Baked ribs

Material
2 kg of ribs or loin ribs, meat
Spiced marinade:
1/2 cup orange juice or apple juice, pear juice.
100ml red wine
1 small onion.
10g minced garlic
1/2 cans of soda
3 tablespoons oyster sauce
50gr of olive oil or cooking oil
20gr brown sugar or white sugar
50g tomato paste (ketchup)
1/2 teaspoon salt
2 tablespoons white vinegar
2 tablespoons of chili powder Korean
1 tablespoon of honey
1 teaspoon pepper.
200ml BBQ sauce available at supermarket.
Some dried leaves Thyme or oeregano (if any)
Making
The ribs can be either bark or dipped in pieces, flip the bottom of the ribs, and peel off the white membrane.
The ribs are washed thoroughly, soaked in cold water about 30p-1h, not the ribs through the boiling water will make the ribs difficult to spice and dry. Then remove the ribs to drain, soak the dried whole slices to marinate Unsweetened slices of marinated water.
Mix the spices in a large proportion, put a large bowl on the side, pour all the sauce over the flank, put the gloves rub all over the ribs, cover and keep the refrigerator cool for 1 day. to really spice up.
After a day marinated spiced salted fish, ribs marinated in the boiling pot to boil down the fire and then boil until the sauce drops off the kitchen.
Cover the foil with silver foil, bake at a temperature of about 150 degrees in 40p-60p as this will be very soft ribs and bone.
Open the foil and sprinkle the thickened sauce over the slices, add to the oven at a temperature of 250 degrees (no need to wrap the silver foil and bake to open the ribs)
For 10-15p back to the side and sauce sauce, each side should be sauce sauce about 2-3 times to beautiful color, grilled to burn two sides are okay.
P / s: no grill or charcoal grills but still remember the head cover with silver foil and wrapped to be baked before about 40-60p to soften the meat, then put the silver foil and Grate open to cooked meat.