Braised Spare Ribs in Pineapple Ketchup

STEPS

1. Mix marinade. Grease on spare ribs and put inside a food reservation bag. Put in a refrigerator overnight.


2. Preheat oven. Place aluminum foil over baking tray. Put spare ribs on top and cover with aluminum foil. Bake at 170℃ for 1 hour.


3. Mix thai sweet chili sauce and pineapple ketchup. Open up the back & cover of aluminum foil. Grease the seasoning. Bake for 15 minutes.

做法:

1. 先將醃料拌勻,塗上排骨表面放入保鮮袋,並放入雪櫃醃過夜。


2. 預熱焗爐,焗盤上鋪上錫紙,放上排骨後用錫紙全覆蓋,以170°C焗1小時。


3. 將泰式甜辣醬及菠蘿茄汁拌勻,打開錫紙將醬汁塗上排骨底及面,再放回焗爐焗15分鐘。


4. 重覆塗上醬汁,再焗15分鐘,即成。

Braised Spare Ribs in Pineapple Ketchup

(菠蘿茄汁醬燒排骨)

INGREDIENTS

Pork Spare Ribs 1 pc



Marinade:


Del Monte Pineapple Ketchup 4 tbsp


Kikkoman Soy Sauce 1 tbsp


Kikkoman Hoisin Sauce 3 tbsp


Garlic 2 dices



Seasoning: 


Del Monte Thai Sweet Chili Sauce 3 tbsp


Del Monte Pineapple Ketchup 3 tbsp

材料:

排骨1條



醃料:


地捫菠蘿茄汁4湯匙


萬字醬油1湯匙


萬字海鮮醬3湯匙


蒜頭2粒



醬汁:


地捫泰式甜辣醬3湯匙


地捫菠蘿茄汁3湯匙

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