[原創食譜 Original Recipe] 煙燻豬肋骨配自家製燒烤醬 (Smoked Ribs with Homemade BBQ Sauce)

IMG_7128

 

之前說過自家製的煙肉及煙燻牛肉,作者大約每隔一段時間就會做一批,所以煙燻爐也算是比較多用,相信一般家庭沒有像作者一樣吧。平時也可以用煙燻爐做出很多美食,不要由它放著啊,因此,作者今次介紹這個大家也很喜愛的食物,可以在週末或假期食得開心,而自家做卻比餐廳便宜得多吧。 作者建議買丹麥入口那款,雖然沒有美國那麼多肉及大件,但每人一排的份量是剛好,不會覺得膩,但又滿足口福。

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.

 

對不起,今次沒有做法的附圖,希望讀者也明白吧。

So sorry that I don’t have attached photos for how to make it, hope you will understand my wordings.

 

材料 (Ingredients):

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) :

1. 把所有調味材料放入小鍋,煮至醬汁至喜歡的稠度及試味,放涼待用
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

2. 把準備好的豬肋骨放上一個長盤,把煮好了的醬汁平均地塗在肉上,醃一個小時
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)

4. 在煙燻完成前,請準備好焗爐,預熱為200度
Before smoking complete, prepare the oven at 200 degree celsius

5. 待煙燻完成後,再次塗上醬汁,放入預熱好的焗爐焗20分鐘
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

7. 待焗好後再度塗上醬汁,待15分鐘後就完成。
Take out from oven, glaze the last sauce on the ribs and wait for 15 minutes and finished.