【大食い】スペアリブ 総重量7.0㎏～最高に美味かった！～

【大食い】スペアリブ 総重量7.0㎏～最高に美味かった！～

My silver crown fell out because of Hi-Chew.
(Soft chewy candy) Hello, this is Taniyan. As it says on the thumbnail image, today’s dish is spareribs. I’m gonna use pork spareribs today. Actually, it is the first time to use spareribs as the main ingredient. Because I thought that it takes too much time if I grill them in the oven one by one. That’s why I was hesitating to use them. But I noticed that I can simmer them
instead of grilling them. I made stewed chicken with tomato sauce before. I’ll use the same recipe and
simmer pork spareribs today. So you might find many things in common I hope you guys watch this video Let’s get started. Cooking Starts NOW. These are today’s main ingredient “ pork spareribs.” I’ll start with prepping these. Olive oils. Sear all sides
*Enjoy the sound of sizzling. Make sure not to leave any parts raw.
*This is not for cooking though
and just sear to coat all sides. Remove from the pan after searing all sides. At this point, the grease of spareribs
is all around the stove. If you are making this,
make sure to clean the stove after cooking.
*Cooking finishes when you finish cleaning. I have one more thing to tell you. When you braise spareribs later, the meat will shrink. So if you choose small spareribs,
you don’t get to eat much. Please choose bigger spareribs when you buy them. I’ll pre-boil first. Here’s something convenient Something everyone has one in their home. stock pot
*Regular deep pot is big enough though. Place seared spareribs and add plenty of water Add some okara(soy pulp)
*to remove foams & excess grease of pork spareribs. Cook with simmering water
for 1hour after it starts to boil.
*Prep vegetables while cooking spareribs. This is for taste check. Nice and ripe this bell pepper is very sweet. Roughly cut to leave the texture. It’s bland, so I can’t tell the taste I can’t eat this raw… Crush the tomatoes with hand
and remove dense stem core
*You can eat them, but for the better texture. I can’t try this… Take out pre-boiled spareribs
and rinse with cold water
How can I use soy pulp soaked all foams? Olive oil & garlic Add all vegetables Stir fry & let vegetables soak oils Put stir-fried vegetables in the stock pot Put spareribs back into the stock pot Add white wine & crushed canned tomatoes
till it covers spareribs and vegetables The ratio is 1 white wine: 2 canned tomatoes When it starts to boil, simmer with low heat for an hour It is easy getting burn because of the canned tomatoes,
make sure not to cook down too much
If the water level is getting lower, add some water *It will be helpful to finish washing the dishes
while simmering spareribs. Add tomatoes after an hour of simmering, and simmer another 2 to 3 mins. Add basil and butter to finish. When butter is melted completely, season with salt and black pepper. It’s done Time to start plating. Stewed pork spareribs are done. Here’s a finished dish along with some music. It’s finally done Pork spareribs in tomato sauce I have several things on my table these are for dishing out. First time ever! Portable gas stove It’s good to make stew because I can eat them warm. Of course, I prepared something to make
“shime” dish to complete this dish. Now I want to start eating. Itadakimasu Sapporo Classic is my favorite beer for sure.
I think I haven’t had this for a while. Okay, I’ll put some on this plate. I just thought that I don’t need to use a knife and fork today. It tastes incredible Wow, this is really delicious. Well, this is really tender. I braised them 2 hours in total, so it is extremely tender and falls off from the bone. This is delicious! This is seriously awesome. I just want you guys to stop watching this video,
and come here to eat this. I really want you guys to try this. Why is this so good? I did really well on this one. Because I pre-boiled them, it has no smell. Vegetables taste great too. I love zucchini. The biggest sparerib today. It is a truly happiest moment with a mouthful of sparerib. I can’t stop eating. I thought I made a lot today. I’ll finish everything today I guess. Summer vegetables are in season.
Zucchini tastes fantastic. I personally like green zucchini over yellow zucchini. Well, I guess both of them taste great. Conclusion: Zucchini tastes excellent anyway. It might be too late, I want to show you how sparerib looks like. It is impressive and really tender. I don’t need gums to eat. I actually need gums to eat. Of course, I do. Where’s the meat? I think I’m gonna finish eating all the spareribs. Because I have shime-dish later,
I’ll just finish eating all the meat. Wow, this is a big one. It’s not super tender, but the cartridge is soft enough. Now, I finish eating spareribs. I finished appetizer(spareribs),
so I’ll make the main dish(shime-dish). Okay, let’s eat. It is steaming hot, but it’ll be delicious. I love it. I really needed to make this with stewed tomato. It’s hot! Be careful not to get burn! I always think that tomatoes are great ingredients because I can use them for anything. Bacon tastes terrific. Why don’t you say something about tomatoes?? Scorched bottom These are nicely scorched. I know it’s gonna be hot. Soooo hot, but it is delicious. I need a beer with some scorched rice. Where’s “last spurt”?? Forget about it. Gochisosamadeshita. It was amazing. I think there’s a theory of
“everything’s gonna tastes great with tomato.” I haven’t decided what to make for the next video. I just can’t come up with fish in season now. Maybe chicken grunt? Or horse mackerel? Well, I haven’t decided yet. I think I’ll finish today’s video here. See you in the next video. Bye~

