Roasted pork spare ribs with barbecue sauce
- The rib can be packed in strips or sliced. In this case, pack the previously cleaned and chopped ribs together with salt or garlic clove, black peppercorns, dried aromatic herbs and a drop of olive oil per bag. It is important to make a package with transparent film before packing so that the rib bone does not break the vacuum pack. Pack under maximum vacuum (1-minute vacuum).
- Vacuum cook in a 100% humidity steam function mixed oven, at 70 ºC for 18 hours, immediately lower the temperature in the blast chiller to less than 10 ºC in less than 2 hours.
- Remove the rib from the bags, recovering the juice released during cooking. Arrange on gastronorm plates or optionally on grills if you want to charcoal grill.
- Put it in the oven at 180 ºC dry heat until the rib surface is caramelized. With the help of a brush, brush the surface with the barbecue sauce, turn, brown the other side and brush with more barbecue sauce, repeating the operation. Season with coarse salt.
- Lighten a part of the barbecue sauce with the juice obtained from the boiled rib.
- Before plating up, check with a thermometer that the temperature inside of the rib has reached at least 65 ºC.
- A green mezclum salad with onion cut into julienne, diced boiled beetroot and salad tomato cut into half-moons.
- Rissole potatoes (cooked and browned in the oven), seasoned with a garlic-oil and lemon fried sauce.
- Pour the barbecue sauce over the rib.
Nutritional information (1 portion)
Fiber 4.27 g
Saturates 12.27 g
Monounsaturated fatty acids 20.81 g
Polyunsaturated fatty acids 6.16 g
Cholesterol 80.05 mg
Calcium 69.14 mg
Iron 2.43 mg
Zinc 2.08 mg
Vitamin A 51.25 ug
Vitamin C 24.02 g
Folic acid 53.7 ug
Salt (Sodium) 87.41 mg
Sugars 6.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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