准备

准备肋骨

• 将架子放在烤箱的中心。将烤箱加热到325°F。在有铝箔的有框烤盘上铺上，然后将烹饪架放在箔纸的顶部。在一个小碗中，混合红糖，1汤匙。盐，芝麻油和5质粉末，然后在肋骨上摩擦。将肋骨上的肉侧放在架子上。烤直到肋骨变成棕色并变软，约2小时。

做釉

• Put the ginger and garlic in a mini chopper or food processor and process until minced. In a small (2-quart) saucepan, combine the canola oil, garlic, and ginger, and cook over medium heat, stirring occasionally, until the mixture becomes very fragrant and the garlic and ginger start to brown lightly, about 2-1/2 minutes. Add the honey, soy sauce, vinegar, sesame oil, sesame seeds, and chili sauce, and bring to a simmer. Whisk the cornstarch with 2 Tbs. water and stir into the honey mixture. Cook the sauce, stirring, until it thickens, about 1 minute. Remove from the heat. Divide the glaze between two bowls, and set one bowl aside.
  将烤箱温度提高到425°F。用一碗釉刷肋骨，继续烘烤，每隔几分钟刷一次，直到釉褐色并焦糖倒入约10分钟。从烤箱中取出，冷却几分钟，然后将肋骨转移到切菜板上，然后将架子切成两半（向下肉的一面，以便将其切成薄片）。与剩余的釉料一起食用。