Barbecued pork ribs(kao cha shao pai gu )

Barbecued pork ribs

Introduction:

"Barbecued pork is a special meat product in Guangdong, mostly red and slightly sweet. It is to hang the pickled lean pork on a special fork and put it into the oven for barbecue. Hence the name. Since the oven, basically did not buy outside the barbecue, are their own barbecue sauce to buy barbecue, not only reassuring and delicious, sold a lot outside. First of all, choose fresh ingredients, and no additives, how much to eat and how much to bake, absolutely guarantee the freshness and hot of the finished product. If you like, you can do it yourself. If you don't have an oven, you can fry it in a pan. "

Production steps:

Step 1: prepare materials

Step 2: after washing the spareribs, soak them in water for 30 minutes and then drain them.

Step 3: slice the ginger, pour the barbecued sauce and ginger slices into the ribs.

Step 4: mix well, cover well, refrigerate for more than 24 hours, and turn for 2-3 times

Step 5: after marinating the spareribs, spread a little oil on the baking plate, evenly code the spareribs, put them in the middle of the oven, and bake them at 200 ℃ for about 30 minutes.

Step 6: bake until about 10 minutes (when the surface of the ribs is dry), take out the baking tray, brush a thin layer of oil on the surface of the ribs, and then put it into the oven to continue baking. Bake until golden brown. The temperature of each oven may have deviation, please pay attention to the fire, so as not to burn.

Materials required:

Front ribs: 2 (cut into about 8 cm long)

Barbecued pork sauce: 200g

Ginger: 1 piece

Note: choose the front ribs as far as possible, the front ribs are more slippery than the back ribs. Not too much seasoning, too much to cover the delicious ribs. Make sure to marinate for at least 24 hours to make the ribs taste good. Pay attention to the heat when baking. When baking for about 10 minutes, remember to brush a layer of oil so that it won't dry. Every oven has a temperature difference, especially in the end, be careful not to burn.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Kao Cha Shao Pai Gu