There are a lot of ways to eat ribs, fried, deep-fried, stewed, steamed, stewed, baked, etc., each practice has its own flavor, it is now autumn, the climate is relatively dry, a variety of fried and pan-fried ribs, although eating is very fragrant, but easy to get on fire, so our family burns the ribs most like to use the steam. Steaming ribs can not only retain the fresh taste of the ribs themselves, but also the nutritional value is not easy to be destroyed. Steam a steam fresh and beautiful nutritional flavor at the same time, eat more is not easy to fire.

When it comes to steaming ribs, the practice is full of tricks, with different ingredients together with the steaming out of the ribs also have their own flavor. I've shared a lot of steamed ribs with you before, steamed ribs with black bean sauce, steamed ribs with chopped peppers, steamed ribs with taro, and so on, all of which are very popular with the family. The steamed pork ribs we're going to share here are: steamed pork ribs with barbecue sauce. This with the steam out of the ribs both the fresh flavor of the ribs, and barbecue sauce sauce sauce, very flavorful and delicious. Steam ribs in fact there are tricks, some people will feedback that their steamed ribs are not tender, in fact, is not the right way, the following to share with you in detail how to steam out of the ribs taste more tender and juicy, take a look at it. This dish children love to eat, expensive don't save, steam a steam 10 minutes out of the pot, tender and juicy, eat up.

Preparation of ingredients: pork ribs, a spoonful of barbecue sauce. Ingredients: a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of cornstarch.

1, the ribs cleaned into the water soak 15 minutes to wash clean, the blood soak off, squeeze out the water on the plate to be used. (Steamed ribs and fried ribs are different, it is not recommended to blanch can be soaked in water to remove blood, blanching ribs after the meat becomes tight, so then add the ingredients marinated is not easy to taste, and steamed out of the taste of ribs is not so tender and smooth).

2, ribs soaked and processed clean plate, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of barbecue sauce and a spoonful of cornstarch.

3, add raw flour together with the marinated ribs steamed out of the taste of raw flour tender texture, replaced by egg liquid is also possible.

4, the ingredients and ribs mix well, mix ribs with your hands to the surface of the sticky slippery mucus, this process can be added to a little ginger and onion water, no water instead of water, a small amount of many times to add, add to the ribs to absorb the water shall prevail. Marinate for 40 minutes to taste until ready to use. You can also put into a plastic bag and marinate in the refrigerator for 3 hours. (This process of basting and slurrying is also the key to ensuring that the steamed ribs are more tender and juicy).

5. Add water to the pot and bring the water to a boil over high heat. After the pan steam will be marinated ribs under the pot of water steaming. Here the ribs cut small pieces of steam a 10 minutes on it, if you cut a large piece of some of the ribs need to be steamed for 30 minutes, the steam time is also based on the heat of the cooker to determine the situation. If it is very sealed pressure cooker steaming 10-15 minutes can be.

Steamed ribs out of the pot, you can also sprinkle a little hot on the green onion embellishment to mention the aroma, there is no green onion so I did not put it, so a home-cooked version of the: barbecue sauce steaming ribs on the good. This steamed out of the ribs tender and smooth and very flavorful, cut smaller pieces, just a mouthful of a particularly addictive, children love to eat steamed ribs, every time