For some reason I have been using large cut of meats lately. This is maybe a third of a whole rack of ribs I got. Here is cooked it Cantonese. A paste made of pressed garlic, sesame paste 芝麻醬, grounded bean sauce 磨原豉, rose liquor 玫瑰露酒, salt and sugar was rubbed onto the ribs after some cuts were made on the surface.
It was roasted at 450℉ for half an hour, flipping it midway, and then maple syrup was brushed on for another 20 minutes until it is well browned. Typically maltose was used for the glaze but I don't have any at hand so my breakfast pure maple syrup made a good substitute. Tender and full flavour.
Posts
No comments:
Post a Comment