Grilled pork ribs with black pepper and tin foil
Recently, I have been making some flowers and vegetables every day. The vegetables have sprouted, but the flowers have not. This makes me very depressed. This time, I planted the lettuce used to pad the ribs from a small seed myself, so I can eat it raw. I don't have to worry about too much pesticides and other problems. It tastes sweet and green vegetables. In fact, I prefer grilled meat to baking desserts. I am completely carnivore. Roast chicken wings, kebabs, grilled eggplant and many other oven meats are all my favorite. Moreover, baking requires a lot less preparation than making desserts. You only need to prepare the ingredients and marinate them for a certain period of time before you can roast them. It is easily and more suitable for novice bakers.
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Steps for Grilled pork ribs with black pepper and tin foil
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1: A few ribs (I asked the uncle who sells ribs in the market to cut them into the size I wanted, and then I cooked lotus root ribs and peanut soup to arrange the bones)
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2: Wash the ribs and soak them for an hour to remove the blood.
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3: Find a clean bowl, arrange the ribs, and drizzle with a spoonful of ribs sauce.
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3: Find a clean bowl, arrange the ribs, and drizzle with a spoonful of ribs sauce.
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5: Drizzle with the prepared pear juice, or use water instead if not available.
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6: After stirring, place it in the refrigerator. It is best to marinate it for more than 24 hours so that the ribs will be enough to taste.
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7: Take it out from the refrigerator after 24 hours, place tin foil on the baking sheet, after arranging the ribs, sprinkle with black pepper and a little cumin. I cover it with another layer of tin foil, turn on the oven to exhaust, and bake it at 200 degrees for 15 minutes., then take it out, remove the tin foil, and bake it again at 190 degrees for 15 minutes. (If you don't have an oven with exhaust air, you can take it out and turn it over halfway)