翠花排骨是北美文学城私房小菜的传奇菜，很多年前在私房掀起层层的风浪，就连百度都记录了食谱呢！
这排骨我这么多年来做了好多次，家人和朋友都很喜欢，就连我不爱吃猪肉的老公每次都可以吃好几根. 今天做一次翠花排骨记录食谱，思念许久不见的翠花姐姐。。。希望她一切安好。
翠花姐的原方子在这里 -- http://blog.wenxuecity.com/myblog/8387/200602/2769.html
我的做法基本一样，只是量化了一下。
This recipe became such phenomenal it spiral all over the cyberworld,you could even find this recipe recorded in the Chinese version of Google -- Baidu!
I made this several times and my family and friends love it a lot, I decided to make a post to record such a good recipe.
材料：（可做两份）
1 大排 Baby Back Ribs （大约3 lbs）切成两大块
干料：
7 tsp 红糖(Brown Sugar )
2 tsp 干辣椒面( Chili Powder)
1 tsp 盐
1 tsp 蒜粉
湿料:
7 tbsp 淡酱油
3 tbsp 蜂蜜/枫糖
2 tbsp 料酒
7-8 瓣蒜 （剁碎）
1 tbsp 醋
2 -3 tbsp 水
1 Rack of Baby Back Ribs （Around 3 lbs）Cut into 2 half racks
For Marinates：
7 tsp Brown Sugar
2 tsp Chili Powder
1 tsp Salt
1 tsp Garlic Powder
For Gravy :
7 tbsp Soy Sauce
3 tbsp Honey/Maple Syrup
2 tbsp Cooking Wine
7-8 Cloves Garlic （Minced）
1 tbsp Vinegar
2 -3 tbsp Water
1. 把干料混匀后分成两份，均匀地抹在排骨上，分别用锡箔纸包起，入冰箱腌至少2-3个小时。
2. 蒜瓣儿剁成蓉后和所有的湿料混合。分成两份，淋在排骨上，用足够的锡箔纸把排骨分别包好，封密。千万不要破了锡箔纸，这个排骨需要连蒸带烤的效果，所以不漏气是很重要的步骤。
3. 烤箱预热 375-380华氏（185-190摄氏）度，两份排骨一起入烤箱烤1小时20分钟后，把锡纸打开再Broil个5-8分钟至表皮有点碳烤的效果，间中把烤出来的汁液刷在排骨上几次。烤至肉脱骨即成。
注：我会把烤出来的汁液分一半，一半刷到排骨上，另一半拌到蔬菜里一起丢到烤箱烤熟，这样就不必另外准备蔬菜了。
1. Blend together dried marinates and rub it all over on both the racks of ribs, wrap it using a large piece of foil paper, it should be large enough to wrap around the ribs completely. Marinate for 2-3 hours.
2. Mince garlic and mix all wet ingredients together, evenly spread the mixture over ribs, wrap it up real well. Make sure it is completely sealed so that it could trap steam well within to create a steaming effect.
3. Preheat oven to 375-380 F （185-190 C) and bake the ribs for 80 minutes, open the foil and broil the ribs with some gravy brushed over it for 5-8 minutes. When the meats fall off the bones easily, it is well done.
