Charsiu boneless ribs 手作鲜嫩叉烧排骨 （去骨）

1.准备猪肉
将无骨排骨或肩肉冲洗干净擦干。如块较大，可切成约 2–3 cm 宽的条状。

2. 调制腌料
在碗中混合海鲜酱、蜂蜜、生抽、蚝油、红糖、料酒、五香粉和蒜末，搅拌均匀。

3. 腌制
将腌料倒入装猪肉的袋子或碗中，确保每面都裹上酱料。冷藏腌制至少 4 小时，最好过夜。

4. 预热烤箱
烤箱预热至 180 °C。烤盘铺上锡纸，并放上烤架。

5. 烤制
将腌好的叉烧放在烤架上，带脂肪的一面朝上。烤 25–30 分钟后取出刷一层剩余腌料，翻面再刷一次。继续烤 15–20 分钟，直至表面光亮微焦糖色。

6. 出炉与切片
烤好后静置约 5–10 分钟，然后切成适合入口的小块，搭配白饭或面条享用。




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