Ok... so where do I begin? I went to the grocery store last week and saw that Pork Ribs is on āindependence day saleā. I grab about 1KG, thinking to try some of the recipe I found online. Pork Belly is on sale too but too bad, the pork belly that I wanted which is in a square shape I didnāt buy due to the butcher do not want to help me cut the side of the pork belly. Anyway let get back to pork ribs.
https://www.foodandwine.com/recipes/honey-glazed-baby-back-ribs-whiskey-marinade >> this is the recipe I tried on this pork ribs.
My title said it all, end result is too salty. I did modify a little bit of the recipe due to I donāt have the ingredient like whisky so I change it to the Chinese Cooking Wine and added salt. My plan was to marinate the pork ribs for about 12 hours then I will slow bake it for an hour to get a soft pork ribs.
End up it is too dry and too salty, I wonder is it because of the salt and marinate too long? Today I marinated another pork ribs, but this time I didnāt add salt and tomorrow Iām gonna bake it again. Hopefully it is not too dry.
What do you do on this weekend?