1. Wash the ribs, chop them into approximately one-inch sections, and drain the water.
2. Add all the seasonings except the black peppercorns to marinate, seal, put in the refrigerator for more than 3 hours, and finally marinate overnight.
3. Line the baking tray with tin foil, and then line the cabbage gang with washed and drained water.
4. Put on the ribs.
5. Brush with a layer of oil, preheat the oven at 200 degrees for 10 minutes, put the ribs into the roast and color.
6. After the ribs are grilled, they should be sprinkled with a layer of black pepper. I used the freshly ground one. Turn the lid directly on the ribs and sprinkle the ground black pepper on the ribs. Continue to bake for 5 minutes.
7. Turn it over, brush the oil, roast and color, sprinkle black pepper, and continue roasting until the ribs can be easily separated from the meat and bones.
