Glaze is able to give to any baked or cooked on grilled meat a new shade of taste and a very appetizing look. Pork ribs in a sharp glaze are incredibly tasty, spicy, spicy, rosy, juicy and soft. Share with friends: 
Time: 3 hours. ten min plus pickling time Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tapes of pork ribs (about 2.7 kg.)
- 3 tbsp. l brown sugar
- 2 minced garlic cloves
- 2 tsp thyme
- 3 tbsp. l ground chili pepper ancho
- 1/4 tsp cayenne pepper
- 3 tbsp. apple cider
- 3 tbsp. l ketchup
- 2 tbsp. l Dijon mustard
- 2 tsp worcester sauce
Recipes with similar ingredients: pork, brown sugar, apple cider, Worcestershire sauce, Dijon mustard, pepper ground cayenne, ancho pepper, thyme, ketchup
Recipe preparation:
- Use a sharp knife to make small cuts between the ribs with sides of the bone, cutting through only the membrane. Mix in a bowl 1 tbsp. l salt, brown sugar, garlic, thyme, chili powder, 1/4 tsp black and cayenne pepper. Rub the spice mixture evenly into ribs. Put them on a wire rack on a baking sheet, cover and place in refrigerator for at least 4 hours or overnight.
- Meanwhile, mix the cider, ketchup, mustard and sauce in a saucepan. Worchester and simmer over medium heat for 30 minutes, until mixture respected to a volume of about 2 tbsp. Cover and set aside side.
- Preheat the gas grill on one side to a low temperature. Lay the ribs bone down on the cold side of the grill, cover and cook for 2 hours 30 minutes, until tender (if you use charcoal, add more coal to maintain temperature, if necessary).
- Cook for another 40 minutes, opening every 10 minutes to pour the sauce until the ribs are glazed. Get out of the grill and cut into pieces.
