Tips for curing barbecue ribs.

It needs pickling before baking. Now let's talk about the marinating method of barbecue ribs.

Method for pickle barbecue spareribs

Method one

1. Generally, supermarkets sell processed ribs or buy whole ones, and the staff will help them process them. So I won't say more about the size of ribs. Rinse the ribs with clear water, control the water to dry, add 2 ounces of baking soda, rub with your hands, and then add the right amount of water, which can just cover the ribs. Soak for 30 minutes.

Method for pickle barbecue spareribs

2.30 minutes later, put the ribs soaked in baking soda under the tap and rinse for about 20 minutes. The purpose is to wash away the astringency of baking soda. After washing, drain the ribs and dry them gently with a clean towel. Put it in a bigger basin. Mix and dissolve salt, monosodium glutamate, corn starch, custard powder and baking soda (the rest of 2 yuan) with a little water, pour it on the ribs, then stir and knead the ribs by hand to make the seasoning fully adhere to the ribs until it is absorbed.

Method for pickle barbecue spareribs

3. After the yolk is broken, pour it on the ribs and continue stirring. Finally, add flour, stir well and marinate. Change the custard powder into garlic powder, and just change the water into garlic juice when pickling. Pickled ribs can be kept in the refrigerator for 4 hours. The ribs will be tender after refrigeration.

Method 2

First, thaw the ribs. Here, it is required to thaw slowly with cold water to ensure the meat quality of ribs. Then wash the ribs with water, squeeze out the water from the ribs and put it into a new plastic bag. Prepare seasoning. Prepare oyster sauce, soy sauce, pepper, aniseed and chopped green onion here. Add seasoning to the plastic bag. Massage the ribs to make them fully contact with the seasoning. Put the massaged ribs in the cold storage for 24 hours.