Private barbecued pork ribs(si fang cha shao pai gu )

Private barbecued pork ribs

Introduction:

"I went on a business trip two days ago. As soon as I got home yesterday, my mother threw the pickled spareribs in front of me. She said that I was not at home, so he had to pickle the barbecued spareribs. Originally, she wanted me to make the black pepper spareribs. My mother said that I had to follow. Then roast the spareribs! There are also ready-made barbecued pork sauce on the market. Many people use it directly for cooking. My family doesn't like the sauce very much. As long as possible, I start to make it from the most primitive state of food ingredients and condiments. I feel that the things made in this way are more reassuring. This recipe of barbecued pork is my mother's best, and the taste has always been strong. Today, I also disclose this recipe. It's really good if you don't hide it. Next time, I'll send my own recipe of braised spareribs with black pepper. It's the same strong, and I'll never forget what I've eaten. "

Production steps:

Step 1: wash the barbecued pork and drain the water (or suck it up with kitchen paper). Mix the sauce with the high Baijiu, and add a few slices of ginger and scallion. The sauce is ready. Put the sauce evenly on the chop and put it in the fridge. The pickling is done for at least 12 hours, and it should be doubled over the middle of the road for one or two hours.

Step 2: lay tin foil on the baking tray, and choose the appropriate length according to the amount of ribs, because the ribs should be wrapped.

Step 3: put the spareribs in the middle of the tinfoil, fold the tinfoil up and down, and wrap the spareribs.

Step 4: fold up the tinfoil on both sides and wrap the whole ribs.

Step 5: preheat the oven at 170 ℃ for 30 minutes (this time there are a lot of spareribs, so it takes a long time. If not too much, this process will take about 20 minutes).

Step 6: the semi-finished product comes out of the oven, take out the ribs, pour out the soup, and then spread the ribs on the tin foil.

Step 7: enter the oven again, preheat 200 degrees, 15 minutes. In the process of baking, you need to turn the surface once and pay attention to the color. In the later stage, if you don't pay attention to the color, it's easy to overdo it. If each side is a little burnt red, it doesn't have to take 15 minutes to get out of the oven. This should be well grasped. Take out the spareribs, swing the plate, it's done!

Step 8: finished product drawing ~!

Step 9: finished product drawing ~!

Materials required:

Spare ribs: 1000g

Ginger: how many slices

Scallion: right amount

Raw soy sauce: 1 teaspoon

Sugar: right amount

Salt: right amount

Highly Baijiu: 2 teaspoons

Note: 1, sugar and salt ratio is about 6:1, you adjust according to the amount of ribs. 2. Wrap the spareribs in tinfoil and bake them at a relatively low temperature. This can ensure that the meat can be cooked thoroughly, and the moisture of the meat will not be lost too much, so that it will taste fresh and tender. The second baking is to make the surface of the ribs coking and coloring, so that the ribs can be really charred outside and tender inside. The most important thing is that the roasted ribs will not spill too much oil, and it is easier to clean the oven, otherwise, the oil stains will fill the oven, and the cleaning will be choking ~! So you can enjoy the delicious food!!

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: salty and fresh

Chinese PinYin : Si Fang Cha Shao Pai Gu