Hi , I have tried this recipe from the internet and for some reason it doesn't really as good as I expected. The meat is tender but for some reason it just lacks something.
This is the Recipe I used:
I used this sauce called Char Siu Sauce to replace the Ketchup brown sugar sweet sauce.
First boil a cup of water, pour it into the bottom of the baking pan
Put the ribs on the baking pan, meat side face up (the water are under the ribs, they have no contact)
Cover the ribs with foil paper, preheat the oven to 300F, and bake the ribs for 2 hours.
Apply the sauce when its done baking, and put it back in the oven for another 5-15 min.
(at last I added black pepper)
1. The recipe askes to add water to the bottom of the baking pan, probably I add too much water, the meat turn out to be too "steam meat"
2. what is the difference between Maxi Broil and Econo Broil for baking ? If I want to get the crust (the outside) for the ribs, shall I use Maxi Broil or Econo Broil ?
3. How can I make bake the ribs fall off the bone while able to keep it juicy (I know adding water can keep it soft but it isn't as juicy as the restaurant ribs) ?
Thank you
This is the Recipe I used:
I used this sauce called Char Siu Sauce to replace the Ketchup brown sugar sweet sauce.
First boil a cup of water, pour it into the bottom of the baking pan
Put the ribs on the baking pan, meat side face up (the water are under the ribs, they have no contact)
Cover the ribs with foil paper, preheat the oven to 300F, and bake the ribs for 2 hours.
Apply the sauce when its done baking, and put it back in the oven for another 5-15 min.
(at last I added black pepper)
1. The recipe askes to add water to the bottom of the baking pan, probably I add too much water, the meat turn out to be too "steam meat"
2. what is the difference between Maxi Broil and Econo Broil for baking ? If I want to get the crust (the outside) for the ribs, shall I use Maxi Broil or Econo Broil ?
3. How can I make bake the ribs fall off the bone while able to keep it juicy (I know adding water can keep it soft but it isn't as juicy as the restaurant ribs) ?
Thank you
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