APRON MOMENT

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ADDING MY OWN SPOON!

As I said before, I’m in love with cookbooks, and I’m fascinated by reproducing recipes to which I have always “added my own spoon”, or in other words, reinvented them! I was so thrilled with the cookbook “What Katie ate” that I even bought two copies, one for me and the other for my younger sister...Every time I make ribs, everyone praises them and says: “the flavor is perfect and, they are better than many restaurants...I also agree! My aunt who lives in Londrina, spent a few days at my mom’s house and, I made the blessed ribs. Guaranteed success! So much so, that she made the ribs in her house. What a daring lady! She is already in her early 80s and so active that she came to Campinas alone! In the book, this recipe is made with chicken, but I thought that “it would certainly be amazing with ribs” and, In fact, it was spot on! (My sister’s words: “so full of yourself”) For side dishes, I made sautéed corn, mashed potato with gruyère cheese and pecãn crust and the famous sweet apples which were specially cooked to be eaten with the meat and are also delicious for making dessert (I’m going to give you the recipe in another post). Finally, I made apples and raspberry tarts. Ideally, you’d better make the sauce the day before and let the ribs marinade in this red sea of flavours in the roasting bags in the fridge. Normally, I already buy them seasoned...Besides this change, I modified the sauce, which to my taste, became even better...(so full of myself!). I wake up really early and, I place the dish in a very low oven. It takes about 3 or 4 hours. I can assure you that they will be succulent! It is even difficult to remove the roasting bag because it is so tender that the meat comes off the bones! For you to have an idea of quantity, a roasting bag with 1kg is my husband’s portion! The amount of barbecue sauce is enough for two portions of ribs of about 1kg; I advise you to put two roasting bags for each rib. You’d better make more sauce than you really need because before serving the ribs I usually brush them with it and the colors are amazing. The bigger the portion of ribs is, the more juice they will release so it will take more time for them to be ready. You should always keep an eye on the roasting bags because the meat has to be immersed in the stock. If this sauce dries the ribs will be dry and hard! Generally, I prepare several bags, and I try to buy them the same size and weight. So timer in your hand and let’s go to the recipe!

SMOKEY BARBECUE RIBS

 

 

                 Total time: 5 hours                                         Serves: 2  people       

 

 

Ingredients:

- 1 racks pork ribs, about 1kg

Homemade barbecue sauce:

- 2 tablespoons olive oil

- 1 large onion, finely chopped

- 3 cloves garlic, crushed

- 2 tablespoons soft dark brown sugar

- ½ cup honey

- 1 cup ketchup

- 1 tablespoon smoked paprika

- 1 tablespoon spicy paprika

- 2 tablespoons white mustard seed

- 3 tablespoons Worcestershire sauce

- 3 tablespoons balsamic vinegar

  Those who prefer a spicier taste add chopped red pepper or hot sauce.

 

Method:

1. Heat olive oil in a saucepan over a medium heat. Add garlic, onion and grill until softened;

 

2. Then add the remaining ingredients. Mix well and bring to a simmer. Cook until slightly thick. Will be a viscous, full-bodied and silky sauce. But be very careful as it constantly splatters. Remember, wear an apron!;

 

3. Place each rib in a roasting bag. Cover liberally the ribs with the sauce (2 cups). Carefully, close the bag (I use two bags per rack, not to have the danger of tearing);

 

4. Leave in refrigerator overnight;

 

5. The next day, baking in the oven at 120°C/248°F for 3 to 4 hours. The time will depend on the size of rib and both liquid it loose. Serve hot.

 

The smoked paprika I bought at Bombay, that sells herbs and spices. In addition, I bought a smoked liquid to give a special smoked taste and, I always spend hours on the island of spices! At the time of preparing the dressing, you can reserve a little and serve at the table for lovers of barbecue sauce.

 

 

 

07/ 24/ 2015

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