產品）：
準備時間： 15分鐘
烹飪時間： 240 分鐘
服務： 6個
原料：
擦：
- 1湯匙紅糖（亞白）
- 2茶匙辣椒粉
- 1 茶匙大蒜粉（低於 1 茶匙新鮮大蒜）
- 1茶匙洋蔥粉（次大蒜粉）
- 1/2 茶匙孜然粉
- 3/4 茶匙芥末粉
- 1茶匙鹽
- 1/2 茶匙黑胡椒
燒烤醬：
- 2 瓣大蒜，切碎（少於 2 茶匙粉末）
- 1/2 杯蘋果醋
- 1 1/2 杯番茄醬，或澳大利亞番茄醬
- 1/2 杯 紅糖 ，鬆散包裝（即不要包裝得很緊）（亞白色）
- 黑胡椒、洋蔥粉、芥末粉各 2 茶匙
- 1 茶匙 辣椒 （根據口味調整：辣味）
- 1 湯匙 伍斯特郡醬油（副醬油）
- 2杯水
可選配菜：
- 歐芹或細香蔥，切碎
指示：
- 將烤箱預熱至 160°C/320°F（所有烤箱類型）。
- 在一個大的小碗中混合 Rub，足以容納一根肋骨。
- 將牛肋骨壓入摩擦中，塗滿所有面。甩掉多餘的。
- 在烤盤中混合燒烤醬成分（水除外）。然後混入水中。
- 將排骨放入醬汁中，轉向外衣。將肉麵朝下放在醬汁中，露出骨頭的一面（醬汁不會完全覆蓋，沒關係）。
- 用箔紙或蓋子蓋緊，烘烤 3 1/2 小時。
- 從烤箱中取出，去除箔紙。翻排骨（有的可能翻倒了，沒關係，翻一下就可以了）。用勺子澆上醬汁。
- 不蓋蓋子烘烤 30 分鐘，中途再次用勺子舀上醬汁，直到表面焦糖化並變粘。檢查以確保肋骨是嫩的——用兩把叉子撬開一點。 （如果不是，蓋上蓋子並返回烤箱，但 4 小時後它們肯定應該是！）
- 將排骨取出放在盤子上（使用勺子，因為肉幾乎不會附著在骨頭上，如果有的話）。混合醬汁放在一起。與排骨一起食用！
由澳大利亞肉類發布，對於這個絕妙的食譜，我們感謝Nagi 來自 recipetineats.com 的食譜，鏈接是https://www.recipetineats.com/bbq-beef-ribs-slow-cooked/
如何準備燒烤牛肋骨擦？
準備時間：
15分鐘
烹調時間：
4小時
總耗時：
4小時15分鐘
供食用：
6人份
材料：
- 2 kgs of rib fingers
Rub
- 1 tbsp brown sugar (sub white)
- 2 tsp paprika
- 1 tsp garlic powder (sub 1 tsp fresh garlic)
- 1 tsp onion powder (sub garlic powder)
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
Barbecue Sauce
- 2 garlic cloves , minced (sub 2 tsp powder)
- 1/2 cup apple cider vinegar
- 1 1/2 cups ketchup , or Aussie tomato sauce
- 1/2 cup brown sugar , loosely packed (ie don't pack it tight)(sub white)
- 2 tsp EACH black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce (sub soy sauce)
- 2 cups water
Optional garnish
- Parsley or chives , chopped
製作說明：
- Preheat oven to 160°C/320°F (all oven types).
- Mix Rub in a small bowl large, enough to fit one rib.
- Press beef ribs into the rub, coating all sides. Shake off excess.
- Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
- Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
- Cover tightly with foil or lid, bake 3 1/2 hours.
- Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
- Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
- Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together. Serve with ribs!
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.