Barbecued pork ribs(cha shao pai gu )

Barbecued pork ribs

Introduction:

"Barbecued pork is a special meat product of Guangdong Province. It's mostly red, made of lean meat and slightly sweet. Barbecued pork is soft, tender and juicy, with bright color and fragrance. Our family loves to eat barbecued pork. Every time we go to a Hong Kong Style Tea Restaurant, we must order barbecued pork, vermicelli and red bean paste. This time, taking advantage of enough time, I made this kind of barbecued pork ribs. This time I chose pork cartilage spareribs, most of which are lean meat with a little fat on the side. This combination of fat and lean is just right. Fat meat is fat but not greasy, lean meat is thin but not firewood. Even if I can't eat fat meat like this, I can't help eating it. I can't put it down ~ ~ "

Production steps:

Step 1: clean pork cartilage and Spareribs with water, and use kitchen paper to absorb surface moisture.

Step 2: put the cleaned spareribs in the fresh-keeping box, put 4 tablespoons of Lee Kam Kee barbecue sauce, and add appropriate amount of salt.

Step 3: stir well to make sure each sparerib sticks to the barbecue sauce.

Step 4: cover the box and refrigerate overnight

Step 5: spread tin foil on the baking tray and brush a layer of camellia oil on the surface.

Step 6: put the marinated spareribs on the baking plate. Brush a layer of camellia oil on the surface of ribs, and then brush a layer of barbecue sauce.

Step 7: preheat the oven at 220 ℃ for 10 minutes, put the baking tray in the middle layer and bake for 30 minutes

Step 8: take out the baking plate, turn the ribs over, and brush a layer of camellia oil and marinated barbecue sauce. Go back to the oven for another 25 minutes. At this time, the surface of the ribs is colored, showing a bright barbecue color, and the meat is slightly burnt yellow.

Step 9: finished product

Materials required:

Ribs: 8 pieces

Barbecue sauce: right amount

Salt: right amount

Camellia oil: right amount

Note: marinate spareribs with a little salt. If the taste is light, it can be dispensed with. When I add salt, it feels just right.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Cha Shao Pai Gu