This rib has been roasted twice. The first baking with tin foil can keep the moisture inside the ribs and make them tender and juicy. Remove the tin foil for the second time and bake at high temperature, which can dry the surface moisture of ribs and bring crispy outside and tender inside.
Apples and pears are peeled and cut into small pieces, which are mashed with onions in a food processor.
Add tomato sauce, sugar, brandy, cinnamon powder, black pepper and salt into the beaten fruit paste, and stir evenly to become a marinade.
Wash the ribs, soak them in the marinade made in the second step, and put them in the refrigerator for pickling overnight.
Pickled ribs, take them out and put them on tin foil.
Wrap the ribs in tin foil. Put it on a baking tray or grill, preheat the oven to 180 degrees in advance, put the baking tray in and bake for 25-30 minutes.
Remove the tin foil from the roasted ribs, put them on the grill, brush them with a layer of marinade, put them in the oven again, raise the temperature to 220 degrees, and bake for 6 minutes until the surface is golden and crisp.
This sparerib tastes great, but you must pay attention to the time of roasting twice. The second time needs to be baked until the surface is crisp, but it can't be baked for too long.