Thick meat: 1 kg
Pepper, salt, vinegar, sugar, alcohol, powdered incense: 1 teaspoon each.
In addition to the above spices, depending on taste, taste, you can add minced garlic, minced onion, lemongrass ... Note, each of these spices should only use the same amount of spices on (1 teaspoon).
Rinse the meat with water, remove from the boiling water to remove impurities.
Cut the meat into small, medium pieces. For example, if a piece of meat is only for you to buy 1 kg, cut it into 4-5 pieces.
Mix the crisp mixture of 2 tablespoons vinegar, 1/2 teaspoon salt. Use a needle to pierce the pigskin. Apply the mixture to the skin.
Mix marinated meats with 1 tablespoon fish sauce, 1/2 teaspoon sugar, 1 teaspoon of incense, 1 teaspoon of sweeteners, 1/2 teaspoon of white wine mixed well into a spice mixture.
Wear gloves for food processing and then use the hands to plaster the mixture of pork pieces on the skin - not plaster on the skin. After marinating, place the marinated meat in the refrigerator cooler for overnight or at least 3-4 hours.
Heating the oven. Put the pork on the tray. Place the tray in the oven, roast at 200 degrees Celsius for 20 minutes. Over time, remove the meat tray, apply the mixture again, turn the meat back in the original direction, bake for 20 minutes at 200 degrees C.
If you are busy, can not turn the meat, you can choose two-way grill of the oven and bake for 40 minutes.
If possible, you should choose three ribs. After baking, you can enjoy the taste of the ribs.
Do not give too much sugar, otherwise the meat will burn.
In order not to dehydrate the meat, before placing the meat tray in the oven, place it in a clean water tray. During baking, the rising water vapor will help the pork rotate not dry, hard.