Pear ribs
By VicentaLakin
Pear pickled meat has a special fragrance, and long roasting makes the ribs fertilized, charred and smooth。
Recipe Recommendations
- pork ribs 500 grams
- carrots half a
- onion half a
- Sydney one
- garlic 2 cloves
- soy sauce 10 grams
- honey appropriate amount
- salt 2 grams
- white sesame appropriate amount
Steps for Pear ribs
1
Pear to the core, with a juicer。
2
Onion slicing, garlic crushing, carrot slices。
3
The ribs are washed clean of dry moisture, with soy sauce, ready sesame, appropriate salt in pear juice, which is poured into it for pickling (10 hours in the fridge)。
4
The carrots are put on the grill with ribs and garlic。
5
The Fong Tai oven selects the normal bake mode - 180°C, the tin platinum cortex, which is put in after the preheating has been completed and baked for 90 minutes。
6
When it's done, tear out the tin paper and take out the ribs and brush the honey。
7
The regular oven bakery mode warms up to 200°C for about 20 minutes, with a nice caramel on the ribs。