卡罗莱纳烤猪排（Carolina Barbecued Ribs）双语菜谱 bilingual recipe的做法步骤及图解,美味正宗的卡罗莱纳烤猪排（Carolina Barbecued Ribs）双语菜谱 bilingual recipe做法

菜谱来自大学西餐制作课程的英文烘焙书《On Cooking  A Textbook of Culinary Fundamentals, 5th Edition》其中一些步骤和调味品有所变通，使得在家也能够成功烹饪。祝您烹饪愉快！
This recipe is from On Cooking  A Textbook of Culinary Fundamentals, 5th Edition. To let ingredients easier to prepare and the cooking process more convenient, I've made some change. Hope you can cook well！

说明：菜谱中的用料适于六人份，在实操中可能不太实用，可根据情况自己准备用量或替换食材
Note: The recipe is for 6 servings. You can change the quantity or replace some ingredients.

用料  

卡罗莱纳烤猪排（Carolina Barbecued Ribs）双语菜谱 bilingual recipe的做法  

1. Combine the salt, pepper and red pepper flakes. Rub this mixture over both sides of the ribs, coating them well.
   混合盐，胡椒和红辣椒片。把这种混合物涂在排骨的两边，把排骨涂好。

2. Place the ribs in a nonreactive pan and add the vinegar. Cover and refrigerate several hours or overnight.
   将排骨放入无反应的锅中，加入醋。盖上盖子，冷藏几个小时或一整夜。

3. Uncover the ribs, turn them presentation side down and bake in a 375°F (190°C) oven for 1 1⁄2 hours.
   揭开排骨，把它们翻过来，在375华氏度(190摄氏度)的烤箱里烤1.5个小时。

4. Remove the ribs from the liquid and place on a clean sheet pan, turning them so that the presentation side is up. Increase the oven temperature to 400°F(200°C) and bake for an additional 30minutes.
   将排骨从液体中取出，放在干净的烤盘上，将排骨翻过来，使烤盘的一面朝上。把烤箱温度调到400华氏度(200摄氏度)，再烤30分钟。
   你可以根据你的肉排的大小及厚度缩短（或加长）烘焙时间。
   
   Note: You can shorten(or extend) your baking time depending on the amount and thickness of your pork.
   

5. Prepare the sauce by puréeing the onion, garlic, bell pepper and tomatoes in a food processor or blender. Pour this mixture into a nonreactive saucepan and add the remaining sauce ingredients.
   将洋葱、大蒜、甜椒和番茄放入食品加工机或搅拌机中，搅拌均匀，准备酱汁。将混合物倒入平底锅中，加入剩下的酱料。

6. Simmer the sauce over low heat until it thickens, approximately 15 to 20 minutes.
   小火慢炖，直到酱汁变稠，大约15到20分钟。

7. Brush the ribs with the sauce and serve additional sauce on the side. Serve with Creamy Coleslaw (page 743) and Baked Beans (page 610).
   在排骨上刷上酱汁，在旁边再放一些酱汁。与奶油凉拌卷心菜(第743页)和烤豆(第610页)一起享用。

小贴士

如前面所说，用料、用量都是可变的，烘烤时长也由您的喜好而定
个人觉得，烤长、烤干一点，出乎意料地不会老，而是很香。
As above, the ingredients and amounts are flexible, the baking hours also depends.
As for me, baking longer and dryer can be savoury instead of stiff.