Orléans
By VicentaLakin
The favorite part of the ribs is the upper middle row, where the old man says it's rich and tender, and whether not, it's right to listen to the old man. The cat picked out a couple of boss's growers and went home to pick them up. It's the best way to cook in the oven when you get home from work the next day
Recipe Recommendations
- ribs 600 grams
- Orleans cured meat sauce 40 grams
- edible oil 1 scoop
- Italian vanilla 1 small pinch
Steps for Orléans
1
The ribs are long and clean
2
The ribs are long and clean
3
Orléans roasted with a little bit of water
4
Orléans roasted with a little bit of water
5
Combination, if you want to bake it in a short time, then you can rub it in a little bit
6
Combination, if you want to bake it in a short time, then you can rub it in a little bit
7
I made it one night earlier. I could make it the next day from the fridge
8
I made it one night earlier. I could make it the next day from the fridge
9
Put it in the oven
10
Put it in the oven
11
Seal the tin paper, put it in the preheat oven, 200 degrees, 15 minutes
12
Seal the tin paper, put it in the preheat oven, 200 degrees, 15 minutes
13
Take out a suitable amount of Italian vanilla, and put it in the oven for 5-10 minutes
14
Take out a suitable amount of Italian vanilla, and put it in the oven for 5-10 minutes
15
After you take it out, brush a little bit of edible oil and bake it for five minutes16
After you take it out, brush a little bit of edible oil and bake it for five minutesOrléans Make Tips
1. It would be preferable for the ribs to be immersed in clean water for 2 hours in advance, during which time the water is replaced, and for the blood water in the drain to be partially immersed in part 2. Sealed in tin paper so as not to cause excessive loss of water in the ribs, so that the gravy is abundant and tender