Recipe: Black pepper cumin roast pork ribs

Home Cooking Recipe: Black pepper cumin roast pork ribs


Different from the last step in the past, you need to brush honey water. This is completely useless and belongs to salty fragrance. Bake off excess oil and eat it for peace of mind~



  1. Wash the ribs in a row and drain. Put in a deep basin, then add wine, black pepper, cumin, barbecue sauce, soy sauce, salt and mix thoroughly. Put on the plastic wrap and put it in the refrigerator overnight.

  2. Take out the marinated ribs from the refrigerator. Preheat the oven at 180 ° C (the baking tray is covered with aluminum foil, there will be a lot of grease dripping), put the ribs out on the grill face upside down, and bake for half an hour in the middle layer.

  3. Wear insulated gloves, carefully take out, turn the ribs over (face up), and bake for another 25 minutes.


1/. Pork ribs should be ribs with a length of about 5 to 6 and a width of 1.5 to 2 ,. The ribs have a certain thickness of meat, and the whole row of marinated rice will not dry. 2/. The ribs are fleshy and the fascia is thin. 3/. Because it is a recipe that was later built, the amount of meat and seasonings is not confirmed in advance. When you put the seasoning, you need to adjust it to your taste. 4/. Each oven is different, and the firepower is also poor. You need to observe more and make adjustments in time.

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