This is the most famous CuiHua ribs that a lot of people love. I’ve done it so many times and everyone loves it so much. Thanks to CuiHua.

Here is the link to the original recipe: http://blog.wenxuecity.com/myblog/8387/200602/2769.html

Dry ingredients:

Baby back ribs about 3 pounds, cut into 2 pieces.

7 tbsp of Brown sugar

2 tbsp of chili powder

1 tbsp of salt

1 tbsp of garlic powder (optional)

Wet ingredients:

7 tbsp of light soy sauce

2 tbsp of cooking wine

3 tbsp of honey

7-8 pieces of fresh garlic

1 tbsp of vinegar

2-3 tbsp of water

Mix the dry ingredients, and then rub the ribs with it. Wrap the ribs separately with foil and marinate them in the refrigerator for at least 3 hours.

Mince the garlic.

Mix all the wet ingredients and pour the wet ingredients to the ribs. Make sure you use enough foil to wrap the ribs, so the wet ingredients will stay inside with the ribs. Also seal the foil really tight without any crack.

Preheat the oven to 375-380F, bake the ribs for 1.5 hours in the oven.

Enjoy.

这是网上非常出名的翠花排骨。我已经做过无数遍了，深得大家的喜爱。谢谢翠花姐。

原方在此： http://blog.wenxuecity.com/myblog/8387/200602/2769.html

主料：一整条小排骨

简单的三个步骤:

一.干料:
7汤勺红糖
2汤勺干辣椒面
1汤勺精盐
1汤勺蒜粉（可不加）

调制：
把以上干料放一碗中充分混拌均匀；
排骨分切成两半，按半条排骨的大小，宽松的撕下两大块锡箔纸在厨案上铺平，取一半条排骨放在上面，用混合好的干料均匀的揉抹在排骨正反两面，并尽量多给排 骨一点时间按摩很重要，而后密封锡箔纸：先顺长对折重复折叠边儿口，再密封一边儿的侧口，留下一边儿口虚掩着，放冰箱冷藏室腌放至少3小时以上。( 两小时至六小时之间都可以，时间再长点也无妨。)

二.湿料:
7汤勺淡酱油
2汤勺料酒
3汤勺蒜末
3汤勺清水
1汤勺白醋
3汤勺蜂蜜

调制：
把上述调料在一碗中，用汤勺充分调拌均匀，成汁料。
将两包小排骨从冰箱中拿出，打开虚掩的一边口，把湿料汁顺着敞开的口，在排骨的底部一勺一勺的灌进去，每包排骨灌汁料约六-八汤勺左右，再密封好这个口放平在烤盘里，不露汽是很重要的一个步骤。

三.烤排骨:
烤箱预热华氏375度，放入排骨烤盘，烤约1小时30分钟左右，（请安排骨的大小多少而灵活调整烤制时间）打开锡纸包检查看排骨似轻松脱骨就好了，把烤好的排骨放到盘子里，用锯齿快刀顺排骨切成一根一根的，再将锡纸包里的肉汁浇在切好条的排骨上，这时就可上桌了。
(如口轻的话，可减掉浇排骨汁程序。)