今回はガッツリ食材のポークスペアリブ！
脂肪分も多くて男臭い食材ですが
下茹でとトマト煮込みという調理法のおかげで女性でも食べやすいものになったのかなと思います(#^^#)

調理自体は少々長くなってしまいますが
ほとんどが煮込む時間なので合間に他の家事もこなしていけば
あまり時間的な拘束もないのかなと思います(#^^#)

もしなにかの参考になれば嬉しいです(^^)

⇩今回の詳しいレシピはコチラ⇩
～スペアリブの下ごしらえ～
・フライパンにオリーブオイルをたらしスペアリブの全面を焼き付ける
※中まで火を入れるためではなくあくまで焼き目をつけるための作業です(^^)
・大きめの鍋に焼き付けたスペアリブとたっぷりの水、おからを加えて火にかける
※1、スペアリブのアクを抜くための下茹でです♪
※2、アクが抜けやすいよう水はたっぷりと加えてください(#^^#)
※3、おからを加えることで浮き出た豚肉の余分な脂やアクを吸い取ってくれます(#^^#)
・弱めの中火でフツフツさせる程度に1時間ほど茹でる
※水かさが下がってきた場合はその都度水を加えながらお湯がたっぷりの状態をキープしてあげてください(^^)
・1時間経ったらスペアリブを取り出し水でおからを洗い流す
～野菜の下準備～
少し大きめに刻む
※1、煮込んだ時に食感が残るように少し大きめに刻んでおくと食材ごとに食感の違いが出て美味しく感じられるかなと思います(*^^*)
※2、ニンニクも粗みじん切りにしておくとホクホクとした食感が出て美味しいです(^^)
※3、
マッシュルームは白色のものよりブラウンを使うほうが香りがよくでて美味しいかと思います(#^^#)ちなみにですが、個人的にブラウンの色合いが濃いものほど食感が強いような気がするので、今回のように長時間煮込むような料理の時には色の濃いブラウンマッシュルームを使用するようにしています。

～ホールトマト缶の下準備～
・缶から中身を取り出し握りつぶすようにしてトマトのヘタ等を取り除いておく
※もちろんこの部分も火を通すと柔らかくなって食べられるんですが見た目的にあまりよくないので、、、(;・∀・)
この時トマトの汁が飛ぶことがよくあります。白い服につくとなかなか落ちないので十分にご注意ください。

～本調理～
・フライパンにオリーブオイルとニンニクを加えて弱火にかける
・香りがたったら刻んだ野菜を加えて炒める
※火を通すというより表面に焼き色をつけて香ばしさをプラスするイメージです(^^)
・表面が香ばしくなったら鍋に移し、先程のスペアリブを加える
・白ワイン：ホールトマト缶を1：2程度の割合で全体がひたひたになる程度まで加え火にかける
・沸騰したら落しぶたをして弱火でコトコト一時間弱煮込む

・煮込み終わったらトマトを加えてさらに5分程煮込む
・仕上げにバジルとバターを加え、バターが溶けたら火を止め塩とブラックペッパーで調味すれば完成！
※最初に味付けをすると濃度の変化で塩辛くなることがあるので最後に調味すると失敗も少なくなると思います(#^^#)
※加えて、肉自体に塩気があまり入らないのでコッテリなスペアリブもあっさりしている感じになります(*^^*)

⇩サブちゃんねる(夜食ちゃんねる)⇩

★盛り付け時の音楽★
楽曲制作：ヌビア(@nubiahistoria)

本日もご視聴いただきありがとうございました(#^^#)
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