Food photography. Meat series. Baked Spare Ribs in a bed of Arugula and Cellophane Noodles.
INGREDIENTS:
Ingredients:2 lbs or 1 kilo Por short ribs
2 chalets, sliced
3 claves garlic, minced
1 dried chili
1 can salted, fermented black beans
1/2 tsp thyme
salt &ground black pepper to taste
1 can diced tomato or sauce
1 tbsp olive oil
1 tbsp maple syrup or sugar
1/2 cup red wine (optional)
INSTRUCTIONS:
Preheat oven to 250 degrees F (120 degrees C).
Mix chalets, garlic, dried chili, black beans, thyme, salt, pepper, tomato or tomato sauce, olive oil, sugar and red wine in a small bowl until combined.
Place ribs meat-side down on aluminum foil. Prick rib rack several times with a knife.
With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
Increase oven temperature to 350 degrees F (175 degrees C).
Open foil, drain and discard any accumulated juices and fat. Brush with sauce on all sides of rack.
Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
Cut rack into individual rib segments and serve with more sauce.
