急凍醃製慢煮美式 BBQ 豬肋排配燒烤醬 1.2kg
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Frozen to retain it's quality over time.急凍醃製慢煮美式 BBQ 豬肋排配燒烤醬 1.2kg
呢款頂級美國豬肋排已經預先醃好，再慢煮 16 個鐘，肉質軟腍到入口即溶。最後掃上濃郁煙燻燒烤醬，每條肋排都入味 Juicy，加熱即食，將正宗美國 BBQ 風味直送你家。急凍鎖住新鮮，唔使複雜工序就享受到燒烤大師級味道，無論係家庭聚會定派對宴客，都係全場焦點。
烹調方法
直接由急凍加熱（最能保留風味與口感）：
預熱焗爐至 180°C。
拆開包裝，將肋排放上鋪咗錫紙嘅焗盤。
用錫紙輕輕蓋住，鎖住肉汁。
加熱 35 至 40 分鐘，直至全個熱透。
最後 5 分鐘揭開錫紙，等醬汁燒到微微焦香。
靜置 2 至 3 分鐘後即可享用。
預先解凍（放雪櫃解凍過夜）：
預熱焗爐至 180°C。
將肋排放上鋪咗錫紙嘅焗盤。
用錫紙輕輕蓋住，加熱 20 至 25 分鐘。
最後 5 分鐘揭開錫紙，令醬汁收乾並微微焦化。
靜置片刻後切件上碟。
- The weight of this product may vary slightly from the advertised weight. Your order should be within +/- 10% of the advertised weight, please contact us at orders@steak-king.com if it is not.
- The pictures are for reference only, the actual product shall prevail.
- Once the order is confirmed (i.e. the order is successfully placed), it cannot be changed or canceled, returns and refunds are not accepted on all products.
- Please read our Delivery Policy / Return & Refund Policies carefully before placing your order.
- If there is any inconsistency or ambiguity between the English version and the Chinese version, the English version shall prevail.
Express Delivery (Same Day)
Only available on HK Island & Kowloon
Must Order Between 10am and 4pm
Minimum Spend of HK$1,000
Flat fee of $150 applies to HK Island.
Fee of $250 applies to Kowloon
Spend $1k for FREE SHIPPING!
- Deliveries to Discovery Bay, Ma Wan & South Lantau are available Monday to Friday excluding public holidays.
- No Delivery to Outlying Islands.
- Delivery to certain restricted areas within Kowloon and the New Territories, such as the following mentioned areas will require special arrangements due to considerations of driver availability:
▫ Kowloon: Kwun Yam Shan, Lei Yue Mun Praya Road, and all country park areas
▫ New Territories: Lo Wu, Sha Tau Kok, Man Kam To, Ta Kwu Ling, Hok Tau, Luk Keng, Mai Po, Lau Fau Shan, Lok Ma Chau, Lung Kwu Tan, Lin Au, Shuen Wan, Pak Tam Chung, Hoi Ha Wan, Po Toi O, Yung Shue O, Joss House, Sheung Wo Che, and Ha Wo Che - In-store pick up is available in Wong Chuk Hang
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