鸭梨橙酒排骨 Wine & Pear Ribs

【材料】
小排骨300克,、鸭梨1粒、橙酒3汤匙、新鮮橙皮（取自1粒橙）、桂皮粉适量、花椒1茶匙、溶解牛油1汤匙、盐1茶匙、
白糖½茶匙
【调味料】
A: 酱油2汤匙、老抽1茶匙、盐1茶匙、白糖½茶匙
B: 紅糖1茶匙
【做法】
1. 以滚水川烫排骨，洗净后放入慢炖锅里，加入橙皮、橙酒及调味料A，然后加水盖过排骨即可。（图1-3）
2. 以文火焖排骨80分钟至软身。（图4）
3. 与此同时，把梨对半切开，涂上溶解牛油，滴少许橙酒，再撒上肉桂粉。（图5-7）
4. 烤炉预热至200℃，放入梨子，盖上一层铝箔， 上面戳几个洞，烤30分钟至梨肉软，剩10分钟时取下铝箔
纸，再撒上少许红糖，让表面烤成金黄色。（图8）
5. 将排骨，蜜梨装盘；把炖排骨的汁煮滚，加入剩余1汤匙橙酒，然后勾芡，淋在排骨上即可。

【Ingredients】
300g spare ribs, 1 Chinese white pear, 3 tbsp Grand Marnier, skin from 1 fresh orange, dash of cinnamon
powder, 1 tsp Chinese peppercorn, 1 tbsp melted butter， 1 tsp salt, ½ tsp sugar
Seasoning】
A: 2 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp salt, ½
tsp sugar
B: 1 tsp brown sugar,
【Method】
1. Blanch ribs in boiling water, wash and drain; place in pot with orange skin, 2 tbsp Grand Marnier and seasoning
A, pour in water enough to cover the ribs. (pic 1-3)
2. Cook in low heat for 80 minutes or until ribs soften.(pic 4)
3. Meanwhile, halve pear , seeded and spread some butter on it, drizzle in some Grand Marnier and sprinkle with
cinnamon powder. (pic 5-7)
4. Pre-heat oven at 200°C, put in pear and cover with aluminum foil, pierce a few holes on it and bake for 30
minutes until pear soften. Remove aluminum foil from pear during the last 10 minutes, sprinkle some brown
sugar on top and bake until golden brown. (pic 8）
5. Place ribs and pear on serving plate, heat up gravy of rib s with remaining 1 tbsp Grand Marnier, thicken with
some starch and pour over the ribs to serve.