Barbecue ribs
By VicentaLakin
Home on a cold break, spent a month in South Carolina, finally learned Aunt Darlin's sweet roast pork chops. I have to admit this is the best ribs I've had except for Papi! The secret is to add Paprika to the ribs when they're baked -- I never thought they could be used on the ribs! The moment the paper was lifted, it was full of pepper powder! I'm even more surprised that when I really taste the finished product, there's no spicy feeling at all and I hope this ribs will be your favorite! =
Recipe Recommendations
- pork ribs
- barbecue sauce appropriate amount
- brown sugar 1 cup
- red pepper powder 1.5 spoon
- garlic powder 1 spoon
- black salt 1 spoon
- sweetening
- roast
- several hours
- ordinary
Steps for Barbecue ribs
1
The pork ribs wash off blood, strip off a thin sheet on the side of the bone and remove as much fat and fat as possible from the ribs with knives and spoons。
2
One cup (1cup) of red sugar (DarkBrownSugar); 1.5 spoons (1.5tbs) of red pepper pepper (grandredpepper, plus 1tb; one spoon (1tbs) of garlic powder (GarcPowder); one spoon of black salt (SmokedSalt, if not replaced with ordinary salt); evenly mixed。
3
Emission of ribs on tin platinum paper, evenly covering both sides of the ribs and sides of the mixture, and full massage until almost all red sugar melts。
4
Tightened ribs with tin foil paper, ensuring at least two layers of tin foil on each side, on the grill. The oven is 150°C (300°C) and baked for two and a half hours。
5
2.5 hours later, the ribs were removed and the tin paper was opened carefully. Watch out for the burns。
6
Cut the ribs into 2-3 parts. There's no oil in the pan, and your favorite barbecue sauce is painted on both sides of the ribs, each for one minute in the pan。
7
When they're both fried, they'll bloom
8
Soft, fragrance, purified pork chops! Let's eat with our handsBarbecue ribs Make Tips
1. The ribs sold in restaurants have almost no fat, because fatty meat tastes bad, so in the first step, try to remove as much fat as possible~
2. Black salt is a type of salt specifically for barbecuing. I ran out of that salt when I took the photo, so I just used regular salt as a substitute, and it still tasted great!
3. Although I added a lot of brown sugar, the final product is not very sweet. The chili powder added won't taste spicy in the end, so friends who don't eat spicy food don't need to worry.
4. Suggested method for frying BBQ sauce in Step 6: Before frying, use the back of a spoon or a brush to spread an appropriate amount of BBQ sauce on one side of the ribs. First, place the side with the sauce face down in the pan and fry for 1 minute. At this point, quickly spread sauce on the other side, then use tongs to flip the ribs over and fry for another 1 minute.