I have talked about making bacon and pastrami at home before, however, I will make a batch for some certain time, so I use the stovetop smoker quite often, but I don’t think the readers here will do so, then it seems quite a waste for the great tool; therefore, I’m introduce this dish here that most people will love it, you can make it at home during weekends or holiday, it’s much less expensive compared to restaurants. On the other hand, I prefer to buy ribs that imported from Danish, it’s not as meaty and large potion as US one, but it’s good for Asian that everyone have its own full rib, not so greasy, will feel full and enough delicious.
So sorry that I don’t have attached photos for how to make it, hope you will understand my wordings.
豬肋骨 (Baby back ribs) – 2條 (2 full pcs)
蒜頭 (Garlic) – 4瓣 (4 cloves) <– 蒜蓉 (Minced)
茄汁 (Ketchup) – 4湯匙 (4 tablespoons)
豉油 (Soy Sauce) – 4湯匙 (4 tablespoons)
蜜糖 (Honey) – 4湯匙 (4 tablespoons)
蔗糖 (demerara sugar) – 60g
芥末粉 (Dried English Mustard) – 1茶匙
辣汁 (tabasco sauce) – 2茶匙
Jack Daniel’s 煙燻燒烤醬 (Jack Daniel’s Full Smoky Flavour BBQ Sauce) – 4湯匙 (4 tablespoons)
做法 (Method) :
Prepare a small pan, pour all the sauce ingredients into the pan and cook until sticky, taste it. Set aside and let it cool down
Put the ribs into a long rack, glaze the sauce into the ribs and let it marinade for an hour
3. 準備好煙燻爐，把醃好的肉放入並進行煙燻一小時 (請保持在100度左右)
Prepare the stovetop smoker, let it smoke for one hour (maintain the temperature at around 100 degree celsius)
Before smoking complete, prepare the oven at 200 degree celsius
After smoking completed, glaze the sauce again and transfer the ribs into oven and cook for 20 minutes
6. 焗好前最好再次把醬汁微微煮滾 (因為之前曾沾過生肉，所以安全為上而已)
Reboil the sauce again
Take out from oven, glaze the last sauce on the ribs and wait for 15 minutes and finished.