Grilled ribs like in the restaurant, but cheaper

Ribs with barbecue sauce, just like the famous restaurant, and much cheaper. It can be baked or grilled

PORK RIBS WITH BARBUCUE SAUCE,

to do in the oven or on the BARBECUE.

Just like the famous restaurant, only it’s much cheaper to make at home, with this recipe.

The famous ribs of the restaurant, prepared in house. It’s easy, delicious, and can be finished on the grill. The secret for her to be super soft and the irresistible taste of barbecue sauce? You can find it here at LAND Tastingwith this super special recipe by Chef Cris Muratori, of Bake and Gourmet Cake.

• Will you make this recipe? Go to SHOPPING LIST, HERE.
• ASSEMBLE the meal menu online, free, on Bake and Gourmet Cake.
• PORTION: 2, to see the recipe for 4, 6 or 8 people, click HERE.
• TOOLS: Pressure cooker, refractory(s) or mould(s), saucepan, chopping board, barbecue grill (optional), 1 kettle, 1 sieve, 1 juicer.
• EQUIPMENT: Conventional, Barbecue (optional)

INGREDIENTS: (click to see shopping list)

PORK RIBS:

• 1 kg of pork ribs
• salt to taste
• pepper to taste
• 1 unit of orange (juice)
• oil to taste, for greasing

BARBECUE SAUCE (AMERICAN BARBECUE)

• ½ tablespoon of oil
• ½ piece onion, minced
• 1/4 cup apple cider vinegar or any other vinegar of your choice
• (White vinegar)
• 1 tablespoon of brown sugar
• 1 cup (tea) of ketchup
• 1 tablespoon Worcestershire sauce – optional
• 75 ml of water, filtered.
• Pepper sauce to taste – optional
• salt to taste

PRE-PREPARATION:

1. Separate all recipe ingredients and utensils. It can be done both in the oven and on the grill.

PREPARATION:

Pork ribs (marinated) (perform this step at least 30 minutes before preparation):

1. Cut the pork rib into pieces with 3 or 4 ribs each.
2. Season with salt, pepper and orange juice.
3. Place in the refractory, cover with plastic wrap and leave to marinate for at least 30 minutes.
4. For better result, you can stay 8 to 12 hours.
5. Halfway through, turn so the toppings are incorporated evenly.

Pork ribs (cooked):

1. Boil a kettle of water.
2. Place the ribs in a pressure cooker and add boiling water, enough to cover the pieces.
3. Cover the pan and cook for 35 minutes, after it starts to sizzle – depending on the amount of meat, you may need to increase this time by another 5-10 minutes.

Barbecue sauce:

1. Heat the oil in a pan and fry the onion for a few minutes until it begins to brown.
2. Add the brown sugar and vinegar and bring to a boil.
3. Strain to remove the onion.
4. Add the ketchup, Worcestershire sauce, water and pepper sauce (optional) and simmer until thickened slightly.
5. Adjust the sweet and sour flavor with a pinch of salt, turn off the heat and set aside.

Pork ribs (baked):

1. Preheat the oven to 200°C or switch on/off the grill.
2. When the ribs are cooked, soft but not mushy, remove them from the pan.
3. Pork ribs (finished in the oven):
4. Place the ribs in one or more refractory or greased molds.
5. Place in the preheated oven for about 30 minutes or until golden brown.
6. Remove from the oven, brush 2 ⁄3 of the sauce on top, and return to the oven until the barbecue is incorporated into the meat, without drying out.

Pork ribs (finished grilled):

1. Arrange the ribs on a grid and close it to fix the pieces well.
2. Bring it to brown on the barbecue, and when it’s browned on one side, turn it over to brown the other side.
3. Brush over 2/3 of the sauce, put it back on the barbecue, low heat or hot coals.
4. Wait a few minutes for the sauce to incorporate, being careful not to let it dry.

FINISHING AND ASSEMBLY:

1. Serve the pork ribs hot, with the rest of the barbecue sauce in a gravy boat.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.