HK-Style BBQ Pork Ribs

Name: HK-Style BBQ Pork Ribs
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 650 g pork ribs, blanched and drained, marinated for 2 hours; Honey or maltose syrup (for glazing); 2 tbsp chu hou paste; 2 tbsp hoisin sauce or sweet sauce or char siu sauce; 2 tsp granulated sugar; 1 tbsp peanut butter; 2 spring onions, cut into sections

by CookWhatHK0 saved

HK-style BBQ pork ribs marinate in chu hou and hoisin, then air-fry while brushed with maltose syrup for a glossy, sweet-savoury glaze.

HK-Style BBQ Pork Ribs

港式燒排骨

Ingredients

材料

650 g pork ribs, blanched and drained, marinated for 2 hours

準備650克的豬排骨，先將其汆水後瀝乾水分，接著用調味料醃製約2小時。

Honey or maltose syrup (for glazing)

蜜糖或麥芽糖

2 tbsp chu hou paste

柱侯醬 2湯匙

2 tbsp hoisin sauce or sweet sauce or char siu sauce

海鮮醬／甜醬／叉燒醬 2湯匙

2 tsp granulated sugar

砂糖 2茶匙

1 tbsp peanut butter

花生醬 1湯匙

2 spring onions, cut into sections

蔥 2條，切成段狀

Instructions

做法

Allow the marinated pork ribs to come to room temperature for 10 minutes. Place in the air fryer and cook at the highest setting or at least 200°C for 5 minutes to lock in the flavour.

將醃製好的豬排骨從冰箱取出，在室溫下放置10分鐘。然後，將排骨放入氣炸鍋中，以最高溫度或至少200°C的溫度炸5分鐘，這樣做可以有效鎖住排骨的鮮味。

Reduce to 160°C and cook for 10 minutes. Halfway through, brush the surface evenly with maltose syrup using the back of a spoon.

將氣炸鍋的溫度調整至160°C，繼續炸10分鐘。在炸的過程中，大約到一半時間時，需要將麥芽糖均勻地塗抹在豬排骨的表面。建議使用湯匙的背面來塗抹，以確保塗層均勻。

Flip the ribs, brush with maltose syrup, and cook at 160°C for another 10 minutes. Remove, let cool slightly, cut into pieces and serve.

隨後，將排骨翻面，再次塗上麥芽糖，並以160°C的溫度繼續炸十分鐘。炸好後，將排骨取出，稍微放涼一會兒，再切成適口的小塊，即可擺盤上桌。贴士這道港式燒排骨的特色是使用氣炸鍋來製作。