Cooking Steps

1. 

   Step1:Prepare raw materials and soak ribs to remove blood water. The brown sugar paste is the same as the thick thicken sauce which is boiled with little water and added with starch hook. Usually, I want to marinate meat. As long as I add sugar, I will make this kind of paste. The sugar is dissolved, thick and easy to paste. The starch in it can also protect the meat quality when cooking. Today, about 5g brown sugar is used in the bowl.

2. 

   Step2:Black pepper can be milled. It can also be mashed like me. Roll up the laurel leaf. Knead it. Pound it with black pepper. Add chili powder, cumin, white sesame, and 6G salt. About 3 tbsp.

3. 

   Step3:Squeeze in a garlic. Add brown sugar paste and beer. Mix into paste.

4. 

   Step4:Apply the seasoning paste evenly to the ribs with a brush. Cut the apple into small pieces. Squeeze it out by hand. Put the apple juice and ribs in the fresh-keeping bag. Distribute evenly. Then put the rosemary in it. Let out the air. Gently pinch it with your hand. Massage the ribs, for example, and then put them in the refrigerator for 0 ℃ preservation overnight.

5. 

   Step5:In the oven. Preheat 180 degrees up and down. Bake in the middle layer. First, bake for 25 minutes with the back facing up (that is, the side with less meat). Then turn it over. Bake for another 30 minutes.

6. 

   Step6:Prepare a side dis

7. 

   Step7:Stir fry. I didn't write the side dishes in the recipe. You can match them with chips, mashed potatoes or whatever.

8. 

   Step8:Because of the addition of brown sugar and chili powder. The color is ruddy. What is baked outside is crisp and not paste

9. 

   Step9:It's still very tender and juicy inside. It's more delicious with some barbecue sauce.

10. 

    Step10:Enjoy yourself.

11. 

    Step11:Just one word. Fragrance.

12. 

    Step12:It's the best way to eat.

13. 

    Step13:Thank you for watching.