Grilled spareribs with lemon, pepper and salt(ning meng jiao yan kao pai gu )

Grilled spareribs with lemon, pepper and salt

Introduction:

"Roast spareribs is not only with honey and sauce, but also with spice grass and lemon pepper and salt. It's really fragrant. The operation is not too complicated, but the taste is first-class."

Production steps:

Step 1: tear off the bottom layer of the ribs. If it can't be torn into pieces or broken, you can use a sharp blade to remove it;

Step 2: pierce the ribs;

Step 3: invert the ribs and prick holes on the other side;

Step 4: use a large bowl, first put basil, rosemary, oregano, thyme, fennel and black pepper, hand rub evenly, do not put salty seasoning, because avoid salt will tighten the meat tissue;

Step 5: fold the ribs into two layers, put them in a compact box, and put them in the refrigerator every 1-2 nights;

Step 6: add lemon pepper and salt, salt, rub well with hands, and then put into the baking pan;

Step 7: wrap the surface of the baking plate with tin foil, so that the moisture will not run away during baking. Try to keep the moisture of the meat at 400-425f for 30 minutes;

Step 8: lift the tin foil with the clip, use the barbecue probe to detect 180f as the thickest part of the cooked or cut open the meat with a knife to see if the meat is roasted, then use the broil (heat) low-grade, 8-12 minutes to roast the back of the meat until it is deep golden;

Step 9: use the clip to turn the meat upside down and bake the front side of the meat in the same way until it is deep golden.

Materials required:

Spareribs: 1 large piece

1 tbsp lemon and pepper

Basil: 1 / 2 tsp

Rosemary: 1 / 2 tsp

Oregano: 1 / 2 tsp

Thyme: 1 / 2 tsp

Fennel: 1 tsp

Black pepper: 1 / 2 tsp

Salt: 1 / 2 tsp

Note: first, spices can be put according to their own preferences, can be reduced or increased according to the original formula, there is no strict requirement on the amount. 2、 There are two reasons to cover the ribs with tin foil for the first time. First, it's easier to keep the moisture in the meat. Second, it's easier to keep the moisture in the meat so that the meat doesn't burn. Third, when using the fire to roast the meat, don't leave the oven for too long, because it's easy to overcooke the meat with the fire.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Ning Meng Jiao Yan Kao Pai Gu