The sweet and fragrant outer layer is rich, the inner juice is full, the meat is soft and with a slight bite, and finally the word "perfect" is not disappointing.
The ribs are divided into a meat side and a white film side. The knife tip is used to poke a small mouth on the side of the white film, and the oven is preheated to 130 degrees.
Treat the garlic and ginger in seasoning 1 into velvet, mix it with sugar and use it.
Sprinkle the salt and black pepper in seasoning 1 evenly on both sides of the ribs
Then spread the mixture of ginger and garlic sugar evenly on both sides of the ribs.
Wrap the ribs tightly with tin foil, place the fleshy side down on the baking tray, and bake in the middle of the 130 degree oven for one and a half hours.
Mix all the ingredients in seasoning 2 in a small pot
Heat on open fire, boil and simmer for 8-10 minutes until the sauce is viscous, which is a barbecued pork sauce, cooled to room temperature for use.
Take out the pork ribs that have been baked for one and a half hours, and raise the temperature to 180 degrees in the oven.
Pour out the roasted gravy, place the tin foil on the baking tray, place the ribs on the tin foil, and brush the fork sauce on step 7 on both sides.
The side of the ribs with the white film is facing down and baked in a 180 degree oven for 10 minutes.
Repeat steps 9-10 for a total of 3 times.
Poke a small hole in the white film of the ribs with a knife to make it better. Don't put too much salt when you are slowing down for the first time. I like the texture with bite, so the time for the first low-temperature roast is not particularly long. If you like the taste of easy bone removal, you can extend this half an hour to 45 minutes. Cook the pork roast until it is thick, and the sauce can be tightly wrapped when it is brushed on the ribs, so that the taste can be superimposed layer by layer. When the second high temperature is baked, always let the white film face down. If the meat is facing down, it will be stuck on the tin foil by the sauce. Cut before eating. If there is any remaining pork sauce, you can cut it and then brush it.