We will start preparing Marinades and BBQ Souce. The location I chose today to prepare this wonderful recipe is in the nature outdoors because we want a beautiful view and fresh air to prepare cooking games
The ingredients needed to complete this dish are: 4 racks of pork baby back ribs. For the dry Rub: 8 tablespoons light brown sugar, tightly packed, 3 tablespoons kosher salt, 1 tablespoon chili powder, 1 tablespoon red or white pepper, 1/2 teaspoon ground black pepper, 1/2 teaspoon cayene pepper, 1/2 teaspoon garlic powder, 1/2 rubbed thyme, 1/2 onion powder. For the braising Liquid: 2 cup white wine, 4 tablespoons white wine vinegar, 4 tablespoons Worcestershire sauce, 3 tablespoon honey, 4 cloves garlic, chopped. Method to prepare is: In a bowl, combine all the dry ingredients and mix well. Place ribs in a plastic bag, with no holes in it. Pour the dry rub into the bag, close and shake well. Massage the dry rub into the meat, making sure all surfaces are coverded. Refrigerate the ribs for 24 hours. You can do it for less time, but i have found 24 hours is optimum. When the ribs have marinated, there will be a liquid in the bag, coating the ribs, edit leave this liquyid in the bag and throw it anyway, do not use the braising liquid. To make the final bbq souce, combine all ingredients for the braising liquid in a soucepan and cook on a medium heat for about 5 minutes. At the same time turn the oven to a low heat - 200-250 C.
The ingredients needed to complete this dish are: 4 racks of pork baby back ribs. For the dry Rub: 8 tablespoons light brown sugar, tightly packed, 3 tablespoons kosher salt, 1 tablespoon chili powder, 1 tablespoon red or white pepper, 1/2 teaspoon ground black pepper, 1/2 teaspoon cayene pepper, 1/2 teaspoon garlic powder, 1/2 rubbed thyme, 1/2 onion powder. For the braising Liquid: 2 cup white wine, 4 tablespoons white wine vinegar, 4 tablespoons Worcestershire sauce, 3 tablespoon honey, 4 cloves garlic, chopped. Method to prepare is: In a bowl, combine all the dry ingredients and mix well. Place ribs in a plastic bag, with no holes in it. Pour the dry rub into the bag, close and shake well. Massage the dry rub into the meat, making sure all surfaces are coverded. Refrigerate the ribs for 24 hours. You can do it for less time, but i have found 24 hours is optimum. When the ribs have marinated, there will be a liquid in the bag, coating the ribs, edit leave this liquyid in the bag and throw it anyway, do not use the braising liquid. To make the final bbq souce, combine all ingredients for the braising liquid in a soucepan and cook on a medium heat for about 5 minutes. At the same time turn the oven to a low heat - 200-250 C.
Instructions: Interact with your fingers to feel and touch to prepare this delicious dish.
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