卡羅萊納烤豬排（Carolina Barbecued Ribs）雙語菜譜 bilingual recipe

菜譜來自大學西餐製作課程的英文烘焙書《On Cooking  A Textbook of Culinary Fundamentals, 5th Edition》其中一些步驟和調味品有所變通，使得在家也能夠成功烹飪。祝您烹飪愉快！
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！

說明：菜譜中的用料適於六人份，在實操中可能不太實用，可根據情況自己準備用量或替換食材
Note: The recipe is for 6 servings. You can change the quantity or replace some ingredients.

用料  

卡羅萊納烤豬排（Carolina Barbecued Ribs）雙語菜譜 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.
   混合鹽，胡椒和紅辣椒片。把這種混合物塗在排骨的兩邊，把排骨塗好。

2. Place the ribs in a nonreactive pan and add the vinegar. Cover and refrigerate several hours or overnight.
   將排骨放入無反應的鍋中，加入醋。蓋上蓋子，冷藏幾個小時或一整夜。

3. Uncover the ribs, turn them presentation side down and bake in a 375°F (190°C) oven for 1 1⁄2 hours.
   揭開排骨，把它們翻過來，在375華氏度(190攝氏度)的烤箱裡烤1.5個小時。

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.
   將排骨從液體中取出，放在乾淨的烤盤上，將排骨翻過來，使烤盤的一面朝上。把烤箱溫度調到400華氏度(200攝氏度)，再烤30分鐘。
   你可以根據你的肉排的大小及厚度縮短（或加長）烘焙時間。
   
   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.
   將洋蔥、大蒜、甜椒和番茄放入食品加工機或攪拌機中，攪拌均勻，準備醬汁。將混合物倒入平底鍋中，加入剩下的醬料。

6. Simmer the sauce over low heat until it thickens, approximately 15 to 20 minutes.
   小火慢燉，直到醬汁變稠，大約15到20分鐘。

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).
   在排骨上刷上醬汁，在旁邊再放一些醬汁。與奶油涼拌捲心菜(第743頁)和烤豆(第610頁)一起享用。

小貼士

如前面所說，用料、用量都是可變的，烘烤時長也由您的喜好而定
個人覺得，烤長、烤乾一點，出乎意料地不會老，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.