Secret ribs
By VicentaLakin
The ribs are fresh and colorful as long as they're good at time, and the taste is not dry. I used three ribs, and I thought there would be a lot more to eat and cut; there were not much left but enough for dinner after lunch. It's better if the ribs are cooked before they cut or cut bigger, or if the meat shrinks, it doesn't look so good. Sesame and onions can be spilled after cutting, and rib-cooked sauce if the rest is heated in the microwave. I've already had a room full of fragrance at the start, and I've had ribs on my hands when I cut my ribs, and I can't help but lick my fingers clean. It's cheaper than teahouses. There's plenty of sauce at home. A friend who likes to eat a roasted ribs can try it, or there's a good meal at home; it's a simple process that takes time。
Recipe Recommendations
- ribs 1 and a half jin
- garlic 3 petals
- seafood sauce 3 tablespoons
- sesame oil 1 tablespoon
- soy sauce 2 tablespoons
- brown sugar 1 tablespoon
- honey 1 tablespoon
- spiced powder 1 teaspoon
- rice wine 2 tablespoons
Steps for Secret ribs
1
The rib is washed clean and drained of excess moisture。
2
The ribs have to be thicker than meat, so the meat is not so easily constricted or tasted dry。
3
Seafood sauce。
4
Smoke。
5
Nasty oil。
6
Wine。
7
Red sugar。
8
Honey。
9
Five perfumes。
10
The garlic is crushed into mud and mixed in the sauce。
11
Put all the pickles in the bowl。
12
The sauce is evenly covered in both sides of the ribs and in the cracks。
13
All the sauce is poured into the ribs, covered with film-cooled pickles for one night。
14
The next day the ribs were removed from the fridge 30 minutes in advance and a tin sheet of paper was first placed on the oven。
15
Then we put on two baked oilpapers, so they don't stick to the grill。
16
Figure 3 - Figure 4. Preheat of ovens at 200 degrees, the heat must be adjusted to the heat of the ovens at home. The ribs made of room-temperature pickles are released into the grill and the meat is directed up。
17
Put a tin paper on the ribs. The preheated oven is 200 degrees medium-level roasted for an hour。
18
You don't have to flip when you cook. One hour later, it was removed because of the fact that the surface was difficult to focus。
19
The remaining salted rib sauce is brushed on both sides of the ribs, at which point the oven temperature is adjusted to 170 degrees medium and the tin paper is removed every 10 minutes from the oven and brushed with sauce. This process takes 40 minutes。
20
The sauce is painted every 10 minutes, and it has to be observed if the colour is too deep to focus, and if it is felt that the temperature has to be adjusted to decrease by 10 degrees, it is essentially fine at 170 degrees。
21
When you brush the sauce, you can turn the ribs, the first time you brush the sauce, the second time you bake it, the second time you bake it, you turn the sauce. Remember the last time you brushed the sauce, you had to bake it for about 10 minutes, because the sauce was blood water used to pick up ribs。
22
The ribs that have been baked are colored, so they can cut their ribs and pick them up as they like, but they have to be a little bigger or the meat will shrink。