Tony Puma, the American restaurant, is famous for roast pork ribs. After eating it, I never missed it until I bought the barbecue sauce from his home. I can do it at home!
Pure ribs are arranged in a row, please ask the seller to help the left and right halves. Wash the half of the bones and dry them with kitchen paper.
Generally, a pure rib is about 3-4 kg, and a half is about 2 kg. It is enough to use a garlic. Garlic chopped with chopped meat. Do not cut into minced garlic, you can shoot it.
The ribs are laid on the plastic wrap and the knife is used to cut the back bones for better taste. Evenly spread the barbecue sauce and garlic, sprinkle with a thin layer of freshly ground pepper and massage a little, wrap it in plastic wrap. Keep it in the refrigerator for overnight.
Preheat the oven and place the tin foil in the baking tray. Place the ribs on the grilling net, place the middle layer on the reverse side, and bake for 30 minutes at 180 degrees. Note: The back of the ribs will be baked due to the concave shape. Be careful not to be oiled when turning over.
The ribs are turned over, face up, and the attached garlic is pulled down with a silicone brush. At this time, if you don't mind the sweeter taste, you can brush a layer of honey. Also bake in the middle layer for 30 minutes. At this point, change the tin foil on the baking tray below. The sauce that was dripped before is already baked and can no longer be used.
In order to bake out the crispy taste of the surface, try to bake the oil out. After baking for 30 minutes on the front side, you can move the grilling net to the upper middle layer and close to the heating tube for another 10-15 minutes. At this time, always pay attention to the surface condition and do not paste it.
Bake the plate on the table and use a steak knife or kitchen scissors to separate the ribs. Grab it and eat it!
1. Regarding the Italian-style mixed vanilla, the ribs I have eaten at tony roma's seem to have not been put, and I like to sprinkle some when pickling. 2. Before pickling, be sure to dry the water on the ribs. Use about 6, 7 sheets of kitchen paper; don't let it go, for better taste. 3. The baking time is adjusted according to the actual situation. The main thing is to simmer the inner layer of the fire. 4. Side dishes. American restaurants generally accompany beans (in fact, pea beans), French fries, broccoli or whole potatoes, and match them according to personal preferences. 5. No need to brush oil because the pork ribs have fat meat. The grill is used to prevent the ribs from immersing in the oil when the back is grilled upwards. At the same time, you can also bake other things such as prawns or potatoes on the baking tray. 6. If the oven is not big enough, you have to cut the ribs and bake them. If you have the conditions, it is best to bake them all. It is like a restaurant.