Garlic Finger-Licking Roasted Ribs | Crispy Outside, Tender Inside, Bone-Separating (Beiding Oven Version)
XiuXiu has already been asked multiple times: “I want to buy an oven to roast chicken wings, any recommendations?” Indeed, roasted chicken wings are the easiest dish to start with~ But isn’t it a bit extravagant to buy an oven just for chicken wings? This garlic finger-licking roasted ribs dish sounds much more complicated than chicken wings but is equally effortless to make! The finished dish is crispy outside, tender inside, and the meat falls right off the bone—absolutely irresistible! The secret is roasting at two temperatures: slow-roasting at low heat to make the ribs tender, then high heat to crisp the surface, making it sizzle with oil. Highly recommended, it’s a show-stopper dish you can proudly serve!
Ingredients
Steps
Ingredients as shown in the picture. Side note: pork ribs are so expensive! Sigh.
Finely chop one garlic head; the finer, the better.
Clean and pat dry the ribs. Mix them with the finely chopped garlic and all seasonings except oil.
Mix the ribs and seasonings well, then marinate for at least 2 hours.
After marination, add red chili rings, drizzle with cooking oil, and cover with tin foil.
Place in the oven and roast at 160°C for 1 hour.
Remove the tin foil and roast at 230°C for another 20 minutes, flipping the ribs once midway for even roasting. *Adjust the high-temperature roasting time based on the size of the ribs and your oven’s power. When the surface turns darker and slightly charred, it’s ready.
After roasting, sprinkle some toasted white sesame seeds and chopped green onion to enhance the aroma. You can also add finely chopped red chili for decoration.