roast the ribs at 2 degrees for about 1 hour.

Generally, ribs need to be marinated for more than two hours, and then after the oven is hot, it should take a little longer to enter the oven for the first time, about one hour, and the ribs should be wrapped with tin foil so that they can retain their moisture. If they are dried at once, they are very scorching.

then the time to enter the oven for the second time should be shorter, and the temperature should not be too high, and it is best to control it for about 15 minutes. Therefore, it takes no more than one hour and thirty minutes to enter the oven twice.

the practice of roasting ribs in the oven

Put all the fermented soybean, sauce, cooking wine, garlic, ginger slices, sugar, oyster sauce, Chili powder and water into the mixing cup of the food processor. Beat with a cooking machine to make thick soy sauce. Wash the ribs and dry them with kitchen paper towels. Mix the soy sauce and ribs evenly, seal and marinate in the refrigerator for more than 4 hours or marinate overnight.

preheat the oven to 2℃. Marinated ribs, wipe off the excess soy sauce on the surface and put it on tin foil. Wrap the ribs completely with tin foil. Place the wrapped ribs on the baking tray and put them in the middle layer of the preheated oven. After baking for 5 minutes, take out the baking tray, open one end of the tin foil with chopsticks and other tools, pour out the excess soup, and then completely open the tin foil and remove it (be careful to burn your hands).

Put the ribs without tin foil on the baking tray, put them in the oven at 2℃ again, and bake them for 5-8 minutes before taking them out.