Black Pepper Honey Sauce Ribs

Name: Black Pepper Honey Sauce Ribs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork ribs; 1 tsp salt; 1 tablespoon Sugar; 1 tablespoon honey; 1g Rosemary; 60g Black pepper juice

by quenny

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In fact, I have cooked barbecue ribs several times before, but it is always not as expected. It feels hard and hard to eat, but I never know why it is like this.
Yesterday, I bought spare ribs and planned to bake it. Xiaomei met and said that she recommended a grilled rib. She had eaten it in a store before and it was very delicious, and then she found a recipe to show me. It was then that I suddenly realized that when I did it before, I had been missing a very important "steaming" step.
So when I made it this time, I learned the lesson. I used the method of steaming first and then roasting. The ribs I made were really different. Even the little guy was full of praise, and he took it away to chew just after the cut. . . Nibbled and licked the sauce on his fingers.

Ingredients

500g Pork Ribs
1 tsp Salt
1 tablespoon Sugar
1 tablespoon Honey
1g Rosemary
60g Black Pepper Juice

Black Pepper Honey Sauce Ribs

1. Soak the pork ribs for half an hour to remove the blood and dry the water for later use

2. Put the salt, sugar and rosemary together and mix well

3. Spread evenly on the surface of the ribs, and gently knead for a while

4. Take 30 grams of black pepper juice

5. Spread evenly on the rib surface

6. Wrap the ribs with plastic wrap and put them in the refrigerator overnight

7. Boil water in a steamer, put the refrigerated ribs into the pot, and steam for 35 minutes on high heat

8. Take out the steamed ribs, pour out the soup and let it cool slightly, and brush a layer of black pepper sauce evenly on the surface of the ribs

9. Put it in a baking dish lined with tin foil

10. Put it into the middle layer of the preheated oven and bake at 160 degrees for 25 minutes

11. Take out the ribs and brush a layer of black pepper sauce on the surface

12. Then put it in the oven and continue to bake for 10 minutes

13. Brush a layer of honey on the surface of the ribs, put it in the oven and continue to bake for 15 minutes, cut into strips and serve

Tips:
1. After the ribs are seasoned, after a long period of refrigeration, the meat can be more flavorful;
2. It must be steamed first and then roasted, so that the soup inside the meat can be fully locked, and the taste after roasting is charred on the outside and tender on the inside, without becoming dry and hard.