Video Summary - Gino Gate Crashes Phillip's Smokey Ribs Recipe

Presenter / source

Ground cumin (amount: “tablespoons” mentioned; exact tbsp not given)
Ground coriander (amount: “a sort of … tablespoons”; exact not given)
Chilli: ~1 teaspoon (suggested options mentioned)
- Variation: add cayenne pepper / “alter this one”
- Variation: use smoked paprika (“whatever the hell you like”); flavor provided is already “fairly smoked”
Ground ginger (amount not specified)
Paprika (amount not specified)
Dark brown sugar (amount not specified)
Smoked paprika note: Presenter says you don’t need smoked paprika if using other smokiness (via liquid smoke), but it’s optional.

Pork spare ribs (quantity not specified; described as “only four quid” for the meat)

Tomato ketchup: ~420 ml
Dijon mustard: ~1 big dollop / about 1 tablespoon
Cider vinegar: ~4–5 (amount unclear; subtitle reads “four or five cider vinegar”)
Orange juice: ~50 ml
Liquid smoke: a dash (described as very smoky)

Whiskey sour (cocktail)
- Whiskey/Scotch (fills the shaker twice)
- Juice of 1 whole lemon
- Juice of 1 whole orange
- Honey (used instead of sugar; honey “has cinnamon in it”)
- Ice
- Optional variation: normal honey + a little dollop of cinnamon

Oven preheated/set to about 100°C
Oven-safe tray / baking setup for ribs
Mixing bowl (or similar) to mix the dry rub
Barbecue mentioned for later cooking/serving context (ribs are also baked for hours)
Sauce pot/jug
- Sauce is made while ribs cook
- A jug is suggested for holding sauce for pouring later (optional presentation)
Reminder: “give your hands wash”

Make the dry rub
- Mix together: ground cumin, ground coriander, chilli (~1 tsp), ground ginger, paprika, and dark brown sugar.
- Cue: “once you’ve mixed it up…”
Season the ribs
- Sprinkle the dry rub generously over the ribs.
- Rub/massage it into the meat (“end massage it in” / “massage it”).
- Prep is done before roasting and emphasized as needing time in the oven.
Roast/bake
- Bake ribs at ~100°C for about 3 hours.
- Cue: ribs need a “long time” / “they need a long time in the oven.”
- Timing note: subtitles indicate it’s “now three hours…” → bake duration ~3 hours.
Make the sauce (during the bake)
- In a saucepan/mixture, add:
  - ~420 ml tomato ketchup
  - 1 big dollop / about 1 tablespoon Dijon mustard
  - ~4–5 cider vinegar (exact volume unclear)
  - ~50 ml orange juice
  - a dash of liquid smoke
- Cue/description: liquid smoke “begins to come together,” and the flavor is intensely smoky.
Sauce serving option
- Put some sauce aside in a jug to use as a pouring sauce later (optional variation).
- Barbecue is mentioned, but the exact integration with grilling isn’t specified.

Dry rub clings better than wet marinade
- Tip: starting with wet marinade can make seasoning “fall off,” while this dry rub clings (“dry marinade… a KO threat clings to it”).
Smokiness strategy
- Tip: you don’t need smoked paprika in the rub because liquid smoke provides smokiness.
Timing / prep cue
- Don’t do the prep too far ahead (“wasn’t good to do that early door”); the key requirement is time in the oven (about 3 hours).

Ribs are described as “moisture to perfection.”
Sauce is intended as a pouring sauce, with the jug being the suggested method.
Tasting cue: they describe the result as “seriously hot” and “best rib” (qualitative feedback).

Chilli/rub heat
- Add piri piri / cayenne pepper for more spice
- Or keep the ~1 tsp chilli base described
Paprika type
- Optional: smoked paprika in the rub
- Presenter notes it’s not needed due to liquid smoke
Sauce smokiness
- Uses liquid smoke as the “secret ingredient” dash
(Non-rib) Whiskey sour sweetener
- Use honey (with cinnamon in it); optionally add cinnamon if using plain honey