Who has not? Summer is about to be warm, Issue 3 of Mixology flutters early June to the house and we found a promising recipe for spare ribs. Is resolved quickly: Soon, the grill fired up and tested. And
then ... nothing happened for a long time. Several unexpected happens, it's raining or if your friends do not have time. In mid-September but then it was ready. ;-)
The recipe is from Steven Paul, was published in Mixology 3 / 2010 and appears here in slightly modified form.
one hand, I have replaced the name of a famous Tennessee whiskey through a universal form and on the other hand, the amounts adjusted a bit, there's at least for me much too much sauce left over.
spare ribs with bourbon and orange pepper sauce (for 2 persons)
The ribs into manageable portions cut, washed and simmer for one hour in salt water. The meat can cool off in the South.
garlic and ginger into small pieces, rub orange peel and squeeze the orange and give everything in a bowl.
Whiskey briefly in a pot boil, honey, add ketchup, olive oil and paprika and back to the boil. add
Now the ingredients from the prepared dish, sprinkle with a pinch of salt and pepper.
take Prior to cooking ribs from the water, brush lightly with oil and place directly on the grill. The finished
grilled spareribs coat with the sauce and give coarsely ground pepper.
- 1kg spareribs (unmariniert)
- 2 cloves garlic 10g
- Ginger
- small 1 Orange
- 5cl bourbon
- 3 tablespoons liquid honey
- 160ml tomato ketchup
- 0.75 tablespoons olive oil
- 2 teaspoon smoked paprika
- black pepper (spice mill)
- salt
- oil
The ribs into manageable portions cut, washed and simmer for one hour in salt water. The meat can cool off in the South.
garlic and ginger into small pieces, rub orange peel and squeeze the orange and give everything in a bowl.
Whiskey briefly in a pot boil, honey, add ketchup, olive oil and paprika and back to the boil. add
Now the ingredients from the prepared dish, sprinkle with a pinch of salt and pepper.
take Prior to cooking ribs from the water, brush lightly with oil and place directly on the grill. The finished
grilled spareribs coat with the sauce and give coarsely ground pepper.
lack of alternatives, I resorted to Elijah Craig, what turned out to be gold right choice. Smoked paprika to give unfortunately I had and have as normal.
my opinion, comes to the Simmern or cooling down in the south of particular importance, because the ribs were not at all dry or stringy, they were tender and the meat has almost by itself from the bone dissolved (as opposed to the Luau Sweet & Sour Spareribs - I guess that really cooking in the oven by 20 minutes here in the pot should be the maximum).
base is marked perceptible honey brings a pleasant sweetness than sugar into their food and over all hovers Orange - fantastic. Not to mention a hot and spicy note, pepper caused by the combination of garlic, ginger and fresh. According
recipe can simmer the ribs the day before and refrigerate overnight in broth, the sauce will keep refrigerated for two days.
from me therefore, a clear recommendation, it was to a salad, potato salad and French bread with herb butter. A dark beer tasted very well with the strong flavors, as a cocktail after dinner offers a whiskey / Boston Sour with Elijah Craig, in order to restore the connection to food. :-)
order not to lose the original amount of detail, it values the printed version of Mixology:
ribs with Jack Daniel's orange-pepper sauce (for 1 kg spareribs)
above.
- 7.5cl Jack Daniel's Tennessee Whiskey
- 1kg spareribs (pre-order from your butcher)
- salt
- 5 tablespoons liquid honey
- 250ml Heinz Ketchup
- 1 tablespoon olive oil
- 2 teaspoon smoked paprika (Paprika Dulce de la Vera Ahumado)
- 2-3 garlic cloves
- 10g ginger tuber
- 1 small orange (untreated)
- black pepper
- oil for the spareribs
above.
PS: Argh - the inputting of images through the editor of Blogspot is such a great Frickelei!
Lately I can not add more time captions, otherwise the link is unusable on the enlarged version. WYSIWYG - a farce!
0 comments:
Post a Comment