Roasted spareribs(xiang kao pai gu )

Roasted spareribs

Introduction:

"Because I've always been afraid that the barbecue will splash the oven with oil and it's too troublesome to clean, so I don't use the oven to make it. But I'm used to braised spareribs, sweet and sour spareribs, and spareribs soup, so I want to change the way I eat them. Today I'm going to make a roasted spareribs. The name doesn't matter. The key is delicious! "

Production steps:

Step 1: prepare the seasoning.

Step 2: instead of buying a special rice wine, use the juice in the wine instead.

Step 3: mix all the seasonings, stir the salt and sugar until they melt, put in the cleaned ribs and mix well, cover them with plastic wrap and put them in the refrigerator.

Step 4: take it out after 6 hours and wrap it in tinfoil. It must be tightly packed, or the juice will run out when it's baked later.

Step 5: put them on the baking plate one by one, put them into the preheated oven, bake them at 170 ° C for 30 minutes, take them out, peel off the tin foil, and brush the surface of the ribs with zhaoshao sauce (zhaoshao sauce is a little sweet, but my family don't like it very much, I use soy sauce, sugar, salt and a little ketchup), then put them into the oven and bake them at 190 ° C for about 10 minutes.

Step 6: under the light at home, the picture is green, and the actual finished product is slightly burnt yellow, which is very attractive.

Materials required:

Ribs: 500g

Shredded onion: a little

Ginger: a little

Rice wine: 20ml

Salt: 1 teaspoon

Soy sauce: right amount

Sugar: right amount

Lemon juice: 5-6 drops

Note: 1. Wash the spareribs and let them dry for a while. Drain some raw water. Only later can the sauce penetrate into the meat better. 2. The spareribs must be wrapped with tin foil, otherwise the juice will leak out and there will be a burnt smell when baking, and the flavor of the spareribs will be destroyed. 3. When removing the tin foil and baking again, the temperature should be a little higher, add some color, and don't scorch!

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Xiang Kao Pai Gu