Sparerib 1kg

Black pepper 1/2 teaspoons

3 tablespoons honey

Oil consumption 1 teaspoon

Salt 1 teaspoon

Garlic powder 1/2 teaspoons.

Onion powder 1/2 teaspoons

Fennel powder 1/2 teaspoons

Cumin powder 1/2 teaspoons

Nutmeg 1/4 teaspoon

Chili powder 1/2 teaspoons

Smoked sweet pepper powder 1/2 teaspoons

The Practice of Roasting Spareribs —— Yanyan Gourmet Tube Roasting Spareribs

Sprinkle the ribs with salt evenly and wipe them evenly.

Stir all the remaining seasonings evenly in a large bowl, then discharge the ribs into a large bowl and evenly spread the surface. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

Preheat the oven to 180℃, prepare a baking tray, spread aluminum foil paper, put the flooded ribs evenly, then cover with a long aluminum foil paper, roll the edges of the two layers of aluminum foil paper together, poke two small holes in the aluminum foil paper after sealing, and then put the ribs into the oven at 180℃ 1 hour.

/kloc-after 0/hour, take the ribs out of the oven, and then heat the oven to 220 degrees. After opening the aluminum foil, clip the ribs into the plate, and then collect the excess sauce on the aluminum foil into a small bowl.

Replace the baking tray with new aluminum foil paper, then put it on a shelf that can be put into the oven, evenly put the ribs on the shelf and brush the sauce collected before, then bake them in the oven at 220 degrees for 8- 10 minutes, then turn over and brush the sauce again for 5-8 minutes.

Sprinkle the ribs with salt evenly and wipe them evenly.