红烧排骨英语介绍

1 Line two medium or one large cookie sheet with foil. If you have a large cookie sheet, you will be able to fit the slab of ribs on one cookie sheet. If you have the regular sized cookie sheets, you will need two. If you are using the smaller cookie sheets, cut the ribs in half, and place one half on each cookie sheet.2 Preheat oven to 250 degrees F.3 Pour the barbecue sauce into a large bowl. Fill each bottle 1/8 full with water. Shake vigorously. Pour this into the bowl with the barbecue sauce. This helps get the rest of the barbecue sauce out of the bottle. It will not significantly thin the sauce.4 Add the garlic powder, onion powder, salt, pepper, Cajun seasoning, hot sauce, catsup, mustard and brown sugar. Mix thoroughly.5 Coat the ribs. Using a spoon or a basting brush, coat the undersides of the ribs. Flip them over and coat the top of the ribs.6 Put the ribs in the oven. If you are using the medium sized cookie sheets, put them in lengthwise in the oven. They will just fit. Make sure they are as far back as they can go into the oven, or else the oven door will not shut.7 Bake for 2 hours at 250 degrees F. Baste the top of the ribs after 2 hours.8 Turn the temperature down to 200 degrees. Baste the ribs every hour and cook for 3 hours.9 Turn the heat up to 250 degrees for the last hour. Baste.10 Remove ribs from oven or grill and let set for 10 minutes. Cut ribs individually or into serving sizes of three to four ribs per serving.

spareribs with brown saucestewed pork chopsPork ribs in Brown Sauce/Soy sauce Chop

Braised SpareribsIngredients1 cup flourSalt and freshly ground black pepper4 ounces peanut oil3 pounds spare ribs, cut into bones1 onion, chopped2 cloves garlic, minced1 tablespoon cayenne1 tablespoon ground coriander1 tablespoon ground cumin2 ounces tomato puree2 ounces red wine vinegar2 cups beef stock1 quart veal stockDirectionsPreheat oven to 375 degrees F.Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.Braised Spareribs with Rigatoni1/4 cup olive oil4 pounds pork spareribs, cut into individual ribs1 pound onions, thinly sliced10 large garlic cloves, chopped8 cherry peppers from jar, drained, seeded, chopped3/4 teaspoon dried crushed red pepper3 28-ounce cans Italian-style tomatoes in juice1 cup canned low-salt chicken broth1 cup dry white wine4 large fresh thyme sprigs2 bay leaves1 pound rigatoni1 1/2 cups freshly grated Parmesan1/3 cup chopped fresh Italian parsleyHeat oil in heavy large pot over high heat. Sprinkle spareribs with salt and pepper. Working in batches, add ribs to pot and brown on all sides, about 6 minutes. Transfer ribs to bowl. Add onions, garlic, cherry peppers and crushed red pepper to pot. Sauté until onions just begin to brown, about 10 minutes. Add tomatoes with their juices. Using back of fork or potato masher, coarsely crush tomatoes. Return spareribs and juices to pot. Add broth, wine, thyme and bay leaves and bring to boil. Reduce heat to medium- low. Simmer uncovered until spareribs are very tender and sauce thickens, stirring occasionally, about 2 hours. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Remove chilled fat from top of sauce, if desired. Rewarm before continuing.)Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and return pasta to same pot. Add cheese, parsley and some sauce from spareribs and toss to coat. Transfer pasta to large bowl. Top with spareribs and remaining sauce and serve.

Ingredients:Ribs, eggs, octagon, cinnamon, onion segment, ginger piece, bay leaf, seasoning, etc.Practice:1, chops to buy back later, pot to boil water, put the chops to put pot Chao, removing surface dirt, remove and dry, control;2, fry pan, dumping five into hot oil add rock sugar, burn to rock sugar melt.3, add spareribs into cooking wine, stir fry even, join anise, cinnamon, onion segment, ginger piece, bay leaf, join didn't ribs hot water, add a scoop of vinegar, fire boil, small simmer 30 minutes to join, stewed, into several old smoke boiled eggs;4, then the pork chops stew, until so far, salt, bad with fire and into the balm charge to thicken sauce.

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