spicy air sometimes

sweeter sometimes it's saltier so you

just kind of have to play with it and

figure out what you like so don't ask

for the recipe

so you're saying nothing don't ask for a

recipe I gave you all the ingredients I

just don't know how to measure alright

so we had it on high for 15 minutes and

I turned it off and just let it build

pressure and so 35 minutes later

so total cook time is 35 it's done

already yeah I'll check it out smells

good there's a little pressure please

don't blow us up yeah the suspense is

killing me

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and they're done they're done ok they

have the bone pulled away mommy yes it's

gonna be tender that's good and that's

before the sauce just letting it cool

off do you see how it kind of just falls

off the bone now you're teasing me it's

gonna be nice and tender

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all right it's time to sear the meat

toss it in sauce and let's eat

sounds good to me

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thanks for watching cooking on board

tune in next week when I make my own

version of pork lettuce wraps until then

keep creating