Barbecued pork ribs raw materials: pork ribs, garlic, barbecued pork sauce, soy sauce, black pepper, rice wine, pure honey, oil and salt. 1, chop the ribs into small pieces, quickly blanch them in a boiling water pot, and skim off the foam. Cancel the reservation. 2. Add barbecued pork sauce, soy sauce, pure honey, loose garlic and freshly squeezed black pepper to the ribs. 3. Stir well. Then cover the fresh-keeping bag tightly and marinate for more than 2 hours. The longer it takes, the better it tastes.
4. After the pot is cooled, add some oil, quickly put the cooked ribs into the wok until the water content is reduced, and the sauce color of the ribs gradually comes up on the ground. Add a proper amount of cooking wine to deodorize, and then add some salt to taste. 5. Put the ribs of the wok into the pressure cooker liner and pour a small amount of boiling water. 6. Cover the pot, check whether the high-pressure valve is closed, plug in the power, press and hold the cook the meat key, and wait for the gas in the pressure cooker to be exhausted after 30 minutes. You can provide food.
What ribs are good for barbecued pork ribs? Generally speaking, it is best to use small ribs and ribs for barbecued pork ribs. If you can't tell these kinds of ribs apart, ask the pork seller, and they will tell you. Small ribs refer to ribs close to the belly fat of pigs. They are covered with tendons and ribs. The meat layer of small ribs is very thick and contains milky white cartilage tissue. Suitable for stewing, steaming, frying and baking. Ribs are thick ribs on the sternum. The meat layer is thinner, the meat is thinner and the taste is tender. But because one side is connected to the back, the bone will be thicker.
Nutritional value of barbecued pork ribs According to the basic theory of traditional Chinese medicine, pork ribs are spicy and salty, warm in nature, and enter the spleen, stomach and spleen meridians; It has the effects of tonifying kidney, arresting spermatorrhea, tonifying kidney and enriching blood. In addition to protein, human fat and vitamins, ribs also contain a lot of calcium carbonate, collagen, bone mucin and so on. Calcium and magnesium are easy to analyze under weak acid standard. Glacial acetic acid can change calcium and magnesium in ribs into calcium acetate, which can be absorbed and utilized by human body more quickly. Therefore, sugar-cooled ribs can improve the digestibility of nutrients in boiled ribs, and can supplement calcium for children and the elderly. Pork ribs contain raw pork, mutton contains essential oleic acid, and hemoglobin (organic chemical iron) and cysteamine acid which can promote iron absorption can improve anemia.
What should you pay attention to when eating spareribs (1) Compared with vegetables and fruits, spareribs are high in fat and calories, so people with obesity and high blood sugar are not suitable to eat more. (2) People with cold, dampness and phlegm and blood stasis should try not to eat ribs. (3) People infected with subacute enteritis virus should not eat ribs during cold and fever. (4) Pork ribs contain raw pork, and should not be eaten together with dried mume, Prunella vulgaris, grass carp, shrimp, pigeon meat, snail, sweet almond, spiced donkey meat, sheep liver, fragrant lai, wild turtle, horn, rye, quail meat, beef and mutton.