Recipe: Barbecued pork ribs
Ingredients:
- Pork ribs 550 grams
- Lee Kum Kee barbecue sauce 3 1/2 tbsp
Steps:
-
The ribs are soaked in cold water for half an hour, the water is changed 4 times in the middle, and the drained water is added to the barbecue sauce and mix well.
-
Spread the sauce and ribs evenly by hand
-
Use a food bag to move the well-mixed pork ribs into the refrigerator and refrigerate overnight.
-
Heat 1 tbsp of oil in a pan and pour in marinated ribs and sauce
-
Cover the medium and small fire for about 10-15 minutes, turn over several times in the middle
-
In the 5th minute, watch the fire aside and watch the soup dry quickly. After the 10th minute, open the lid and cook until the soup is thick.
Tips:
1. In the process of frying, you should watch the fire, but when the water is dry, pay attention to it. Because the pork sauce has a lot of sugar, it is easy to paste the pot. 2. If the marinated ribs have no water, you can add 2 simmered water. 3. Do ribs to master the time of fire, cooked. After burning for more than 20 minutes, the meat quality is getting old. When the ribs are fresh, the meat is tender, which is 15-20 minutes of cooking time. If it is more than this time, the meat will become old and become strong. It will take longer than 60 minutes to be simmered.
Look around:
- Potato minced meat
- Alpaca bread
- Mulberry jam
- Mushroom stir-fried vegetables
- Soybean eggplant
- Millet pepper sauce, aubergine
- Banana Cranberry Muffin
- Condensed Milk Toast (Bai Cui Breadboard Edition)
- No need to steam chocolate pudding
- Crystal jelly
- Garlic and roast beef
- Loofah fried edamame
- Sugar cane horseshoe tangerine peel water
- Popcorn
- Hometown taste, Chaoshan radish dried omelet
- Small onion flower quiche
- Fried noodles - fried noodles - fried noodles - fried noodles
- Thai Green Curry Chicken
- Asparagus seafood pasta with white sauce
- Rosenberg paper cup bun
- [Miscellaneous Notes] Milky Germ Corn Sauce
- Wheat germ corn bread
- Yanbei cold noodles
- Sauerkraut fried diced