1. Wash the ribs and drain the water; peel the oranges and chop the flesh for later use.
2. Add the barbecued pork sauce, honey, light soy sauce, dark soy sauce, white wine, sliced ginger and green onion, mix well.
3. Sprinkle the orange pulp, seal it with plastic wrap and store it in the refrigerator for more than 3 hours.
4. Wash carambola, plums, and apples, remove pits, and cut into pieces.
5. Place the pickled ribs and fruit spacers on the grill, sprinkle with orange peel and thyme.
6. Preheat the oven to 200 degrees, and bake on the upper and lower fire for 30 minutes.
Tips:1. If the amount of ribs is large, it is necessary to extend the barbecue time, so that the soup is thickened, the surface of the ribs is oily, and there is no too much juice.
2. The fruits used for roasting with the ribs can be apples, plums and other fruits, which will not produce too much soup.
