3 cloves of garlic, well mashed
6 tablespoons of soy sauce
1/2 cup of ketchup
1/4 cup of lemon juice
1/2 teaspoon of pepper
1 full rack of pork ribs (with 12 ribs) weighing 3 kg
2 cloves of garlic, cut into 6 fine pieces
18 whole cloves
2 cups of rose jelly
3 cloves of garlic, well mashed
6 tablespoons of soy sauce
1/2 cup of ketchup
1/4 cup of lemon juice
1/2 teaspoon of pepper
1 full rack of pork ribs (with 12 ribs) weighing 3 kg
2 cloves of garlic, cut into 6 fine pieces
18 whole cloves
2 cups of rose jelly
One day ahead: Mix the mashed garlic with soy sauce, ketchup, lemon juice, and pepper in a bowl
Makes cuts between the ribs' bones
Place a piece of garlic on each one
Place the ribs, with the meat side down and the bones up, in a baking dish
Pour the marinade sauce over it; cover with aluminum foil; refrigerate for 3 hours before baking
Heat the oven
Remove the meat from the marinade and place, with the bones up, on a flat baking sheet
Baste with the marinade
Wrap the rib tips in aluminum foil
Bake for about 2 hours
Remove from the oven
While the meat is baking, heat the rose jelly until it melts
Pickle 1/2 cup of the melted jelly over the meat side
Place back in the oven for another 30 minutes
Serve the remaining jelly on the side
Arrange the ribs on a platter
Remove the aluminum foil
Serve with 12 portions.
