No need to fire without oil, the simplest formula, crisp and tender, garlic overflowing, eat a meal for three days.
When you buy ribs, you cut the pieces, and the pieces are about the same size as the chicken wings. The ribs are soaked in the water to remove blood. At this time, peeling a whole garlic, and cutting the small end, I used a garlic press to get it.
Rinse the ribs clean, add minced garlic, salt, cooking wine, soy sauce, oyster sauce, soy sauce and evenly, put the refrigerator in the refrigerator for the longer the better, it is recommended to stay overnight.
The baking tray is covered with tin foil, the ribs are placed well, and a layer of tin foil is placed on top of the oven, and the middle layer of the oven is 180 degrees for 20 minutes.
The ribs are taken out of the tin foil, turned over, placed on the baking net, into the upper layer of the oven, and placed under the baking tray to pick up the oil, 220 degrees for 15 minutes. This step is placed on the baking net. Don't keep it in the baking tray. The baking tray is full of oil for a while! I like the ribs that are a little bit roasted and fragrant, although the outside is still tender inside. If it is a very thin rib or prefer to eat hydrating, this step is shortened to less than ten minutes.
There is a lot of garlic on the marinated ribs. You don't need to clean it. The garlic is crispy when it is baked. It is delicious. The tin foil makes the ribs soft and not dry. The upper grilling net allows the oil in the ribs to drip as much as possible, and it is healthier to eat less oil.