1. Soak the ribs in clean water for 30 minutes, soak the bleeding water, then cut into 3 pieces, and use a fork to make small holes for the taste. (I don’t have a large container, so I cut the ribs.)
2. The spare ribs are packed in a crisper, with cooking wine and barbecued pork sauce.
3. Massage the ribs so that the ribs are covered with sauce, covered with a lid, marinated in the refrigerator for more than one day, and turned over on the way.
4. Preheat the oven to 400F/200C, put the ribs on the grill, brush a layer of marinade, and bake for 20 minutes. (The baking pan is covered with tin foil, and cleaning after baking is not a problem.)
5. Turn it over, brush with the marinade, continue to bake for 15 minutes, pierce it with chopsticks, it is easy to penetrate and it is cooked.
6. Mix honey with 1 teaspoon of water.
7. Brush both sides of the ribs with honey and bake for 10 minutes to color.
8. Sprinkle with ripe sesame seeds after baking, and it will taste even more delicious.
9. Cut it with a serrated knife and you can eat it.
