BBQ醬燒豬仔骨
燒豬仔骨基本上係party food必備，同朋友出街食西餐實會叫既菜式，有時出街食仲覺得某啲餐廳整得唔夠腍，其實喺屋企整超簡單，買樽現成BBQ醬，醃完肉用焗爐焗，完全係低成本食到飽加零技巧，大人細路都啱食，有焗爐既朋友不妨試下~🤗
材料:
豬仔骨 1公斤(約2條，如不夠此重量請自行按比例調節醃料及調味料份量)
醃料:
蒜粉 1茶匙
紅椒粉 1茶匙
洋蔥粉 半茶匙
孜然粉 半茶匙
黑胡椒碎 半茶匙
鹽 1茶匙
油 1湯匙
醬汁:
燒烤醬 250毫升 (不同牌子的燒烤醬味道也有不同，需自行試味再調整)
李派林喼汁 半湯匙
蒜蓉 4瓣
油 1湯匙
做法:
1，豬仔骨洗淨，把背面薄膜撕走，印乾。
2，把豬仔骨放於錫紙上。
3，加入醃料，均勻地塗於豬仔骨兩面。
4，包上錫紙，放入雪櫃醃6小時或過夜。
5，從雪櫃取出放於室溫半小時回溫。
6，預熱焗爐180°c。
7，把包好錫紙的豬仔骨放入焗爐，以180°c焗1小時。
8，從焗爐取出豬仔骨(同時預熱焗爐至240°c)，把醬汁塗上豬仔骨兩面，放回焗爐以240°c焗10分鐘(需打開錫紙)。
Baked baby back ribs with barbeque sauce
Ingredients:
1 kg baby back ribs (around 2 racks)
Marinade:
1 tsp garlic powder
1 tsp parika
1 tsp salt
1/2 tsp grounded black pepper
1/2 tsp onion powder
1/2 tsp cumin
1 Tbsp oil
Sauce:
250ml BBQ sauce
1/2 Tbsp Worcestershire sauce
4 cloves garlic
1 Tbsp oil
Directions:
1, Rinse the ribs, peel off the tough membrane that covers the bony side of the ribs.
2, Pat dry and place the ribs on a foil.
3, Combine the marinade and apply all over the ribs on both sides.
4, Cover the foil and keep in the fridge for at least 6 hours or overnight.
5, Take the ribs out from the fridge 30 minutes before bake.
6, Preheat oven to 180°c.
7, Put the ribs with the foil covered into oven, bake at 180°c for 1 hour.
8, Mix the sauce ingredients. Take the ribs out of the oven and increase oven temperature to 240°c. Spread the sauce on both sides of the ribs and further bake at 240°c for 10mins, uncovered.
9, Change oven settings to grill on medium-high heat and grill for an additional 3-5 minutes to get caramelised and charred edges. Remove ribs from oven and rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.
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