Garlic crust, smashed, chopped
Put two tablespoons of pork sauce
Pour two spoonfuls of soy sauce
Add 1 teaspoon of salt and a little white sugar
Pour 10ml of rum (no substitute for rice wine or cooking wine)
Buy a rib, wash it, control the moisture
Drain the small ribs into a flat bottom container
Pour the bacon and spread evenly over the small ribs
Use a toothpick to gargle on the small row to help the taste, turn it over every half hour, and tie the eye once. Pickled for more than 2 hours, preferably overnight
Take a piece of tin foil, cut into the length and width of the ribs, place the marinated ribs on tin foil, and pour a little marinade on the ribs.
Wrap it up, tighten your ends, and seal the side up to prevent leakage
Place the ribs wrapped in tin foil in a baking tray, 200 degrees, and bake for half an hour.
At the end of the baking, the tin foil is opened and the ribs are taken out of the tray. Pour the soup in the tin foil with the remaining broth of the marinade into the pot, open the fire, pour a little wet starch, smash it into a thick soup, and pour it on the ribs.
1, ribs should choose small ribs, not only beautiful and easier to taste. 2, marinade wrapped in ribs, use a toothpick to tie the eyes, help to taste, if not in time, it is best to refrigerate overnight. 3, before wrapping the lining of tin foil, add a little sauce to help the taste. 4. The tin foil seal is facing up to prevent the soup from leaking during the baking process. 5, tin foil wrapped, so that the baked meat is tender, not wrapped in tin foil, the meat is chewy and tough. 6, tin foil wrapped, there will be a lot of water baked out, use these soups, and marinade, thicken the water starch, into a thick soup, drenched on the ribs, both good-looking and delicious.