Secret rib(mi zhi lei pai )

Secret rib

Introduction:

"As long as you have a good grasp of the time, the grilled ribs will be tender and colored, taste tender and juicy, and will not be very dry. I used three ribs. I thought there would be a lot of fruit. After cutting, I didn't have much. After lunch, my husband didn't have much left, but it was enough for dinner. Otherwise, it's better to cut the ribs, or the grilled meat will shrink. After cutting, sprinkle sesame and scallion, marinate rib sauce. If the rest is left, microwave it and dip it. At the beginning of baking, it was fragrant all over the room. When I cut the ribs, my hands were stained with the sauce of the ribs, and I couldn't help licking my fingers. It's cheaper and better than tea restaurants. There are many sauces made at home. If you like to eat grilled ribs, you can try it, or you have a banquet at home. It's a very good banquet dish. The production process is simple, it just takes some time. "

Production steps:

Step 1: after cleaning the ribs, absorb the excess water.

Step 2: choose thick ribs with more meat, so that the meat is not so easy to shrink or taste dry.

Step 3: seafood sauce.

Step 4: raw.

Step 5: sesame oil.

Step 6: cooking wine.

Step 7: brown sugar.

Step 8: honey.

Step 9: five spice powder.

Step 10: mash garlic and add it to the sauce.

Step 11: measure all the marinade and put it in a bowl.

Step 12: spread the sauce evenly on both sides and the gap of ribs.

Step 13: after spreading evenly, pour all the sauce into the ribs, wrap them with plastic wrap, and marinate for one night.

Step 14: when baking the next day, take the ribs out of the refrigerator 30 minutes in advance and put a piece of tin foil on the baking plate.

Step 15: then spread two sheets of baking oil paper so that they don't stick to the baking tray.

Step 16: 5. Fig. 3 - Fig. 4. The oven is preheated 200 degrees, and the heat must be adjusted according to the heat of each oven. Put the ribs marinated at room temperature into the baking tray and put the meat side up.

Step 17: cover the ribs with a piece of tin foil. Put in a preheated oven and bake at 200 ℃ for 1 hour.

Step 18: you don't need to turn it over when baking. Take out after 1 hour, because there is cover tin foil, so the surface is not easy to scorch.

Step 19: brush the remaining sauce on both sides of the ribs, then adjust the oven temperature to 170 degrees, remove the tin foil and brush the sauce every 10 minutes. This process takes 40 minutes to bake.

Step 20: brush the sauce every 10 minutes. You must observe whether the color is too deep and will scorch. If you feel that it will scorch soon, you must adjust the temperature to drop 10 degrees, but 170 degrees is basically no problem.

Step 21: when you brush the sauce, you can turn the ribs over alternately. That is to say, the first time you brush the sauce, you bake it on the front. Then the second time you take out the sauce, you bake it on the back. Remember that the last time you brush the sauce, you must bake it thoroughly for about 10 minutes, because the sauce is the bloody water used to marinate the ribs.

Step 22: the color of the roasted ribs is very good. You can cut the ribs first and then marinate them according to your preference, but you must cut them a little bit larger, otherwise the meat will shrink and become very small after roasting.

Materials required:

Ribs: 1.5 Jin

Garlic: 3 cloves

Seafood sauce: 3 tbsp

Sesame oil: 1 tbsp

Soy sauce: 2 tbsp

Brown sugar: 1 tbsp

Honey: 1 tbsp

Five spice powder: 1 teaspoon

Rice wine: 2 tbsp

Note: the oven temperature must be adjusted according to each oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Mi Zhi Lei Pai