食譜: 通少烤汁排骨 (Spare ribs in barbeque sauce)

今日出哩個骨, 時間真係要用好多, 不過一啲都唔難整呀, 如果大家1年前有睇開我個blog, 都知我曾經出過一個烤汁排骨, 不過係焗嘅, 當時好多人話香港無焗爐, 有得睇無得食, 今日我出哩個食譜, 就保證你無焗爐都整到

唔焗的話, 當然係炆啦, 首先當然要出出水先, 除去骨入面啲污辱先, 再用啲可樂同水炆腍啲排骨先, 落可落因為可樂有令排骨變腍嘅神效

最後包返個汁, 我可以話你知, 真係好食到停唔到口, 最正就係一食條骨就會甩出嚟, 啖啖肉, 真係超正

個汁因為有可樂, 所以唔需要再落糖, 唔喜歡用可樂的話, 無問題, 但煮汁時就要加片糖去加返個甜味, 最後用返啲肉汁去做汁, 真係無得頂, 大家如果想甜啲可以加蜜糖, 會更惹味

我話比大家知, 哩碟排骨出街去餐廳食, 至少30$加元1個人份量, 自己整, 4個人食, 連工包料都唔過20$, 真係超抵食, 如果可以買到豬仔排骨仲好呀

時間用多少少但效果超凡,  假日招呼朋友最啱呀, 一定要試呀, 超推薦

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 5 minutes |  Cook烹調: 90 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 一字腩肉排骨2磅左右 (2 lbs of spare ribs)
tonytsang and kareny recipy
2- 可樂1罐 ( 1 cane of coke)
tonytsang and kareny recipy
3- 老抽1湯匙 (1 tbsp of dark soya sauce)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 ( 1 tbsp of minced garlic)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 茄汁3湯匙 (3 tbsp of ketchup) 
tonytsang and kareny recipy
2- 原味燒烤汁6湯匙 (6 tbsp of original bbq sauce)  
做法 Steps

tonytsang and kareny recipy
1- 先將排骨飛水5分鐘, 用凍水洗淨備用, 快火落油(約1湯匙)起鑊, 先爆香蒜頭至金黃, 加入排骨和老抽炒勻, 盛起備用
tonytsang and kareny recipy
2- 煲內加入排骨, 可樂, 加水至蓋過3/4排骨, 大火滾起煲15分鐘 (圖1), 轉慢火蓋頂炆45分鐘, 熄火再焗15分鐘, 先將排骨盛起, 肉汁留起備用, 快火無油起鑊, 先加入汁料, 再逐少加入肉汁開稀至杰身(圖2), 再加入排骨, 上碟即成
tonytsang and kareny recipy
1- Blanch the ribs for 5 minutes.  Clean it well under cold water and drain it well.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir in the ribs and dark soya and mix it well.  Put it aside.
tonytsang and kareny recipy
2- Put the ribs into a pot.  Add the cook.  Add the water until it cover 3/4 of the ribs.  Boil the ribs over high heat for 15 minutes (fig.1).  Reduce the heat to low.  Simmer it with closed lid for 45 minutes.  Turn off the heat and simmer it for additional 15 minutes.  Put the ribs aside and keep the meat sauce in the bowl.  Heat the pan without oil over high heat.  Stir in the sauce mix.  Stir in little by little the meat sauce until the sauce is thicken (fig.2).  Stir in ribs and mix it well.  Dish it up and serve it hot.

貼士 Tips
1- 炆排骨要記得先快火, 後慢火, 再無火焗, 這會令肉非常腍
tonytsang and kareny recipy
2- 如有高壓煲, 可以用高壓煲出水, 炆的時間可以減1/3 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- To simmer the ribs, simmer it over high heat, then low heat, then without heat can make the ribs really soft.
 tonytsang and kareny recipy
2- Blanch the ribs in the pressure cooker can reduce the 1/3 of the cooking time.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)