The preparation uses pork ribs cut from the area loin. They are more meaty, juicy and nourishing and are not only suitable for beer, but also as a main course. Before grilling seams the ribs are cleaned of a rigid membrane, rubbed with a dry marinade from fragrant spices perfect for a balanced vibrant barbecue, and marinated for hours, or better leave them overnight. Fry ribs on the cool side grill, where they will languish for a long time, saturated by all barbecue flavors. As a result, you get delicious ribs, covered with a crispy crust of spices.
Recipe author – Eddie Jackson – American football player (Alabama Crimson Tide football)
Time: 3 час.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pork
- 4 layers of pork ribs cut from a loin (approximately 1 kg. each)
- 2/3 Art. dry marinade for barbecue (recipe see below)
Dry barbecue marinade
- 1/4 Art. brown sugar
- 1/4 Art. smoked paprika
- 3 tbsp. l coarse salt
- 2 tbsp. l white pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp celery seed
- 1 tsp mustard powder
- 0.5 tsp ground cinnamon
Recipes with similar ingredients: pork ribs, pork, seasoning to grilled meat, onion powder, garlic powder, celery seeds, mustard powder, white peas, cinnamon, paprika
Recipe preparation:
- When working with one layer of ribs at a time, insert a knife between bones and a thin membrane to loosen it, then grab membrane with a paper towel, pull and remove it. Lay out the ribs on a baking sheet and rub on both sides with spices. Cover plastic wrap and refrigerate for 6 hours or night.
- Preheat the grill by preparing an indirect heat zone. For gas grill: heat it to moderate heat; after about 10 minutes turn off one or two medium burners and turn down the heat on the rest burners to moderately weak. For a charcoal grill: light the coals; as soon as they burn out and cover themselves with ash, carefully rake them to opposite sides of the grill and place a pan in the middle for fat so that it does not flare when it is flooded out meat.
- Lay the ribs fleshy side up on a cooler part of the grill (if necessary, put the layers lightly overlapping). Cover and fry, swapping layers in the middle cooking until the meat is soft and the ends of the bones bare, from 2 hours to 2 hours 15 minutes. Flip and move ribs on a direct fire and fry until they are covered with toasty crust, about 5 minutes. Lay on a cutting board and chop.
