Barbecued Pork Ribs

Name: Barbecued Pork Ribs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 pieces Ribs; Some Barbecued Pork Sauce; Some salt; Some Camellia oil

by Hemerocallis

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Barbecued pork is a special meat product in Guangdong. It is mostly red, made of lean meat and slightly sweet. The barbecued pork meat is tender and juicy, bright in color and full of flavor. Our family loves barbecued pork. Every time we go to a Hong Kong-style tea restaurant, barbecued pork, rice rolls and red bean paste are a must. This time I took advantage of sufficient time to make this barbecued pork ribs.
This time I chose pork cartilage ribs, most of which are lean meat with a little fat on the sides. This combination of fat and thin is just right. Fatty meat is fat but not greasy, lean meat is lean but not firewood. Wrap it with lettuce and eat it in one bite. It's full of fragrant mouth~~~ Even if I can’t eat fat, I can’t help but take a big bite. I can’t put it down~~~"

Ingredients

8 pieces Ribs
Some Barbecued Pork Sauce
Some Salt
Some Camellia Oil

Barbecued Pork Ribs

1. Rinse the pork cartilage ribs with water, and use kitchen paper to absorb the surface moisture.

2. Put the washed spare ribs in the fresh-keeping box, put 4 tablespoons of Lee Kum Kee barbecued pork sauce, and add some salt.

3. Stir well to make sure that each rib is sticky to the char siu sauce.

4. Put the lid on the fresh-keeping box and put it in the refrigerator overnight

5. Cover the baking tray with tin foil and brush the surface with a layer of camellia oil.

6. Place the marinated ribs on the baking tray. Brush the surface of the ribs with a layer of camellia oil and then a layer of char siu sauce.

7. Preheat the oven at 220°C for 10 minutes, put the middle layer on the baking tray, and bake for 30 minutes

8. Take out the baking tray, turn the ribs over, and brush a layer of camellia oil and marinated char siu sauce. Return to the oven and test for another 25 minutes. At this time, the surface of the ribs is colored, showing a bright char siu color, and the meat is slightly browned.

9. Finished product

Tips:
Add a little salt to the ribs when marinating them. If the taste is light, you can skip it. After I added salt, I felt that the saltiness was just right.