光波爐燒豬肋排都得！燒豬肋排配酸辣醬 Moroccan Roasted Baby Back Ribs

我選用了摩洛哥辣醬作為主要味道，配合清爽的檸檬及天然香甜的蜜糖，令味道更複雜、更有層次及辣味降低一點，比較合大眾化口味。如改用韓式辣醬也是不錯的選擇，大家可以試試！

運用自家調製的酸辣醬作為醃料，醃隔晚，簡單在光波爐上按幾下按鈕就輕易做出令人吃不停口的燒豬肋排。如用上牛油紙作底紙，連清洗的功夫也省下。

燒豬肋排配酸辣醬

材料

• 冷藏豬肋排 半份 [惠康出售的丹麥 baby back ribs；一整份很大]
• 哈里薩辣醬 harissa 2 茶匙 [citysuper 有售，只是HK$10-20，很抵用]
• 檸檬 半個
• 蜜糖 1.5 茶匙
• 蒜 1 瓣

步驟：

1. 洗淨豬肋排及抹乾。
2. 在小碗中，加入辣醬、檸檬汁、檸檬屑、蒜蓉及蜜糖，拌勻。
3. 試味確認好味道後，在豬肋排撒上少許鹽，在兩面倒上已拌的酸辣醬，均勻地抹上，醃製時間最好隔一晚，味道才能滲入深處。醬汁多一點也沒所謂，在燒烤時再用。
4. 將豬肋排放在烤盤上，( 為了方便清潔，我在烤盤上放了牛油紙 )，把光波爐 / 焗爐 以 180C 烤焗 20 分鐘 (中途要反轉一次以確保加熱均勻，最後 5 分鐘可把溫度提升至 200C )。
   如果有多餘的醃料，間中掃一層在豬肋排上，可以加強味道及色澤。

Moroccan Roasted Baby Back Ribs

Ingredients

• 1/2 set of baby back ribs (From Wellcome 惠康)
• 2 teaspoons of harissa (Bought from citysuper. Less than HK$20)
• 1/2 lemon
• 1.5 teaspoons of honey
• 1 garlic clove

Method

1. Wash the ribs and pat them dry.
2. Put harissa, lemon juice, lemon zest, garlic mesh and honey into a small bowl. Stir well.
3. After confirming the taste of sauce, add some salt on the ribs. Add the sauce on them evenly. Marinate them overnight. If the sauce is too much, it is not the problem. We can use it when roasting.
4. Put the ribs on a baking tray. Set the oven (180C, 20 mins). After 10 mins, turn the ribs over. In the last 5 mins, you can increase the oven temperature to 200C so that the meat is browned.
   If you have excess sauce, use a brush to coat the sauce on the ribs.