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Sticky Baked Pork Ribs


As American ribs don’t have any fat or much moist, they could be turned really dry easily. Here’s a trick to help produce moist and succulent baked ribs. Simply mix in some water into the marinade and let the ribs absorb more moist before cooking.

The material of baking utensils used is very crucial as well. Use ceramic or oven-friendly glass baking dish. The sauce inside won’t dry up too quickly. If using metal baking tray, keep an eye on the ribs towards the end because you don’t want to lose or burn the delicious sauce.


400 gm American pork rib
2 Tbsp Char Siu sauce ( Chinese barbeque sauce)
1 tsp ground bean sauce
2 tsp freshly grated ginger sauce
3 tsp light soy sauce
1 tsp Shaoxing wine
2 to 3 Tbsp water



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