Secret ribs
Overview
As long as you control the time well, the grilled ribs will be very tender and colorful, and they will taste tender and juicy without being dry. I used 3 ribs. I thought it would be too much to eat, but after cutting it, there wasn't much left at all. After my husband had lunch at noon, there wasn't much left, but it was enough for dinner. It is best to cut the grilled ribs before grilling them or cut them into larger pieces before grilling, otherwise the meat will shrink after grilling and it will not look so good. After cutting, you can sprinkle some sesame seeds and chopped green onions. If there is any leftover sauce for marinating the ribs, you can heat it in the microwave and use it as a dipping sauce. When the grilling started, the whole room was already filled with aroma. When I was cutting the ribs, my hands were stained with the rib sauce and I couldn't help but lick my fingers clean. This is cheaper and more delicious than those in tea restaurants, and there are a lot of sauces made at home. Friends who like to eat grilled ribs can give it a try, or if you have a banquet at home, this is a good [feast dish]; the preparation process is simple and only takes some time.
Tags
Ingredients
Steps
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Rinse the ribs and absorb excess moisture.
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For ribs, choose thicker ribs with more meat, so that the meat will not shrink easily or taste dry when grilled.
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Hoisin sauce.
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Light soy sauce.
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sesame oil.
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Cooking wine.
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brown sugar.
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Honey.
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Allspice.
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Crush the garlic into a puree and add to the sauce, mix well.
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Measure all marinade ingredients into a bowl.
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Spread the prepared sauce evenly on both sides and in the crevices of the ribs.
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After evenly spreading all the sauce, pour it into the ribs, wrap it in plastic wrap and refrigerate to marinate overnight.
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When baking the next day, take the ribs out of the refrigerator to room temperature 30 minutes in advance, and first place a piece of tin foil on the baking sheet.
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Then put two pieces of parchment paper on it so it won't stick to the baking sheet.
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Figure 3-Figure 4. Preheat the oven to 200 degrees. The heat must be adjusted according to the oven heat of each manufacturer. Place the room temperature marinated ribs into the roasting pan, meat side up.
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Cover the ribs with a piece of tin foil. Bake in the middle rack of the preheated oven at 200 degrees for 1 hour.
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No need to flip when baking. Take it out after 1 hour. Because it is covered with tin foil, the surface will not burn easily.
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Brush the remaining marinated rib sauce onto both sides of the ribs. At this time, adjust the oven temperature to 170 degrees and bake on the middle rack. Remove the tin foil and brush with the sauce every 10 minutes. This process takes 40 minutes to bake.
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Brush the sauce every 10 minutes. You must check whether the color is too dark and will burn. If you feel that it will burn quickly, you must adjust the temperature and lower it by 10 degrees, but 170 degrees is basically no problem.
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You can alternately turn the ribs over and grill them every time you brush the sauce. That is, after brushing the sauce for the first time, they are grilled on the front side, and when you take them out and brush the sauce for the second time, they are flipped and grilled. Remember that when brushing the sauce for the last time, it must be cooked through and grilled for about 10 minutes because the sauce is made from blood when marinating the ribs.
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The roasted ribs are very colorful. You can cut the ribs first and then marinate them as you like, but you must cut them into slightly larger pieces, otherwise the meat will shrink and become very small after roasting.
