Pickling 10 kg of marinated ribs requires 550 grams of salt, adding appropriate amount of salt for 24 hours, and then taking it out and hanging it in a cool and ventilated place for about 10 day.

Avoid sun exposure, insects and flies. In order to prevent insects and flies, hanging bars in cabinets with gauze on all sides can not only ventilate but also prevent insects and flies. 10 days later, the ribs should be eaten as soon as possible or cut into small pieces, bagged and frozen in the refrigerator to avoid air drying for too long and affecting the taste of the ribs. Air-dried ribs, cut into small pieces, washed twice with boiling water, and then stewed directly in the pot.

The secret recipe of pickled ribs

1. First put the ribs in a basin, put salt in a small bowl, rub them on both sides of the ribs, massage them by hand, and then put them in a ventilated place.

2. After curing for several hours, the meat of the ribs will ooze water drops, pour out the seeped water and rub salt on both sides of the ribs.

3. Pickled ribs are hung and dried. In the process of air drying, you can't touch water. Air-dry for about a month and you can eat it.