费时不费力的无油烟料理 - 美式烤肋排(≧∇≦)ﾉ。抹上自己调过的烧烤酱，甜中带酸，搭配香软滑嫩，入口即化的肉质，一点也不输给美式餐厅的烤肋排。

美式烤肋排的做法不难，只有简单的三的步骤，腌料，低温烘烤和刷上抹酱后烤到微焦就可以。低温烘烤是锁住肉汁的秘诀，而腌料和抹酱是凸显烤肋排的味道。在美式烤肋排的腌料和抹酱当中，棕糖的角色举足轻重。它更能跟烧烤酱的味道融合，把酱汁的魅力发挥得淋漓尽致。

美式餐厅的烤肋排价位不便宜，自己在家自制，要吃多少做多少，重要是过程不会油腻腻，美味料理也可以轻松无负担。

猪肋排一扇 - 1.4 kg

腌料：
1）盐 - 1 tbsp
2）黑胡椒粉 - 1 tbsp
3）蒜粉 - 1 tbsp
4）洋葱粉 - 1 tbsp
5）匈牙利红椒粉 - 1 tbsp
6）棕糖 - 1 tbsp

烧烤酱：
1）美式烧烤酱 - 1/2 杯
2）番茄酱 - 1/2 杯
3）醋 - 2 tbsp
4）棕糖 - 1/2 杯

做法：
1）用厨房纸巾把猪肋排檫干，背面的筋膜拔除。
2）腌料混合均匀，把它们抹在猪肋排的两面，
3）锡纸抹油防粘。放上肋排后包好包紧，多折几次好让肋排能被锡纸封紧。抹上腌料的肋排可以直接烘烤，不需要放置冰箱冷藏隔夜。
4）事前预热烤箱300°F/150°C，肋排肉面朝上，骨头朝下，烤2小时30分钟。
5）烤肋排的当儿把烧烤抹酱的材料拌均，放在一旁备用。
6）烤好的肋排拿出烤箱，打开锡纸，小心不要被蒸汽烫着。
7）把烤箱的温度提高至410°F/205°C，肋排刷上烧烤抹酱，烤10分钟。拿出来再刷一遍酱汁，烤多10分钟左右直到酱汁收干，略焦的状态就可以了。烘烤的时候多留意烤箱别让肋排烤焦了。

**腌料随意，也可以只抹盐和黑胡椒粉，或任何你喜欢的香料如辣椒粉和橙汁。这些味道都跟烧烤酱很搭。但建议喜欢美式餐厅的烤肋排朋友可以试一试我的腌料配方。
**烧烤抹酱可以就只是你喜欢的任何市售烧烤酱。我喜欢把烧烤酱当成底酱，然后再用番茄酱，醋（最好是苹果醋）和棕糖调整酸甜度。
**烧烤酱的份量可以减半。我准备的酱料比较多，因为会用在其他料理。
**我用厚的锡纸。如果锡纸是薄的，要用两层锡纸抱紧。

Pork back-ribs - 1.4 kg

Dry rubs:
1）Salt - 1 tbsp
2）Black pepper - 1 tbsp
3）Garlic powder - 1 tbsp
4）Onion powder - 1 tbsp
5）Paprika - 1 tbsp

Barbecue Sauce:
1）BBQ Sauce - 1/2 Cup
2）Ketchup - 1/2 Cup
3）Vinegar- 2 tbsp
4）Brown Sugar - 1/2 Cup
5）Brown Sugar - 1 tbsp

Instructions:
1）Use paper towel to pat dry the ribs, peel off the membrane at the bone-side of the ribs.
2）Combine all the dry rubs together, rub the seasoning all over the ribs at both side.
3）Spray foil with cooking spray, put the ribs on foil with meat-side up. Fold the foil around it to create a tight seal.
4）Preheated oven to 300°F/150°C，bake the ribs for 2 1/2 hours.
5）Prepare the barbecue sauce while the ribs is in the oven. Mix all the sauce ingredients together, set aside.
6）Remove the ribs from the oven, open the foil carefully. Beware of the hot steam.
7）Increase the oven setting to 410°F/205°C, spread the top of the ribs with barbecue sauce and bake for 10 mins. Repeat brushing the sauce and bake for further 10 mins or until the ribs is lightly char.

**Be sure to coat your ribs with good amount of salt and pepper. Feel free to use your favorite dry rubs for extra flavor.
**I like to use the store bought bbq sauce as base and add ketchup, vinegar and brown sugar to adjust the sweetness and tanginess.
**You may need to half the sauce according as I prepare extra barbecue sauce for later use.
**I use heavy duty aluminium foil, use two layer of foil to wrap if the foil is thin.

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