Suddenly I wanted to lick my bones and I didn't want to go to the oil pan, so I thought of this oven dish. Scented, bite down, tender and juicy, appetizing.
Orleans compound seasoning with water and stir well
Put the ribs onion and ginger into the material, and put the plastic wrap in the refrigerator.
Take it out the next day and lay the ribs on the baking tray with tin foil.
And use tin foil to wrap the ribs tightly, in order to prevent water loss.
After 205 degrees, 40 minutes of baking. Oh, the juice is not lost.
Drain the ribs on the grill, 205 degrees again, continue to bake for 10 minutes, this is to make the skin crisp
Is it tempting to release the plate?