Ribs I never stew at home, smeared with barbecue sauce, made 5 times a week, too much rice and beer

Introduction to this issue: Air fryer recipe| sauce roast pork ribs with homemade sweet and spicy barbecue sauce, large pieces of meat marinated into the taste by 2 strokes

Ribs I never stew at home, smeared with barbecue sauce, made 5 times a week, too much rice and beer! When a group of friends go to a Western restaurant to eat, they will occasionally order a guest sauce to roast pork ribs, a large row of ribs marinated in barbecue sauce, roasted softly, and the bones suck a drop of sauce. To make this dish, it is not necessary to have a baking oven, but also to use an air fryer.

The following recipe for roasted pork ribs in air fryer sauce will not only demonstrate the practice of homemade barbecue sauce, but also teach everyone how to make cured meat more flavorful.

The pork ribs used in the sauce roast pork ribs are a large row, but the author has swung oolong, bought a pack of vacuum frozen pig ribs in the supermarket, at first glance it is a row, unpacked, one by one fell out, only to know that the original has long been cut, I was misled by the tightly wrapped vacuum packaging, and the result was to buy again.

The second time I made sure that I would not repeat the mistake, I went to buy a cold, a large row of hundreds of mosquitoes, which is also a large piece that everyone saw in the film, and it was also quite large, fortunately it was also put in the air fryer.

The pork ribs that are fried softly can basically be cut gently with a knife, and they are very annoying to eat.

Pork ribs are very thick meat, whether pickled or roasted, it takes a long time. If you are pickling, I recommend marinating overnight, and even if not, it is best to marinate for more than 6 hours.

To make this large piece of meat more flavorful, there are two ways, one is to tear off the white film at the bottom of the ribs, because it will block the sauce from seeping into the meat; the other is to lightly cut the meat between the bone and the bone, but do not cut it, so that the marinade can be marinated into the heart of the meat, and it will not only have a superficial taste.

There is a white film at the base of the ribs that will prevent the marinade from seeping into the meat, so tear it away.

There are many ready-made barbecue sauces on the market, such as: Sweet Baby Ray's barbecue sauce in the United States is very famous, it is sweet and smoky, but it does not contain gluten, fat and cholesterol, and many people like it.

Think fast, of course, you can use this sauce, supermarkets also sell, more than 20 yuan a big stick, but this time the author will try to mix their own sauce, the sweet, sour, spicy seasonings are added a little, the details can see the recipe, if you do not want to buy lemon squeeze juice, you can use white vinegar instead.

This American barbecue sauce is very famous, and it is also sold in online stores in Hong Kong, so if you are too lazy to make your own barbecue sauce, you can replace it.

The air frying time of the following recipe can be referred to, but in fact, it is still necessary to adjust according to the size of the meat. For example, this time the pork ribs are relatively large and thick, and it took more than half an hour.

If your meat is smaller, you can subtract some time, but it is recommended to add or subtract 5 minutes at a time, preferring to fry the meat less and less.

Air fried pork ribs can not be urgent, do not think that the larger fire meat can be cooked quickly, at any time the outside is burned, the inside is still a pink half-life state. And the marinade has sugar, it is easier to burn, and it can not be opened too fiercely.

Sauce roast pork rib recipe

material:

Pork rib ribs

Sauce:

2 cloves of garlic, 80 g of eggplant juice, 1 tsp paprika, a pinch of salt, a pinch of water, 1 tbsp lemon juice, 2 tsp sugar, 3 tsp yellow mustard, a pinch of black pepper

method:

1) Place the pork ribs under the refrigerator to a soft body, soak and thaw with light salt water, wash and drain.

2) Tear off the white membrane at the bottom of the piglet bone and cut a few knives between the bones, but do not cut it.

3) Mix well and bring to a boil over low heat.

4) Spread the sauce over pork ribs and marinate for 6 hours or overnight, leaving the marinade to be retained.

5) Spread tin foil or butter paper in a fryer and fry pork ribs at 160 degrees for 10 minutes.

6) Flip the pork bones, coat with marinade, and fry at 180 degrees for 20 minutes.

Tips for not failing:

Tearing off the white film at the bottom of the ribs, as well as making a few knives on the ribs, can help the taste.

・The sauce has sugar and is easy to burn, so it is not recommended to bake it at too high a temperature.

The size and thickness of each piece of pork ribs are different, it is recommended to increase or decrease the time according to the actual situation, each time in 5 minutes.

Health Tips:

Because the bone is the place where fat is stored, the position near the bone, generally will be more fat and fat, so the fat content of pig ribs is not low, taking 100 grams of pig ribs as an example, there are about 59 grams of fat, as well as 568 calories, which is one of the top two high-calorie parts of pork, only the second pig neck meat, it is recommended to eat appropriately.