[slow roasting in oven] sweet barbecue sauce ribs melt in the mouth~(kao xiang man kao ru kou ji hua de xiang tian shao kao jiang lei pai )

[slow roasting in oven] sweet barbecue sauce ribs melt in the mouth~

Introduction:

"I went home in winter vacation, stayed in South Carolina for a month, and finally learned aunt darling's sweet barbecue sauce pork chops. I have to admit that this is the best rib chops I've ever eaten except pappy ~ ~!"!! The secret is to add chili powder when baking ribs - I never thought chili powder could be used on ribs! At the moment of uncovering the tin foil, it overflows with the unique aroma of chili powder! What surprised me even more was that when I really tasted the finished product, there was no spicy feeling at all I hope this rib can also become your favorite! =)”

Production steps:

Step 1: wash the blood off the ribs, peel off a layer of film on the other side of the bone, and use a knife and spoon to remove as much fat and fat as possible.

Step 2: measure 1 cup of dark brown sugar; 1.5 TBS of ground pepper; 1 TBS of garlic powder; 1 TBS of smoked salt; mix well.

Step 3: place the ribs on the tin foil (the shining side touches the food). Evenly apply the mixture to the front and back sides and sides of the ribs, and massage until the brown sugar is almost gone.

Step 4: wrap the ribs tightly with tinfoil, at least two layers of tinfoil on each side, and put them on the baking tray. Bake in the oven at 150 degrees Celsius (300 degrees Fahrenheit) for two and a half hours.

Step 5: take out the ribs after 2.5 hours and open the tin foil carefully. Caution: Hot.

Step 6: cut the ribs into 2-3 parts (as long as they fit into your pan). In a pan over medium heat, spread your favorite barbecue sauce on both sides of the ribs and fry each side for 1 minute.

Step 7: after frying on both sides, it can be served!

Step 8: soft, fragrant, instant pork chop! Eat with your hands!

Materials required:

Pork ribs: one (about 4 pounds)

Barbecue sauce: right amount

Brown sugar: 1 cup

Minced red pepper: 1.5 tbsp

Garlic powder: 1 tbsp

Black salt: 1 tbsp

Note: 1. There is almost no fat in the ribs sold in the restaurant, because the fat will be very bad, so we should try our best to get rid of the fat in the first step. 2. Black salt is a kind of salt specially used for barbecue. The salt used up in the photo, so I only used ordinary salt instead, and the taste is still very good! 3. Although put a lot of brown sugar, but the finished product is not very sweet. Put the chili powder is ultimately not taste spicy, do not eat spicy friends do not need to worry about. 4. The sixth step of frying barbecue sauce: before frying, use the back of the spoon or brush to smear the right amount of barbecue sauce on one side of the ribs. First, fry the side with barbecue sauce down in the pan for 1 minute. At this time, quickly spread the barbecue sauce on the other side, then turn the ribs over with a big clip, and fry for another 1 minute.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Kao Xiang Man Kao Ru Kou Ji Hua De Xiang Tian Shao Kao Jiang Lei Pai