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
