I really enjoyed the process of making this dish, especially the first time in the oven for about half an hour. When the garlic is mixed with the meat and bones, it is drilled through the gap of the kitchen door. The seductive fragrance permeates the whole room. The taste buds are slowly being awakened.
The garlic is mashed into mud, and the pork ribs are cut into small pieces of 3-5cm. Add garlic, soy sauce, cooking wine, salt, and sugar. Stir well and refrigerate overnight in the refrigerator.
The marinated ribs are placed on a baking tray with tin foil.
Cover it with a layer of tin foil and seal it around the edges.
Use a toothpick to poke two small holes in the surface to vent.
Preheat the oven to 180 degrees and bake for 60 minutes.
Take out the baking tray and remove the upper tin foil. At this point the ribs are cooked, but not yet colored.
Place the ribs on the baking net into the middle layer of the oven, the lower layer into the baking tray, and put on the oil paper or tin foil.
Preheat at 220 degrees and bake for 6-8 minutes.
Baked, plated, open to eat!
Finally, remove the tin foil when the high temperature color baking is observed. Observe the oil on the oil paper and start baking it for two minutes. When the plate is placed, the oil brush on the tray will be more attractive on the ribs!