In the twenty-four solar terms, the great heat means that a very hot hot day has come, and we have really entered the bitter summer. There is a cicada cry “hot, hot” in our ears. In fact, we don’t need cicadas to send messages. We also know that the dog days are the hottest and hottest in the bitter summer. On hot days, we can’t help cooking. Let the steamer and oven work more, so that the “working environment” of the cooks is less lampblack and oil stains, less sweating discomfort, and cooking is more interesting, isn’t it?

Ingredients

5-6 pork chops
1 / 2 teaspoon salt
A green onion
A piece of ginger
1 tbsp cooking wine
1 tbsp soy sauce
5 tbsp barbecue sauce

Directions

Step 1
Wash the ribs and dry them. Shredded scallion and ginger

Step 2
Pour cooking wine and soy sauce evenly, sprinkle with salt and spread evenly

Step 3
Then evenly spread with honey barbecue sauce and refrigerate in the refrigerator for 3 hours

Step 4
Spread a large piece of tin foil on the baking tray. The matte surface is on the inside. First put half of the shredded green onion and ginger

Step 5
Put the spareribs on the top, spread the remaining shredded green onion and ginger on the top, and wrap the spareribs with tin foil

Step 6
Preheat the oven at 200 ℃, bake in the middle layer for 1 hour, take out the baking pan and raise the oven temperature to 220 ℃

Step 7
Pick out the ribs, put them on clean tin foil, brush the surface with honey barbecue sauce, and then send them to the upper layer of the oven for 3 minutes. Take them out and turn them over, brush the honey barbecue sauce, and continue to bake for 3-5 minutes