1.
Wash the ribs and soak them in water for 2 hours, squeeze the ribs with your hands from time to time and change the water several times. This is to better remove the blood in the ribs.
2.
Remove the soaked ribs and put them in the basin
3. Add 35 grams of Orleans marinade, I didn’t add water, just use the water that comes with the ribs.
4. Mix well with chopsticks
5.
Put it in a fresh-keeping bag and refrigerate overnight. The longer the marinating time, the more delicious the ribs will be. It’s better to refrigerate for 24 hours.
6.
Take out the marinated ribs, line the baking tray with tin foil, and put the ribs on the tin foil
7.
Cover the surface with a layer of tin foil and wrap the edges tightly
8.
Put it in the preheated oven at 200 degrees for 35 minutes
9.
Take out the ribs after 35 minutes and carefully remove the tin foil on the surface
10.
Brush a layer of honey on the surface of the ribs
11. Bake for another 10 minutes
