Roast pork ribs with tomato sauce

If you think about which part of the pig the author prefers to 

cook, it depends on what is most suitable for the menu item in question.

But the author’s personal favorite is baby back ribs (back ribs), a part 

the author likes very much. And also lack in fat and meat, and the bones 

are soft enough to chew.  Roast pork ribs with tomato sauce is the one dish

that uses baby back ribs, it’s delicious.  Here’s a tip: for cooking this dish

choose the back ribs because the bones aren’t hard. The author likes to

cook this dish to eat with egg noodles because the ribs are more tender 

than other meats.

Ingredients:

Baby back ribs                                   1     kilogram

  Tomato sauce                                3   tablespoons

Oyster sauce                                1    tablespoons

Light soy sauce                                1   teaspoon

Black pepper                                 1    teaspoon

Fermented black soya bean (crushed)               1    tablespoons

Garlic (crushed)                                1    tablespoons

Ginger (crushed)                                1    teaspoon

Sugar                                        1    tablespoons

Cooking oil                                    2    tablespoons

Corn starch (mixed with water)                    3    tablespoons

Instructions: 

•  Heat a saucepan over low heat.  Add the cooking oil and wait until heated.  Add garlic and stir gently, wait until garlic turns golden.  Add ginger, tomato sauce, oyster sauce, light soy sauce and sugar.  Stir until mixed well. Add corn starch (mixed with water). Stir gently and wait until it thickens.  Turn off the heat and let it cool down.

•  Rinse the baby back ribs with clean water.  Let them dry. Marinate with mixtures from #1.  Sprinkle pepper powder over the baby back ribs. Marinate for 30 minutes.

• Roast the baby back ribs with the mixture for 15-20 minutes.  Heat the oven to 325 Fahrenheit. Wait until cooked. Remove the baby back ribs from the oven. Transfer the baby back ribs to a carving board and let cool down for about 10 minutes. Cut between the ribs.  Transfer the ribs to a plate and serve.