翠花排骨is the best!
这个周末家里办party，烤了著名的翠花排骨，这个排骨真是人见人爱，就没有看见不喜欢的。太感谢翠花姐了！翠花姐的原方子在这里https://blog.wenxuecity.com/myblog/8387/200602/2769.html
我是把排骨直接放在烤盘腌渍然后烤的，因为是用烤盘烤的，所以密封不够严实，烤的过程中水分有一些流失，但我发现这样反而浓缩了排骨的汤汁，烤出来的排骨颜色很漂亮，汁水也刚刚合适。下面的方子我是基本上照抄翠花姐的，只是改动了我用烤盘腌渍然后烤的过程。
主料：一整条2-3磅排骨
干料:
7汤勺 Brown Sugar
2汤勺干辣椒面
1汤勺精盐
调制及用途：
把以上三样干料放一碗中充分混拌均匀；
把排骨放入烤盘，用混合好的干料均匀的揉抹在排骨正反两面，
湿料:
3汤勺老抽
3汤勺米酒；（没有可用清水代替）
3汤勺蒜碎；（鲜蒜剁碎末）
6汤勺清水；
2汤勺果醋或者rice vinegar；
2汤勺蜂蜜。
调制及用途：
把上述调料在一碗中，用汤勺充分调拌均匀，成汁料。
把汁料倒入烤盘中，再密封好烤盘，我是用了至少三张foil来密
烤排骨:
烤箱预热华氏375度，放入排骨烤盘，烤约1小时30分钟左右，
A whole back ribs (2-3 lbs)
Bake cook time: 90 minutes
Servings for: 4-6 People
Dry seasoning ingredients:
7 Tablespoon brown sugar
1 Tablespoon salt
optional: you can also add 2 Tablespoon chili powder (not spicy and ground red pepper preferred)
Sauce ingredients:
3 Tablespoon soy sauce
3 Tablespoon minced garlic
9 Tablespoon water
2 Tablespoon apple cider vinegar
2 Tablespoon honey
Cooking directions:
1. Mix the dry seasoning ingredients well in a small bowl. Spread it evenly over the ribs and rub it well to enhance the flavor. Place the rib in a baking pan (put the bone side up and the meat side down). Use foil to completely cover the pan and seal it tight and leave it in the refrigerator for up to 2-6 hours.
2. Stir sauce ingredients in a bowl, pour in the sauce into the baking pan. Seal it again and make sure it's completely sealed without cracks and holes (I use at least three layers of foil to seal the pan). It is very important to keep the moisture inside.
3. Preheat the oven to 375F. Put the baking pan into the oven, and bake for about 90 minutes. When the rib is done, slice the rib and serve while hot. If desired, the remaining gravy can be poured on the ribs.
4. (This step is optional) If crispy outer crust is preferred, open up foil and broil for 5-10 minutes.
周末我还第一次做了寿司醋，比例是4 tablespoons rice vinegar : 3tablespoons white sugar : 1 teaspoon salt，把它们混合在一起用筷子搅匀. 米饭做好后，趁热把寿司醋均匀倒入饭中，然后拌匀放至室温即可，中途可稍稍搅拌米饭帮助降温。
