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Gathered around a BBQ!

The Cicadas having sung all summer, they gathered around a … BBQ! Here is their meal! Back of America must!

Grilled pork through at bbq Floating Islands and cooking without cake with almonds, apricots and pistachios

Ingredients for 4 people through:
– 1 kg of pork ribs
– 1 tbsp. in s. olive oil
– 4 c. in s. of barbecue spice mixture (1 tbsp. to c. salt, smoked paprika, ground coriander, black pepper, mustard powder, powdered sugar)

For the barbecue sauce:
– 250 ml tomato coulis
– 125 ml of molasses (replaced by a mixture of honey and brown sugar)
– 75 ml of maple syrup
– 75 ml white wine vinegar
– 2 tbsp. in s. Worcestershire sauce
– 1 tbsp. in s. Dijon mustard
– 1 tbsp. c. of ground garlic
– 1/4 tsp. c. smoked paprika
– salt and pepper

Place the ribs in a large shallow non-metallic dish. Mix the olive oil and spice mixture and rub into the meat. Cover and marinate in the refrigerator overnight.

Prepare barbecue sauce. Put all ingredients in a saucepan and heat gently until boiling. Simmer on low heat 10-15 minutes until sauce thickens slightly and let cool.

Take out through the flat, brush with olive oil and cook 10 minutes on each side at the barbecue to medium heat. Sprinkle generously with barbecue sauce, then drop through on rack over a roasting pan.

Cook for 25-30 minutes on each side depending on the method of indirect cooking, ie to move the charcoal to the sides so that the fat does not fall over. Do the same with a BBQ tool set with case or electric by not turning the meat below.

Make cook the meat 25 minutes, basting often with BBQ sauce until the meat is tender.

I accompanied this meat dish with potato wedges drizzled with olive oil and herbs.

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