The private room burns ribs

By VicentaLakin

The private room burns ribs
When I came home two days ago, my mom threw the salted ribs in front of me and said I wasn't home, he had to pick up the roasted ribs. And there's ready-made fork sauce on the market, and a lot of people use it directly for cooking, and my family doesn't like the sauce too much, but whenever possible I start with the raw state of the food sauce, and I feel more comfortable doing it. This fork-burned formula is the best I've ever had, and I've made it public today, and I don't want to hide it

Recipe Recommendations

  • ribs 1000g
  • ginger few slices
  • onion appropriate amount
  • soy sauce 1 teaspoon
  • sugar appropriate amount
  • salt appropriate amount
  • high-alcohol liquor 2 tsp

Steps for The private room burns ribs

  • Make The private room burns ribs step 0
    1
    Forks are washed clean and the water is dried (or dried with kitchen paper). Make sauce, mix raw salt sugar with high white wine, add a few gingers and onions, so the sauce is fixed, evenly on the ribs, put it in the fridge, freeze the pickles for at least 12 hours, make one or two stopovers and have a more even taste, this time a day。
  • Make The private room burns ribs step 1
    2
    The plate is covered with tin paper and the appropriate length is selected according to the size of the ribs, which are to be wrapped。
  • Make The private room burns ribs step 2
    3
    Put the ribs in the middle of tin paper, fold them up and down and wrap them around the ribs。
  • Make The private room burns ribs step 3
    4
    And fold the tin paper up on both sides and wrap the whole ribs。
  • Make The private room burns ribs step 4
    5
    The oven is preheated 170 degrees, 30 minutes (this time is longer than this time, and if not too much, the process is about 20 minutes)。
  • Make The private room burns ribs step 5
    6
    Half-finished, excavated, poured out the soup and opened the ribs stand on tin paper。
  • Make The private room burns ribs step 6
    7
    Get in the oven again, preheat 200 degrees, 15 minutes. In the course of the roasting, you have to turn over and watch the color. At the end of the day, if you don't watch the color, it's easy to overdo it. If you get a little red on each side, you don't have to be ready for 15 minutes. Take out the ribs, set the wheel, it's done
  • Make The private room burns ribs step 7
    8
    It's finished
  • Make The private room burns ribs step 8
    9
    It's finished

    • The private room burns ribs Make Tips

    1. The ratio of sugar to salt is about 6:1; feel free to adjust this based on the amount of ribs. 2. Wrap the ribs in aluminum foil first and bake them again at a relatively low temperature. This ensures the meat is cooked through while preventing excessive moisture loss, keeping it tender and juicy. The second baking is to caramelize and color the ribs' surface, giving them that perfect crispy exterior and tender interior. There is one more important point: this method prevents excessive oil splattering, making it much easier to clean the oven. Otherwise, you'd be dealing with oil stains all over the place, and cleaning would be a nightmare! Then you can simply enjoy your delicious meal!

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