In addition to the long time of roasting, this is a recipe without defects, delicious, convenient, and not easy to fail. This is also my first recipe in the kitchen. I don't speak on social networks for thousands of years. I can let my own laziness send such a recipe. It is obvious how much this party is worth sharing. The original party comes from Food.com, the author is Bethany T, the original link is here. ://www.food.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786 The advantage of this recipe is that it does not have to rub Ribs, saving a lot of effort. The original party used yellow sugar and smoked sea salt. When my house was run out of yellow sugar, I could not find smoked sea salt. I replaced it with ordinary sugar and salt, and the taste was very amazing. The focus of the seasoning is Paprika, garlic powder and barbecue sauce. Low temperature and long time baking is the key to meat quality.
This is the seasoning needed to marinate Ribs. In particular, this Paprika looks like paprika, but can't be replaced with paprika. It has a sweet and sour sweet pepper, but also with a little smoky flavor, rich in layers but not too hot, very suitable for barbecue ~~ (Paprika is very common in North American supermarkets and very cheap, I do not know why on Taobao It’s a little expensive... but in order to eat BBQ Ribs at home, it’s good to invest.)
Mix the sugar, salt, garlic powder and Paprika in a small bowl and serve. Don't doubt the ratio of salt to sugar. That's it. Ribs doesn't have to be too salty, but it's sweeter to eat. In addition, the barbecue sauce will make the salty taste~~
This is the most troublesome step I personally feel. The whole piece of film behind the ribs is torn off. The process of tearing is a little tricky. Instead of cutting the film, use scissors to reach between the film and the meat, and rub it up and down, then grab a part of the film by hand and tear it off. If you use scissors to cut a small piece, it will be very painful. This fascia must be removed, it will affect the taste of the meat and the ribs. Without this film, the meat can be naturally dropped from the bone after a light meal, which is very attractive~
Spread the seasoning evenly to the surface of the meat by hand (do not like the touch of the meat with a disposable glove). It's not just about sprinkling the seasoning. It takes a few more minutes to get this taste. After that, there are three choices, (1) direct roasting, (2) two or three hours in the refrigerator or (3) in the refrigerator overnight. I have tried all three methods. It is true that the meat is still marinated and marinated, but I think the difference between the three hours and the overnight stay is not too big. Everyone can adjust freely according to their own schedule. Direct roasting will not be bad, but don't save the barbecue sauce after roasting. It can be painted thick and thick, and the more delicious.
The oven is preheated to 150 degrees. The marinated ribs are removed from the refrigerator and placed in two layers of tin foil, with the fleshy side facing down. Remember, it must be two layers of tin foil. Because this pork rib is very heavy, and then there will be a lot of gravy, it must be tightly packed, otherwise it will be very very embarrassing, and it will scrap a baking tray or dirty the oven. Then cover the ribs with two layers of tin foil of the same size. The four sides of the upper and lower four layers of tin foil are rolled up and sealed.
Put the ribs in the oven. My picture is a negative textbook. Everyone should put a baking tray underneath, and the gravy will still leak some. It is more troublesome to get dirty ovens. Bake at 150 degrees for two or two and a half hours. (This is a lower temperature and slow roast, which makes the meat softer and more juicy)
Take the ribs out after two hours. Carefully uncover the tin foil and pay attention to the vapor. See the gravy underneath? I will wait until the baking tray is not so hot, and tilt the baking tray slightly to pour out the excess gravy. There is another way to slowly pull the ribs with two spatulas and move them to a new tin foil.
The last step is to pour the barbecue sauce! Yes, use 'down'. I had a 1/3 bottle like the ribs on me. . . Don't worry about getting too much pain, basically the barbecue sauce will not be too salty, it will be sweeter and more sour and better.
Simply spread the barbecue sauce with a brush or spoon. Preheat the oven to 220 degrees. Drain the ribs into the oven for 10 minutes. Take out the ribs, turn over, and pour the barbecue sauce again, then bake for 10 minutes.
carry out! ! Began to eat!
Finally, I recommend a Red Lobster Biscuit, which is a delicious staple food that we found when we went to Red Lobster for dinner. Later, I found the recipe on the Internet myself, and it was very simple (I will write a recipe when I overcome the laziness). Biscuits, BBQ Ribs, and a vegetable salad are a great American meal.
1. Paprika's spicy taste is not heavy. If you like spicy food, you can add a little chili powder when picking up Ribs. 2. Regarding the choice of barbecue sauce, the original party is actually using the barbecue sauce of Sweet Baby Ray. This brand is famous, and a honey barbecue sauce is also very popular. I went to the supermarket to see Kraft's big sale, and I thought that Kraft's things were all good. I bought it and tried it. I didn't expect it to taste very good. But Kraft's sweetness is not too heavy. If you like sweet, you can brush some honey. 3. When you eat, you can order some tomato sauce or barbecue sauce, which is also very delicious. 4. Finally, you can remind your family of smokers with a smoke alarm. The last 220 degree roasting step will be a little bit of smoke. Prepare a cardboard fan fan, and the room is ventilated.